Chocolate chip cookie bars
By Chatelaine
Makes
48 small bars or 32 large bars
* PLUS 20 minutes cooling time
Photo, Erik Putz.
This easy recipe is a bake-sale saviour. It lets you deliver chewy, chocolatey treats without having to bake sheet after sheet of cookies.
Ingredients
-
4 cups
all-purpose
flour
-
2 tsp
baking soda
-
1 tsp
salt
-
1 1/4 cups
unsalted
butter
, softened
-
1 cup
packed light brown
sugar
-
1 cup
granulated
sugar
-
2
eggs
-
1 tbsp
vanilla
-
2 2/3 cups
semi-sweet
chocolate chips
Instructions
- 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)
- Calories
- 177,
- Protein
- 2 g,
- Carbohydrates
- 24 g,
- Fat
- 9 g,
- Fibre
- 1 g,
- Sodium
- 116 mg.
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.
