We made this recipe recently for a Show & Tell activity at school in which Kristen had to talk about her talent. She chose cooking, and wanted to bake something delicious for her classmates, so we spent one afternoon browsing for recipes to come up with the perfect treat. Not cupcakes, not cookies, not cake. These Chocolate Chip Squares were just right!
It was super easy to put together, and it baked beautifully. We did measure our baking pans and we happened to have one that measured exactly 15-by-10-inch. We read that you can bake them in two 8-by-8-inch pans, in case you don’t have a 15-by-10-inch jelly roll pan. You can make these using semi-sweet chocolate chips, or milk chocolate chips. Next time we bake these, which will be soon, we will be trying them with colorful M&M’s. The original recipe called for 1 cup of chopped nuts, which I would have loved, but… these were for the kids, so we thought it was a safer choice to leave them out, in case of picky eaters and allergies.
The chocolate squares were a big hit at school!… and we kept some for ourselves. They didn’t last very long. These chocolate chip squares will definitely be included into our list of favorite recipes.
Chocolate Chip Squares
Recipe adapted from Very Best Baking
Yields: about 48 squares
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips
1 cup chopped nuts (optional)
- 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 and nuts. Spread into prepared pan.
- Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Cut into bars.
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