One of Catherine Renno's favorite chocolate chip cookie recipes has evolved over the years into this tender, buttery bar studded with chips and nuts.
3/4 cup butter, at room temperature
3/4 cup granulated sugar
3/4 cup brown sugar
1 1/2 teaspoons vanilla
3 large eggs
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3/4 cup butterscotch chips
3/4 cup chocolate chips
3/4 cup chopped walnuts (about 3 oz.)
How to Make It
In a bowl, with a mixer on medium speed, beat butter, granulated sugar, and brown sugar until smooth. Add vanilla and eggs and beat until well blended.
Stir in flour, salt, and baking soda until well combined. Stir in butterscotch chips, chocolate chips, and walnuts. Butter a 9- by 13-inch baking pan and spread dough level in pan.
Bake in a 350° regular or convection oven until top is browned and a wooden skewer inserted in center comes out with moist crumbs attached, about 30 minutes. Cool on a rack for 15 minutes, then cut into 24 rectangles. Serve warm or cool.
Maybe I did something wrong, but it seems like there is just something wrong with these. Made and baked according to directions, but they never cooked through and tasted remarkably like a stick of butter mixed with a lot of sugar. Threw most of them out.