CHOCOLATE CHIP BAR COOKIES
Ingredients US Measurements Turkish Measurements
white sugar
brown sugar
eggs
margarine
butter
flour
baking soda
salt
chocolate chips
vanilla
3/4 cup
3/4 cup
2
1 stick
1 stick
2 1/4 cup + about 1 more cup
1 teaspoon
1/2 teaspoon
1 cup
1 teaspoon (2 for Christmas!)
3/4 water glass
3/4 water glass
2
1/2 bar
1/2 bar
2 1/4 water glasses + about 1 more water glass
1 dessert spoon
1/2 dessert spoon
Two 80g. flat bitter bars, pounded with hammer
1 dessert spoon (2 for Christmas!)
 
Other information
15 1/2" by 10 1/2" pan 20cm circular baking dish
  375 degrees F 200 degrees C
 
  1. Preheat oven.
  2. Almost completely melt the butter and margarine.
  3. In one large bowl: stir both sugars, then stir in the melted butter and margarine.
  4. In another medium-sized bowl: mix flour, baking soda, and salt.
  5. Stir about 2/3 of the dry ingredients into the wet ingredients, then gradually add the rest of the dry ingredients.
  6. Stir in chocolate chips and vanilla. Then, after eating a little bit of the egg-free cookie dough, beat the eggs and add to the dough. You will need to add more flour, so the dough is thick enough. (It should be pretty hard to stir.)
  7. Press the dough into the baking pan or dish with a spoon. If the dough is sticky, dip the spoon in water to make it easier to press.
  8. Bake, checking at 15 or 20 minutes. It usually takes about 25 minutes.
NOTE: We put the eggs in at the very last, for two reasons: 1) the cookie bars are chewier (less like cake); and 2) Sinan and Sena can eat the cookie dough without raw eggs!

Last updated: 20 December 2014 (by Erin and Sena)