1. Lana Fay
  2. Crumb

Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars




Back Story of this Recipe

My mother always had some kind of homemade goodies for us when we came home from school. I can\'t lie; chocolate chip cookies were my favorite. This recipe is a fast and easy take on those original Toll House Cookies that date back to 1939.


Slight alterations in the original recipe and patting the dough into a 13 X 9 pan turns a traditional favorite into warm, gooey bar cookies. These were a favorite of my boys growing up. Yum!


Calories 102 kcal 5%
Cholestrerol 85 kcal 3%


1 1/3 cup of butter flavored Crisco ((original recipe says half shortening, half softened butter)\r\n1 cup granulated sugar\r\n1 cup packed brown sugar (I prefer light brown but both light and dark work fine)\r\n2 eggs\r\n2 tsp vanilla\r\n3 cups sifted all purpose flour (for moister baked goods, I use unbleached all purpose flour)\r\n1 tsp. baking soda\r\n1 tsp. salt\r\n1 cup chopped walnuts (optional)\r\n1 12 oz pkg of semi sweet chocolate chips.


Preheat oven to 375°F\r\nGrease an oblong pan: 13 X 9 or you can use a lipped cookie sheet that\'s a little bigger for thinner bars... usually 15 X 11. \r\n\r\nMix thoroughly: shortening, sugar, eggs and vanilla \r\nSift dry ingredients together and stir into wet.\r\nAdd nuts and chocolate chips, stir until mixed through.\r\nPat dough evenly into greased pan\r\nBake until golden brown on top. \r\nCool and cut into 2 inch bars (Note: I cut them into 1 inch cubes when serving them to adults... these are very, very rich.)\r\n