Description
Delight in these classic cookie bars featuring a soft and chewy texture loaded with rich semisweet chocolate chips. This easy-to-make treat combines the perfect balance of buttery sweetness and chocolate goodness, baked to golden perfection in a single pan—ideal for sharing at gatherings or enjoying as a comforting homemade snack.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 2 cups semisweet chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by greasing it lightly or lining it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside the dry mixture for later use.
- Cream Butter and Sugars: In a large mixing bowl, use a mixer to cream the softened unsalted butter with both the granulated sugar and brown sugar until the mixture becomes light and fluffy, which should take about 2 to 3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time into the butter-sugar mixture, beating well after each addition to ensure full incorporation. Stir in the vanilla extract for enhanced flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing only until just combined to avoid overworking the dough, which helps maintain a tender texture.
- Add Chocolate Chips: Fold the semisweet chocolate chips gently into the dough ensuring they are evenly distributed throughout.
- Spread Dough in Pan: Transfer the cookie dough into the prepared baking pan and use a spatula to spread it evenly, smoothing the top for uniform baking.
- Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes. The bars are done when the edges turn golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Cool and Slice: Let the cookie bars cool in the pan for about 10 minutes to firm up, then transfer them onto a wire rack to cool completely. Once fully cooled, cut into 24 equal squares and serve.
Notes
- For softer bars, slightly underbake and allow them to set as they cool.
- You can substitute semisweet chocolate chips with dark or milk chocolate chips according to preference.
- Adding chopped nuts like walnuts or pecans can add a delightful crunch.
- Store leftovers in an airtight container at room temperature for up to 5 days.
