Category Archives: Bar cookies

Chocolate Chip Bar Cookies

I’ve always been a fan of chocolate chip cookies, and these were the cookies my mom frequently made when I was a kid. Imagine my surprise when I found out the recipe was from Nestle (and at one time was printed on the back of a package of chocolate chips)! But it’s a tried & true recipe, and has always been one of my favorites. Enjoy!

Chocolate Chip Bar Cookies

From Nestle
Makes 54 bar cookies (6 1/2 dozen)

2 1/4 cups all-purpose flour (I use ultragrain all-purpose flour)
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Spread into prepared pan.

BAKE for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Cut into bars.

Nutritional info (per cookie):
Calories: 108.7
Total Fat: 5.5 g
Saturated Fat: 3.3 g
Polyunsaturated Fat: 0.2 g
Monounsaturated Fat: 1.0 g
Cholesterol: 16.1 mg
Sodium: 94.4 mg
Potassium: 36.1 mg
Total Carbohydrate: 15.7 g
Dietary Fiber: 0.7 g
Sugars: 11.4 g
Protein: 0.9 g


Cocoa Brownies

I know I’ve posted another brownie recipe before (and those are also fantastic, by the way), but this is the recipe I’ve been making for probably the past 10 years or so. I discovered it in a cookbook, and at that point, I realized that I never needed to buy a brownie mix ever again. I pretty much *ALWAYS* have these ingredients in the pantry & fridge, so this is my go-to brownie recipe. It’s just as easy and quick as a mix, and everyone loves it. Enjoy!

Cocoa brownies

Cocoa Brownies
From The All New Good Housekeeping Cookbook
Makes 16 brownies

1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp salt
1/2 cup salted butter (1 stick)
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 cup coarsely chopped walnuts (optional – not included in nutritional info)

1. Preheat oven to 350F. Grease 9-inch square baking pan. In bowl, combine flour, cocoa, baking powder, and salt.

2. In a 3-quart saucepan, melt butter over low heat. Remove from heat and stir in sugar. Stir in eggs, one at a time, until well blended. Stir in nuts, if using. Spread batter evenly in prepared pan.

3. Bake until toothpick inserted 2 inches from center comes out almost clean, about 25 minutes. Cool completely in pan on wire rack.

4. When cool, cut into 16 pieces.

**Note** The recipe can be doubled and made in a 13×9-inch pan (baking time will be slightly longer).

Nutritional info:
Calories: 127.9
Total Fat: 6.7 g
Cholesterol: 38.0 mg
Sodium: 93.3 mg
Total Carbs: 16.8 g
Dietary Fiber: 1.0 g
Protein: 1.7 g

Bittersweet Chocolate Brownies

Brownies! What can be a better sure-thing dessert that everyone loves? Brownies, of course!

I have my usual go-to brownie recipe, but when I saw this one, I had to try it. I happened to have a bit of dark chocolate that needed to be used, so this recipe was just the thing. The result? FANTASTIC! And, this may now become my go-to brownie recipe from now on!

Bittersweet chocolate brownies - done

Bittersweet Chocolate Brownies
From Cooking Pleasures, Feb/Mar 2007
Makes 16

8 oz 70% bittersweet chocolate, chopped
6 Tbsp unsalted butter, cut up
3 eggs
1 cup sugar
1 tsp vanilla extract
1/4 tsp salt
1/3 cup plus 1Tbsp all-purpose flour

1. Heat oven to 350. Line 8-inch square baking pan with foil, spritz with non-stick spray. Melt chocolate and butter in medium heatproof bowl set over saucepan filled with 1 inch almost simmering water, forming a double-boiler (bowl should not touch water). Stir frequently until almost melted. Remove from heat, stir until melted.

Bittersweet chocolate brownies - double boiler

2. Beat eggs, sugar, vanilla, and salt in a medium bowl at high speed 2 minutes or until thick and light-colored.

Bittersweet chocolate brownies - batter

At low speed, beat in melted chocolate until combined. Fold in flour.

3. Spoon batter into pan. Bake 25-30 minutes or until edges are puffed and slightly cracked and toothpick inserted 2 inches from edge comes out with a few moist crumbs attached. Cool completely on wire rack. Cut into 16 brownies.

Nutritional info:
Calories: 180
Total fat: 10.5g
Protein: 2.5g
Total carbohydrate: 23g
Cholesterol: 50mg
Sodium: 50 mg
Fiber: 1.5g