Sometimes, I just want to bake, but I don't want to eat it all. The other day I made two batches of Ruth Wakefield's Chocolate Chip Cookie Bars. I made some for my contractor, Ryan, of New England Design and Construction, and while I was at it, I made some for my co-workers and some for my husband's co-workers. I had people asking me for the recipe. Luckily it is very easy.
2 1/4 c. brown sugar, packed
5 1/4 oz unsalted butter, (1 1/3 sticks)
3 large eggs
1 t. vanilla
1/2 t. salt
2 1/2 t baking powder
2 3/4 cups all purpose flour
2 cups chocolate chips
Preheat the oven to 350 degrees. Line a 10 x 15 jelly roll pan with tinfoil, and spray with PAM.
In large bowl, combine the flour, baking powder and salt. Set aside.
In a large pot, melt the butter and then stir in the brown sugar. Once smooth, allow to cool for five minutes. Add the eggs one at a time, and stir. Add vanilla and stir. Then stir in flour, and then stir in chocolate chips.
Spread the batter into the pan. Bake the bars for 24-27 minutes, until the top is shiny and golden. DO NOT OVER BAKE! Remove bars from oven and let cool to room temperature before cutting.
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