Description
These Gooey Chocolate Chip Cookie Bars combine the classic flavors of chocolate chip cookies with the convenience of a bar format. Soft, chewy, and loaded with melty chocolate chips, these bars are perfect for sharing, snacking, or dessert. Optional nuts add a pleasant crunch, making them a delightful treat for cookie lovers.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
Add-ins
- 2 cups semisweet chocolate chips
- 1/2 cup chopped nuts (optional, walnuts or pecans work well)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan or line 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 this mixture aside for later use.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which should take about 2 to 3 minutes. This aerates the dough for a better texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition. Then add the vanilla extract and mix until everything is well combined.
- Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients, mixing gently just until combined to avoid overworking the dough, which can cause toughness.
- Fold in Chocolate Chips and Nuts: Gently fold the semisweet chocolate chips and optional chopped nuts into the cookie dough, ensuring even distribution throughout.
- Spread Dough in Pan: Evenly spread the cookie dough into the prepared 9×13 inch baking pan and press it down gently with a spatula to create a flat surface for even baking.
- Bake: Bake for 25 to 30 minutes, or until the edges turn golden brown and a toothpick inserted into the center comes out with just a few moist crumbs. The center should remain soft and gooey.
- Cool and Serve: Allow the cookie bars to cool in the pan on a wire rack for about 15 minutes before cutting into 24 squares and serving.
Notes
- For added texture, try using pecans or walnuts as the optional nuts.
- Do not overbake to maintain the gooey interior—check at 25 minutes.
- Use room temperature butter and eggs for best mixing results.
- Line the baking pan with parchment paper for easier removal and cleanup.
- Store leftover bars in an airtight container at room temperature for up to 3 days.
