These Chocolate Chip Cookie Bars Are Even Better than Chocolate Chip Cookies
There are two types of people in the world: people who like their cookie bars from the edge of the pan so they have a crispy side, and people who want the bar right from the middle, so there’s a clean-cut knife edge on every chewy side. Personally, I like the corner pieces best, because the crispy side is the best part.
This recipe makes a large-enough batch of cookie bars that everyone will be happy. The bars have a combination of milk chocolate and semi-sweet chocolate chips, and it’s loaded with chopped pecans that give it a wonderful texture.
To make the bars you just beat softened butter, sugar, and brown sugar together until fluffy to make the cookie base. Then add eggs and vanilla. Once that’s combined, add flour, baking soda, and salt and mix until it’s combined.
Finish the dough by stirring in the pecans and chocolate chips. Spread that into a 9×13-inch baking pan lined with aluminum foil and sprayed generously with nonstick cooking spray. Make sure to let the foil hang over the edge of the pan a bit, to make cleanup easier. Once the dough is in the pan, press some more chocolate chips and pecans on top.
Bake until the edges are golden-brown and the middle is just set.
Get the recipe: Chocolate Chip Cookie Bars from No. 2 Pencil
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