Prep 10 mins
Cook 25 mins
This is a Martha Recipe that is so simple and a great idea for after school treats!! Enjoy!
- 177.44 ml unsalted butter, at room temperature
- 236.59 ml sugar
- 2.46 ml salt
- 2.46 ml vanilla extract
- 473.18 ml flour
- 236.59 ml semi-sweet chocolate chips (6 oz)
- Preheat oven to 350. Line a 10x15 inch cookie pan with parchment. Cream butter and sugar until light and fluffy, then beat in salt and vanilla. Reduce mixer speed to low and mix in flour (dough will be crumbly). Fold in chips. Press mixture into your pan and bake until golden, about 20 minutes. Cool in pan about 5 minutes, then transfer to a cooling rack. When completely cool, break into pieces or cut with a serrated knife.
I was craving chocolate chip cookies but was too lazy to actually make cookies. I followed Parsley72's advice and baked them in a 13x9 in pan. Thanks!
I made this in a smaller pan (I used a 13 x 9), and I highly recommend using this size. They come out the perfect thickness, and they are crisp and buttery, yet moist and chewy! Wonderful! I'll make this again (in the 13 x 9 pan, of course). Thanx for posting this one!
My family loves this recipe, which we call "cookie brittle". It's very crunchy and buttery. Sometimes we make it with butterscotch chips.