Perfect bar cookies for a crowd

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I had to add “perfect” in the title so you wouldn’t just skip over this recipe!  This is really a cookie breakthrough… let me tell you why.  First of all we have the genius aspect of the bar form of cookies.  Who loves cookies? Everyone.  Who loves baking batch after batch after batch of cookies? Less then everyone.  Who likes heating up their house with an oven on for hours during a hot summer? No one.  Am I right?  The answer is the bar cookie. The trick is finding the right recipe where the cookies still end up perfectly golden and yet moist and melted inside.  I have several bar cookies recipes that I have always liked… but this one blows them out of the water! Seriously this recipe is wonderful.  I’ll tell you secret though… you have to use the best chocolate chips.  For me, that’s hands down Guittard chocolate chips.  They are incredibly smooth and creamy and I love how the milk chocolate chips are extra big.  Try a combination of milk, white, and semi-sweet when you make these bar cookies.  The combination is fantastic!  I have also tried it using coconut oil in place of some of the butter (1 cup coconut oil and 1/2 cup butter) and the results were amazing – a very subtle coconut flavor that was delicious. This recipe is also great because Tina at Epicuricloud (where I found this gem) adjusted the ingredients to fit a 17 in. x 12 in. cookie sheet pan (as opposed to the original recipe for a jelly roll pan). Hope you enjoy!
Perfect bar cookies for a crowd
  • 3¼ cups + 2 tablespoons all-purpose flour
  • 1½ teaspoons baking soda
  • 1½ teaspoons salt
  • 1½ cups (3 sticks) butter, softened (can use coconut oil*)
  • 1 cup + 2 tablespoons granulated sugar
  • 1 cup + 2 tablespoons packed brown sugar
  • 1½ teaspoons vanilla extract
  • 3 large eggs
  • 3 cups chocolate chips (I usually mix up whatever I have, milk, semi-sweet, white - yum!)
  1. PREHEAT oven to 375° F.
  2. Grease 17 x 12 - inch half-sheet pan
  3. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts.
  4. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

recipe source: Epicuricloud


  1. Heather of Kitchen Concoctions says

    Great photo! I love bar cookies just for that reason- one big batch that bakes all at the same time!

  2. says

    These look awesome! I am super excited to try them. I have cooked on the stove with coconut oil, but I haven’t baked with it yet. So I am kind of excited to try the version with the coconut oil. Thanks Britt!

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