My family loves desserts. Every meal has to be capped by dessert. And it cannot just be a banana or a slice of fruit. It has to be scrumptious because we all have a sweet tooth.
This chocolate chip bar is yummy and my kids love it, especially with cold milk. I have learned to cook a big batch of it because we eat it for snacks and dessert. Here is the recipe I use:
1 cup granulated sugar
2/3 cup packed brown sugar
1 block Magnolia Gold butter
2 tsp vanilla
2 large eggs
2 1/2 cup all purpose flour
1 tsp baking soda
1 tsp salt
1 cup chopped walnuts
2 packages or 12 ounces of semi sweet chocolate chips
Heat over to 375 degrees ( but since my oven is hotter than usual, I put it at level 2 or 325 degrees).
Grease and flour a large rectangular pan ( around 16 x 10 x 3 inches).
Mix sugars, butter and vanilla. Beat in egg. Stir in flour, baking soda and salt. Mix in nuts and chocolate chips. Spread the thick and heavy dough in a pan making sure it is even all throughout.
Bake until light brown ( around 25-35 mins). Cool; cut into bars , about 2 x 11/2 inches.
Makes around 30-36 bars.
I have been having some baking mishaps lately. Some of my cakes rise too much in the center creating a dome. The centers would often be undercooked while the edges of the cake were already brown and crisp. When I studied what the possible cause was, it was often due too an oven that is too hot. So when I tried this recipe lately, I put my oven temperature one level lower. I had to adjust my cooking time though, because it needed more time to cook. But yes, it turned out even and flat, well cooked all around - center and edges - and there was no dome! Finally. I should remember to do this until I get my new dream convection oven.
This chocolate chip bar is yummy and my kids love it, especially with cold milk. I have learned to cook a big batch of it because we eat it for snacks and dessert. Here is the recipe I use:
1 cup granulated sugar
2/3 cup packed brown sugar
1 block Magnolia Gold butter
2 tsp vanilla
2 large eggs
2 1/2 cup all purpose flour
1 tsp baking soda
1 tsp salt
1 cup chopped walnuts
2 packages or 12 ounces of semi sweet chocolate chips
Heat over to 375 degrees ( but since my oven is hotter than usual, I put it at level 2 or 325 degrees).
Grease and flour a large rectangular pan ( around 16 x 10 x 3 inches).
Mix sugars, butter and vanilla. Beat in egg. Stir in flour, baking soda and salt. Mix in nuts and chocolate chips. Spread the thick and heavy dough in a pan making sure it is even all throughout.
Bake until light brown ( around 25-35 mins). Cool; cut into bars , about 2 x 11/2 inches.
Makes around 30-36 bars.
I have been having some baking mishaps lately. Some of my cakes rise too much in the center creating a dome. The centers would often be undercooked while the edges of the cake were already brown and crisp. When I studied what the possible cause was, it was often due too an oven that is too hot. So when I tried this recipe lately, I put my oven temperature one level lower. I had to adjust my cooking time though, because it needed more time to cook. But yes, it turned out even and flat, well cooked all around - center and edges - and there was no dome! Finally. I should remember to do this until I get my new dream convection oven.
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