SPELT CHOCOLATE CHIP COOKIE BARS
These chewy chocolate-chip cookie bars are hiding the secret of spelt flour-a delicious whole-grain flour with a lightly nutty flavor that is wonderful to bake with. Under-bake these bars by a minute or two to ensure they're even gooier.
Provided by Erin Jeanne McDowell
Categories dessert
Time 1h20m
Yield Makes 24 bars
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Spray a 10-by-15-inch jelly-roll pan with nonstick spray.
- In the bowl of an electric mixer, cream the butter, brown sugar and granulated sugar together on medium speed until light and fluffy, 3 to 4 minutes. Scrape the sides of the bowl. Beat in the eggs one at a time, scraping the bowl and beating well after each addition. Beat in the vanilla on low speed.
- In a medium bowl, whisk the spelt flour, baking soda and salt together. Add to the mixer and mix on low speed just until incorporated. Add the chocolate chips, scrape the base and sides of the bowl well and mix to combine.
- Use slightly damp hands to press the dough evenly into the prepared pan. Bake until the edges are set and golden, the surface appears wrinkly and the center if firm when touched, 24 to 28 minutes.
- Cool completely in the pan. Cut into 24 bars.
CHOCOLATE CHIP COOKIE BARS
These bars offer the best of both worlds, cookie-wise: The edges are crisp and browned if you like crust, but the center cuts are extra gooey and rich.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 24 bars
Number Of Ingredients 8
Steps:
- Position the rack in the middle of the oven and preheat to 350 degrees F.
- Put the butter in a microwave-safe bowl, cover and microwave on medium power until melted. Alternatively melt the butter in a small saucepan. Brush some butter on the inside of a 9-by-13-inch pan and cool the remaining butter slightly. Whisk the remaining cooled butter, brown sugar, eggs and vanilla in a large bowl until smooth.
- Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a spoon or spatula, taking care not to over mix. The batter should be thick and all of the flour mixture should be fully incorporated. Fold in the chocolate chips.
- Spread the batter evenly in the prepared pan. Bake until the edges are browned and the center is completely set, about 30 minutes. Cool completely, at least one hour, cut into 24 pieces and serve.
CHOCOLATE CHIP COOKIE BARS
Is it a bar, or is it a cookie?
Provided by Gary Scott
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, beat together the butter, vanilla and sugar until light and fluffy. Sift together the salt and flour and mix into the butter mixture. Fold in the chocolate chips and nuts. Mix until well blended. Press batter into a 15x10 inch jelly roll pan.
- Bake 20 minutes or until golden brown. Cut into bars and let cool in pan on wire rack.
Nutrition Facts : Calories 200.3 calories, Carbohydrate 21.9 g, Cholesterol 20.3 mg, Fat 12.6 g, Fiber 1.1 g, Protein 1.8 g, SaturatedFat 6.3 g, Sodium 64.5 mg, Sugar 12.9 g
KIRSTEN'S DARK CHOCOLATE CHIP COOKIE BARS
Awesome cookie bars for when you don't feel like standing around to make dozens of cookies.
Provided by KIRSTENLIV
Categories Desserts Cookies Bar Cookie Recipes
Time 55m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix butter, brown sugar, and white sugar together in a bowl; beat it eggs and vanilla extract until smooth and creamy. Stir flour, baking soda, salt, and baking powder into the creamed butter mixture until batter is well mixed. Fold chocolate chips into batter; spread into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 40 minutes. Cool before cutting into bars.
Nutrition Facts : Calories 228.5 calories, Carbohydrate 30.5 g, Cholesterol 35.8 mg, Fat 11.9 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 7.8 g, Sodium 218.5 mg, Sugar 17.8 g
CHOCOLATE CHIP COOKIE BARS
You can bake these up to ten days ahead and store in the freezer, without cutting into bars; wrap the baking sheet tightly in plastic.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 1/2 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees, with rack in center. Generously butter a 12-by-17-inch rimmed baking sheet; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla; mix until well combined. Add flour mixture; beat on low speed until just combined. Beat in chocolate chips.
- Spread dough on prepared baking sheet. Bake, rotating sheet halfway through, until edges are brown and top is golden, 40 to 45 minutes. Transfer to a wire rack; let cool completely on baking sheet. Use a serrated knife to cut into 1 1/2-by-4-inch bars.
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CHEWY CHOCOLATE CHIP SPELT COOKIES | ACCIDENTAL ARTISAN
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Reviews 6Estimated Reading Time 3 mins
- In a medium bowl, sift the flour, baking soda, salt and cinnamon (optional) and use a large whisk to evenly mix. Set aside.
- In a large bowl, beat the butter on high speed until whipped. Add the sugar one kind at a time and cream until light and fluffy, about 2 minutes. Add the eggs one at a time and beat on medium-high until combined. Add the vanilla extract and beat again until combined.
- Slowly add the dry ingredients to the wet ingredients and beat on medium-low. Mix well. Use a large wooden spoon to mix in the chocolate chips.
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From savorthebest.com
4.4/5 (24)Total Time 20 minsCategory DessertsCalories 92 per serving
- Preheat the oven to 350°F and line a baking sheet with parchment paper paper (or spray it with non-stick spray.
- Place the butter, brown sugar and granulated sugar in a medium bowl and beat it with an electric mixer until creamy.
- Add the eggs and the vanilla then continue to beat until it is well blended. Place the spelt flour, baking powder, baking soda, and salt in a bowl then whisk them together. Stir the dry ingredients into the creamed mixture.
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