Reviewed: Sep. 22, 2009

These were okay. I did use a 10"X15" pan, so they weren't too cake like. I also used half butter and half crisco.

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EJLOWN

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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Reviewed: Apr. 29, 2009

I thought this recipe was just fine.

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jkchambers

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Reviewed: Feb. 4, 2009

Couldn't give it the 5 stars because I tweaked the recipe by using butter, keeping the 1 cup of choc. chips, and cutting the ingredients in half to fit a 12 inch diameter, 1 inch deep, PET (or PETE 1 recyclable plastic) cookie/pie pan that I bought from a local grocer. It originally had a chocolate chip cookie pie that was decorated with the Superbowl theme (Yea Cardinals, we almost beat those pesky Steelers!). By using a pinch more of the baking powder and salt I got a crispy cookie pie that baked up in 25 minutes. It was just barely sliceable but didn't crack unless I cut it smaller than eighths. But my family didn't want small pieces anyway, so this turned out perfect. The next time I use this recipe I'm gonna serve the slices with vanilla ice cream on top!

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Jane Ruby

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Jan. 23, 2009

After swapping the shortening for butter and regular milk for soymilk, I was pleased with my results. The bars' consistency landed somewhere between cake and bar which was fine with me.

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Dori

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Reviewed: Jan. 15, 2009

Pretty good. They were really rich, but I did add an entire back of chocolate chips. I also baked them in a jelly roll pan.

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bizzybabe

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Reviewed: Aug. 11, 2008

My friend and i attempted this recipe but it didn't turn out as well as we planned. We chose to add sugar after we tasted it and it made it better. i advise adding sugar to help sweeten it!

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Shannon

Living In: Des Moines, Iowa, USA

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Reviewed: May 14, 2008

Not a novice "cookie chef", I followed this recipe to a T... turned out terrible. was wet in the middle, high and cakey on the edges. i cut out the edges, and the chocolate chip cake portion was really tasty.

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djo

Cooking Level: Intermediate

Living In: Tampere, Pirkanmaa, Finland

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Reviewed: Feb. 19, 2008

I am a butter gal at heart--the use of only shortening in this recipe gave it an odd flavor--I would use this recipe again, but use at least 50% butter...

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Chef C

Cooking Level: Intermediate

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Reviewed: Sep. 21, 2007

This recipe is great, they were a hit at work today. Very sweet, chewy and delicious. They also cut up easily and travel well. However the cooking time should be reduced to 20 minutes to avoid them drying out and getting hard. I also used 1 cup whole wheat flour and 1 cup white flour instead of 2 cups white flour because I love wheat flour. Everyone loved them.

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The Librarian

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Reviewed: Sep. 13, 2007

These bars turned out pretty good, although next time I will do half shortening, half butter. All shortening seems to make cookies taste too bland. I also used 3/4 c. whole wheat flour (1 1/4 c. reg) and snuck in 1/4 c. wheat germ and couldn't taste the difference.

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KRIZZLYBRY

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Reviewed: Jun. 27, 2007

I loved these! I made using the original ingredients. I did you my stone bar pan and baked did not bake them as long as indicated.

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Shari Turner

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Reviewed: May 19, 2007

I should have read the reviews 1st. I made this in a jelly roll pan, which was the perfect size, but I took the cookies out of the oven before the recomended time because they looked perfect on top and passed the toothpick test. They were not done on bottom and never really recovered. Adults passed, but the kids still ate them up. If I make again I will cook for a longer time on a lower temperature. I also added more vanilla and some cinnamon for flavor.

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BASAL

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Reviewed: May 15, 2007

I thought these bars were delicious. They melted in your mouth, and I preferred the brown sugar rather than white.

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Karla

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Reviewed: Apr. 14, 2007

I made a few changes based on the suggestions of others. I used half shortening/margarine, and half brown sugar/white sugar. The dough was fantastic! I spread in a 15x10 greased baking sheet and baked for 28 minutes, which was just about right. The edges got a little crispy and it was hard to get the bars out, so next time I would probably cover the baking sheet in foil first. Overall, we were happy with these tasty bars! Not quite as good as our favorite chocolate chip cookie recipe, but worth it since they're much easier to make.

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CookieDough

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Reviewed: Feb. 26, 2007

These were a big hit in our house and so much less time consuming than dropping cookies. I definitely agree with the previous post that you need to use a jelly roll pan if you want these to be more bar-like than cake-like. I also used 3/4 cup of each kind of sugar (brown and white), as well as one stick of margarine and one stick of butter in place of the shortening. I thought one cup of chips wouldn't be quite enough for our liking, so we used the entire bag. They came out awesome!! We will certainly be making these again when mom is feeling lazy and/or we are crunched for time!

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MISSLIZA

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Reviewed: Feb. 1, 2007

I've got it. The reason it is cake like (noted in other reviews) is because the size of the pan should be 15 x 10. You can't get 36 serving out of a 9 x 13 pan. I took the advise from the reviews and changed the shortening to butter. I used 3/4 cup white sugar and 3/4 cup brown sugar and added a cup more of chocolate chips which I changed to milk chocolate chips instead of semisweet. I made them for my daughters b-day. We decorated the pan for b-day and she shared them with her class.

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Kim

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Reviewed: Jan. 25, 2007

Jan.'07: Just tried this recipe because of seeing 46 mostly-good reviews. They taste really good - and, yes, more cake-like but still delicious. Because of the wonderful comments from so many, I did change the recipe slightly. I reduced the baking powder and soda to 3/4 tsp baking powder and 1/2 tsp baking soda. I used all butter (2 sticks) and used half white/half brown sugar. I reduced the milk to 1 Tbsp. Also, I baked these 35 minutes because of suggestions from other reviewers. THANKS reviewers!

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gghaupt

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Reviewed: Nov. 29, 2006

Took at least 10 min. longer to cook than said time and cookies were average. In fact a little less than average. Won't make these again.

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LuraAnn

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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Reviewed: Sep. 28, 2006

Great recipe! I cooked them for 27 mintues which left them golden on top and kind of doughy in the middle, but I think it tastes really good that way. I always seem to eat one more than I should!

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Heidi

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Reviewed: Aug. 23, 2006

I also had trouble with this recipe. Hard around the edges and mushy in the middle. T

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Tomsmom

Cooking Level: Expert

Home Town: Apple Valley, Minnesota, USA

Living In: Farmington, Minnesota, USA

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