Updated Dec 19, 2017Chatelaine
- 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.
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.
Chatelaine Cookies: Gingerbread cookies