Description
Delicious homemade cookie bars with a perfect balance of soft, chewy texture and golden edges, loaded with semisweet chocolate chips. These easy-to-make bars are perfect for sharing and a delightful treat for any occasion.
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) and grease or line a 9×13-inch baking pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy, about 2 to 3 minutes.
- Add Eggs and Vanilla: Add eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate. Then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Add Chocolate Chips: Fold in the semisweet chocolate chips until they are evenly distributed throughout the cookie dough.
- Bake: Spread the cookie dough evenly into the prepared baking pan, smoothing the top with a spatula. Bake in the preheated oven for 25 to 30 minutes or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Cool and Slice: Let the cookie bars cool in the baking pan for about 10 minutes before transferring them to a wire rack to cool completely. Once cool, cut into squares and serve.
Notes
- For chewier bars, underbake slightly by taking them out a minute or two early.
- You can substitute half the all-purpose flour with whole wheat flour for a nuttier taste.
- Add nuts like walnuts or pecans for added crunch.
- Store leftover cookie bars in an airtight container at room temperature for up to 5 days.
- For easier removal, let bars cool completely before slicing.
