Even though the people at King Arthur Flour consider these to be cookie bars, I think they are actually blondies.
Really, what’s the difference between a bar cookie and a blondie? I don’t have the answer to that, but these bars, rich with brown sugar and loaded with chocolate chips, will satisfy your craving for something chewy and sweet but not overly chocolatey.
They were really good. I think they lasted in the freezer for about 2 weeks – I just ate the last one sitting here thinking of what to write.
Chocolate Chip Cookie Bars – adapted from King Arthur Flour
2 3/4 cups King Arthur Unbleached All-Purpose Flour
2 1/2 teaspoons baking powder
2/3 cup butter
2 1/4 cups firmly packed brown sugar
3 large eggs
1 teaspoon vanilla
3 cups (16 to 18 ounces) chocolate chips
Preheat the oven to 350°F. Grease a 9 x 13-inch pan.
In a large bowl, whisk together the flour and baking powder. Set aside.
Melt the butter, and add the brown sugar, stirring until smooth. Allow the mixture to cool slightly. Add the eggs one at a time, beating well after each addition, then stir in the vanilla. Add the flour mixture, then the chocolate chips and nuts. Scoop the batter into the prepared pan.
Bake the bars for 30 to 35 minutes, until their top is shiny and golden. Don’t overbake, or the bars will be dry; a cake tester inserted in the center will not come out clean. Remove the bars from the oven, and allow them to cool to room temperature before cutting. Yield: 24 bars.