A crowd pleasing dessert that takes no time to prepare, freezes beautifully and is a staple you’ll want to keep in your freezer. You can make one to eat now and keep one dough log ready to bake for the holidays. I first tasted these bars at a friend's apartment 20+ years ago. She called them Chocolate Chip Mandelbars and she graciously shared the recipe. While I’m all for “healthier” desserts this uses “real deal” ingredients including extra light olive oil (you can sub Rories gluten free flour blend 1 for 1 for celiac or gluten issues). I like to undercook them slightly for a gooey consistency. The recipe makes two loaves - bake one now and freeze one for later.
Ingredients for Chocolate Chip Cookie Bars
- 1 C oil (olive)
- 1 1/2 C sugar
- 4 eggs
- 2 tsp vanilla
- 4 C flour
- 2 tsp baking powder
- 1 tsp salt
- 1 bag chocolate chunks
Directions for Chocolate Chip Cookie Bars
Mix the first 4 ingredients together.
Add the rest and mix to form sticky dough.
Add the chocolate chunks last.
Form 2 loaves on a baking sheet.
Bake at 350 F for 25-30 minutes (depending on your oven and how crispy or doughy you like them).
I like to bake one loaf immediately and then save the other.
If you love to bake, check out my favorite recipe for “healthier” chocolate chip cookies (these are gluten and dairy free as well).