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.
Ingredients
- 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
Instructions
- 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.
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.
Ingredients
- 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
Instructions
- 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.
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.
Ingredients
- 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
Instructions
- 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.
Ghirardelli Chocolate Chip Cookie Bars
Ingredients
- 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
Instructions
- 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.
Nutrition
Ghirardelli Chocolate Chip Cookie Bars https://jessicainthekitchen.com/ghirardelli-chocolate-chip-cookie-bars/ February 7, 2014
I’m here to let you know that, not only can your Mondays be better, but these Double Chocolate M&M Brownies are a part of the plan.
I know for many of us, Mondays bring about a type of dread that seems to pull throughout the entire week, so that even one entire week later on Sunday night, we are still complaining about Monday. To be honest, I’m not really a Monday hater.
Firstly, it’s my lightest day of the week next to Friday.
Secondly, not to sound cliché, but I just see it as another opportunity to life live and enjoy it.
Okay, I do sound cliché.
But I’m okay with sounding cliché, because I mean it. I wake up on Monday feeling like I want to try and conquer the world today, as I do almost every other morning, and I’m actually quite thankful of a new day. Sure, we all have those days where we do not want to get up and want to stay in bed all day, but poor Monday! I don’t know if it’s because as a food blogger, well the weekends are filled with work anyway (you guys know what I mean!) so Monday isn’t that big of a jump to me. Let’s try to look at the positive sides! Mondays are the day of the week where we can try to make this week even better than the last!
So, motivational speech aside, what if all your Mondays started with these Double Chocolate M&M brownies? Wouldn’t that be a drive! These Double Chocolate M&M brownies are probably one of my favourite brownies to this date. The M&Ms give the brownies a totally different texture and taste, like a loaded brownie would and it’s so much more chocolate flavour. I kept the extra cup of chocolate chips in the brownies, so you have that double chocolate. And somehow, they made the brownies even chewier!
Yes please?!
I vote to saying yes to Mondays and an even bigger yes to these brownies.
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
Ingredients
- 1 cup chocolate chips, melted - I recommend Ghirardelli , 188g
- 3/4 cup all purpose flour , 107g
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 large eggs , 114g in shells
- 3/4 cup brown sugar (I use raw brown sugar, cane sugar or coconut sugar ) , 158g
- 3/4 cup melted coconut oil , 150g
- 2 tablespoons water , 28g
- 1 teaspoon pure vanilla extract
- 1 cup chocolate chips , unmelted
- 1 cup chocolate m&ms , no peanuts minus 1 tbsp
Instructions
- Preheat oven to 325 degrees F/165 degrees C.
- Melt chocolate chips in microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted. Alternatively, you can melt in over a small pot of boiling water (Not a lot of water in the pot) and put the chocolate chips it in a heat proof and melt proof bowl over the pot and stir until melted.
- In a medium bowl, mix the flour, salt and baking soda until combined. Set aside.
- In a separate bowl, add the eggs, sugar and oil and mix until combined for about 2 minutes. Add the water and the vanilla extract. Add to the dry mixture to the wet mixture and melted chocolate chips and stir for about 3 minutes until combined.
- Stir in 1 cup chocolate chips and m&ms.
- Pour into a greased, parchment lined, or a greased foil-lined 8x8 square pan. Sprinkle the top with leftover tablespoon of m&ms. Bake for 35 minutes.
- When finished, remove from oven and allow to cool completely in pan on a wire rack.
Notes
- It’s up to you what type of chocolate chips you would want to use, but do not use baking chocolate (which is without sugar). You can use semi-sweet or dark chocolate based on the brownie you would like to achieve. I recommend semi-sweet since it’s the best of both worlds. If you’d like a mix use semi-sweet for the base, and either milk or dark for the chips in the brownies.
- Oil instead of butter in products tends to create a moister product. All you have to do is switch out equal parts of the butter for the oil.
- The pan size makes a huge difference! If you do not use an 8×8 pan for eg if you use smaller, your brownies will not be ready in the right amount of time.
- I would recommend definitely weighing out the ingredients on a kitchen scale, instead of just using measuring cups, since it can affect how much flour you add to the brownies, and ultimately how the brownies come out.
- Ensure your oven is properly calibrated, and remember your brownies will not be properly set until they are cooled down
