Today’s recipe was given to me by a really good cook named Pat. She bakes her chocolate chip bars in a 15×10 inch pan, but you can also make half the recipe and use a 13×9 inch pan. I made a half batch version and it was done in 20 minutes. The bars came out of the oven a little cakey, then settled into dense, firm-but-moist bars. They’re loaded with chocolate chips and that is something I would not change. The nuts are a good addition, but you can leave them out if you want.
Pat's Chocolate Chip Bars
- Pat’s Chocolate Chip Bars
- 8 oz 230 grams regular salted butter
- 1 1/4 cup 290 grams granulated sugar
- 1 cup brown sugar packed
- 4 large eggs
- 1 tablespoon 15 ml of pure vanilla extract
- 3 1/2 cups 440 grams/16 ounces all purpose flour (Spoon and level)
- 1 1/2 teaspoon 7 ml baking soda
- 1/4 teaspoon salt 1 ml (optional)
- 2 12 oz packages (670 grams) of semi-sweet chocolate chips (don’t cut back)
- 2 cups 220 grams chopped pecans (optional)
- Cream the butter and sugars, beat in the eggs and vanilla.. Combine the dry ingredients and blend in. Add chips and nuts. Spread in a greased 15x 10 inch baking pan. Bake at 350F (176 C) for 15-20 minutes. Cool and cut into bars. (Anna's Note -- My half batch took about 20 minutes, Janet's full batch took 30, so watch the bars and check at 20 minutes.
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