Pin It Irresistibly soft and chewy cookie bars packed with melty chocolate chips and a buttery, golden crust—perfect for sharing at any occasion.
I have made these cookie bars many times for family gatherings and everyone always asks for the recipe again
Ingredients
- Dry Ingredients: 2 1/4 cups (280 g) all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- Wet Ingredients: 1 cup (225 g) unsalted butter melted and slightly cooled, 1 1/4 cups (250 g) packed light brown sugar, 1/2 cup (100 g) granulated sugar, 2 large eggs room temperature, 2 teaspoons pure vanilla extract
- Add-Ins: 2 cups (340 g) semisweet chocolate chips, Optional 1/2 cup (60 g) chopped walnuts or pecans
Instructions
- Preheat oven:
- Preheat your oven to 350°F (175°C). Line a 9x13-inch (23x33 cm) baking pan with parchment paper leaving a slight overhang for easy removal.
- Mix dry ingredients:
- In a medium bowl whisk together the flour baking soda and salt. Set aside.
- Mix wet ingredients:
- In a large bowl mix the melted butter brown sugar and granulated sugar until smooth and creamy.
- Add eggs and vanilla:
- Add the eggs one at a time mixing well after each addition. Stir in the vanilla extract.
- Combine dry and wet:
- Gradually fold in the dry ingredients until just combined do not overmix.
- Add chocolate chips and nuts:
- Gently fold in the chocolate chips and nuts (if using).
- Spread dough:
- Spread the dough evenly into the prepared pan smoothing the top with a spatula.
- Bake:
- Bake for 23–28 minutes or until the edges are golden and the center is just set (do not overbake for gooey bars).
- Cool and cut:
- Remove from the oven and cool completely in the pan on a wire rack. Once cool lift out and cut into bars.
Pin It My kids love helping me fold in the chocolate chips and nuts—it’s become our special baking tradition
Notes
Add a sprinkle of flaky sea salt on top before baking for a gourmet touch
Required Tools
9x13-inch (23x33 cm) baking pan Mixing bowls Whisk Spatula Parchment paper Wire rack
Allergen Information
Contains wheat (gluten) eggs milk (butter chocolate) and may contain tree nuts if added Always check chocolate chips and other packaged ingredients for possible allergens
Pin It These cookie bars are a guaranteed crowd-pleaser and perfect for any occasion
Questions & Answers
- → How do I achieve a gooey texture in these bars?
Underbake slightly and let the bars finish setting in the pan for a soft, gooey center.
- → Can I substitute different types of chocolate chips?
Yes, milk, dark, or white chocolate chips can be used instead of semisweet chips to vary the flavor.
- → What is the best way to add nuts?
Fold in chopped walnuts or pecans gently before spreading the batter to maintain texture without overmixing.
- → How should I store leftover bars?
Keep them in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- → Any tips for serving these bars?
Serve warm alone or paired with vanilla ice cream for an indulgent dessert experience.