Chocolate Chip Cookie Bars
User Reviews
5
Chocolate Chip Cookie Bars
Description
This recipe for Chocolate Chip Cookie Bars starts by mixing dry ingredients like flour, baking powder, salt, and baking soda. Butter and light brown sugar are creamed until fluffy before incorporating egg and vanilla extract. The dry ingredients are added gradually to form a dough that includes chocolate chips and chopped nuts. The dough is then pressed evenly into a prepared baking pan and chilled to firm up for about 30 minutes before baking. Baking at 375°F causes the edges to brown and the center to come together, creating a bar that can be sliced once cooled.
The bars offer a familiar cookie flavor and texture but in a convenient slab form, ideal for cutting into portions. Chilling the dough ahead helps control spread and texture. The recipe allows for storing the dough refrigerated up to five days or frozen up to three months, making it flexible for preparation in advance.
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon baking soda
- 1 cup light brown sugar
- 4 tablespoons butter
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cup chocolate chips semi-sweet
- ½ cup nuts such as pecans or walnuts, chopped
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
- Prepare the dough up to 5 days in advance by refrigerating it to develop flavors and texture before baking.
- Freeze the dough for up to 3 months to have cookie bars ready when desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 18mg | 6% |
| Sodium | 79mg | 3% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 107IU | 2% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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