Chocolate Chip Cookie Bars
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Holiday Party Foods 2003, Winter 2003
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Ingredients
- 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more baking sheet
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 cup granulated sugar
- 1 1/2 cups packed light-brown sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 (12-ounce) bag semisweet chocolate chips
Directions
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Preheat oven to 350 degrees, with rack in center. Generously butter a 12-by-17-inch rimmed baking sheet; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
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In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla; mix until well combined. Add flour mixture; beat on low speed until just combined. Beat in chocolate chips.
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Spread dough on prepared baking sheet. Bake, rotating sheet halfway through, until edges are brown and top is golden, 40 to 45 minutes. Transfer to a wire rack; let cool completely on baking sheet. Use a serrated knife to cut into 1 1/2-by-4-inch bars.
I made this for my son's birthday. I used a glass 9 x 13 cake pan and baked it for about 25 minutes. I served it with vanilla icecream....OMG this is a great desert. I have had request to make it over and over.
Tastes great but agree with other reviewers- bake time is only 20 min. Website really needs to correct this!!!
I have been making this recipe for years and everyone raves about it. It is an easy recipe to change up with different types of chips (peanut butter and chocolate are a favorite in my house). Try butterscotch and cut them into triangles with sifted powdered sugar. They keep great airtight for a week, but they never last that long!
UGH! Cookie dough spilled all over the bottom of the oven. This recipe is too big for the pan size indicated and overflowed the pan while it was baking. I am baking for a bake sale and need to get a ton done in a short amount of time. Now I need to turn off the oven and clean it. I am so disappointed. I turn to Martha's recipies for a "sure thing"...so frustrating!
The bars turned out amazing! Very easy recipe to follow, tastes great and yielded a lot of bars!!! But they were gone in a flash. These will become one of the family favourites!
40-45 minute baking time is WAY too much! I wish I'd read Comment 2 BEFORE baking these. I cooked for 20 minutes, rotated, then cooked an additional 10 minutes which was still too long. Cooking for 20-25 minutes would have been perfect!
I wish I'd have read the comments before making this recipe! Cooking for 40-45 minutes is WAY too long. 20-25 minutes would be perfect. I cooked for 20 minutes, rotated, then cooked another 10 as I thought an additional 20 would be too much. Only cooking for 30 minutes was still too long!
I did not have any trouble with the time, I left mine in for 42 minutes and they were soft still and tasted great. A few tips, I was worried because the dough seemed really dry, but it turned out fine, I hadn't made bar cookies in a while so I was surprised by the consistency, so if yours are dry, don't worry. I also used twice the called for chocolate chips - my boyfriend appreciated that! And they turned out great. I used a 9x17, but could use bigger, very thick cookies! almost 2" tall
1. these look pretty good. 2. these taste really good. 3. i was able to sub a banana for one stick of butter without loss of quality. 4. if you cut them the way described, the picture makes no sense. and if the picture is right, then its not using a 12x17 pan. 5. the time is WAY OFF. 15 mins and mine looked soft in the middle but done. and at 20 i had to take them out!