Quick and easy almond chocolate chip cookie bars. No need to scoop or portion out dough to enjoy these cookies!
Craving cookies, but want something a little different?
What’s easier than a batch of chocolate chip cookies?
Sheet pan cookies or cookie bars, of course!
Let’s make one giant rectangular cookie and cut them into sharable bars.
Cookie Bars with Chocolate Chip and Almonds
Almond chocolate chip cookies are great, but they are also fragile.
These sturdy cookie bars can be stacked and shipped in the mail without worry.
This not only makes for a unique presentation, but it also facilities easy storage and transportation.
For a decadent dessert, sandwich a scoop or two of ice cream in between two chocolate chip cookie bar slices!
Ingredients
While most cookie recipes call for a whole stick of butter or shortening, these cookie bars combine butter and oil.
(If you’re interested in a cookie recipe that doesn’t use butter, I highly recommend these Olive Oil Chocolate Chunk Cookies!)
Butter and oil join forces to create a soft and chewy cookie.
Butter is responsible for structure and flavor. While oil ensures the cookies remain soft.
Be sure to use a neutral flavored oil like grape seed oil or avocado oil.
Optional Cookie Mix-ins
As with most cookies, you can toss in whatever toppings you crave (or have available). Excellent choices include:
- chocolate of your choice (white chocolate, milk chocolate, favorite candy bar chopped up)
- peanut butter chips
- toasted nuts of choice (pecans, walnuts, macadamia)
- dried fruits (raisins, cranberries, apricot, coconut)
- sprinkles and confetti
Whatever you chose to use, try to limit mix-in total to 2 1/2 cups. For example, you can use 1 cup of chocolate chips, 1 cup chopped nuts, and 1/2 cup raisins.
Cookie Bar Baking Tips
Reserve a few tablespoons of mix-ins to use as toppings.
Place baking sheet (cookie sheet) in the center rack of the pre-heated oven.
Bake just until the edges of the cookie are lightly browned.
Remember, it is much better to err on the side of under-baked than over-baked. This will ensure you have soft, chewy cookie bars.
Plus, the cookie dough will continue to bake outside of the oven as it cools.
Tips for Slicing Dessert Bars
It is difficult slicing into baked goods straight out of the oven.
Dessert bars such as brownies and cookie bars are most fragile while hot.
Wait for the cookie dessert bars to cool at least 30 minutes (or until room temperature).
Then, use a clean, sharp knife. Wipe the knife clean with a towel in between slices.
You may also use a stainless steel bench scraper (also known as a pastry scraper or dough cutter) for quick, clean cuts.
Related Recipes
- Toffee Chocolate Chip Cookie Wedges
- Peanut caramel brownies
- Butter pecan blondies
- S’mores fudge bars
Almond Chocolate Chip Cookie Bars
Ingredients
- ½ cup unsalted butter, (113 g) room temp
- ¼ cup grape seed oil, (50 g), avocado oil or other neutral flavored oil
- ¾ cup granulated sugar, (150 g)
- ¾ cup brown sugar, (150 g), packed
- 2 large eggs, , room temp
- 2 ½ teaspoon pure vanilla extract
- 2 cups all-purpose flour, *
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt, *
- 1 ½ cup semi-sweet chocolate chips,, (255 g) or roughly chopped chocolate of choice
- 1 cup sliced almonds, (90 g)
Instructions
- Preheat the oven to 350℉. Line 9×13 baking pan (quarter sheet baking pan) with parchment paper.
- In the bowl of a stand mixer fitted with paddle attachment (or using an electric hand mixer), cream together butter, oil, sugar, and brown sugar until smooth and creamy, about 4 minutes. Scrape down the sides of the bowl as needed. Add in egg and vanilla and continue to mix until well combined.
- In another bowl, whisk together flour, baking powder, baking soda, and salt. Add dry flour mixture to the mixing bowl. Mix on low speed until there are no longer any dry steaks of flour.
- Reserve about 2 tablespoons each of chocolate chips and almonds. Fold in remaining chocolate chips and almonds until distributed throughout cookie batter.
- Transfer to the prepared baking pan. Use your hands or the flat bottom of a drinking glass or measuring cup to press cookie dough into an even layer. Spread reserved chocolate chips and almonds over top of cookie dough.
- Bake in the center rack of the oven for 18-20 minutes until the edges are lightly browned. It is better to err on the side of under-baked to ensure soft, chewy cookie bars.
- Cool in pan for about 30 minutes. Then, unmold and allow to cool to room temperature on a wire rack. Use a sharp knife to cut the bars into desired portions.
Notes
- This recipe was created using Diamond Crystal brand kosher salt.
- 1 teaspoon Diamond Crystal kosher salt = ¾ teaspoon Morton kosher salt = ½ teaspoon table salt
- Optional cookie mix-ins: chocolate of your choice, peanut butter chips, toasted nuts of choice (pecans, walnuts, macadamia), dried fruits (raisins, cranberries, apricot, coconut), or sprinkles and confetti
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
We’re all so excited for you, Maryanne! Yey for med school! The world needs more brilliant medical professionals. Some days will be harder than others, but remember: when the going gets tough, the tough get going ;)
Love anything with almonds! These look divine!