Chocolate Chip Cookie Bars

Preheat the oven to 350 degrees F (175 degrees C). Gather all ingredients. (5 minutes)

Line the bottom and sides of a 13x9-inch baking pan with heavy-duty aluminum foil, leaving a 2-inch overhang on all sides. Lightly spray with baking spray; set aside. (5 minutes)

In a large bowl or using a stand mixer fitted with the paddle attachment, beat together the granulated sugar, brown sugar, and softened butter on medium speed until light and fluffy, about 3 minutes, stopping to scrape down the sides of the bowl as needed. (5 minutes)

With the mixer running on low speed, add the eggs one at a time, beating until just combined after each addition. Beat in the vanilla extract until just combined. (2 minutes)

In a separate medium bowl, whisk together the all-purpose flour, baking powder, kosher salt, and baking soda until well combined. (2 minutes)

With the stand mixer running on low speed, gradually add the flour mixture to the wet ingredients, beating until almost fully incorporated, about 2 minutes, stopping to scrape down the sides of the bowl as needed. Be careful not to overmix. (5 minutes)

Stir in the mini chocolate chips and toasted walnuts until evenly distributed throughout the dough. (3 minutes)

Transfer the dough into the prepared baking pan, spreading it into an even layer using a spatula or your hands. (2 minutes)

Bake in the preheated oven until the edges are golden brown and the center is set, about 35 to 40 minutes, rotating the baking pan front to back halfway through the baking time to ensure even cooking. (40 minutes)

Let the cookie bars cool completely in the pan on a wire rack, about 1 hour. This allows them to firm up and makes for cleaner cuts. (60 minutes)

Using the foil overhang as handles, gently lift the cookie bars out of the pan onto a cutting board. Cut into 24 (approximately 2-inch) squares. (5 minutes)

Enjoy these delectable chocolate chip cookie bars with a cold glass of milk or a scoop of vanilla ice cream!