The cookies in these photos came fresh out of the refrigerator the day after I made them. That is why they don't look ooey and gooey. Sorry about that folks!
Here's another chocolate chip recipe, but in bar form. I saw this recipe on Chocolate Bytes who got it from a youtube video. The recipe reqires shortening instead of butter, which causes the bars (or cookies) to be very soft. I didn't allow my bars to cook for very long to further ensure softness.
These bars were very delicious and remained so for three or four days (that's how long they lasted), but I wouldn't go far as to say they are the best CCCs I've ever had. I simply microwaved one or two bars for 30 sec - 1 minute and chewed them happily with a big mug of (skim) milk haha (I grew up on skim milk, so I can't tolerate any other type of milk for straight-up "drinkage").
Anyway, if you're one of those people who tend to shy away from shortening, try using half shortening and half butter to see how they turn out. I think I used butter-flavored shortening all the way. Also, if you don't want to use the below recipe, simply use one of your favorite CCC recipes, and convert the dough into bars. Enjoy!
adapted from GingerCake
1 stick regular Crisco or vegetable shortening (I used butter-flavored shortening)
1 cup white sugar
1 tsp salt
1 tsp baking soda
2 eggs (large or jumbo) (I always use large eggs)
1 cup brown sugar, packed
2 cups AP flour
Mix the shortening and white sugar together with a mixer on medium speed for 2 minutes till creamed together.
Add the salt, baking soda, eggs and brown sugar. Mix again on medium for 1 minute or until incorporated.
Add the flour and mix with the mixer until both cups are incorporated.
Stir in an entire bag of semi-sweet chips by hand.
Place cookie dough in a foil-lined or sprayed 9 X 13 baking dish and press it out until leveled. Bake at 350 for about 15-20 minutes. If using FOIL, take the bars out by lifting the foil and place the uncut bars on a cooling rack. Once cool enough to handle, cut the bard. If SPRAYED dish, allow the bars to cool in the dish and then cut them once they have somewhat cooled. Place the cut bars on a cooling rack, or just gobble them up right then and there!
Roll into balls larger than golf ball size, but smaller than a small lemon. They should fit on one cookie sheet at a time (about 6 at a time). Bake at 345 for 14-15 minutes.