This easy recipe is a bake-sale saviour. It lets you deliver chewy, chocolatey treats without having to bake sheet after sheet of cookies.
1 1/4 cups
packed light brown
2 2/3 cups
POSITION rack in bottom third of oven, then preheat to 350F. Spray a 13 x 17-in. rimmed baking sheet with cooking spray and line with parchment.
WHISK flour, baking soda and salt in a medium bowl. Beat butter and sugars in a large bowl, with an electric mixer on medium until creamy, about 2 min. Beat in eggs, 1 at a time, then vanilla. Beat in flour mixture on low until just combined. Stir in chocolate chips.
SPREAD dough onto prepared sheet, using hands, pressing evenly to edges. Bake, rotating sheet halfway, until edges are golden, 20 to 24 min. Let cool, then cut into triangle-shaped bars.
Chatelaine Cookies: Gingerbread cookies
Nutrition (per bar)
Kitchen Tip: Melt 1/3 cup chocolate in the microwave and drizzle over cookie. Sprinkle with candied sprinkles.
Kitchen Tip: To make an icing sugar glaze, stir 3/4 cup icing sugar and 3 to 3 1/2 tsp water in a bowl until smooth. Drizzle over chocolate chip cookie bars using a small spoon or a piping bag.