Equipment Needed
- 9×13 inch baking pan
- Parchment paper (a lifesaver!)
- Medium-sized mixing bowl
- Hand mixer or sturdy whisk
- Rubber spatula
- Measuring cups and spoons
Step-by-Step Instructions
First, I always line my pan with parchment paper, leaving some overhang on the sides. I’ve tried just greasing the pan, and while it works, getting those perfect, clean-cut bars out is so much harder. Trust me, the parchment is a game-changer for presentation. Then, in my mixing bowl, I beat the softened butter and both sugars together for a good two minutes until it becomes light and fluffy. This isn’t just busywork; this step incorporates air, which gives the bars a better texture. I learned the hard way that rushing this leads to dense bars.
Next, I beat in the eggs one at a time, followed by the vanilla, making sure each is fully incorporated before adding the next. The mixture might look a little curdled at this point—that’s totally fine, don’t panic! In a separate bowl, I whisk together the flour, baking soda, and salt. Here’s my personal tip: I actually whisk the baking soda into the flour before adding the salt. I found that if I dump them all in at once, the baking soda can clump, and you’ll get bitter little pockets in your finished bars.
Now, I add the dry ingredients to the wet in two batches, mixing on low speed until just combined. The moment the last trace of flour disappears, I stop. Overmixing is the enemy of tenderness! Then, I fold in the chocolate chips with my trusty spatula. The dough will be thick and glorious. I press it evenly into my prepared pan. I like to use slightly damp hands to prevent sticking. I’ll even press a few extra chocolate chips on top for a bakery-style look.
Finally, into a preheated 350°F (175°C) oven it goes. The magic number for me is 22-25 minutes. The top should be golden brown, and the center will look slightly soft—it will set as it cools. I made the mistake of baking it until a toothpick came out completely clean once, and the edges were nearly overdone. Pull it when it’s almost there. Let it cool completely in the pan on a wire rack. The wait is agony, but cutting into warm bars is a messy disaster. I speak from experience!(See the next page below to continue…)