Chewy Chocolate Chip Cookie Bars
Pan-baked chocolate chip cookie bars with crisp edges and a soft, chewy center. One bowl, one pan, and pantry staples — an easy weeknight dessert for sharing or packing into lunchboxes.
35 mins
2 batches of 16
Ingredients
- 4 cups + ½ cup All-Purpose Flour
- 4 Eggs
- 2 cups Unsalted Butter
- 4 cups Semisweet Chocolate Chip
- 1 cup Sugar
- 1 cup Walnuts Or Pecans
- 1 ½ tablespoons Vanilla Extract
- 2 teaspoons Baking Soda
- 2 cups Brown Sugar
- 1 teaspoon Salt
Directions
- Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving a little overhang on the long sides for easy lifting.
- In a large bowl, whisk the melted butter, packed light brown sugar, and granulated sugar until smooth and glossy.
- Whisk in the eggs one at a time, then the vanilla extract.
- Sprinkle the all-purpose flour, baking soda, and salt over the wet mixture. Stir with a spatula just until no dry flour remains; do not overmix.
- Fold in the semisweet chocolate chips.
- Spread the dough evenly in the prepared pan, pressing it into the corners.
- Bake for 22 to 26 minutes, until the top is golden and the center looks set but still soft. A toothpick should come out with a few moist crumbs, not wet batter.
- Cool in the pan on a rack for at least 20 minutes. Lift out with the parchment, cut into 16 bars, and serve warm or at room temperature.
