Food you Can Eat: Classic Chocolate Chip Cookie Bars

Get ready to roll your eyes: 1, 2, 3, go! Yes, this is the most basic of basic baking, but it is classic because it is easy, fast, and tastes good. Vegan friends – I have a quite good version for you at the end – good enough to share with the non-vegans.

Preheat your oven to 375. Put on a playlist of dance music (Fat Boy Slim, Bakermat, Calvin Harris, etc.) and shake your groove about the kitchen whilst baking these cookie bars. Grease (Pam, Crisco, oil, butter, whatever) and flour your pan (I use a 13” x 9”).

• 2 1/4 cup flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup granulated sugar
• 3/4 brown sugar
• 1 teaspoon vanilla
• 2 large eggs
• 1 cup (2 sticks) butter, softened
• 1 bag (12 oz) milk or semi-sweet chocolate bits
• 1 cup crushed nuts of choice (walnuts, pecans, almonds, etc.)
• 1 tablespoon sea salt
• 1 tablespoon turbinado sugar

Mix butter, eggs, both sugars, and vanilla. Mix in flour, baking soda, and salt. Add 1 cup crushed nuts, 1 bag  chocolate bits, mix. Spoon into baking pan, sprinkle with sea salt and turbinado sugar for zing and shine. Bake for 30 minutes or so (test at 25 minutes with a skewer or knife for doneness, do not over-bake).

Cool, cut into squares, and serve as-is or with whipped cream, ice cream, or if you are Keitel Blacksmith, a whopping big scoop of peanut butter.

Vegan Version:

• 3 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1.2 teaspoon baking soda
• 1.2 teaspoon salt
• 1 cup sugar
• 1 cup oil (coconut is nice)
• 2 teaspoons vanilla
• 1 cup soy milk
• 1 and 1/2 cup vegan chocolate bits
• 1 cup crushed nuts of choice (optional)
• 1 tablespoon sea salt
• 1 tablespoon turbinado sugar

Grease with Pam and flour your pan (I use a 13” x 9”). Mix flour, baking powder, baking soda, salt, and sugar together. Mix in oil, vanilla, milk, and vegan chips. Add 1 cup crushed nuts if desired. Spoon into baking pan, sprinkle with sea salt and turbinado sugar for zing and shine. Bake for 25-30 minutes; test with a skewer or knife for doneness, do not overbake. Cool and cut.