Chocolate Chip Cookie Bars
10 min
Prep Time
30 min
Cook Time
40 min
Total Time
24
Servings
Ingredients
- 11 tablespoons unsalted butter (salted works too)
- 2 cups plus 2 tablespoons firmly packed dark brown sugar (light brown is fine)
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 2 1/4 teaspoons baking powder
- 2 3/4 cups all-purpose flour
- 2 cups chocolate chips (semi-sweet or dark)
- 1 cup chopped nuts, optional
Instructions
- Preheat the oven to 350°F. Line a 9×13-inch pan with foil or parchment and spray with nonstick spray.
- Melt the butter. In a large bowl combine it with the brown sugar and stir well. Mix in the salt and vanilla. Let the mixture cool slightly so it is not scalding before you add the eggs.
- Add the eggs one at a time, mixing well after each.
- Add the flour, baking powder, and chocolate chips (and nuts if using). Stir until combined; do not overmix.
- Spread the batter in the pan and smooth it to the edges. Bake 28–33 minutes, until the bars have risen and the tops are shiny and golden. A toothpick in the center will not come out clean — if it does, they are overbaked. The middle will still look soft.
- Cool in the pan on a wire rack at least 1 hour before slicing (several hours is even better). Wrap tightly so they stay chewy.
Notes
Do not overbake. The bars finish setting as they cool. Dark brown sugar makes them chewier. Wrap leftovers tightly; freeze individually if you want. Rewarm a few seconds in the microwave to melt the chips again.