Description
These Gooey Chocolate Chip Cookie Bars deliver the perfect combination of a soft, chewy center and slightly crispy edges. Made with classic ingredients like all-purpose flour, butter, brown and granulated sugars, and loaded with semisweet chocolate chips, these bars are easy to prepare and perfect for any occasion. Optional nuts add a delightful crunch if desired.
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)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan or line it with parchment paper to ensure easy removal of the bars.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later incorporation.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, which should take about 2 to 3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition. Then mix in the vanilla extract until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Avoid overmixing to maintain a tender texture.
- Fold in Chocolate Chips and Nuts: Gently fold in the semisweet chocolate chips and the optional chopped nuts, distributing them evenly throughout the dough.
- Spread Dough in Pan: Spread the cookie dough evenly into the prepared 9×13-inch baking pan. Press down gently using a spatula to create an even layer.
- Bake: Bake in the preheated oven 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: Remove the baking pan from the oven and allow the bars to cool on a wire rack in the pan for approximately 15 minutes. Then cut into 24 squares and serve.
Notes
- For best results, use room temperature butter and eggs to ensure proper creaming and mixing.
- Optional nuts can be omitted or substituted with other nuts such as almonds or macadamia nuts depending on preference.
- For a gluten-free variation, substitute the all-purpose flour with a gluten-free flour blend.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
- Reheat bars briefly in the microwave for that fresh-baked gooey texture.
