CHOCOLATE CHIP COOKIE BARS

One of my favorite emails to get is an email from one of my readers sharing a recipe with me.  I love it (hint, hint!) A few weeks ago I received just such an email from Jenny and it contains today’s recipe for Chocolate Chip Cookie Bars.    Jenny said,

“I have found an amazing chocolate chip cookie recipe since moving to Sammamish. It is usually the first to be eaten up at any event. Trick is to under bake.”

You know what a chocolate chip cookie fan and there was no way I was going to pass up a new chocolate chip cookie recipe!!  Especially one that came so highly recommended. This week I was teaching a cooking class to some of the young women at church so I decided this might be a great recipe to use for the class.  They wanted me to teach the girls how to prepare dinner for their family all on their own.  I’ll be sharing some of the other recipes I used in the next week or so but decided to start with dessert.  “Eat dessert first” has always been a favorite motto of mine and one I totally support.

Like Jenny said, the trick to these yummy chocolate chip cookie bars is to not overcook them, in fact you want to slightly undercook them.   It makes them nice and ooey gooey.  Three sticks of butter also help with that ooey gooeyness.  And the addition of a scoop of vanilla ice cream on top while they are still warm is pretty amazing.  Trust me, I know this from personal experience.  If you are a fan of Pazookies, you are going to love it.

I also love the the combo of white chocolate and milk chocolate chips.  That is usually what I use in my chocolate chip cookies.  You could totally change it up though with whatever your favorite combination of chips is.

Baking your chocolate chip cookies in the form of a bar is a great trick if you are in a hurry and need to get the baking done.

Chocolate Chip Cookie Bars

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Author: LeighAnne Wilkes

Recipe type: Cookies

Serves: 24-48 pieces

Ingredients

• 3 cubes butter (1½ C)
• 1 ¼ C white sugar
• 1 ¼ C brown sugar
• Cream together, add:
• 3 eggs
• 3 tsp. vanilla
• 3C and 6 Tbsp flour
• 1 ½ tsp. baking soda
• 1 ½ tsp. salt
• 1½ C bag of white chips
• 1½ C of milk chocolate chips

Instructions

1. Preheat oven to 375. Lightly spray a jelly roll/half size sheet pan (18”X13”) with Pam.
2. Cream together eggs and sugar.
3. Add in eggs and vanilla.
4. Add in dry ingredients.
5. Add in chips and mix until just combined.
6. Spread in sprayed Jelly Roll pan.
7. Cook for 15- 20 mins. Trick is to not over cook. Cook until the top of the cookies are slightly brown and a little puffed up.
8. Allow to cool before cutting-about 1 hour.