Chocolate Chip Cookie Bars

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This recipe is the fraternal twin of another favorite cookie in my house, Cookie Brittle. The flavor, though, is slightly different and I love it. It's a cross between a shortbread cookie, one of my favorites, and chocolate chip. They are very buttery, and so I don't make them very often. But, if the cookie jar is empty and you're short on time, this recipe is perfect. I don't ever substitute margarine for butter, simply because I don't use fake food when I can avoid it, but in this recipe it's really important to use real butter to retain the texture and flavor. I think the recipe came from allrecipes.com, but I can't recall if I altered it.

Chocolate Chip Cookie Bars
24 square bars

1 cup butter
2 cups flour
1 t. vanilla
1 cup packed brown sugar
1 pinch salt
1 cup semi-sweet chocolate chips
¾ cup pecans (optional)

Preheat oven to 350 degrees F.
In a large bowl, beat together the butter, vanilla, and sugar until light and fluffy.
Add the salt and flour and mix.
Fold in the chocolate chips and nuts, if desired.
Mix until well blended.
Press batter into 15 x 10-inch jelly roll pan.
Bake 20 minutes or until golden brown.
Let cool five minutes and then cut into bars
with a bench knife or very sharp chef's knife.
Cool completely before removing from pan.

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