nestlé toll house cookie bars 9x13 pan

The recipe calls for 2-1/4 cup flour (which is 280 g if the flour has been sifted or up to 360 g if the flour has completely settled), 1 tsp. I made these to take to work and they were a huge hit! mine turned out very dry..maybe i mixed too much? Add eggs one at a time, beating well after each addition. Adjust the oven rack to lower-middle position. My kids would love a heart shaped chocolate chip cookie with a scoop of ice cream on top! They’re in the oven now but based on the small “quality control” taste of dough, these are going to be amazing. We used semi sweet chocolate chunks and they were perfect. Join me! They were just right at 27 minutes. If I were to double the recipe could I just put them on a cookie sheet? lol. I have to say these are the best Chocolate Chip Bars that I have found and I have tried litterally about 50 different recipes and techniques. Yes, for sure! Yum! I’m about to make another batch right now to bring to some friends tonight! Thanks for the easy idea. sounds good and i am wondering if you all decided on a “best time” to bake them so they won’t be gooey, but not dry either. Preheat oven to 350 degrees ... 9x13 inch baking pan, melt butter in oven. Add the egg and vanilla, and beat until combined. Made these for the first time on NYE. It made 12 bars total. Just needed a little extra time, since I’m at a higher altitude. Turned out perfect! It is just what I was looking for. Thank you! Yep, I just decided these are going on the menu for Valentines day. Makes 24 bars. I am a chocolate chip cookie monster. Spread into prepared pan. P.S. Appreciate all the good recipes! 28 minutes Thanks! Makes me wonder if they would ever survive without us!! These look perfect! These are delicious! If don’t need so many servings, feel free to cut the recipe in half and bake it in an 8×8″ square pan, but KEEP THE ONE EGG YOLK IN THE RECIPE. Cmbine flour, baking soda and saly in a small bowl. This is one of those recipes where I think it would be best for me to probably zip my lips and let the pictures, simple recipe, and prior reputation do the talking. Didn’t see any comments of anyone else refrigerating. Add the brown sugar and granulated sugar and stir until evenly combined. These are my absolute favorite–they have the perfect chew and sweet/salt balance. I added the  2 cups of chocolate chips and half cup walnuts . Spread the batter into the prepared pan and bake for 20 minutes. Thanks again for a good recipe. Will definitely try out this recipe. Did anyone else find these greasy? I would try chilling the dough for an hour before you bake them. Love this recipe. I buy butter,eggs, brown sugar and chocolate chips in large quantities from Costco or Sam’s . Everyone loved it and ate it all. These were just perfect. These bars were a hit with both crowds! I love using this size of pan because it yields a nice, manageable batch– about 16 super thick bars. These look divine. It’s so much work for the mom! Or should it be a larger jelly roll pan so it’s thinner? 15 minutes. I can’t even begin to count how many of your recipes are now regular fare at our house! Thanks! Thanks for letting me know. I have made many variations, all delicious (add chopped peanut butter cups and peanuts, caramels and sea salt, etc.!!! I’ll never bother with regular cookies again. chip bar cookie recipe hands down. I live overseas and only have an 11×17 pan. Made these and took them to a gathering. CLOUD: A sharing place. I am completely addicted to your site. Don't overmix, just stir until no dry streaks remain (sometimes I use my hands as the dough gets thick). This recipe has lived on my site for a long time (since 2010! I’ve been looking for a bar recipe like this one for some time and so glad I found yours. Go ahead and make these again anytime you want.” If anyone comes within 30′ of our house the first thing he does is say “You’ve got to try these cookie bars!” . I make these at least once a week. I loved how quickly these came together-my six year old did most of the work! I used 50/50 milk chocolate and dark chocolate. Spray the foil-lined pan with nonstick cooking spray. Of course, with enough butter, sugar, & chocolate, anything would be . Yes, it works great made into a larger batch (in a sheet pan!). If I need a guaranteed recipe for something I’ve never made before, your blog is the first place I hit. Hi Mel! If I double the recipe do you know how long I should bake them? I love this recipe because I typically have all of the ingredients on hand. Thank you for sharing this. We chopped up a bunch of Easter candy from our candy jar and threw it all in – Kit Kats, M & M’s, Snickers, Reese’s Pieces, Trix and some chocolate chips too. Adjust the...","url":"https:\/\/www.melskitchencafe.com\/thick-and-chewy-chocolate-chip-bars\/#mv_create_1303_1"},{"@type":"HowToStep","text":"In a large bowl, whisk together the melted butter, salt and baking soda together until well combined. 12 minutes Despite the messed up oven, these were FANTASTIC! Maybe it has something to do with baking them on the lower middle oven rack. (6 g) table salt, 2 cups (340 g) chocolate chips, 1 cup (220 g) unsalted softened butter, 2 large (100 g) … Just popped these in the oven with white chocolate chips and peanut butter chips… I’m sure the end product will be amazing cause the batter sure was!!! These super soft, chewy chocolate chip cookie bars are easy (one bowl!) It’s my go-to for cookie bars. UID scanner apart from competing models. I used mini M&M’s and chocolate chips adn they came out perfect and gorgeous. I made a few unsuccessful calls to some neighbors and had to get creative. Thank you!! YUM! I used the 1 stick of butter and 1/2 cup of unsweetened applesauce. Level. I will make these again and again. I tried adding some toffee bits instead.. YUMM! They are very good! Made me giddy! Your email address will not be published. Bake until the bars are light golden brown on the edges, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. ","position":4,"name":"Press the batter evenly into the prepared pan. Using a rubber spatula or wooden spoon start folding the flour into the wet ingredients. (and I am also enjoying them with a glass of milk!) This is the timing that works best in my oven, but you can definitely adjust as needed. My husband thinks they are perfect that way! These turned out perfectly. EVERYBODY got the best this or that. What brand of butter did you use out of curiosity? And M&M’s on top? These are delicious and so easy. I will definitely be making them again. They are super easy and always turn out perfect. Everyone I have given the recipe to or shared these with have loved them. Carmen – thanks for letting me know you liked these bars! Same temp, and check around the same time. These are my go to when I am in the mood for cookies and don’t want to wait around for butter to soften. I love to customize the chips. I love the texture! The egg and egg yolk act as emulsifiers for the fat– so mixing those together well prevents the fat in the butter separating out and making the bars “greasy”. Haha, I don’t know why the middle school slumber party comment cracked me up, but it did. Thanks Mel. HI Mel, Just printing off this recipe for family night treat tonight. It just struck me as funny because I’m making cookies to ship to my son in California for his birthday and his name just happens to be Jesse Meyers! I too struggle with blondies and these were easy peesy! I was going to add a little icing decor on top since it’ll be for a birthday. I, too, make these all the time, I sometimes add in about 2 ounces of cocoa powder and remove the same amount of the flour for a chocolate variation. So good – especially while still a bit warm. I’m going to try the cookie variety next time! I would like to have that appealing golden brown look on the tops of the bars. Thanks Mel for a great recipe. A favorite memory is that I made these 6 years ago when I was in labor with my second daughter (a home birth), and after I delivered, the midwife and our family sat around and ate them (the chocolate chips were still gooey–clearly it was a quick delivery). Cool on a wire rack to room temperature. I’ve been using this recipe for several years now. Now, I love them even more for the sentimentality… My labor story always starts with.. “Well, I was in the kitchen, 2 weeks overdue, making cookie bars…” Just wanted to share that with you. Oct 29, 2014 - Enjoy the same classic taste of the original NESTLÉ® TOLL HOUSE® Chocolate Chip cookies with these chocolate chip pan cookies. I will serve them to my Girls On The Run team during our team party his afternoon. Bonus points for being super easy! Please let me know what you come up with!!! If you want a larger batch, double the recipe and bake the bars in a 9×13 inch pan. Hi Jess! Won’t it be raw in the middle? Oh my gosh, Jessica, I don’t quite know what to say about this! Stir in morsels and nuts. Thank you so much for posting. These are one of my favorites! Hi Kathy – I’ve doubled these before and you should probably cut about 5 minutes off the baking time. Thank you for sharing your recipes with us! Thanks for another great recipe! Thanks for the report back, Emily! Then I put big chocolate chips, heath chips and mini marshmallows in the batter and baked it for 20 minutes. I follow the recipe and cook time to a t but no luck. Nestlé® Toll House® Café By Chip® is a premiere dessert café and a leader in dessert destinations offering customers an unrivaled dessert experience through the use of fine ingredients, indulgent creations, distinct flavor profiles, and the rich tradition of the very best Nestlé® brands. Any one have any thoughts? Jessanna. I just got done baking these — my 17 yr. old daughter and 11 year old son both love these! I have made them several times, and they are consistently perfect. ","thumbnailUrl":"https:\/\/i.ytimg.com\/vi\/TEb5MwY8SXk\/hqdefault.jpg","contentUrl":"https:\/\/www.youtube.com\/watch?v=TEb5MwY8SXk","duration":"PT1M","uploadDate":"2019-04-29T17:52:33.000Z"},"keywords":" all-purpose flour, brown sugar, butter, chocolate chips, egg, egg yolk, granulated sugar, peanut butter chips, vanilla extract","nutrition":{"@type":"NutritionInformation","calories":"0 calories","carbohydrateContent":"0 grams carbohydrates","cholesterolContent":"0 milligrams cholesterol","fiberContent":"0 grams fiber","proteinContent":"0 grams protein","saturatedFatContent":"0 grams saturated fat","sodiumContent":"0 grams sodium","sugarContent":"0 grams sugar"},"aggregateRating":{"@type":"AggregateRating","ratingValue":"4.6","reviewCount":254},"url":"https:\/\/www.melskitchencafe.com\/thick-and-chewy-chocolate-chip-bars\/"} They are so delicious! But for some reason I never noticed the recipe is written to be used with a "jelly roll pan" (15 x 10-inch.) . Added coconut and pecans. What rave reviews – I’m thrilled these have become your favorite bar cookies! Bobbi – glad your kids loved these bars! T Thanks for this recipe. I have seriously lost count of all the recipes I’ve tried from your blog. Quick, easy & oh so yummy! Fantastic! Thanks for sharing all of your amazing recipes. I would probably use a 12X18-inch rimmed baking sheet if you double the recipe. I only had 1 cup of chocolate chips, so I added 1 cup of butterscotch chips. ","position":2,"name":"In a large bowl, whisk together the melted...","url":"https:\/\/www.melskitchencafe.com\/thick-and-chewy-chocolate-chip-bars\/#mv_create_1303_2"},{"@type":"HowToStep","text":"Add the flour. Favorites include dark chocolate/peanut butter chips, white chocolate/macadamia nut, semi sweet/butter scotch chips, and of course the tried and trued original good ole chocolate chips. I was craving a cookie tonight and am currently in the middle of a kitchen remodel. Best served with ice cream! Mostly, I love dark chocolate and joggers (not jogging). Made these over the weekend and they are fantastic. Stir in chocolate chips and nuts. I plan to make these next week for my daughter’s preschool class using mini M&M’s and chocolate chips. This will seriously be my only chocolate chip cookie bar recipe. Oh my goodness! I love seeing all the goodness you are whipping up in your kitchens! Any changes on the temp or baking time? Remove pan from the oven and set on a wire rack. I am glad they turned out well for you! Everyone loved them so I made them again for another gathering tonight  so easy and soooooo yummy! Hey Mel, I just stumbled upon your blog today and I am loving ALL of your recipes! The recipe assumes 5 ounces for each cup of flour (which is the standard I use for all my recipes that include a weight for flour) so the 2 1/8 cup would be right around 10.5 – 10.6 ounces. If you have teenagers invading your house or your teenager needs to take something to someone else’s house to hang out…these are always a hit and I get “supermom” points from other teenagers (never mine) but I think mine is secretly proud. This is a great recipe! Worth a try, though! Take care! But to be actually thick I used an 8 x 11 inch pan. I can’t wait to try it. Cut into squares and serve. conduct information on your specific market, you should We’ve already ate “our” share of the bars. Cool on a wire rack to room temperature. Roasted Asparagus Soup with Pumpernickel Croutons & Prosciutto Crisps Recipe (+ Vegan Version). ","position":5,"name":"Bake until the bars are light golden brown...","url":"https:\/\/www.melskitchencafe.com\/thick-and-chewy-chocolate-chip-bars\/#mv_create_1303_5"}],"video":{"@type":"VideoObject","name":"Thick and Chewy Chocolate Chip Cookie Bars","description":"These super soft, chewy chocolate chip cookie bars are easy (one bowl!) Thanks, Mel. What a coincidence that I have all the ingredients in my house Made them as soon as I got home & they are outstanding!!!! Edit: My husband took one bite and said “Yep. Cook Time: They are so delicious! 1 cup (7 ounces) light brown sugar I absolutely love this recipe! YUM! I spent most of Monday “evening-out” the edges. They smell delicious but they’ve been in the oven at 325 for 30 minutes now and they’re still jiggling in the middle… I’ve never had a problem with oven temp before and we’re not at a high elevation. It’s the same great-tasting recipe as the original Toll House Cookie recipe — … She is handling it well and hopefully she will not feel deprived and become rebellious. Ooooo, these are in the oven right now! , these devices can course of Hi ladies, I have made these cookie bars 5 times now and only once have I gotten them to turn out. Cookies. Using a rubber spatula or...","url":"https:\/\/www.melskitchencafe.com\/thick-and-chewy-chocolate-chip-bars\/#mv_create_1303_3"},{"@type":"HowToStep","text":"Press the batter evenly into the prepared pan. , Funny you mention that because I’m going to have a chocolate chip cookie tasting party (and root beer tasting party) with some adult couple friends in the next couple weeks. These were the perfect mid-week pick me up for my girls who are in the middle of state standardized testing. I’ve never baked this recipe in a 12-inch pan but I think you might need more batter so consider halving the recipe again or doubling. Great for all occasions. Made these last night for a weekly community group we do in our neighborhood. No better bar cookies. I found your recipe for these delicious bars months ago, but never left a comment (sorry). Any questions please ask. LOL Thanks for putting the right recipe front and center!!! This is my favorite simple dessert recipe. I do have one question for Mel – Do you happen to have a version for these bars in which the base is a chocolate cookie? Totally filled my homemade dessert craving! EBPitcher – thanks for checking in to let me know that these came out ok. Also, thanks for weighing on the time in case someone else has a question about it (not sure why they took so much longer). The dough is easy to make (and tastes really good too) and the bars come out of the oven exactly like the picture with precisely the taste I was looking for….I may never make regular cookies again. This is a “print and keep” recipe. And in case anyone is wondering:  1/2 cup butterscotch chips with 1 and 1/2 cups dark chocolate chips was delicious! I make these repeatedly and they always get rave reviews. Or should’ve cooked longer? Follow @melskitchencafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. A simple perfect keeper of a recipe! I had the same problem with not knowing if they were cooked or not. Oatmeal Peanut Butter Chocolate Chip Cookie Bars, Doubletree Hotel Copycat Chocolate Chip Cookies, Sweet Molasses Bread {Restaurant Knock-off}, Oatmeal Peanut Butter Chocolate Chip Bars, Salted Caramel Brown Butter Chocolate Chip Bars, http://www.thebaconharvest.com/best-choc-chip-cookies/, http://3sisterssharingideas.blogspot.com/2010/05/thick-chewy-chocolate-chip-cookie-bars.html, 12 tablespoons butter (1 1/2 sticks), melted and cooled slightly, 2 cups + 2 tablespoons (10 1/2 ounces) all purpose flour, 2 cups chocolate chips or chocolate chunks (semisweet, bittersweet, milk, white, peanut butter…the options are endless!).

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