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 love making these bars for family gatherings because they always disappear quickly and everyone asks for the recipe.
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
- 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.
Pin It These bars always bring my family together especially during the holidays when everyone is craving a sweet 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
Recipe 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
Pin It These cookie bars are a guaranteed crowd-pleaser and perfect for any occasion.
Questions & Answers
- → How do I achieve gooey texture?
For an extra gooey center, slightly underbake the bars and allow them to finish setting in the pan while cooling.
- → Can I substitute chocolate chips?
Yes, feel free to swap semisweet chips for milk, dark, or white chocolate based on preference.
- → What pan size works best?
A 9x13-inch baking pan provides the right thickness for even baking and optimal texture.
- → Any tips for added flavor?
Sprinkle flaky sea salt on top before baking to enhance the buttery sweetness with a gourmet touch.
- → Can nuts be included?
Optional chopped walnuts or pecans can be folded in for added crunch and flavor.