Sunday, April 24, 2011

Chocolate Chip Pecan Cookie Bars

These are brownies that taste like chocolate chip cookies.

Or, they're chocolate chip cookies that look like brownies.

You could also say that they're chocolate chip pecan blondies.

Whatever you call them, they are dense, chewy, chocolate-y, and nutty. You're going to need a glass of milk.

Chocolate Chip Pecan Cookie Bars
Adapted from King Arthur Flour

10 & 2/3 tablespoons unsalted butter, melted
2 cups + 2 tablespoons brown sugar, packed
1 teaspoon vanilla extract
1 teaspoon salt
3 eggs
2 & 1/4 teaspoons baking powder
2 & 3/4 cups all-purpose flour
2 cups chocolate chips
1 cup pecans, chopped


1. Preheat the oven to 350 degrees. Lightly coat a 9x13" pan with nonstick spray.

2. Combine the butter and brown sugar in a large bowl. Add the salt and vanilla, and mix until combined. If the mixture is hot to the touch, allow it to cool slightly.

3. Add the eggs one at a time, mixing well after each. Scrape the side of the bowl midway through to ensure that all of the ingredients are thoroughly combined. Stir in the flour and baking powder.

4. Stir in the chocolate chips and pecans, making sure they are evenly distributed.

5. Pour the batter into the prepared pan, and use a spatula to spread it toward the edges. Smooth the top as much as possible.

6. Bake the bars for 30-32 minutes, until the top is shiny and golden. The center will be slightly underbaked, but it will solidify as the bars cool. Use a spatula to press down the edges and any other areas that puffed up during baking.

7. If you prefer a chewy texture, wrap the bars tightly and allow them to cool overnight before cutting. But if you enjoy the taste of gooey chocolate chip cookies fresh from the oven, allow the bars to cool for about 10 minutes before cutting yourself a piece. Or two.


  1. How much salt? The directions tell when to add salt but salt is not listed in the ingredients list.

    1. Thanks for noticing that! It's 1 teaspoon salt; I'll be sure to update the recipe!