Well now, let's talk about a sweet treat that's been a comfort at kitchen tables for generations: the humble Chocolate Chip Pan Cookie. This classic treat is more than just a cookie; it's a little square of history that can ease a weary heart. Born from the happy accident of a baker's improvisation, the beloved chocolate chip cookie has been a staple since Ruth Wakefield tossed some chopped-up chocolate into her cookie dough back in the 1930s. It wasn't long before clever home cooks saw the beauty of pressing that same cookie dough into a pan, baking up a storm, and slicing it into squares for sharing. It’s a perfect recipe for when you’re craving that chewy, chocolatey goodness with less fuss and more to go around. Makes you wonder why you’d bother with individual cookies when these bars are like a big hug from your oven.

Now, darlin’, as you know, a pan cookie is a stand-up dessert all by itself, but if you’re hankering to dress it up a bit, a scoop or two of vanilla ice cream never hurt. Maybe add a drizzle of caramel if you're feeling fancy, or a sprinkle of sea salt to tickle the tongue. A glass of cold milk or a hot cup of coffee? Well, isn't that just the perfect companion to cleanse the palate between these sweet, golden bites.

Chocolate Chip Pan Cookies
Servings: Makes about 15 hearty squares, just enough to have folks coming back for seconds or to share with the neighbors.

- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup packed light brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips

1. First thing's first, darlin’: Preheat that oven of yours to 350°F (175°C). Take a 9x13-inch baking pan and grease it up good, or line it with parchment paper if you want an easier clean-up after.

2. Now grab yourself a whisk and a bowl and stir together the flour and baking soda. Set it aside like a secret aside for a spell.

3. In a larger bowl, cream together the softened butter, granulated sugar, brown sugar, and salt. You’ll want this mixture as smooth as a lake at dawn. Stir in that sweet vanilla extract.

4. Crack your eggs into the bowl, one at a time, beating well with each addition. Reminds you of new beginnings, doesn’t it?

5. Gradually blend in your flour mixture. Stir it just enough to mix; we’re not trying to make bread here. Gently fold in those chocolate chips – it’s like planting seeds of joy in a flower bed.

6. Now spread your cookie dough into your prepared pan, making it as even as possible. You want everyone to get their fair share of these delightful treats.

7. Bake for 18 to 25 minutes, or just until the edges are lightly toasted and the middle is set. Your kitchen will smell like heaven, I guarantee it.

8. Let them cool in the pan for a bit, then move them to a wire rack if you can wait that long. When they’re cool, cut into squares.

9. Serve and watch the smiles spread like butter on hot cornbread.

- If you’re the adventurous type, throw some chopped nuts into the mix – walnuts or pecans will make those cookies sing a new tune.
- Don’t fancy semisweet? Go ahead and experiment with milk chocolate or white chocolate chips, or even a combination.
- And, darlin’, if you want to cut the sweetness just a tad, a tablespoon or two of instant coffee granules added to your dough will do the trick.
- Remember, every oven's a character, so keep an eye on your cookies. They might be ready sooner or might need a tad longer – they’re done when they tell you they’re done.

With every bite of these Chocolate Chip Pan Cookies, you're partaking in a legacy of American ingenuity and the warmth of a kitchen where love is the main ingredient. Enjoy, my dear.

Copyright 2016 Cooktop Cove