CHOCOLATE CHUNK BARS RECIPES
CHOCOLATE CHIP COOKIE BARS RECIPE - BETTYCROCKER.COM
Chocolate, butterscotch, and white vanilla baking chips join forces to become a tasty triple threat in this easy-to-make recipe for chocolate chip cookie bars. These cookie bars only need five ingredients and take just about ten minutes to prep, but you would never guess they are this easy to make by how good they taste! Take out your 9X13 pan and make sure you have a Betty Crocker™ chocolate chip cookie mix handy. Now, get ready for some Betty inspiration! You can either make these easy chocolate chip cookie bars as directed, or easily substitute in colored baking chips or M&Ms for a more festive twist on this easy and delicious recipe.
Provided by Betty Crocker Kitchens
Total Time 1 hours 35 minutes
Prep Time 10 minutes
Yield 24
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, mix cookie mix, butter and egg with spoon until soft dough forms. Stir in butterscotch chips and white vanilla baking chips. Using floured fingers, evenly press dough in pan.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 1 hour. Cut into 6 rows by 4 rows. Store in airtight container at room temperature.
Nutrition Facts : Calories 160 , CarbohydrateContent 21 g, CholesterolContent 20 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 5 g, ServingSize 1 Bar, SodiumContent 130 mg, SugarContent 15 g, TransFatContent 0 g
CHOCOLATE CHIP COOKIES RECIPE - PILLSBURY.COM
Add these nutty chocolate chip cookies to your dessert table - ready in 20 minutes.
Provided by Pillsbury Kitchens
Total Time 20 minutes
Prep Time 10 minutes
Yield 48
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- In large bowl, beat sugars, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.
- On ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
- Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 140 , CarbohydrateContent 16 g, CholesterolContent 15 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Cookie, SodiumContent 80 mg, SugarContent 10 g, TransFatContent 0 g
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THE ULTIMATE CHOCOLATE CHIP COOKIE RECIPE: HOW TO MAKE IT
Everyone has a favorite type of chocolate chip cookie—a little crispy, a little chewy—but they all have to begin with a basic chocolate chip cookie recipe. This is the best place to start! —Megumi Garcia, Milwaukee, Wisconsin
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Reviews 4.3
Total Time 25 minutes
Category Desserts
Calories 136 calories per serving
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Reviews 4.3
Total Time 25 minutes
Category Desserts
Calories 136 calories per serving
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips., Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.
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You may have memorized the foolproof gem on the back of the Toll House bag, given to the world by Ruth Graves Wakefield in the 1930s. But this may become your new favorite chocolate chip cookie recipe. It’s a little more complicated, and you’ll have to plan ahead: After assembling the dough, you must chill it for at least 24 hours before baking it, and preferably up to 36. This allows the dry ingredients time to soak up the wet ones, which results in a firmer dough. It leads to a marvelously chewy, chocolate-rich cookie. Don’t skimp on good chocolate, and the sea salt is not an option — it’s the beacon at the top of this gorgeous treat. (You can certainly put this recipe together by hand, but a stand mixer makes it easy work. If you’re in the market for one, our colleagues at The Sweethome have tested quite a few, and they've put together an excellent guide to the best.)
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Calories 399 per serving
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Calories 399 per serving
- Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
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