It’s about time I put this recipe up, we make them every week. My interpretation of the crazy maze of what is ok and not for food is everything in moderation and homemade it better than prepackaged, especially for kids lunches. So I make these often because since it is a bar recipe, they can be made in very little time. But be warned, they are so quick that you can actually make them in the morning and have them ready for the kids lunches – and if they smell the yummy bars in the morning, they might just want dessert after breakfast – and that’s ok by me 😉
Recipe from Cooks Illustrated.
Makes 24 (2 inch) square cookies.
- 2 1/8 cups flour (10 1/2 ounces)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 12 tablespoons unsalted butter (1 1/2 sticks or 6 ounces), melted
- 1 cup light brown sugar (7 ounces)
- 1/2 cup granulated sugar (3 1/2 ounces)
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups chocolate chips
- Heat oven to 325 degrees f (163 degrees c). Adjust rack to lower middle position. Line 13×9 inch pan with foil (pushing it to the corners and the sides of the pan). Spray foil lined pan with nonstick cooking spray.
- Mix flour, salt and baking soda in medium bowl; set aside.
- Mix butter and sugars together until combined. Mix in eggs and vanilla. Add dry ingredients and mix until just combined. Fold in chocolate chips.
- Smooth batter in prepared pan.
- Cook for 25-30 minutes and golden brown. The sides will start to pull away from the pan. Cool in pan on wire rack. Remove from the pan by lifting up on the foil overhang on the sides. Slice into bars.