These chewy chocolate-chip cookie bars are hiding the secret of spelt flour–a delicious whole-grain flour with a lightly nutty flavor that is wonderful to bake with. Under-bake these bars by a minute or two to ensure they’re even gooier.
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 20 min |
| Yield: | Makes 24 bars |
Ingredients
- 2 sticks (1 cup) unsalted butter, at room temperature
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups spelt flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 cups (one 12-ounce bag) semisweet chocolate chips
Instructions
- Preheat the oven to 375 degrees F. Spray a 10-by-15-inch jelly-roll pan with nonstick spray.
- In the bowl of an electric mixer, cream the butter, brown sugar and granulated sugar together on medium speed until light and fluffy, 3 to 4 minutes. Scrape the sides of the bowl. Beat in the eggs one at a time, scraping the bowl and beating well after each addition. Beat in the vanilla on low speed.
- In a medium bowl, whisk the spelt flour, baking soda and salt together. Add to the mixer and mix on low speed just until incorporated. Add the chocolate chips, scrape the base and sides of the bowl well and mix to combine.
- Use slightly damp hands to press the dough evenly into the prepared pan. Bake until the edges are set and golden, the surface appears wrinkly and the center if firm when touched, 24 to 28 minutes.
- Cool completely in the pan. Cut into 24 bars.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 308 |
| Total Fat | 17 g |
| Saturated Fat | 10 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 3 g |
| Sugar | 25 g |
| Protein | 4 g |
| Cholesterol | 48 mg |
| Sodium | 150 mg |