Dessert: United States – Chocolate Chip Cookie Bars

Serving Size: 12

Approximate Time

Prep 15 min

Cook 25 min

Additional 30 min

Total 1 hr 10 min

Ingredients

1 cup (2 sticks; 226 g) unsalted butter, melted and slightly cooled
1 cup (200 g) packed light brown sugar
1 / 2 cup (100 g) granulated sugar
2 large eggs
2 tsp (10 ml) pure vanilla extract
2 1 / 2 cups (315 g) all-purpose flour
1 tsp (5 g) baking soda
1 / 2 tsp (2 g) baking powder
3 / 4 tsp (4 g) kosher salt (plus flaky salt for topping, optional)
2 cups (340 g) semisweet chocolate chips
3 / 4 cup (85 g) chopped walnuts or pecans (optional)

Instructions

Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment, leaving overhang on two sides, and lightly grease.
In a large bowl, whisk the melted butter with the brown sugar and granulated sugar until smooth and glossy, about 1 minute.
Whisk in the eggs one at a time until fully incorporated, then whisk in the vanilla.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Add the dry ingredients to the wet and fold with a spatula just until no dry streaks remain; do not overmix.
Fold in the chocolate chips and nuts (if using). The batter will be thick.
Scrape the batter into the prepared pan and spread into an even layer. Sprinkle lightly with flaky salt if desired.
Bake until the top is golden, edges are set, and a toothpick inserted near the center comes out with a few moist crumbs, 22 to 28 minutes.
Cool the pan on a rack for at least 30 minutes. Use the parchment overhang to lift out, then cut into bars.
Store airtight at room temperature for up to 3 days, or freeze up to 2 months.