The traditional chocolate chip cookie changes shape in this recipe. The cookie dough is baked in a 9X13 pan and then cut into squares.
Thicker and softer than a cookie, these bars can be embellished with a little frosting and pretty candy piece. They're party-ready in no time flat and look a bit more grown up when topped with some piped frosting and candy.
We love this dessert any time of the year, but always make them when the holiday season rolls around. To make them even more festive, we tint the frosting red or green and top with seasonal candy pieces.
We like Nestle Toll House's Chocolate Chip Cookie recipe for this bar cookie.
Use the basic recipe on the package, but omit the chopped nuts. Also, you'll want to add 1 cup of dried cranberries to the batter for a little flavor variation and interest.
Here's the recipe from Nestle with our changes.
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12 ounce package) Nestle Toll House Semi Sweet Chocolate Morsels
1 cup of dried cranberries
Preheat the oven to 375 degrees.
Combine flour, baking soda and salt in a small bowl. Set aside.
Beat butter, granulated sugar, brown sugar and vanilla extract in a large bowl until creamy.
Add the eggs--one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in the chocolate morsels and cranberries.
Spread the batter in prepared 9X13 baking pan and bake for 25-30 minutes.
Cool in the pan on a wire rack. Once completely cool, cut bars into small squares.
Pipe frosting on the top of each square and press a candy piece into the frosting.
*Recipe adapted from Nestle.