Skip the cookie scoop and make these chocolate chip cookie bars in the pan for a golden-brown, tender crisped outside and perfectly chewy middle, loaded with semi-sweet chocolate goodness.
Course Dessert
Cuisine American
Keyword cookie bars
Prep Time 15 minutesminutes
Cook Time 18 minutesminutes
Total Time 33 minutesminutes
Servings 16
Calories 183kcal
Ingredients
1cupall-purpose flour
½teaspoonbaking powder
¼teaspoonkosher salt
⅛ teaspoonbaking soda
1cuplight brown sugar
4tablespoonsbutter
1egg
1teaspoonvanilla extract
¾cupsemi-sweet chocolate chips
½cupchopped nuts, such as pecans or walnuts
Instructions
Prepare an 8" X 8" baking pan with nonstick spray or grease with softened butter.
In a large bowl, whisk the flour, baking powder, salt, and baking soda together; set aside.
In a large bowl, combine the butter and brown sugar. Using a handheld mixer or a stand mixer fitted with a paddle attachment, beat together on high speed until its light and fluffy, about 3 minutes. Add the egg and vanilla and beat the batter until combined. Using a spatula, scrape down the sides of the bowl, and with the mixer on low, slowly add the flour to blend. Add the chocolate chips and chopped nuts, beating just until blended. Evenly press the dough into the pan and cover with plastic wrap. Refrigerate for 30 minutes.
Preheat the oven to 375°F.
Remove from the fridge and bake for 15-18 minutes, or until the dough pulls away from the sides of the pan and edges are just beginning to brown. Place on a cooling rack. When cool, slide a knife around all of the pan's edges and flip the cookie bars out onto a cutting board to cut into bars.
Store in plastic wrap or an airtight container for 5 days.
Notes
Make the dough ahead and refrigerate for up to 5 days, or freeze for up to 3 months.