It is a great bar version of a chocolate chip cookie. I must say that it was a hit at the Super Bowl Party. The recipe calls for 2 cups of chocolate chips. I went for semi sweet. You could use whatever chips or combination of chips you like.
The key to making these perfect is creaming the butter, sugars, vanilla, and eggs until the mixture is light and creamy. Then fold in dry ingredients until just combined. Soft and chewy every time.
Baked several batches of these today. Very pleased with the recipe, no major issues. Very easy. I liked using the tin foil, great trick. I did cut the sugar and chocolate chips slightly after tasting the first batch. They were super sweet and rich. I will use this recipe in the future.
Just made these. Wow..they are excellent…and,to me, very rich. I used half dark & light brown sugar and mini semi-sweet choc. chips. I placed in freezer for 8-10 or so. I baked for 24 min., but would bake for another minute or two. Middle is quite soft and gooey, but I like them a tad bit more solid. I cut them into bite size squares, since they are so “chocolatey” and sweet. I will definitely use this recipe again!
This recipe is FANTASTIC! I’ve made them twice. Perfectly dense and chewy. Chocolatey. Simple to make.
2⅛ cups (10½ ounces) all purpose flour
½ teaspoon salt
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