This is the BEST and easiest chocolate chip cookie bar out there. It's fast and doesn't require the use of eggs! If you don't have eggs...you can still make this cookie! Easy to adapt for vegans, just sub the butter with coconut oil.
Ingredients
2 sticks butter, softened
1½ tsp vanilla
1 tsp salt
1 cup sugar
2 cups flour
6 oz. chocolate chips (I use a little over 8 oz.)
1½ cups walnuts, chopped (I use food processor)
Instructions
Preheat oven to 375.
In mixer, combine soft butter, vanilla and salt. Add sugar and flour. Press into a cookie sheet (1/2 to 1 inch thickness). It only takes up ¾ of a standard cookie sheet. Sprinkle with nuts. Bake for 20-25 minutes or until lightly brown.
Cool on rack for about 15 minutes and then cut into 5 long strips with pizza cutter. Then each strip into 12 short bars. The orginal recipe calls for breaking into random chunks, but this way I get the maximum amount of cookie bars.
For friends with allergies to nuts, I just omit nuts.
For vegans use coconut oil instead of butter.
Recipe by Creative Kitchen at http://creativekitchenadventures.com/2011/12/16/christmas-cookie-favorites-tollhouse-brittle/