Save to Pinterest Soft, chewy, and loaded with chocolate chips, these cookie bars are a decadent treat perfect for sharing. With a golden crust and a gooey center, theyre irresistible straight from the oven or cooled.
I first baked these bars for a family gathering and they quickly became a favorite for everyone, vanishing in minutes.
Ingredients
- Dry Ingredients: 2 1/4 cups (280 g) all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- Wet Ingredients: 3/4 cup (170 g) unsalted butter melted and slightly cooled, 1 cup (200 g) packed light brown sugar, 1/2 cup (100 g) granulated sugar, 2 large eggs room temperature, 2 teaspoons pure vanilla extract
- Add-ins: 2 cups (340 g) semisweet chocolate chips, 1 cup (110 g) chopped walnuts or pecans (optional)
Instructions
- Step 1:
- Preheat your oven to 350°F (175°C). Line a 9x13-inch (23x33 cm) baking pan with parchment paper leaving an overhang for easy removal.
- Step 2:
- In a medium bowl whisk together the flour baking soda and salt. Set aside.
- Step 3:
- In a large bowl whisk the melted butter brown sugar and granulated sugar until smooth and combined.
- Step 4:
- Add the eggs and vanilla extract to the butter mixture whisking until fully incorporated.
- Step 5:
- Gradually fold in the dry ingredients with a spatula until just combined do not overmix.
- Step 6:
- Stir in the chocolate chips and nuts (if using) until evenly distributed.
- Step 7:
- Spread the dough evenly into the prepared baking pan. Smooth the top with a spatula.
- Step 8:
- Bake for 22–25 minutes or until the edges are golden and the center looks just set (do not overbake for gooey texture).
- Step 9:
- Cool in the pan on a wire rack for at least 30 minutes before lifting out and slicing into bars.
Save to Pinterest These bars always bring smiles at family gatherings and make perfect treats for sharing with loved ones.
Notes
For extra gooey bars slightly underbake and allow to cool before slicing. Swap semisweet chips for dark milk or white chocolate as desired. Omit nuts for a nut-free version. Pair with a glass of cold milk or serve warm with vanilla ice cream.
Required Tools
9x13-inch (23x33 cm) baking pan, parchment paper, mixing bowls, whisk, spatula, wire rack
Allergen Information
Contains Wheat (gluten) eggs milk (butter chocolate chips) nuts (if added). May contain traces of soy (in chocolate chips). Always check ingredient labels for allergen information.
Save to Pinterest These gooey cookie bars are delightfully simple and sure to impress any crowd with their perfect texture and rich flavor.
Recipe FAQs
- → How do I achieve a gooey center in these bars?
Bake until the edges are golden and the center is just set but not fully firm. Slightly underbaking and cooling before slicing maintains the gooey texture.
- → Can I substitute the nuts in this dish?
Yes, you can omit the nuts or substitute walnuts with pecans without affecting the overall texture too much.
- → What chocolate types work well besides semisweet chips?
Dark, milk, or white chocolate chips can be used to vary the flavor profile while keeping a rich, melty texture.
- → Is it important to cool the bars before slicing?
Cooling allows the bars to set and hold together better, especially to preserve the gooey center without crumbling.
- → What baking pan size is recommended?
Use a 9x13-inch (23x33 cm) pan lined with parchment paper to ensure even baking and easy removal.