Description
Delicious homemade cookie bars featuring a classic blend of butter, sugars, and semisweet chocolate chips baked to golden perfection in a convenient 9×13-inch pan. Perfectly soft and chewy, these bars are easy to make and ideal for sharing at gatherings or enjoying as a sweet treat anytime.
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 prepare a 9×13-inch baking pan by greasing it or lining it with parchment paper for easy removal of the bars.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening and seasoning. Set this mixture aside.
- Cream Butter and Sugars: In a large mixing bowl, use a mixer to cream the softened unsalted butter with granulated sugar and packed brown sugar until the mixture is light and fluffy, which usually takes about 2 to 3 minutes. This step aerates the dough for tender bars.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to fully combine. Then, stir in the vanilla extract to enhance the flavor.
- Combine Wet and Dry Ingredients: Gradually add your dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough and maintaining a tender texture.
- Add Chocolate Chips: Fold in the semisweet chocolate chips evenly throughout the cookie dough to ensure every bar has delicious chocolate in every bite.
- Bake: Spread the prepared dough evenly into the greased or lined baking pan. Smooth the top with a spatula for even baking.
- Bake Until Golden: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the edges turn golden brown and a toothpick inserted into the center comes out clean, indicating the bars are fully baked.
- Cool and Slice: Allow the cookie bars to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely. Once fully cooled, cut into squares and serve for a delightful homemade treat.
Notes
- For softer bars, avoid overbaking and remove from the oven as soon as a toothpick comes out mostly clean with a few moist crumbs.
- You can substitute semisweet chocolate chips with milk chocolate or dark chocolate chips based on your preference.
- Ensure butter is softened but not melted to achieve the best creamy texture when creaming with sugars.
- Storage: Store cooled bars in an airtight container at room temperature for up to 4 days or freeze for longer storage.
