Chocolate Chip Cookies Bars 9×13

So, you’ve got that irresistible craving for something sweet, something chocolatey, but the thought of scooping individual cookies makes you want to lie down and cry? Girl, same. Let’s talk cookie bars. Specifically, the kind that come together in a 9×13 pan, because who has time for precision when deliciousness awaits?

Why This Recipe is Awesome

Okay, let’s be real. This isn’t just *a* recipe; it’s a life hack. Why? Because it’s basically a giant chocolate chip cookie that decided to take a chill pill and just exist as one glorious slab. Less fuss, less individual cookie drama, and honestly, way less chance of burning the edges because you forgot they were in the oven while you were deep-diving into cat videos. It’s basically idiot-proof. Even your perpetually confused friend (who shall remain nameless, but we all have one) could ace this. Plus, sharing is optional. Just sayin’.

Ingredients You’ll Need

• Unsalted Butter (1 cup, 2 sticks), softened: Don’t even think about using cold butter unless you enjoy a good arm workout. And also, don’t use salted unless you like your cookies with a surprise kick.
• Granulated Sugar (3/4 cup): The basic white stuff. Sweetens things up, obvi.
• Packed Light Brown Sugar (1 cup): This is where the magic happens, people! Gives it that chewy, caramelly goodness. Don’t skimp, don’t substitute.
• Large Eggs (2): Room temp is always best for baking. Science!
• Vanilla Extract (2 teaspoons): Don’t even think about imitation. Real vanilla or bust.
• All-Purpose Flour (2 1/4 cups): Just regular flour, no fancy stuff needed.
• Baking Soda (1 teaspoon): Helps ’em rise and get all fluffy-soft.
• Salt (1/2 teaspoon): Crucial for balancing the sweetness. Don’t skip it, seriously.
• Chocolate Chips (1 1/2 cups): Your choice! Milk, semi-sweet, dark, a mix – you do you. More chocolate is never a bad idea.

Step-by-Step Instructions

1. Get Prepped: Preheat your oven to 375°F (190°C). Grab that glorious 9×13 inch baking pan. Line it with parchment paper, leaving an overhang on the sides. This makes lifting the whole bar out super easy. Don’t skip the parchment paper unless you enjoy a good scraping session.
2. Butter & Sugar Party: In a large bowl (or stand mixer, if you’re fancy), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 2-3 minutes.
3. Egg-cellent Addition: Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Then, stir in that glorious vanilla extract.
4. Dry Goods Unite: In a separate, medium bowl, whisk together the flour, baking soda, and salt.
5. Combine Forces: Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) until just combined. Don’t overmix! Overmixing makes tough cookies, and nobody wants a tough cookie.
6. Chocolate Time: Fold in those glorious chocolate chips. Get ’em all distributed evenly!
7. Pan It Up: Press the dough evenly into your prepared 9×13 inch baking pan. You can use your hands or the back of a spoon.
8. Bake Away: Pop it into your preheated oven and bake for 25-30 minutes. You’re looking for a lightly golden top, and a toothpick inserted into the center should come out with moist crumbs, not wet batter. FYI, a slightly gooey center is the goal for bars!
9. Cool Down, Buttercup: Let the bars cool completely in the pan on a wire rack before cutting. Yes, COMPLETELY. This is the hardest part, I know. But if you cut them hot, they’ll crumble and be a sad, delicious mess.
10. Slice & Devour: Once cool, use the parchment paper overhang to lift the whole slab out. Cut into squares (or random shapes, who’s judging?) and enjoy your masterpiece!

Common Mistakes to Avoid

• Thinking you don’t need to preheat the oven: Rookie mistake! Your cookies deserve a warm welcome, not a cold shock.
• Overmixing the dough: This isn’t a competition, slow down! A light hand keeps your bars tender.
• Skipping the parchment paper: Enjoy chiseling your bars out of the pan, I guess. We warned you.
• Cutting them when they’re still hot: I get it, the aroma is intoxicating. But patience, young padawan! You’ll end up with a delicious crumbly disaster instead of neat squares.
• Substituting butter for margarine: Just… don’t. Please. Your tastebuds will thank you.

Alternatives & Substitutions

Feeling a little adventurous or just missing an ingredient? No worries, I got you!

• Chocolate Chips: Mix it up! Try white chocolate chips, milk chocolate chunks, dark chocolate morsels, or even peanut butter chips. Or go wild with a combination!
• Nuts: Feel free to add 1/2 to 1 cup of chopped walnuts or pecans for a little crunch. Toast them first for extra flavor – trust me on this one.
• Flavors: Want to spice things up? A pinch of cinnamon (1/2 teaspoon) can add a cozy warmth. Or a little almond extract (1/4 teaspoon) for a different twist.
• Butter: If you absolutely must use salted butter, omit the 1/2 teaspoon of salt from the recipe. But seriously, unsalted is generally preferred for baking control.

FAQ (Frequently Asked Questions)

• Can I use margarine instead of butter? Well, technically yes, but why hurt your soul and the deliciousness factor like that? Butter just tastes better, IMO.
• My bars are too cakey! What went wrong? Chances are you either overmixed the dough or overbaked them. Remember: mix just until combined, and take them out when they’re still slightly gooey in the center.
• How long do these cookie bars last? If you manage not to eat them all in one sitting, they’ll stay fresh in an airtight container at room temperature for about 3-4 days. Good luck with that, though.
• Can I freeze them? Absolutely! Once completely cooled, cut them into squares and freeze them in a single layer before transferring to an airtight container or freezer bag. Thaw at room temp for a quick treat!
• Do I really need to chill the dough? Nope! That’s the beauty of bars. No chilling required, straight into the pan. Instant gratification, my friend.
• What if I don’t have parchment paper? You can grease and flour your pan really well, but honestly, parchment paper is your best friend here. It makes cleanup and removal a breeze. Seriously, just get some.

Final Thoughts

And there you have it, folks! Your new go-to recipe for when you need maximum deliciousness with minimum effort. These chocolate chip cookie bars are the ultimate crowd-pleaser, perfect for parties, potlucks, or, let’s be real, a solo Netflix binge. Now go impress someone – or yourself – with your new culinary skills. You’ve totally earned it! Happy baking (and eating)!