In spite of my intention to take all the pictures before I left for the event, I ran out of time and didn't get any shots of the finished product. I came home with a completely empty plate, so I knew I would have to make them again. Was the empty plate a sign of their popularity? Oh yeah! Many people raved.
I have had way too many cookie bars that are, on the dry side. So I went to a very trusted source to find the best of the best bars and cookies.
Anna over at Cookie Madness has a whole treasure trove of great recipes for cookies, bars, brownies and desserts. I knew I could trust her to come through and these were perfect.
They were moist, full and flavor and loaded with chocolate. Now we have plenty for all my hungry boys to eat over the next few days.
Anna's version was larger and went in a 15x10 inch pan. I cut the recipe in half to fit in a 13x9.
Chocolate Chip Bars
Adapted slightly from Cookie Madness
- 1/2 cup (1 stick) regular salted butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 3/4 cups all purpose four
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt (optional)
- 1 (12 ounce) package of semi-sweet chocolate chips
- 1 cup chopped pecans (optional)
Preheat oven to 350 degrees F.
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 13x9 inch baking pan and bake for 20 minutes or until bars appear set. Cool and cut into bars.