thecookieblogger.com

i’ve been baking and shipping cookies to cornell for the past few weeks, and i’ve been trying to mix up the cookie types i send so that laura and her friends don’t get bored to tears with my cookies! i have found that the bar cookies ship the best (read: get there intact!) and they also seem to stay fresher longer, so i thought i’d start dusting off some of my older recipes that fit the bill.

these chocolate cookie bars certainly meet the criteria. bar cookies, so they are quick and easy to bake, and they’ll get there still looking like bar cookies! and they look terrific with their speckled white chips throughout. kinda like brownies with dots!

i use deep dark baking cocoa for these, but you can use any type of baking cocoa that you like.

chocolate cookie bars with white chips
ingredients:
1 cup unsalted butter, softened
3/4 cup bakers sugar
3/4 packed brown sugar
2 eggs
1/2 teaspoon almond extract
2 1/4 cups all-purpose flour
1/3 cup dark baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 package white chips (i used ghiradelli – approximately 16 ounces)

instructions:
1. preheat oven to 375 degrees. lightly grease bottom and sides of 13 x 9 x 2 pan.
2. cream together the butter and the sugars until they are light and fluffy.
3. add eggs, one at a time, mixing well.
4. add almond extract. mix well.
5. add flour, cocoa, baking soda and salt to the creamed butter mixture. beat on very low speed until combined
6. stir in 11 ounces (1 package) of white chips to the combined ingredients.
7. spread into your prepared pan.
8. sprinkle with remaining white chips.
9. bake for approximately 20 minutes, until toothpick inserted in center of tray comes out clean.
10, remove from oven. completely cool on wire rack.
11. cut (be sure to wait until they are completely cool!), eat and enjoy!