Ghirardelli Chocolate Chip Cookie Bar
Indulge in the decadent simplicity of Ghirardelli Chocolate Chip Cookie Bars, the ultimate dessert for any chocolate lover. These chewy, buttery bars are packed with irresistible pockets of rich, semi-sweet Ghirardelli chocolate chips and a hint of optional chopped nuts for added crunch. Crafted with pantry staples like brown sugar, vanilla, and all-purpose flour, this easy recipe comes together in just 15 minutes of prep time, making it perfect for busy weeknights or last-minute gatherings. Baked to golden perfection in a 9x13-inch pan, these cookie bars boast a soft and tender center with slightly crisp edges, offering the ideal balance of texture in every bite. Whether shared at a party or savored with a glass of milk, these chocolate chip cookie bars are a crowd-pleasing treat that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 1 cup Unsalted butter (softened)
- 0.75 cup Granulated sugar
- 0.75 cup Brown sugar (packed)
- 2 teaspoons Vanilla extract
- 2 Eggs
- 2.25 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 cups Ghirardelli semi-sweet chocolate chips
- 1 cup Chopped nuts (optional, e.g., walnuts or pecans)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes using an electric mixer on medium speed.
Add the vanilla extract and eggs to the butter mixture. Beat until fully combined and smooth.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Fold in the Ghirardelli chocolate chips and nuts (if using) with a spatula or wooden spoon until evenly distributed throughout the dough.
Spread the cookie dough evenly into the prepared 9x13-inch baking pan, smoothing the top with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Remove the pan from the oven and allow the cookie bars to cool completely in the pan on a wire rack.
Once cooled, cut into squares or rectangles to serve. Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
7078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 404.2 g | 518% | |
| Saturated Fat | 211.0 g | 1055% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2673 mg | 116% | |
| Total Carbohydrate | 804.4 g | 293% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 552.7 g | ||
| Protein | 90.6 g | 181% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 372 mg | 29% | |
| Iron | 34.5 mg | 192% | |
| Potassium | 2512 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
