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?
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