Chocolate chip cookies are universally loved. They're a family favorite that I've made frequently through the years, as explained in a previous post with my favorite chocolate chip cookie recipe.
Chocolate chip cookie bars, also known as blondies or pan cookies, are a lazy form of chocolate chip cookies. And, sometimes I'm a lazy girl and want a fast and easy dessert. When I don't want to take the time to scoop, roll and bake individual cookies on multiple pans, I turn to this recipe. It's basically the forever loved Toll House recipe, except I've swapped out the white flour for whole grain and added some ground flaxseed to make it more nutritious. Not health food, mind you--this recipe still has sugar and butter. But, it is healthified some with the addition of whole grains.
The good news is, you don't have to sacrifice any of that traditional buttery flavor and texture. These taste like a classic chocolate chip cookie bar. No one needs to know that there are some nutritious ingredients hiding in the mix.
NUTRITIONAL INFORMATION (per bar, without nuts): 111 calories, 5.8g fat, 103mg sodium, 15.3g carbs, .6g fiber, 10.5g sugars, 1.7g protein; Weight Watchers PointsPlus: 3
Step 1. Assemble the ingredients:
*NOTE: If you prefer to use regular whole wheat flour instead of whole wheat pastry flour, use half whole wheat flour and half white flour. Or, you can use all white flour.
Step 2. Whisk together the flour, ground flax seed, baking soda, baking powder, and salt; set aside. (I use one of these handy Pourfect bowls for whisking dry ingredients and easily adding them to a running stand mixer with one hand.)
Step 3. In large mixer bowl, cream the butter.
Step 4. Add the sugars and mix until well combined.
Step 5. Add the eggs and vanilla, mix until creamy.
Step 6. Gradually, add the flour mixture 1/2 cup at a time, until well combined.
Step 7. Add the chocolate chips and nuts (if using), and mix just until combined.
Step 8. Spray or grease a 9x13 baking sheet or pan. Spread mixture evenly in pan. I used a shallow baking sheet for easier cutting, but it's fine to use a regular baking pan with taller sides.
Step 9. Bake until golden brown. Cool in pan on wire rack.
Step 10. Cut into bars and enjoy!
Sturdy enough for on-the-go. Cookies can be fragile, but these bars are sturdier and hold up better for packing and eating away from home. King-Man loves these bars so much that I sneaked them into his backpack for a birthday surprise when he was hiking in the Colorado Rockies. I wrapped bars individually for him to discover and share with his hiking buddies. They were a hit with the hungry hikers. You can read about all of the food he took on his trip (including homemade instant meals) in my post: A Week of Lightweight, Nutritious Backpacking Food.
Make a big batch--it's easy! You can double this recipe and cook it in a 18x13 baking pan. It's a fast, easy dessert for a crowd.
Tip for warm bars every time: These bars are especially good when the chocolate chips are still melted. Yum! Even after the bars have completely cooled, you can always eat your bars warm and melted simply by giving them a 10 second zap in the microwave before eating them. Ooey-gooey good!
Make it a Yummy day!
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