These bars offer the best of both worlds, cookie-wise: The edges are crisp and browned if you like crust, but the center cuts are extra gooey and rich.
| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 45 min |
| Yield: | 24 bars |
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups firmly packed dark brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour (see Cook¿s Note)
- 1/2 teaspoon baking soda
- 1 teaspoon fine salt
- One 12-ounce bag (a scant 2 cups) semisweet chocolate chips
Instructions
- Position the rack in the middle of the oven and preheat to 350 degrees F.
- Put the butter in a microwave-safe bowl, cover and microwave on medium power until melted. Alternatively melt the butter in a small saucepan. Brush some butter on the inside of a 9-by-13-inch pan and cool the remaining butter slightly. Whisk the remaining cooled butter, brown sugar, eggs and vanilla in a large bowl until smooth.
- Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a spoon or spatula, taking care not to over mix. The batter should be thick and all of the flour mixture should be fully incorporated. Fold in the chocolate chips.
- Spread the batter evenly in the prepared pan. Bake until the edges are browned and the center is completely set, about 30 minutes. Cool completely, at least one hour, cut into 24 pieces and serve.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 232 |
| Total Fat | 12 g |
| Saturated Fat | 8 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 1 g |
| Sugar | 21 g |
| Protein | 2 g |
| Cholesterol | 36 mg |
| Sodium | 121 mg |
Reviews
These are the best. Every time I serve them I’m asked for the recipe. It’s hard to quit snacking on them, just one more small piece .
Usually they disappear quickly so I hold some back and put in the freezer. They are scrumptious frozen or defrosted.
Usually they disappear quickly so I hold some back and put in the freezer. They are scrumptious frozen or defrosted.
I’ve made these cookie bars many times and they never fail to please. I don’t even bother with the electric mixer, just combine all the ingredients in a bowl with a large spoon. The only revisions I have made are substituting 2 cups plus 4 TBPS cake flour instead of the all purpose for a slightly lighter texture and adding 1/2 tsp cinnamon to the mixture. Enjoy!
Very very rich but the kids LOVED them.. Definitely saving this recipe.
Wow! These are so good! The perfect balance between cookie and cake. I followed the recipe exactly and am really glad I did. This is definitely going to be my go-to recipe from now on. Bravo Good Network Kitchen!
Delicious and incredibly easy. I changed a couple things: I used a 9×13 glass dish and sprayed it with PAM instead of using butter, and reduced the amount of butter to 1 1/2 sticks. The PAM worked fine for me in preventing the bars from sticking to the dish.
Oh My Word!!!!! These are amazing!! Added some vanilla ice cream and peanut butter sauce on top!!
We enjoyed them. Pretty basic but good.
I used parchment paper in my dish to make it easier to remove. Didn’t need to butter the dish. 20 minutes was perfect. VERY buttery, I wonder if 1 1/2 sticks would be enough. Great soft texture and just crisp enough on edges.
Our go-to recipe when we crave chocolate chip cookies.
It was so delicious! My sister and I loved it.