With all good intentions, I truly wanted to make a double batch of chocolate chip cookies. Life happens, time runs away from us and we are forced to relay on Plan B..... translated chocolate chip cookie bars. When baking, cooking, etc., we should always have a backup plan!
Honestly, if you are making cookies, most of the time it's for famished teenagers, starving men, or PMS /Menopausal women who do not care what shape their sugared delights come in. The only thing that matters is that they are ready and available!
Preheat Oven to 350
2 1/4 c. Flour
1/2 tsp. Salt
1/2 tsp. Baking Soda
1/2 tsp. Corn Starch
Mix these and set to one side
1 c. Melted Butter (2 bars)
1/2 c. Granulated Sugar
1 c. PACKED LIGHT BROWN Sugar
2 eggs
1/4 c. Half & Half
2 Tbsp. Pure Vanilla
1 c. Semi-Sweet 1 c. Milk Chocolate Chips
Beat the sugars, eggs, butter,
vanilla, and eggs until creamy. Slowly add
the flour mixture. Add the half & half. Finally,
fold in the chocolate chips. Spread into a lightly
greased 9 x 13 pan. Bake for 20-25 minutes at
350 degrees.
These bars are thick and gooey and delicious. The top should be golden and firm to the touch.
I find them to be a great option to cookies especially if you are hard pressed for time. It reminds me how I love to make trifle vs. a traditional cake......that recipe will come later. In the meantime, don't forget to lick the spoon. It's the best part. If the raw dough tastes great, it's an indication the baked product will be too!
Opps, more of a spatula than a spoon!
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