Pat's Chocolate Chip Bars
An easy recipe for chocolate chip cookie bars baked in a 10x15 inch pan. If you want to halve the recipe, you can use a 9 inch square pan or my new favorite, a 7x11 inch pan.
Servings 36
Cost 5
Ingredients
- 8 oz salted butter, softened (230 grams)
- 1 ¼ cup granulated sugar (250 grams)
- 1 cup brown sugar, packed (210 grams)
- 4 large eggs, room temperature (see note) (190 grams without shells)
- 1 tablespoon vanilla extract
- 3 ½ cups all purpose flour (Spoon and level) (440 grams)
- 1 ½ teaspoon baking soda
- ¼ teaspoon salt or 1 teaspoon if using unsalted butter
- 2 packages semi-sweet chocolate chips (670 grams)
- 2 cups chopped pecans or walnuts (optional) (220 grams)
- ½ cup M&Ms baking bits optional
Instructions
- Preheat oven to 350 degrees F. Line a 15x10 inch pan with parchment paper and grease parchment.
- With an electric mixer, beat the butter and sugar until creamy. Beat in the eggs one at a time (without whipping, just beat), then beat in the vanilla.
- Combine the dry ingredients and blend in. Add chips and nuts. Spread in the pan and bake at 350F (176 C) for 20 to 30 minutes. Pat's recipe said 20 minutes, but the bars will most likely take a little longer.
- Let cool completely, then cut into bars.
Notes
For the eggs, make sure they're large or even medium size will work. Sometimes large eggs are actually extra-large, and using too much egg will make the bars slightly cakier. The weight of the eggs when cracked should be around 190 grams total.