Yesterday on Instagram, I asked “corners or middle pieces?”Ā
I think corners win (OF COURSE THE CORNERS WIN) but mostly, people wanted the recipe.
Here it is! Some bloggers take 50 stylized shots with perfect lighting and pretty plates. I set the pan of almost gone cookie bars (including the one with the bite in it, oops!) on the front porch and click the button from the auto setting on my phone. Done.
The BEST Chocolate Chip Cookie Bars Recipe (Modified from my church centennial cookbook.)
1 pound salted butter (2 cups) – I told you it’s the best! š
1 Ā½ cups sugar
1 Ā½ cups brown sugar
4 eggs
2 teaspoons vanilla
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon water
4 Ā½ cups flour
12 ounce bag mini chocolate chips
Mix together the butter, both sugars, and eggs until well blended and fluffy. Stir in vanilla, salt, baking soda, and water. Add flour. Mix until combined, then fold in the chocolate chips.
Spread on an 18×13 inch sheet cake pan (or bigger. or two pans. if you use one pan smaller than this it WILL spill over). Bake at 350Ā° for 20-25 minutes.
Note: This recipe makes 24 large cookie bar squares or 48 more normal sized. Or if you have extra time on your hands, feel free to scoop them out and make dozens of individual cookies! 10 minutes at 350Ā° for those.
