These have literally been on my 'to bake list' for a year. As much as I'm a fan of choc-chip cookies rolling many of them can get a bit on the tedius side and the number of batches in the oven can take forever.... so these are a great alternative for those with no time to lose!
I think these are great for school parties or 'take a plate' type deals. I can also vouch these are perfect for freezing (already baked) in your freezer and reheat in bar style to serve with vanila icecream.
They don't need to be slices either - for our girls I did cut some into squares.
Makes 24 bars or 48 squaresIngredients:
300g butter at room temperature
1 cup caster sugar
1 1/2 cups brown sugar
1 tsp vanilla extract
4 cups plain flour
2 tsp baking powder
230g milk choc chips
Preheat oven to 190 degrees c
Grease a cookie baking tray generously with butter, ensuring you get into the corners and all the way up the edges and tops.
Cream butter and sugar until light and fluffy. Add eggs and vanilla extract.
Then add two cups of the flour with 1 tsp of baking powder and mix well. Add final two cups of flour and baking powder until fully combined and then add 3/4 of your full packet of choc-chips and mix a final time until combined.
Spoon out onto the cookie sheet and press into the edges. Make sure it's as evenly flat as possible.
Then sprinkle over the remaining 1/4 packet of your chocolate chips on top. Press them in slightly.
Bake on middle shelf for 25 minutes then sit out on a cooling tray (still in the cookie sheet for one hour.
Slice up and leave for another 30 minutes before moving the pieces to cool down on the cooling tray.
At this point, if you wanted to have some with icecream, I wouldn't only blame you, I'd join you.
These can be stored in airtight containers in the fridge or freezer. Store in the fridge for 2 weeks or the freezer for 3 months.
Here's some othere choc-chip cookie recipes I love:
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