Pat's Chocolate Chip Bars
An easy recipe for chocolate chip cookie bars baked in a 10x15 inch pan. If you use that size pan, the bars will be thick! You could go with a slightly larger pan for thinner bars. If you want to halve the recipe, you can use a 9 inch pan for thick bars or a 13x9 inch pan for thin bars.
Servings 36
Cost 5
Ingredients
- 8 oz salted butter, softened 230 grams
- 1 ¼ cup granulated sugar 250 grams
- 1 cup brown sugar 200 gram
- 4 large eggs room temperature
- 1 tablespoon vanilla extract
- 3 ½ cups all purpose flour (Spoon and level) 440 grams
- 1 ½ teaspoon baking soda
- ¼ 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)
- ½ cup M&Ms baking bits optional
Instructions
- Preheat oven to 350 degrees F. Line a 15x10 inch pan with parchment paper and grease parchment.
- 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.
Notes
Pat’s Note:
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
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
