I call these Pat’s Chocolate Chip Bars because the person kind enough to share the recipe was a very talented cook named Pat. I’d been looking for recipes to send to the troops, and Pat said her bars were perfect for that because they ship well and stay fresh. The recipe came through on both counts, and I’ve been using it ever since.
Unfortunately, I never updated the photos until now. I also have to admit that for many years I was making the bars a little thinner than Pat’s original. Pat’s recipe calls for a 15×10 inch pan, and I usually halved the recipe and used a 9×13 inch pan. A half batch of a 15×10 inch pan should be around 9 inch square or my new favorite size, 7×11. So if you make the full recipe, be prepared for a gigantic batch of bars. If you halve it, go with the 9 inch or 7×11 inch.
More About Pat’s Chocolate Chip Bars
As mentioned, they’re thick. They puff up a lot in the oven and will be cakey at first, but like so many delicious type of bars they sink a little, become denser and develop what I think is a much better texture after cooling.
I’ve mostly remained true to Pat’s recipe, but I hardly ever have salted butter so I usually use unsalted and about 1 teaspoon of salt. I’ve also started using this trick I learned on Twitter which is to rub the bottom of the lined pan with coconut oil and sprinkle it sparsely with the best salt you have. This adds just enough salt to enhance the sweet. It’s absolutely not necessary, but if you love sweet & salty then it sort of is.
Pat's Chocolate Chip Bars
- 8 oz salted butter, softened 230 grams
- 1 1/4 cup granulated sugar 250 grams
- 1 cup brown sugar 200 grans
- 4 large eggs room temperature
- 1 tablespoon 15 ml of pure vanilla extract
- 3 1/2 cups all purpose flour (Spoon and level) 440 grams
- 1 1/2 teaspoon baking soda
- 1/4 teaspoon salt or 1 teaspoon if using unsalted butter
- 2 12 oz packages (670 grams) of semi-sweet chocolate chips (don’t cut back)
- 2 cups 220 grams chopped pecans (optional)
- 1/2 cup M&Ms baking bits optional
- Preheat oven to 350 degrees F. Line a 15x10 inch pan with parchment paper and grease parchment.Cream the butter and sugars, beat in the eggs and vanilla..
- With an electric mixer, beat the butter and sugar until creamy. Beat in the eggs one at a time (without whipping, just beat), then beat in the vanilla.
- Combine the dry ingredients and blend in. Add chips and nuts. Spread in the pan and bake at 350F (176 C) for 20 to 30 minutes. Pat's recipe said 20 minutes, but the bars will most likely take a little longer.
- Let cool completely, then cut into bars.
have had this recipe for over 35 years, and have no clue as to where it came from. You can also do the drop way, but I am so lazy, this works better for me. When I shipped them, I lined a trash bag box with foil (heavy duty) and then wrapped the box in foil again. . They stacked nicely