Chocolate Chip Cookie Dough Bar Food

CHOCOLATE CHIP COOKIE DOUGH BAR

Steps:

• Mix brown sugar and butter together in a large bowl until light and fluffy, about 3 minutes. Add vanilla extract and beat until combined. Add flour in batches, alternating with condensed milk, mixing dough until combined. Stir in 2 cups chocolate chips.
• Line a 9x11-inch baking pan with parchment paper. Press the cookie dough into the pan using a spatula. Cover with plastic wrap and refrigerate at least 3 hours.
• Combine peanut butter and 2/3 cup chocolate chips in a microwave-safe bowl; heat in the microwave until smooth, about 45 seconds. Pour over the cookie dough and spread evenly. Chill for 1 hour.

CHOCOLATE CHIP COOKIE BARS

Steps:

• Position the rack in the middle of the oven and preheat to 350 degrees F.
• Put the butter in a microwave-safe bowl, cover and microwave on medium power until melted. Alternatively melt the butter in a small saucepan. Brush some butter on the inside of a 9-by-13-inch pan and cool the remaining butter slightly. Whisk the remaining cooled butter, brown sugar, eggs and vanilla in a large bowl until smooth.
• Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a spoon or spatula, taking care not to over mix. The batter should be thick and all of the flour mixture should be fully incorporated. Fold in the chocolate chips.
• Spread the batter evenly in the prepared pan. Bake until the edges are browned and the center is completely set, about 30 minutes. Cool completely, at least one hour, cut into 24 pieces and serve.

CHOCOLATE CHIP COOKIE DOUGH

Steps:

• Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the baking soda and salt (see Cook's Note).
• Beat the brown sugar, granulated sugar, butter, yogurt and vanilla extract with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated. (Turn off the beaters and use your hands to help combine if needed.) Fold in the chocolate chips with a rubber spatula or mix them in with your hands.
• Refrigerate in an airtight container for up to 5 days.

CHOCOLATE CHIP COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, beat together the butter, vanilla and sugar until light and fluffy. Sift together the salt and flour and mix into the butter mixture. Fold in the chocolate chips and nuts. Mix until well blended. Press batter into a 15x10 inch jelly roll pan.
• Bake 20 minutes or until golden brown. Cut into bars and let cool in pan on wire rack.

EDIBLE CHOCOLATE CHIP COOKIE DOUGH

Steps:

• Mix butter, milk, and vanilla extract together in a large bowl.
• Combine flour, brown sugar, white sugar, baking soda, and salt in a separate bowl; slowly mix into butter mixture, beating on low speed with an electric mixer until dough is just combined.
• Fold chocolate chips and walnuts into dough; drop by rounded tablespoon onto waxed paper.

CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE BARS

Steps:

• Heat the oven to 350ºF.
• Line a 9x9-inch baking pan with foil, leaving extra foil extending over the edges.
• Spray the foil with nonstick cooking spray.
• In a medium bowl, stir together graham cracker crumbs and melted butter until crumbs are moistened.
• Stir in the miniature chocolate chips.
• Press into the bottom and 1-inch up the sides of the pan.
• Bake for 6 min or until set, and cool on a wire rack.
• Decrease oven to 325ºF.
• In a large bowl, beat the cream cheese and 1/4 cup sugar at low speed until smooth.
• Beat in the egg and 1 tsp vanilla until just blended.
• Pour the filling into the prepared crust.
• In the same large bowl, beat 5 Tbs butter, brown sugar, 3 Tbs sugar, 1 tsp vanilla and salt at medium speed for 1 min or until blended.
• Beat in the flour at low speed just until incorporated.
• Stir in 1 cup of chocolate chips by hand.
• Drop teaspoonfuls of the dough over the filling.
• Bake for 30-35 min or until the top feels dry and looks set when shaken gently.
• Cool completely on a wire rack.
• Dip a fork into the melted chocolate chips and drizzle over the top of the bars.
• Let stand until set.
• Using the foil edges, lift bars from the pan; peel away the foil.
• Cut into 16 pieces and serve at room temperature.
• Cover and refrigerate any leftovers.

LIGHT CHOCOLATE CHIP COOKIE BARS

Steps:

• Preheat oven to 350 and grease 13x9 pan.
• Mix 1/2 cup flour with baking powder & salt. Set aside.
• Melt butter and pour into mixing blow, with electric mixer on stir (or lowest setting) blend in remaining ingredients -in order they are listed above- including the flour/baking powder mixture (EXCEPT the chocolate chips) until just mixed. Do not beat, just stir slowly until combined, scraping down sided as needed.
• If you are using the mini chocolate chips, stir them into the dough by hand.
• Spread into greased 13x9 pan. Sprinkle with chocolate chips and press them gently into the dough.
• Bake at 350 for 20 minutes, until edges turn brown.

CHOCOLATE CHIP COOKIE BARS

Steps:

• Cream shortening and sugars. Add eggs, water and vanilla, beating until light and fluffy.
• Mix in dry ingredients, adding chocolate chips last.
• Spread into a greased jelly roll pan and bake at 350 for approximately 20 minutes or a 9x13 pan and bake for 30-35 minutes. Do not overcook-the middle should be gooey.
• Best served warm, with ice cream!

BARE PANTRY CHOCOLATE CHIP COOKIE BARS

Steps:

• Preheat oven to 375°.
• Beat butter, sugar, vanilla & salt.
• Gradually add flour and continue mixing.
• Stir in 1 1/2 cups chocolate morsels.
• Press into ungreased 9 x 13 pan.
• Bake at 375° for 20-22 minutes until golden on edges.
• Cool in pan until slightly warm.
• For topping:.
• Microwave 1/2 cup of chips in a ziploc bag for 1 minute on HIGH. Watch carefully.
• Knead the bag around until the morsels are melted and smooth.
• Cut a tip in the corner of the bag and drizzle chocolate onto the bars.

CHOCOLATE CHIP COOKIE CREAM CHEESE BARS

Steps:

• Preheat oven to 325*F.
• Lightly grease a 9x13 pan.
• With one package of cookie dough tear apart and sprinkle over the entire bottom of the pan. Spaces between cookie dough is ok and preferred. Lightly pat down. **To help from cookie dough sticking to fingers wet hands before handling.
• With Cream Cheese, Sugar, Vanilla and Eggs, lightly mix in mixer until creamy. Little chunks of cream cheese is ok. Pour mixture over cookie dough in pan. Spread out to fill all nooks and crankies with spatula.
• With remaining cookie dough tear apart and sprinkle over cream cheese mixture. As before spaces between cookie dough ok. Lightly pat down.
• Place in oven for 30-35 minutes until even light browning on top or tooth pick comes out clean in middle.
• Cut up into 15 large bars or 24 smaller ones. Eat and enjoy!