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chocolate chip cookie bars

March 19, 2012

Good things come in all shapes and sizes. That includes chocolate chip cookies. You can make them in drop form, in a skillet, as a cookie cake, just as raw cookie dough (my sister’s favorite) — or, as a bar!

chocolate chip cookie bars

Blue ribbon chocolate chip cookie bars

My good friend and wonderful designer Theresa Berens and I are on an endeavor as we shoot toward graduation in May (well, she technically graduated a year early last May and is working on her masters, but I digress). In one of our best efforts of procrastination ever, we are working on a cookbook together! I say procrastination, because, I mean, if I have to write a paper, I have a very good “excuse” that I need to bake something “for the cookbook” and “need” to work on that instead of writing the paper. You catch my drift.

Because she is a designer, I am a photographer and we both freakin’ love food, it was a match made in heaven. We have a grand plan laid out with aesthetics and themes in mind — but that will be revealed later. For now, I’ll include one of Theresa’s favorite, 4H blue-ribbon-award-winning chocolate chip pan cookies.

chocolate chip pan cookies

Chocolate chip pan cookies


  • 1/2 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1/2 cup softened margarine
  • 1 tsp. vanilla
  • 1 egg
  • 1 1/4 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp. salt
  • 6 oz. chocolate chip


1. Heat oven to 375 degrees. Grease and flour a 9″ x 13″ baking pan.

2. Cream sugar, margarine and vanilla. Beat in egg. Stir in flour, baking soda and salt. Mix in chocolate chips (add more, if you want. Everyone lots chocolate chips).

3. Spread in pan — you can do this by (clean) hand, or I put Ziploc bags on my hands and moosh-ed them out.

4. Bake until light brown (10 to 12 minutes).


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