Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated white sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips (plus extra for the top)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch or 9×13-inch baking pan with butter or non-stick spray. For the easiest removal, line the pan with parchment paper, leaving an overhang on the sides to act as handles later.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together. Use an electric hand mixer or a stand mixer on medium-high speed. Cream the mixture for about 2-3 minutes until it looks light and fluffy. This step incorporates air and ensures a soft texture.
- Add the eggs one at a time, beating well after each addition. Pour in the vanilla extract. Mix again until the batter is smooth and pale. Scrap down the sides of the bowl with a spatula to ensure everything is evenly incorporated.
- In a separate small bowl, whisk together the flour, baking soda, and salt. Turn your mixer to low speed and gradually add the flour mixture to the wet ingredients. Mix just until the white streaks of flour disappear. Do not overmix, or the bars will become tough.
- Using a sturdy spatula, gently fold in the chocolate chips by hand. Distribute them evenly throughout the thick dough. If you want extra chocolatey bars, reserve a small handful of chips to press into the top later.
- Transfer the dough into your prepared baking pan. Use a spatula or damp fingers to press the dough into an even layer. Sprinkle the remaining chocolate chips on top. Bake for 22-26 minutes, or until the edges are golden brown and the center looks set but still slightly soft. Let the bars cool completely in the pan before slicing into squares.
- Cook Time: 40 minutes