Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars

My God, but this is the bossi­est win­ter we’ve had in a long time. Just when you think you can’t find any more ways to com­plain, describe, cry about the cold weather, winter’s like, “Oh, yeah, well what about this?” And shazam: Polar Vor­tex on our asses. (Sorry, I know this is a fam­ily show, but des­per­ate times, etc.) I don’t think my kids have been out­side other than for the quick walk to the school bus/daycare in about a week. And even that brief expo­sure has all of us red-faced and sore from the cold. It actu­ally hurts. Okay win­ter, we get it, you’re the man.

If you’re stuck inside with the kids this week­end you’re going to need some activ­i­ties. There’s only so many times I can play Catopoly (mmm hmmm, lit­ter boxes instead of houses, not kid­ding). So I’m going to get my kids in the kitchen for some bak­ing. This is a super easy recipe that comes together quite quickly but still has enough steps that if you’ve got more than one child to amuse every­one gets a few turns dump­ing in ingre­di­ents. I really love the way choco­late and coconut taste together, plus the coconut adds an extra chewy-ness.  These pack really well, so you’ll be one step ahead in the lunch game for next week. Next week when it won’t be so cold. Right? Sorry, for­get I asked, win­ter, you’re the boss. But until it warms up, we’ll always have cook­ies…

chocchipcookbars

 

 

 

 

 

 

 

 

 

 

 

Photo by Maya Visnyei

Chocolate Chip Cookie Bars

Ingredients

  • 3/4 cup but­ter
  • 1/2 cup brown sugar
  • 2 eggs
  • 2 cups whole wheat flour
  • 1/2 tsp salt
  • 1/2 tsp bak­ing soda
  • 2 tsp vanilla
  • 1 x 12 oz pack­age of choco­late chips
  • 1/2 cup shred­ded unsweet­ened coconut

Method

Pre­heat your oven to 350 degrees.

Melt but­ter, either in the microwave or in a saucepan over medium heat.

In a medium-sized bowl, whip together the melted but­ter, sugar, eggs and vanilla until the mix­ture is creamy and light.

You can use a stand mixer or a hand mixer — either works just fine.

In another bowl, whisk together the dry ingre­di­ents.

Slowly add the dry to the wet until every­thing is just com­bined.

Now add the choco­late chips and give every­thing another good mix.

Lightly grease a 9 x 13 " pan (or line it with parch­ment and leave a bit of over­hang) and spread your bat­ter out evenly.

Bake for 25 to 30 min­utes.

They're done when a tooth­pick inserted in the bars comes out clean.

Allow to cool in the pan for a few min­utes before cut­ting into 24 rec­tan­gu­lar bars.

They'll keep for sev­eral days in an air­tight con­tainer and much longer in the freezer

 

 

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