Almond Chocolate Chip Cookie Bars

5 from 1 vote

Quick and easy almond chocolate chip cookie bars. No need to scoop or portion out dough to enjoy these cookies! Customize with your choice of mix-ins.

Yield: one 9"x13" pan

Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Dessert

Cuisine: American

Servings: 16

Calories: 355kcal

Author: Maryanne Cabrera

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 9x13 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

Ingredients

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

Slicing: 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.

Nutrition

Calories: 355kcal, Carbohydrates: 42g, Protein: 5g, Fat: 19g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 40mg, Sodium: 135mg, Potassium: 180mg, Fiber: 2g, Sugar: 26g, Vitamin A: 220IU, Calcium: 50mg, Iron: 2mg