|Chocolate Chip Cookie Bars|
This is a recipe that I've used for a few years that I found on a blog by Julie at Dozen Flours here except that I omit the cinnamon...the kids don't think it adds to the chocolate chip cookie feeling. I bake mine in a 12X18 pan.
Chocolate Chip Cinnamon Cookie Bars
2 cups butter, at room temperature
1 1/2 cups white sugar
1 1/2 cups packed light brown sugar
2 teaspoons vanilla extract
4 1/2 cups all-purpose flour + 2 tablespoons
2 tablespoons of cinnamon + 1 teaspoon
2 teaspoons baking soda
1 1/2 teaspoons salt
4 cups chocolate chips (you can use chocolate chips that are the same, or change it up)
Note: you can substitute one cup of the chocolate for one cup of roughly chopped nuts of your choice)
|I like Ghirardelli chocolate. It feels so bad using 4 sticks of butter at once!|
Combine all the chocolate chip/chunks and sprinkle 2 tablespoons of flour and a shake or two of cinnamon. Use your hand to coat the chocolate chips and set aside.
In a large mixing bowl, cream butter and both sugars together until well combined, about 2 minutes. Add eggs (all at once) and the vanilla and beat for 1 minute on medium until thick and well combined (be sure to stop and scrape down the bowl a few times if necessary).
In a small bowl, whisk together flour, cinnamon, baking soda, and salt; gradually add to creamed mixture, mixing well each time (the batter will be very thick and the flour will get trapped in the pockets).
Use your hands to add the chocolate, trying to avoid the handful of cinnamon flour that's sitting at the bottom of the bowl. Using a mixer or your hand, blend it for a few second until the chocolate is well distributed into the batter.
Press the batter into the prepared pan.
When they are done, remove from the oven and bang the pan on the counter again. Use a knife to cut around the perimeter of the pan (just to loosen the bars ), and leave 'em alone for a while.
|Out of the pan and cooling on the counter|
|two big slabs for Stuart at college, a large box with the edge pieces and a bowl with bars|
Yield: Cut them into whatever shape fits your needs. Julie of a Dozen Flours cut her's into 1 1/2 x 1 1/2 inch chunks and 1x3 inch dunking-bars and got roughly 60 servings. Your results will vary depending on the size pan you use and how big you decide to cut them.