My friend Jess makes the most Amazing Chocolate Chip Cookie Bars! She got the recipe out of a Mrs. Fields Cookbook. In the book they are called Chocolate Chip Butterscotch Bars. I don’t know why they call them that, they don’t taste like butterscotch….but they do have butter in them.
The first time I made these I was so sad because, even though they were really good, they just weren’t as good as the ones Jess had made. I figured it must be because she made them with so much love and I couldn’t duplicate that, but when I asked her about it we figured it out. The salt she used was coarse sea salt and I had just used regular table salt.
Guys, the coarse sea salt makes a difference. It really compliments the semi-sweet chocolate chips and makes the delicious bars even more delicious.
You’ve got to trust me here. In fact, it was after figuring this out with her that day, that I made an executive decision to only use coarse sea salt in any of my baking that has chocolate chips in. I highly recommend that you make the same decision.
These bars are amazing. I always double the recipe and use a 9×13 because otherwise, I just don’t get enough for myself.
- 1 cup butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 2 tsp vanilla
- 2 cups flour
- ½ tsp baking soda
- ¼ tsp coarse sea salt
- ½ cup chopped pecans
- 1 cup semi-sweet chocolate chips
- Preheat oven to 300 degrees. Grease and 8x8 pan and set aside
- Using a hand mixer or your stand mixer, cream together butter, brown sugar, egg, and vanilla. about 2 minutes
- Add flour, baking soda and sea salt. Mix until combined
- Add chopped pecans and chocolate chips and mix until evenly distributed
- Spread dough mixture evenly in the prepared 8x8 pan
- Bake at 300 degrees for 40-45 minutes or until toothpick inserted in center comes out clean.
- Let cool completely before cutting into squares and serving.