The Best Chocolate Chip Cookie Bars
Works well with butterscotch or chocolate chip morsels. For gluten-free bars, use 260 grams of your favorite 1:1 gluten-free blend. I've tested with Pillsbury.
Servings 24 people
Cost 5
Ingredients
- ¾ cup butter or margarine, softened (salted or unsalted) (170 grams)
- ¾ cup packed light brown sugar (150 grams)
- ½ cup granulated sugar (100 grams)
- 2 large eggs
- 1 teaspoon vanilla (optional, use only if using chocolate chips)
- 2 cups all-purpose flour, weigh or measure with a light hand (260 grams) or use 260 grams of a gluten-free blend
- 1 teaspoon baking soda
- ½ teaspoon salt or 1 scant teaspoon if using unsalted butter
- 1 ¾ cups or more semisweet chips or a big mix of chips (I rarely measure the chips)
- 1 cup chopped nuts, toasted pecans or untoasted walnuts optional
- 2 regular Hershey Bars, broken into squares
Instructions
- Heat oven to 350°F. and grease a 9x13 inch baking pan.
- Beat butter, brown sugar and granulated sugar in large bowl until creamy. Add eggs; beat well.
- Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in chips and nuts, if desired. Spread into prepared pan. .
- Bake for about 25 minutes (may take longer, may be done sooner) or until top is golden brown and center is set.
- Remove from oven and scatter Hershey Bar pieces over top. Return to oven for about 1 ½ minutes or until the bars are softened.
- Cool completely in pan on wire rack. Cut into bars.
