Happy Friday, Friends!
Please excuse my absence. Life has gotten in the way lately. I’m so happy to be back to the blog after such a long break. I hope everyone has been enjoying summer to its fullest in the meantime. It seems like we have had one party or celebration after another this summer, and a lot of the time we are asked to bring a dessert or a dish to pass. This recipe for Chocolate Chip Cookie Bars is a super simple crowd-pleaser. No chilling of the dough or anything is necessary. Just bake, slice, and serve. (Or eat a whole row of them yourself. I’m not here to judge. I just give ideas.)
Feel free to get creative with your chips. I love to do a combo of chocolate chips, peanut butter chips, and white chocolate chips. That being said, since fall is around the corner, I believe there are going to be some new Pumpkin Spice Latte chips available made by Nestle. I fully intend on trying them in this recipe with some toasted pecans and cinnamon.
I also tend to prefer the texture and flavor of these chocolate chip cookie bars when made with whole wheat flour. I only ever realized it when I had run out of all-purpose flour one day. The result is a bit more of a richer, nuttier flavor. I don’t always love regular chocolate chip cookies made with whole wheat flour, but it works wonderfully in these bars.