Try to say that name fast. This recipe originated from a skillet cookie recipe from an old Martha Stewart magazine, but….my beloved cast iron skillet was busy frying jalapeno poppers that day. I was debating on which to post today….I decided upon these after a reader comment. 🙂 And, it’s a great follow up to seaweed, in a weird Dr Seuss kinda way.

Mmm, these are moist,chewy, and easy to make. One gripe I have with any type of cookie (except bars) is you have to scoop, bake….wait for the pan to cool, scoop, bake over and over. A 20 minute batch of cookies ends up taking an hour. Yes, I have two decent sized cookie sheets….but still.

That’s why I ♥ bar cookies. Spread in a pan and bake. Ahhhhh.

If you can keep from eating the dough, that is….

and you have a nice pan that’s not busy doing other things….

what a wonderful bar it will make…


Chewy chocolate chip cookie bars

recipe adapted from July 2002 Martha Stewart Living Magazine

2 c flour

1 tsp baking soda

1/2 tsp salt

3/4 c softened butter

1/2 c sugar

3/4 c light brown sugar

1 egg

2 tsp vanilla

1 and 1/2 cups chocolate chips- can be milk or semi sweet or a mixture of both

Cream butter and sugars, add vanilla and egg.

In another bowl combine dry ingredients- except the chips.  Combine both mixtures and add the chips.

Spread into a prepared 9×13″ pan and bake at 350°F for 35 minutes. Don’t over bake- it will continue to cook a bit after it’s out of the oven.


Now, I will either have some jam or jalapenos for you tomorrow. Hmmm. Or- maybe something totally new. I’m deciding. I found a recipe for tropical scones that’s right up my alley…. perfect for summer. Right now…. I have to go make a lunch, make some beds and finish my coffee. Have a great day-or night, depending on things. Go make some cookies later. Share them. It’s good karma to share chocolate. Really, it is.