Baking these cookie bars is like hitting the jackpot in the dessert world. They’re the perfect blend of chewy, gooey, and downright delicious, making them a hit for any occasion.
Why This Recipe Works
- The combination of brown sugar and butter creates a rich, caramel-like flavor that’s irresistible.
- Using both chocolate chips and chunks ensures pockets of melty chocolate in every bite.
- A pinch of sea salt on top balances the sweetness and elevates the flavors.
Ingredients
- 1 cup unsalted butter, melted
- 2 cups light brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chunks
- Sea salt, for sprinkling
Equipment Needed
- 9×13 inch baking pan
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
Instructions
Preheat and Prepare
Preheat your oven to 350°F and line your baking pan with parchment paper, leaving some overhang for easy removal. This step ensures your cookie bars don’t stick and makes cleanup a breeze.
Mix Wet Ingredients
In a large bowl, whisk together the melted butter and brown sugar until smooth. Add the eggs one at a time, followed by the vanilla extract, ensuring each is fully incorporated before adding the next. This creates a smooth, cohesive base for your bars.
Combine Dry Ingredients
In another bowl, sift together the flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing just until combined. Overmixing can lead to tough bars, so stop as soon as the flour disappears.
Add Chocolate
Fold in the chocolate chips and chunks evenly throughout the batter. The variety in chocolate sizes guarantees a gooey experience with every bite. Spread the batter into the prepared pan, smoothing the top with a spatula.
Bake to Perfection
Bake for 25-30 minutes, or until the edges are golden but the center is still slightly soft. A toothpick inserted near the edge should come out clean, but the center will set as it cools. Sprinkle with sea salt immediately after baking for that perfect sweet-salty contrast.
Tips and Tricks
For an extra layer of flavor, toast the flour in a dry skillet over medium heat for about 5 minutes before using. This adds a nutty depth to your bars. If you’re a fan of texture, consider adding a cup of chopped nuts to the batter. And for those who love a crispy edge, bake in a metal pan which conducts heat better than glass, creating those coveted crispy corners.
Recipe Variations
- Swap out the chocolate for white chocolate and dried cranberries for a festive twist.
- Add a layer of caramel between the batter and the chocolate for a decadent treat.
- Mix in peanut butter chips for a nutty flavor that pairs perfectly with the chocolate.
- For a s’mores version, layer graham crackers on the bottom and top with marshmallows in the last 5 minutes of baking.
Frequently Asked Questions
Can I use dark brown sugar instead of light?
Absolutely! Dark brown sugar will give your bars a deeper molasses flavor and a slightly denser texture. It’s a great way to add richness if that’s what you’re after.
How do I store these cookie bars?
Keep them in an airtight container at room temperature for up to 5 days. For longer storage, wrap them tightly and freeze for up to 3 months. Just thaw at room temperature when you’re ready to enjoy.
Can I make these gluten-free?
Yes, simply substitute the all-purpose flour with your favorite gluten-free blend. Just ensure it’s a 1:1 substitute to maintain the right texture.
Summary
These Ultimate Cookie Bars are a foolproof way to satisfy any sweet tooth. With their chewy texture, gooey chocolate, and a hint of salt, they’re sure to become a staple in your baking repertoire.