Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Servings 24 servings
These are the best chocolate chip cookie bars. They are soft and chewy, and so easy to make. Plus, this large batch recipe is made in a 9x13 pan, so there’s plenty to go around. #dairyfree #chocolatechipcookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon coarse salt
- 1 cup vegetable shortening
- 3/4 cup brown sugar
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup dairy free semi-sweet chocolate chips
Preheat oven to 350˚F and line a 9x13" dish with
parchment paper.
In a medium bowl, whisk together flour, baking soda and salt. Set aside.
In a large bowl with an
electric mixer, beat shortening and sugars for about 2 minutes at a medium speed until light and fluffy. Add eggs and vanilla, beating until combined.
Add flour mixture, about 1/2 cup at a time, mixing until incorporated, scrapping sides as needed. Stir in chocolate chips.
Transfer to the baking dish and press firmly until the dough covers the dish evenly. Bake for 22 - 25 minutes, on until the top is fully set.
Remove from oven and allow chocolate chip cookie bars to cool completely before removing from baking dish.
Calories: 222kcal Carbohydrates: 27g Protein: 2g Fat: 12g Trans Fat: 1g Cholesterol: 14mg Sodium: 151mg Fiber: 1g Sugar: 16g