Chocolate Chip Cookie Bars
Chocolate Chip Cookie Bars are as good as a cookie but so simple to make without the extra step of individually scooping the cookies onto a cookie sheet. Great for desserts, lunch boxes or snacks.
Who doesn't like Chocolate Chip Cookies? Even I, who can skip over just about anything chocolate, love Chocolate Chip Cookies. These Chocolate Chip Cookie Bars are so easy to make and have the added advantage of not needing to be scooped out individually on a cookie sheet. Just mix, spread, bake and cut into desired size. Simple as that!I am a "nuts in" person when it comes to Chocolate Chip Cookies. My father, who made the absolutely best cookies, always put nuts in his CCCs, so my earliest memories of these delicacies have that nutty flavour mingled with the sweetness of the cookie and chocolate. Over the years I stopped putting nuts in CCCs because the boys couldn't take them to school with so many people allergic to nuts and peanuts. But if you can put in the nuts, do so. They add so much to the flavour of the cookie. This recipe specifically calls for pecans but walnuts will taste just as good (unless you don't like walnuts).
I don't know where this recipe came from but wherever or whomever it comes from, I thank you.
Note: These cookie bars use butter in the batter but because there are no eggs in the recipe it is easy to convert these into vegan cookies if you use a vegan margarine or butter substitute.
Printable recipe at bottom of post.
Chocolate Chip Cookie Bars
- 1 cup butter, softened
- 1 cup brown sugar, packed
- 1 teaspoon vanilla
- 2 cups flour
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
- ¾ cup chopped pecans or walnuts, optional
Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line with parchment paper, a 15x10-inch jelly roll pan or cookie sheet with sides.
Mix or sift together the flour and salt. In a large bowl, beat together the butter, sugar and vanilla until light and fluffy. Add the flour into the creamed butter mixture a little at a time. Stir in the chocolate chips and nuts, if using. Mix until well blended. Press and press batter into prepared pan.
Bake 20 minutes or until golden brown. Remove from oven an place on cooling rack. Immediately score the bars, using the tip of a sharp knife, into the amount of bars you want. Let cool 5 minutes and cut along the score marks. I cut mine 6 by 4 to give me 24 bars. Finish cooling in pan on the wire rack.
When completely cool, store in airtight container. I suppose they'll last at least 2 weeks but they'll be long gone before that! The bars can also be frozen.
Makes about 24-36 bars, depending on the size you want.
Ah. . . the coveted end pieces. Lucky Don!
All the great taste of a Chocolate Chip Cookie!
Yum, yum, yum!
Chocolate Chip Cookie Bars
I can't stop eating these buttery, sweet cookie bars full of chocolate chips and pecans.
Ingredients
- 1 cup butter, softened
- 1 cup brown sugar, packed
- 1 teaspoon vanilla
- 2 cups flour
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
- ¾ cup chopped pecans or walnuts, optional
How to make it:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line with parchment paper, a 15x10-inch jelly roll pan or cookie sheet with sides.
Mix or sift together the flour and salt. In a large bowl, beat together the butter, sugar and vanilla until light and fluffy. Add the flour into the creamed butter mixture a little at a time. Stir in the chocolate chips and nuts, if using. Mix until well blended. Press and press batter into prepared pan.
Bake 20 minutes or until golden brown. Remove from oven an place on cooling rack. Immediately score the bars, using the tip of a sharp knife, into the amount of bars you want. Let cool 5 minutes and cut along the score marks. I cut mine 6 by 4 to give me 24 bars. Finish cooling in pan on the wire rack.
When completely cool, store in airtight container. I suppose they'll last at least 2 weeks but they'll be long gone before that! The bars can also be frozen.
Mix or sift together the flour and salt. In a large bowl, beat together the butter, sugar and vanilla until light and fluffy. Add the flour into the creamed butter mixture a little at a time. Stir in the chocolate chips and nuts, if using. Mix until well blended. Press and press batter into prepared pan.
Bake 20 minutes or until golden brown. Remove from oven an place on cooling rack. Immediately score the bars, using the tip of a sharp knife, into the amount of bars you want. Let cool 5 minutes and cut along the score marks. I cut mine 6 by 4 to give me 24 bars. Finish cooling in pan on the wire rack.
When completely cool, store in airtight container. I suppose they'll last at least 2 weeks but they'll be long gone before that! The bars can also be frozen.
Details
Prep time: Cook time: Total time: Yield: 24-36 barshttps://www.stuffedatthegills.ca/2017/09/chocolate-chip-cookie-bars.html
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