1 cup butter, melted
2 teaspoons vanilla extract
6 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cornstarch
1 cup milk
1/2 cup nonfat milk
2 egg whites
1 cup semisweet chocolate chips
In a large bowl, cream together the butter and vanilla until smooth. Beat in the flour and baking soda, mixing just until incorporated. Stir in the salt and cornstarch; gradually blend into the creamed mixture. Fold in the milk, sugar and chocolate chips. Pour mixture into a 9x13 inch dish. Cover and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Spread mixture into the bottom of a 2 quart casserole dish. Arrange cookie bars over the top of the pudding. Using the back of a spoon, flatten cookies to allow better cookie drawing.
Bake at 350 degrees F (175 degrees C) for 25 minutes.