No frills. A classic for a reason.
I love bar cookies. They’re easy to make and they’re so, so soft! Any baker with a well-stocked pantry can probably leap up right now and be eating these in less than an hour. You don’t even need softened butter for this recipe.
It’s important not to overbake these cookies. These take about twenty minutes in the oven. Let them cool for 15-20 minutes after they come out or they’ll be too gooey to slice. These are AMAZING as part of an ice cream sundae.
This makes twelve large squares, twenty-four smaller bars, or a whole bunch of cookie bites. You can certainly cut these into dainty bars rather than the monster squares seen here but who doesn’t want to tuck into one of these giant bars on a picnic? Sign me up!
2 cups packed brown sugar
1 stick butter (1/2 cup), melted
1.5 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
3/4 tsp salt
1.5 cups semi-sweet chocolate chips
- Preheat oven to 350 degrees Fahrenheit. Grease a 9×13″ pan.
- In a bowl or stand mixer, beat brown sugar and melted butter. Add eggs, beating after each addition. Stir in vanilla. Add flour, baking powder, and salt. Mix well, then stir in chocolate chips. Spread evenly in pan.
- Bake for 20-30 minutes, just until set. Do not overbake! Cool about twenty minutes before cutting into large squares.
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