These Pecan Chocolate Chip Cookie Bars are loaded with
milk chocolate, white chocolate, and toasted pecans.
I could write a long intro about how delicious these Pecan Chocolate Chip Cookie Bars are, but why?
It’s pretty self-explanatory. Simple ingredients. Simple flavors.
Let’s get right to the point, k?
As always, I start by scaling my ingredients and bringing any necessary items to room temperature. Doing this ahead of time instead of trying to measure out cups of flour and sugar on the fly not only helps make the mixing process faster and more efficient, it also helps make sure you don’t leave out any key ingredients.
In a medium-sized pan on low heat, toast the pecans until fragrant. Remove from the pan and allow to cool.
In the same pan, melt the butter. You don’t want the butter to simmer or take on any color, so make sure you keep the flame low.
Add in the brown sugar and stir until combined.
Transfer the melted butter and sugar into a medium-sized bowl and allow to cool.
Once the mixture is lukewarm, add the eggs and vanilla extract.
Add the flour, baking powder and salt, and mix until combined. Be careful not to overmix, a few streaks of flour are fine at this point.
Gently fold in the toasted pecans.
And the chocolate chips. You can use any kind you like. I used a mix of white and semi-sweet chocolate. I also really love these with butterscotch chips.
Using an offset spatula, spread the batter evenly into the pre-greased pan. I don’t have a 9×13 inch pan currently so I used what I had: a 10-inch springform cake pan.
In the future, I will write a post on baking pans, their most common sizes and how to determine the best substitute for a pan you don’t have.
In the meantime, if you want access to my Baking Pan Conversion Guide, please sign up for my mailing list below:
Bake the chocolate chip cookie dough for 30-35 minutes until the top and edges are lightly browned. Remove the pan from the oven and allow your giant chocolate chip cookie time to cool completely before cutting. This is an important step if you want bars with sharp clean cuts. If you cut while the cookie is still warm it will fall apart.
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Once the cookie is completely cool, cut into 1 inch bars. I cut them this size because they are filled with chocolate chips and can be a bit much if they’re cut any larger. Personal preference.
Also, it makes eating more than one feel not as bad.
That’s it. Soft, buttery and sweet Pecan Chocolate Chip Cookie Bars ready in just under an hour.
What exactly are you waiting for?Print
Butterscotch brownies loaded with chocolate chips and toasted pecans
- 113 grams unsalted butter butter (1/2 cups )
- 425 grams brown sugar (2 cups)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 113 grams whole wheat flour (1 cup)
- 85 grams all-purpose flour (3/4 cup)
- 2 teaspoons baking powder
- 425 grams chocolate chips (2 1/2 cups)
- 113 grams pecans (1 cup, toasted)
- Preheat oven to 350°F. Lightly grease a 9 x 13-inch baking pan (a 10-inch springform pan also works well here).
- In a medium-sized saucepan, slowly melt the butter on low heat. Add the brown sugar and stir until combined. Remove pan from the heat and turn of the stove.
- Pour the melted butter and sugar into a medium-sized bowl and allow to cool. Once the mixture is lukewarm, add in the eggs, vanilla extract, salt, and flour, stirring to combine. Fold in the chips and nuts.
- Evenly spread the mixture into the pan and bake for 30 to 35 minutes or until the edges and top are lightly browned. Remove the pan from the oven and allow to cool completely before cutting.
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