Chocolate Chip Cookie Bars for a Crowd

These perfect cookie bars are buttery, chewy, thick and chocked full of rich, semi-sweet chocolate chips. Absolutely divine!

3 cups all-purpose flour don't over measure.
2 teaspoons baking soda
1 teaspoon salt
1 cup unsalted butter room temperature
1 1/4 cup firmly packed light brown sugar
1/2 cup Zulka Sugar or granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 bag Ghirardelli Semisweet Chocolate Chips + 1 cup Ghirardelli Mini Chocolate Chips

Preheat the oven to 350°F. Line a 13x18 sheet pan with parchment paper, spraying the parchment with non-stick cooking spray. Set aside.
In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars about 2 minutes and is smooth.
Add the eggs and vanilla and mix on low speed until mixed in.
Sift the flour, baking soda and salt over the wet mixture and mix together until just incorporated. Do not keep mixing - do not overmix.

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