Hummingbird’s Chocolate Chip Cookies

What’s not to love about an all-cookie cookbook? Sally McKenney, of popular blog Sally’s Baking Addiction, has a new collection of her favorite recipes out that will revolutionize your holiday baking season. These super-chewy chocolate chip cookie bars are guaranteed to be a hit. 

Also known as “spread-and-bake” chocolate chip cookies, these couldn’t be easier!

Sally Says: Unlike regular chocolate chip cookies, I use all brown sugar in these bars for lots of flavor.

Make-Ahead Tip: Prepare the dough, following steps 2 through 4, then cover tightly and refrigerate for up to 3 days or freeze for up to 3 months. When ready to use, allow the dough to come to room temperature (if frozen, thaw in the refrigerator first), preheat the oven to 350°F (180°C), and continue with step 5. Baked bars can be frozen for up to 3 months; allow to thaw overnight in the refrigerator, then bring to room temperature before serving.

Reprinted with permission from >Sally’s Cookie Addiction

Source : http://www.foodrepublic.com/recipes/super-chewy-chocolate-chip-cookie-bars/

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