Save Irresistibly soft and chewy cookie bars packed with melty chocolate chips and a buttery, golden crust&perfect for sharing at any occasion.
I first baked these bars to share at a family gathering, and they disappeared within minutes.
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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
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Instructions
- Step 1:
- 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.
- Step 2:
- In a medium bowl whisk together the flour baking soda and salt. Set aside.
- Step 3:
- In a large bowl mix the melted butter brown sugar and granulated sugar until smooth and creamy.
- Step 4:
- Add the eggs one at a time mixing well after each addition. Stir in the vanilla extract.
- Step 5:
- Gradually fold in the dry ingredients until just combined do not overmix.
- Step 6:
- Gently fold in the chocolate chips and nuts (if using).
- Step 7:
- Spread the dough evenly into the prepared pan smoothing the top with a spatula.
- Step 8:
- Bake for 23 28 minutes or until the edges are golden and the center is just set (do not overbake for gooey bars).
- Step 9:
- Remove from the oven and cool completely in the pan on a wire rack. Once cool lift out and cut into bars.
Save These bars have become a family favorite especially during holiday gatherings.
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Notes
For extra gooeyness slightly underbake the bars and let them finish setting in the pan. Swap semisweet chips for milk dark or white chocolate. Add a sprinkle of flaky sea salt on top before baking for a gourmet touch. Serve warm with vanilla ice cream for a decadent treat.
Required Tools
9x13-inch (23x33 cm) baking pan Mixing bowls Whisk Spatula Parchment paper Wire rack
Nutritional Information
Calories 295 Total Fat 15 g Carbohydrates 39 g Protein 3 g (per bar based on 16 servings without nuts)
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Enjoy these delicious cookie bars warm or at room temperature for a perfect treat every time.
Recipe Questions & Answers
- → How can I achieve the perfect gooey texture?
Remove the bars from the oven just as the edges turn golden and the center is set but still soft. Allow them to finish setting in the pan to maintain gooeyness.
- → Can I substitute the chocolate chips?
Yes, you can swap semisweet chips for milk, dark, or white chocolate to vary the flavor profile.
- → What role does melted butter play?
Melted butter adds moisture and richness, helping create a tender, chewy texture and a golden crust.
- → Are nuts necessary in the bars?
Nuts are optional; adding chopped walnuts or pecans provides a pleasant crunch and contrast to the soft interior.
- → How do I prevent the bars from overbaking?
Keep an eye on baking time and test for doneness when the edges are golden and the center is set but still soft. Avoid baking until fully firm.
- → What is the best way to serve these bars?
Serve them slightly warm, optionally with a scoop of vanilla ice cream, to enhance their rich, gooey character.
