I love these bars because they have all the benefits of chewy, gooey, buttery chocolate chip cookies in less time, and with less work. Because they’re a little bit thicker than traditional cookies, they stay really soft. When I need cookies in a hurry, I go with this recipe. Make them with or without nuts, and experiment with different kinds of chocolate chips. You can’t go wrong.
- 1 cup butter
- ½ cup sugar
- 1 cup brown sugar
- 3 eggs (room temperature)
- 1 ½ teaspoons vanilla
- 3 cup flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup chopped walnuts (optional)
- 2 cups (12 ounce bag) chocolate chips
- Preheat oven to 350 degrees F.
- Lightly grease a baking sheet.
- Combine butter, sugar, and brown sugar cream until fluffy.
- Add eggs, and continue to beat another 3 minutes.
- Mix in vanilla.
- Whisk together flour, salt, and baking soda.
- Add to butter mixture and mix just to combine.
- Mix in chocolate chips and nuts.
- Spread in prepared baking pan to within ½ inch of edge.
- Bake at 350 degrees for 18-20 minutes—until golden.
- Cool on wire rack.
- Yields 48 (2 x 2 inch) squares
Whisk together:
3 cup flour
1 teaspoon salt
1 teaspoon baking soda
Combine, and cream until fluffy (3-5 minutes):
1 cup butter
½ cup sugar
1 cup brown sugar
Add, and beat another 3-5 minutes:
3 eggs (room temperature)
Mix in:
1 ½ teaspoons vanilla
(You could have added the vanilla with the eggs, but I forgot. Oh well, you get an extra photo).
Add dry ingredients to wet ingredient, and mix just to combine.
Fold in:
1 cup chopped walnuts (optional)
2 cups (12 ounce bag) chocolate chips
Spread dough in prepared pan, keeping it one-half inch away from the edge. Bake at 350 degrees for 20 minutes or until golden.
Watch carefully, and remove if edges start to get too brown.
Cool completely, then cut into squares. … or eat them while they’re still warm! (The cutting will be a little messier, but they’ll be delicious)
Enjoy with a glass of milk.
