Imagine walking into a room with a tray of the most irresistible, golden-brown cookie bars that promise to satisfy every sweet tooth in sight. These Large Batch Cookie Bars are not just a dessert; they're a game-changing recipe that transforms ordinary baking into an extraordinary experience. Whether you're hosting a party, preparing for a potluck, or simply craving a delicious treat that feeds a crowd, these cookie bars are your secret weapon to instant dessert hero status!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 36 bars
Ingredients
- 1 cup unsalted butter
- 1 ½ cups brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 4 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 2 cups chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a large 13x18 inch rimmed baking sheet or line it with parchment paper for easy removal.
- In a large microwave-safe bowl, melt the unsalted butter. Allow it to cool slightly for 2-3 minutes.
- Add brown sugar and granulated sugar to the melted butter. Whisk thoroughly until the mixture is smooth and well combined.
- Crack the eggs into the butter-sugar mixture one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
- In a separate large bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix the batter.
- Fold in the chocolate chips, distributing them evenly throughout the batter.
- Pour the batter into the prepared baking sheet, using a spatula to spread it evenly to the edges and create a smooth, consistent layer.
- Bake in the preheated oven for 22-25 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out with just a few moist crumbs.
- Remove from the oven and let cool completely in the baking sheet for about 1 hour before cutting into bars.
- Once cooled, cut into 36 equal-sized bars using a sharp knife. Store in an airtight container at room temperature for up to 5 days.
Tips
- Use room temperature eggs for better batter integration and smoother mixing.
- Don't overmix the batter - this can lead to tough, dense cookie bars.
- For even baking, ensure your batter is spread uniformly in the baking sheet.
- Use a sharp knife and clean cuts when slicing to get perfect, professional-looking bars.
- For extra decadence, try mixing in different types of chocolate chips or adding nuts.
- Allow bars to cool completely before cutting to maintain their structure.
- Store in an airtight container to keep them fresh and soft for up to 5 days.
- For a fun variation, try adding different mix-ins like butterscotch chips or white chocolate.
Nutrition Facts
Calories: 200kcal
Carbohydrates: 24g
Protein: 2g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 41mg
