Ghirardelli Chocolate Chip Cookie Bars
These Ghirardelli Chocolate Chip Cookie Bars were amazing. They melt right in your mouth, a delicious combination of cream cheese and chocolate chips.
I don’t know about you, but when I think about Valentine’s Day, I immediately think about chocolate. Rich, packed with flavour chocolate. Personally, I’m more of a dark chocolate, bittersweet kind of girl, served in any way possible. Chocolate = Valentine’s Day.
In fact, for years one of my favourite Valentine’s Day gifts have been chocolate, and last year when the Mr. and I celebrated Valentine’s Day, chocolate was definitely a part of the gift package. Ahem, you might say I love chocolate.
But really, there’s just something about the idea that LOVE is in the air! That people are openly expressing it! I’m such a Valentine’s Day lover in general but then again I’m also that girl that cries tears of joy at Say Yes To The Dress, or you know, that scene in Breakfast at Tiffany, or The Notebook…you get my drift.
So when I was deciding on what delicious recipe to use these Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips in, Chocolate Chip Cookie Bars came immediately to my mind. Not only are they much easier but just as delicious as your perfect chocolate chip cookies, they allow for the chocolate to shine through instead of just being blended together. And when I say easier, I might as simple as making the chocolate chip cookie dough and putting it in the pan. No refrigerating time, no waiting, no rolling out. I added cream cheese to make these bars softer and lighter but still offer that slightly chewy cookie texture. After some experimenting with the recipe, I found a combination that literally resulted in melt-in-your mouth satisfaction.
The funny part is that, I always use Ghirardelli premium baking chips in my baking, and for the past month I quietly devoured a bag of Ghirardelli semi-sweet chocolate chips that were gently positioned in my desk’s draw for you know, those days when the work gets harder, which my mind equated to a handful a day.
I see those eyes, don’t judge me.
I was even more pleased to see that their 60% premium baking chips were even larger! So you know this meant some casual snacking while the butter and the sugar was creaming, and that every bar was packed with chocolate.
I tell you, I could go on all day.
These Ghirardelli Chocolate Chip Cookie Bars were ah-mazing. At first, right out of the oven (since I’m
greedy test tasting) they melt right in your mouth, a delicious combination of cream cheese, butter and smooth chocolate chips. Then after they’ve sufficiently cooled and you’ve only had four bars prior to, they begin to take on the character of a traditional chocolate chip cookie, soft and slightly chewy but still a decadent melt in your mouth thanks to the cream cheese, and packed with chocolate flavour thanks to the Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips.
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.
Ghirardelli Chocolate Chip Cookie Bars
- 2 cups Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips, 10 ounces
- 2 cups pastry/AP flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 6 oz unsalted butter, softened
- 2 oz cream cheese
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- Preheat oven to 325 degrees F. Grease a 9" x 13" baking dish. Set aside.
- In a large bowl, mix flour, salt, and baking soda and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the butter, cream cheese and the sugars until smooth and creamy, about 7 minutes. Scrape down bowl and add eggs, one at a time, beating until incorporated. The mixture should look light and fluffy. Add vanilla and mix for 5 seconds.
- Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and mix until just incorporated. Fold in Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips.
- Spread the mixture into the pan. Bake for 22-25 minutes until edges are golden brown.
- Allow to cool for 10 minutes, and then remove from the pan unto a cooling rack to cool completely.
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