Salted chocolate chip cookie bars from Let's Stay In: More than 120 Recipes to Nourish the People You Love (page 242) by Ashley Rodriguez

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jviney on February 23, 2021

    These come together quickly, no need to soften butter which makes them helpful for the last minute. They were fine, I had no strong feelings about them either way although my husband and kids thought they were outstanding. I think I’d like to try them again with the suggestion of substituting whole wheat flour for some of the AP to change the texture a bit, add some nuttiness.

  • Rutabaga on April 04, 2020

    I've made Smitten Kitchen's version of these cookies many times, which I believe was inspired by this recipe. Since I now own this book, I thought I'd try it from the source, although I still made my own modifications. I used twice the amount of turbinado sugar (I use it instead of the granulated sugar), a mix of brown and muscovado sugar, and about half whole wheat pastry flour. I love the nuttiness a little whole wheat gives chocolate chip cookies, and muscovado gave them extra depth. It's great to keep the dough in the refrigerator over several days and just bake one pan at a time so you can enjoy freshly baked cookies each day. They are our favorite chocolate chip cookies, hands down!

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