So many of my sweetest recipes were first shared by so many of my sweetest friends. This is no exception. It was first shared with me by Jennifer, a newlywed who was breaking in baking recipes when we had our Children’s Ministry Team luncheon. I gave it four stars then, and her handwritten card still lives in my recipe binder. They’re a cousin to my recipe for The Best Chocolate Chip Cookies. I made this version of Jennifer’s bars one day this week when I was craving something warm and baked. I love these easy to make Chocolate Chip Cookie Bars!
Chocolate Chip Cookie Bars
- 1/3 c. shortening, melted
- 1 heaping cup of brown sugar
- 2 eggs
- 2 1/4 + 1 T flour
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup dark chocolate chunks
- Sea Salt
Melt the shortening and then stir in the brown sugar. Add the eggs and combine thoroughly. Add all dry ingredients and stir just until completely combined. Mix in those chocolate chunks. Spray an 8 inch square pan (I use metal. Seems to work best for this.) with non-stick cooking spray and spread dough in pan. Now for the secret ingredient that takes it from “so amazing” to “can’t keep me from having another one.” Sprinkle the top with a little sea salt. All over. Don’t miss a corner. Just a sprinkling. You will thank me.
Bake at 350 degrees for 25 minutes until the top is golden, but be sure not to let the edges burn. Cover it with foil if the edges look less than “Gotta-have-one” golden brown.
Let the bars rest in the pan for at least 10 minutes before you cut them (I know … it’s hard), but then carve a generous square for yourself, and pull up a chair beside a big glass of milk. Enjoy!
It’s been a little while since we had a Feed Me Friday, so I hope this recipe will make it into your file and into your kitchen!
You might also want to read my review on The MOM Initiative today about the movie God’s Not Dead that came out TODAY!
And be sure to read the news about my story in the newest Chicken Soup for the Soul! It’s the Multitasking Mom’s Survival Guide. BUY your copy here.
