Cookie Bars Recipe
Simple cookie bars made with brown sugar, butter, eggs, and chocolate chips baked in a 9x13-inch pan.
Servings: 15 servings
Ingredients
Ingredients
- 2 cupspacked light brown sugar
- 3/4 cupunsalted butter melted
- 2 eggs
- 2 teaspoonsvanilla extract
- 2 cupsall-purpose flour sifted
- 1 teaspoonsalt
- 1 teaspoonbaking powder
- 1/4 teaspoonbaking soda
- 1 1/2 cupschocolate chips semisweet or milk
Instructions
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch glass baking dish and set aside.
- In a medium bowl combine 2 cups packed light brown sugar and ¾ cup unsalted butter, melted and slightly cooled. Add 2 eggs and 2 teaspoons vanilla extract and stir with a wooden spoon until smooth.
- In a separate bowl sift together 2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, and ¼ teaspoon baking soda.
- Gradually add the sifted dry ingredients to the wet ingredients, stirring after each addition until just combined and no large streaks of flour remain. Do not overmix.
- Pour the batter into the prepared baking dish and spread it into an even layer.
- Sprinkle 1½ cups chocolate chips evenly over the top and gently press a few chips into the batter so they adhere.
- Bake in the preheated oven for 24–28 minutes, until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter).
- Remove from the oven and let the pan cool completely on a wire rack before cutting into bars.
Equipment
- Oven
- 9x13 inch Baking Dish
- Mixing bowls
- Wooden Spoon
- Sifter
- Wire Rack
Notes
Notes
The bars are done
when they have a slightly dull surface and the edges of the crust should also begin to harden and slightly pull away from the surface of the baking dish. If the center is undercooked, return them to bake in the oven immediately and check them for doneness at 5-minute intervals.
Store the dough
wrapped in plastic and refrigerate for 1-2 days or freeze for up to 3 months. Thaw, if needed, press into the pan and bake.
Store c
ookie bars
in an airtight container for 3-4 days or in a freezer Ziploc for 2-3 months.
The bars are done
when they have a slightly dull surface and the edges of the crust should also begin to harden and slightly pull away from the surface of the baking dish. If the center is undercooked, return them to bake in the oven immediately and check them for doneness at 5-minute intervals.
Store the dough
wrapped in plastic and refrigerate for 1-2 days or freeze for up to 3 months. Thaw, if needed, press into the pan and bake.
Store c
ookie bars
in an airtight container for 3-4 days or in a freezer Ziploc for 2-3 months.