Fold in chocolate chips (and nuts, if using).
The dough will be thick; that is what keeps the bars chewy and gooey instead of cakey.
Step 3: Spread and Bake
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Scrape dough into the prepared pan and press into an even layer with a spatula or damp fingertips.
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Sprinkle a small handful of extra chocolate chips on top for a bakery look.
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Bake 22–28 minutes, until the top is golden brown and the edges are set but the center still looks slightly soft and shiny.
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Do not overbake—carryover heat will finish the bars and keep the middle gooey.
Step 4: Cool, Slice, and Serve
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Cool the pan on a rack for at least 30–40 minutes; for cleanest slices, cool completely.
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Use the parchment overhang to lift the slab from the pan and transfer to a cutting board.
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Cut into squares or rectangles—small pieces for a crowd, big bakery‑style bars for dessert plates.
Serve warm with ice cream for a skillet‑cookie vibe or pack cooled bars in lunch boxes and party trays.
Storage and Freezing
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Store cooled bars in an airtight container at room temperature 3–4 days.
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For longer storage, freeze individual bars wrapped well for up to 3 months; thaw at room temperature.
