Chocolate Chip Pistachio Bars

I made these lovelies for last night’s UFC fight because tough guys still love chocolate chip cookies.

Chocolate Chip Pistachio Bars
Just the Tip / Inspired by Une gamine dans la cuisine

Here’s what I used:

• 2 1/4 cups all-purpose flour
• 1 tsp baking Soda
• 1/2 tsp of salt
• 1 cup unsalted butter, at room temp
• 3/4 cup of packed brown sugar (light or dark)
• 1/4 cup raw cane sugar
• 1 (3.4 oz) package instant pistachio pudding mix
• 2 eggs, at room temperature
• 1/2 tsp of pure almond extract
• 2 cups of chopped chocolate or chocolate chips

Here’s what I did:

1. Preheat the oven to 350. Line a 13×9 baking pan with foil, leaving a little extra on the edge for easy removal. Spray the foil lightly with non-stick cooking spray.
2. Sift the flour, baking soda, and salt together in a medium bowl. Set aside.
3. In a large bowl, beat sugars and butter together until light and fluffy (2-3 minutes).
4. Add the pudding mix and beat until blended.
5. Add the eggs, one at a time, beating well for 1 minute after each addition and scraping down the sides of the bowl as needed.
6. Beat in the almond extract.
7. Add about 1/3 of the flour and beat on low speed until incorporated. Slowly add the remaining flour mixture.
8. Using a rubber spatula, stir in the chocolate chips.
9. Spread the dough into the pan in an even layer.
10. Bake for 20-25 minutes until it is set on the top and a toothpick tested in the middle has just a few crumbs on it.
11. Remove from oven and cool to room temperature before cutting into bars.