Welcome to Freezer Food Friday….. Share a recipe for a freezer meal or a make ahead meal. Link it below at Mr. Linky…..Leave me a comment!
The cookie recipe is a double batch, because what you need for this is an entire recipe plus some (not nearly a second batch). It makes a huge amount of dough, so you’ll have quite a bit left over. That’s not a problem; just form the dough into a log, wrap it tightly in plastic wrap, and store it in the freezer. You can slice off and bake a few cookies at 350° for 8 – 10 minutes whenever you have a hankering for them (which likely will not be soon if you eat too many of these).
Gooey Cheesecake-Filled Chocolate-Chocolate Chip Brownie Bars
Chip Cookies (double recipe)
4 1/2 cups flour
2 teaspoons salt
2 teaspoons baking soda
4 sticks butter, softened
2 cups granulated sugar
2 cups packed brown sugar
4 large eggs, beaten
3.5 oz. good quality bittersweet chocolate, melted and slightly cooled
2 tablespoon vanilla
1 cup unsweetened cocoa
4 cups chocolate chips,
In a bowl stir together flour, salt, and baking soda. In another large bowl stir together butter, both sugars, eggs, melted chocolate, vanilla and cocoa. Gradually stir flour mixture into butter mixture and mix until combined. Stir in chocolate chips.
2 – 8 oz. packages cream cheese
1 large egg
1 tsp. vanilla
3/4 cup sugar
Mix together until smooth.
For the bars: Spread about half the cookie dough evenly along the bottom of a greased 9 x 13 pan. Spread filling over bottom layer. Using your hands, pat small pieces of remaining dough into thin shapes, and place gently over filling. The dough will spread, so the filling doesn’t need to be perfectly covered (although you do want to try to cover all the areas), and the irregular pieces of dough will make a kind of patchwork topping for the filling.
Bake in a 350 degree oven for 30 minutes and let cool completely. Chill in refrigerator before cutting, and store the bars in the refrigerator.