Crunchy Chocolate Chip Bars Recipes

SHEET PAN CHOCOLATE CHIP COOKIE BARS

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, cream together butter, brown sugar and sugar.
• Add vanilla and eggs and combine.
• Fold in flour, baking soda and salt.
• Mix in 2 cups of mini chocolate chips.
• Spray a 18"x13" sheet pan with nonstick cooking spray and spread cookie dough out evenly in pan.
• Sprinkle remaining 1/4 cup chocolate chips on top.
• Bake for 20-25 minutes or until middle is set up and edges are golden brown.
• Let cool and cut into squares.

CHAMPIONSHIP CHOCOLATE CHIP BARS

Steps:

• In a large bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in 1/2 cup chocolate chips. Press firmly into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes. , Meanwhile, combine the milk, egg, vanilla, walnuts and remaining chips. Spread evenly over hot crust. Bake for 20-25 minutes or until light golden brown. Cool on a wire rack. Cut into bars.

CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F, positioning one of the oven racks in the middle of the oven.
• Using an electric mixer, beat together the butter, granulated sugar, brown sugar, egg and vanilla on medium speed until smooth. In a separate bowl, sift together the flour, baking soda and salt. Turn the electric mixer to low and slowly add the dry mixture to the wet mixture. Stir in the chocolate chips.
• With a 1-ounce ice cream scoop, drop the batter about 2 inches apart on ungreased cookie sheets. Bake until lightly browned, 8 to 10 minutes. Carefully remove the cookies to a wire rack to cool. Store in an airtight container.

EXTRA-CRISPY CHOCOLATE CHIP COOKIES

Steps:

• Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
• Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
• When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

CRUNCHY CHOCOLATE CHIP BARS

Steps:

• Heat oven to 350°F. Stir cookie mix, margarine and egg in medium bowl with spoon (mixture will be crumbly until soft dough forms). Stir in nuts.
• Spread dough in ungreased square pan, 8x8x2 inches.
• Bake 25 to 28 minutes or until light golden brown; cool. For 18 bars, cut into 6 rows by 3 rows.