Ingredients
The following ingredients have 21 Servings
- 3 cups all-purpose flour (don't over measure.)
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup unsalted butter (room temperature)
- 1 1/4 cup firmly packed light brown sugar
- 1/2 cup Zulka Sugar or granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 bag Ghirardelli Semisweet Chocolate Chips + 1 cup Ghirardelli Mini Chocolate Chips
Instruction
- Preheat the oven to 350°F. Line a 13x18 sheet pan with parchment paper, spraying the parchment with non-stick cooking spray. Set aside.
- In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars about 2 minutes and is smooth.
- Add the eggs and vanilla and mix on low speed until mixed in.
- Sift the flour, baking soda and salt over the wet mixture and mix together until just incorporated. Do not keep mixing - do not overmix.
- Add bag of chocolate chips in and stir with a wooden spoon, again no overmixing, just until incorporated. Dough will be very thick.
- Spread thick cookie dough out evenly by dropping spoonfuls onto the baking sheet and spread out with fingers or it helps to spray a rubber spatula with non-stick spray.
- Dough will spread out while baking, so you don't have to get the corners and edges perfect and will appear like you don't have enough, but you will.
- Sprinkle mini chips to the top of the dough. (You can also have thicker bars with the recipe in the notes. It is not double the recipe, but 1 1/2 times the recipe)
- Bake bars for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 3-4 dozen bars depending how big you make them.
- Can also put in a 9x13 and an 8x8 pan for extra thick cookie bars. Baking time 20 - 25 minutes.
