Prep Time::25 mins
Cook Time::40 mins
Cool Time:: 1 hr
Total Time:: 2 hrs 5 mins
Servings::12
Yield::24 cookie bars
Ingredients
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baking spray with flour
1 1/3 cups white sugar
2/3 cup packed light brown sugar
1 cup unsalted butter, softened
2 large eggs
2 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
3/4 teaspoon baking soda
2 cups mini semisweet chocolate chips
1 cup toasted, chopped walnuts
Directions
Preheat the oven to 350 degrees F (175 degrees C). Gather all ingredients.
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Line bottom and sides of a 13×9-inch baking pan with heavy duty aluminum foil, leaving a 2-inch overhang on all sides, lightly spray with baking spray; set aside.
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Beat together white sugar, brown sugar, and butter with a stand mixer fitted with paddle attachment on medium speed until light and fluffy, about 3 minutes, stopping to scrape down sides as needed.
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With mixer running on low, add eggs, one at a time, beating until just combined after each addition. Beat in vanilla until just combined.
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Whisk together flour, baking powder, salt, and baking soda in a medium bowl until combined. With stand mixer running on low speed, gradually beat in flour mixture until almost fully incorporated, about 2 minutes, stopping to scrape down sides as needed.
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Stir in chocolate chips and toasted walnuts until combined.
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Transfer dough into prepared baking pan, spreading into an even layer.
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Bake in preheated oven until golden brown and set, about 40 minutes, rotating baking pan front to back halfway through.
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Let cookie cool completely in pan on wire rack, about 1 hour. Using foil overhang as handles, lift cookie out of pan.
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Cut into 24 (about 2-inch) squares.
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