“These are heavenly little bars!” exclaimed my youngest daughter today after she ate one bite! That, to me, is the greatest compliment as my children are my biggest critics. I’m not a huge fan of making full-on-fat cookies for my kids/friends but there was just something calling me to make these – plus this is why I run so much – so I can eat. That, along with the fact that I had some cream cheese that I wanted to use up and a recipe was born! Five ☆ rating from my kids. Hopefully the friends that I delivered these to tonight agree 🙂
6 ounces of low fat cream cheese, softened
3/4 c of butter, softened
1 c of light brown sugar
1/2 c of granulated white sugar
1/2 tsp of vanilla extract
1/2 tsp baking soda
1/2 tsp of salt
2 c + 2 tbl of all purpose, unbleached white flour
3/4 c of chocolate chips
Preheat the oven to 325 degrees. Spray your 13×9 glass pan with nonstick spray and set aside.
In your mixer with the paddle attachment, cream the butter, cream cheese and sugars until light and fluffy – about 2 minutes. Add the vanilla. Then sift the dry ingredients into a separate bowl. Then add to the butter/sugar mixture. Beat until incorporated. By hand, mix in the chocolate chips.
Scoop all of the dough into your prepared 13×9 pan and flatten out with a mixing spoon so it’s relatively level. Bake for 30-40 minutes or until golden brown on the top. Keep a watchful eye on it around 20 minutes depending on your oven. Remove and let cool for 20 minutes then slice and serve.
— Knead to Cook