I’m calling all lazy cookie bakers with a cookie craving today! If scooping cookie after cookie isn’t your thing, you can just press this dough right into an 8x8 pan!  It’s the same pan you use for brownies so you’ll enjoy a chocolate chip cookie with the hard edge you get with the brownies.  This recipe makes 12 cookies in one batch! However, if scooping tons of cookies aren’t your thing, I hope you’re at Dessert for Two for small cookie recipes.  Most of my small batch cookie recipes make one dozen cookies or less, which is perfect for a small household, or perfect for gifting to a friend! 

Pan Cookies Ingredients

Butter. Unsalted butter is best here, because we will be adding our own salt to the dough. Brown Sugar. Light or dark brown sugar both work here, though dark brown sugar will make a slightly softer pan cookie bar. Granulated Sugar. Egg. One whole egg. Vanilla Extract. Flour. The best way to measure all-purpose flour is to fluff it in the bag or jar, scoop it into the measuring cup and then gently level it with a knife. Salt. Espresso Powder. The addition of instant coffee granules or instant espresso powder makes the cookies taste slightly richer. You can use instant espresso powder or one pack of Starbucks via instant coffee. Baking Powder. Baking Soda. Chocolate Chips. My first choice is semisweet or dark chocolate chips, because these bars are so sweet, but you can use milk chocolate or even white chocolate chips. (If you love my white chocolate chip cookies, be sure to try them here!)

Instant espresso powder is optional in these cookies, but it really gives a depth of flavor to the chocolate. I almost never bake chocolate chip cookies without espresso powder. I recommend baking cookies on a silicone mat or piece of parchment paper. For these chocolate chip cookie bars, I recommend lining the pan with aluminum or parchment paper. Be sure to leave excess on the edges to serve as handles to help you remove the cookies from the pan. If you’re using a silicone pan, no need to line it, as silicone is 100% nonstick! Your 8x8 pan can be glass, metal or silicone; this cookie bar recipe will work in any pan! Metal pans bake things more slowly than glass, so be aware you may need to adjust the cooking time of this recipe depending on your bakeware. You can use semi-sweet chocolate chips, milk chocolate chips, dark chocolate chips, or even white chocolate chips.  However, if you use mini chocolate chips reduce the quantity by ¼ cup.

How to Store Pan Cookies

-Room Temperature - Keep your finished cookies in an air-tight container at room temperature -Refrigerate - Make ahead the cookie dough and store it in the refrigerator for up to a day. -Freeze - Or you may freeze the dough to make later. Defrost and spread in pan and bake as usual.

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*Instant espresso powder is optional in these cookies, but it really gives a depth of flavor to the chocolate. I almost never bake chocolate chip cookies without espresso powder.

   							8 inch Nonstick, Quick Release Pan						         							Espresso Instant Coffee, 2 Oz

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