Servings 16 cookie bars
Ingredients
- 1 cup unsalted butter, melted
- 1 cup packed light brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 1/2 cups chocolate chips, divided
- 1 cup crushed salted pretzels, divided
- 2 teaspoons vegetable oil
Instructions
- Preheat the oven to 350ºF.
- Line an 8-inch square baking pan with parchment paper, allowing it to hang over two sides. Coat the paper with cooking spray.
- In a stand mixer fitted with the whisk attachment, whisk together the melted butter with the sugar and light brown sugar until smooth, about 2 minutes. Add the eggs and vanilla and whisk until combined.
- Remove the bowl from the stand mixer and stir in the flour and salt just until incorporated. Stir in 1 cup of the chocolate chips and 1/2 a cup of the crushed pretzels.
- Pour the batter into the prepared pan, smoothing the top, then sprinkle the remaining 1/2 cup of crushed pretzels on top, pressing them lightly into the batter.
- Bake for 35 to 40 minutes until a toothpick inserted comes out clean. While the cookie bars are baking, melt the remaining 1/2 cup chocolate chips with the vegetable oil in a double boiler or in the microwave.
- Remove the cookie bars from the oven and allow them to cool completely in the pan then remove the cookies using the parchment paper overhang. Drizzle the cookie bars with the melted chocolate and allow them to cool until the chocolate hardens. Cut the cookie bars into 16 squares and serve.
Notes
- The crushed pretzels should just be broken into pieces but not to the point where they’re powdered.
- Achieve that perfect chewy texture by underbaking your cookie bars slightly. Remove them from the oven when the edges are just set but the center is still slightly soft. Letting them cool in the pan allows them to finish setting while retaining that delicious chewiness.
- When drizzling melted chocolate over the bars, use a spoon or fork to create a decorative pattern. You can also place the melted chocolate in a small plastic bag and snip off the corner for more precise drizzling.
- Storing: Once the cookie bars have cooled completely, store them in an airtight container or resealable plastic bag at room temperature. They'll stay fresh for up to a week.
- Freezing: Once cooled, wrap the bars individually in plastic wrap or aluminum foil, then place them in a freezer-safe container or resealable plastic bag. They will keep well in the freezer for up to 2-3 months.
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