Chocolate Chip Cookie Bars with Coconut and Pecans
No scooping or chilling required. These simple, easy cookie bars are loaded with dark chocolate chips, shredded coconut and pecans. Once mixed, just spread the dough into a pan and bake for a batch of the best buttery soft chocolate chip cookie bars you'll ever eat.
1 3/4cuplight brown sugar
1tablespoonpure vanilla extract
1cupsweetened shredded coconut
1cupdark chocolate chips or chunks
Preheat oven to 350°F and line a 9x13 inch baking pan. Be sure to leave a bit of parchment paper hanging over the edges so you can easily remove the bars for cutting after baking.Next, in the bowl of a stand mixer mix together the melted butter and sugar until smooth. Then beat in the eggs one at a time until fully incorporated. Add the vanilla extract, baking powder and salt. Mix on low and then begin to gradually add in the flour. Mix until the flour is completely mixed into the dough and then fold in the chocolate chips, coconut and pecans.When the dough is fully mixed, transfer it to the prepared 9x13 inch baking pan. Spread the dough evenly into the pan and then place the pan into the oven on the center baking rack.Bake for 30-35 minutes. The cookie bars are ready to be removed when golden around the edges and a toothpick comes out nearly clean when poked into the center of the bars.Remove from the oven and let cool completely on a wire rack. When cool, carefully lift the bars out of the pan and transfer to a cutting board. Cut into squares and serve.Leftover cookie bars can be stored at room temperature in an airtight container for up to 1 week.
If you're not serving these to a crowd, I recommend leaving the bars uncut in the pan and just cutting a square out as you're ready to eat them. This will help keep the cookie bars soft longer.