|Chocolate Chip bars|
1½ c sugar
1½ c flour
12 oz chocolate chips (semisweet or milk chocolate, whichever you like)
Heat oven to 325°. Grease and flour a 9"x13" pan*.
Beat eggs and sugar until thoroughly mixed. Stir in almond extract. Mix in flour gently but thoroughly. Stir in chocolate chips.
Spread into the pan. Bake 30-45 minutes, until slightly golden on top (it'll probably be paler than you think it should be) and when a knife/toothpick/whatever comes out with no melted batter on it. Cut them while very hot.
*These really want to stick to the pan, so you'll want to take the extra step of flouring it before putting the dough in.
-Adapted from the Woman's Club of Ft. Worth Cook Book, 1928 (submitter: Mrs. Henry King)
As some of you may know, we tried a pepper cake a while ago which seemed like it really wanted to be chocolate chip cookies. It was good, but seemed like it wanted to be made with chocolate chips.
|Jumbo chocolate chips.|
|Oh boy oh boy oh boy...|
And the results? Well, I did overbake it a bit. Thrown off by the lack of color on top, I accidentally let it get a bit hardened in the oven. And yet, this is how much was left:
|Kelly chiselled these out of the pan and took them home.|
So, to repeat, the gingerbread was so bad that six people left this much in the pan:
And this was so good that even the crumbs were wrapped up and taken home. The hardened edge pieces were so tasty I could have passed them off as chocolate chip biscotti. This is amazing. Plus, skipping out on beating the eggs beforehand made this easier, faster, and I didn't have to wash a second bowl. Today's second stab is a total success!