Chocolate Chip Cookie Bars

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Total Time
10 mins
20 mins

These came from a church cookbook. I added the wheat germ-it's completely imperceptible! This is another gooey chocolatey dessert my husband loves!

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  1. Cream shortening and sugars. Add eggs, water and vanilla, beating until light and fluffy.
  2. Mix in dry ingredients, adding chocolate chips last.
  3. Spread into a greased jelly roll pan and bake at 350 for approximately 20 minutes or a 9x13 pan and bake for 30-35 minutes. Do not overcook-the middle should be gooey.
  4. Best served warm, with ice cream!
Most Helpful

5 5

This is exactly what I was looking for! I excluded the wheat germ, and used butter flavored crisco as the shortening. Perfection!

5 5

Lower fat by accident! I doubled this recipe (oops-except I accidentally didn't double the shortening), but skipping the extra water, the wheat germ and substituting in 2c whole wheat flour. Then I divided the dough evenly into three 8X8 pans, making three fairly thick pans of bars. One is baking and the other two I used a spatula to roll up, and then wrap into wax paper and put into a labeled gallon ziplock frz bag for future use. I plan to thaw the dough quite well, then smoosh into the 8X8 pan to bake. The pan in the oven baked up well - gooey in the middle with a very slight cake chew to it - but still very bar like. It is sugar and chocolate - what's not to like? :-)

5 5

These were very good. I love to bake, but it's so hard for me not to down an entire pan in one day...I did make 2 slight changes though to accommidate ingredients we had. I had to use almond extract because I had just ran out of vanilla. I also split the amount of chocolate chips and did half semi sweet and half butterscotch. I think they turned out pretty darn good, and the almond was something that really did stick out, but not in a bad way at all.