Monday, December 7, 2009

Chocolate Chip Bars

The cookies in these photos came fresh out of the refrigerator the day after I made them. That is why they don't look ooey and gooey. Sorry about that folks!

Here's another chocolate chip recipe, but in bar form. I saw this recipe on Chocolate Bytes who got it from a youtube video. The recipe reqires shortening instead of butter, which causes the bars (or cookies) to be very soft. I didn't allow my bars to cook for very long to further ensure softness.
These bars were very delicious and remained so for three or four days (that's how long they lasted), but I wouldn't go far as to say they are the best CCCs I've ever had. I simply microwaved one or two bars for 30 sec - 1 minute and chewed them happily with a big mug of (skim) milk haha (I grew up on skim milk, so I can't tolerate any other type of milk for straight-up "drinkage").
Anyway, if you're one of those people who tend to shy away from shortening, try using half shortening and half butter to see how they turn out. I think I used butter-flavored shortening all the way. Also, if you don't want to use the below recipe, simply use one of your favorite CCC recipes, and convert the dough into bars. Enjoy!
Chocolate Chip Cookie Bars
adapted from GingerCake

1 stick regular Crisco or vegetable shortening (I used butter-flavored shortening)
1 cup white sugar
1 tsp salt
1 tsp baking soda
2 eggs (large or jumbo) (I always use large eggs)
1 cup brown sugar, packed
2 cups AP flour

Mix the shortening and white sugar together with a mixer on medium speed for 2 minutes till creamed together.

Add the salt, baking soda, eggs and brown sugar. Mix again on medium for 1 minute or until incorporated.

Add the flour and mix with the mixer until both cups are incorporated.

Stir in an entire bag of semi-sweet chips by hand.

BARS:
Place cookie dough in a foil-lined or sprayed 9 X 13 baking dish and press it out until leveled. Bake at 350 for about 15-20 minutes. If using FOIL, take the bars out by lifting the foil and place the uncut bars on a cooling rack. Once cool enough to handle, cut the bard. If SPRAYED dish, allow the bars to cool in the dish and then cut them once they have somewhat cooled. Place the cut bars on a cooling rack, or just gobble them up right then and there!

COOKIES:
Roll into balls larger than golf ball size, but smaller than a small lemon. They should fit on one cookie sheet at a time (about 6 at a time). Bake at 345 for 14-15 minutes.

19 comments:

  1. I am one that will try to stay away shortening unless it's absolutely neccessary :) Lovey bars.

    ReplyDelete
  2. This looks scrumptious! I wish I could take one right now!

    ReplyDelete
  3. They look amazing! Thank you for the bar adaptation - I'll have to try that next!

    ReplyDelete
  4. Yum! Great for a quick chewy cookie fix!

    ReplyDelete
  5. I love the ease of bar cookies! These look great!

    ReplyDelete
  6. Lovely! I love cookie bars! It's funny because I just made something similar and posted about it! Great minds think alike I guess...:)

    ReplyDelete
  7. I've been craving for chocolate chip cookies! But chocolate chip cookie bar sounds good, too. Looks delicious!!

    ReplyDelete
  8. Gosh, Mem! You can bet I will be expecting you to bake me up a "mess" of these bars when you come on the 18th! See you soon and don't forget to bring your KitchenAid and suchness!

    P.S. I'll provide the kitchen :o)

    ReplyDelete
  9. These look really good - I make a similar version that uses butter and so long as you don't overbake them, they stay soft. My grandma always made her like these though. Thanks for stopping by my blog and for your kind comments!

    ReplyDelete
  10. Oh, these are definitely my kind of chocolate chip bars. I always use shortening in my choc. chip cookies too, but better in everything else. I love the consistency it gives them. I'm with you on the "underbaking" too to make sure they stay soft.

    ReplyDelete
  11. Oops - I should proofread while I type! I meant that I use BUTTER in everything else. LOL

    ReplyDelete
  12. I made these and the top browned and got really nice....however, despite being in there for 20 minutes- the entire inside was goo! What happened?! I used half butter half shortening...And followed everything else

    ReplyDelete
  13. Iggy's mom - Oh no! I don't know how that happened. Did you place the pan too high up in the oven? Do you ever have to adjust your oven temperature for some recipes? I suggest cooking the bars a bit longer but cover them with foil so that you don't brown the bars too much. Try cooking them for 5-10 minutes longer like that. Test the inside with a knife after 5 minutes to see if it's less gooey. Allow the bars to cool for awhile before slicing into them so that they will solidify a bit more. I hope the bars turn out okay with those revisions.

    ReplyDelete
  14. Our stove is relatively new- I know it has something to do with us not your recipe, it TASTED good. But the consistency was way off. I bet covering it would have made a huge difference. Thanks for the tips!

    ReplyDelete
  15. I made it and mine came out with a crisp top but the inside was gooey too. It was still really tasty after baking it longer on the bottom.

    ReplyDelete

English: Feel free to write a comment in your own language!
Español: ¡Siente libre de dejar un comentario en tu propio idioma!
Italiano: Sentitevi liberi di scrivere un commento nella vostra lingua!
Português: Fique à vontade de deixar um comentário no seu próprio idioma!
OR français, 한글, or another language!