Equipment Needed
- 9×13 inch metal baking pan
- Stand mixer or hand mixer
- Medium bowl
- Whisk
- Spatula
- Parchment paper
- Cooling rack
- Offset spatula or butter knife (for frosting)
Step-by-Step Instructions
First, I preheat my oven to 350°F (175°C) and line my 9×13 pan with parchment paper, leaving an overhang on the two long sides. This parchment sling is my biggest time-saving tip—it lets you lift the entire giant cookie out for flawless frosting and cutting. I lightly grease any exposed parts of the pan. Then, in my stand mixer bowl, I beat the softened butter and granulated sugar together on medium-high speed. I let it go for a full 2-3 minutes until it’s extremely pale, fluffy, and almost whipped. This creaming step is what gives the bars their light, tender crumb, so don’t rush it.
Next, I add the room-temperature eggs one at a time, beating well after each until fully incorporated. Then, I beat in the vanilla and almond extracts. The smell at this point is heavenly. In my separate medium bowl, I whisk together the flour, baking powder, and salt. With the mixer on low speed, I gradually add the dry ingredients to the wet, mixing just until the flour disappears and a soft, slightly sticky dough forms. I avoid overmixing, which can lead to tough bars.
I turn this lovely dough out into my prepared pan. Here’s my pro tip: I spray my clean hands lightly with cooking spray or dampen them with water. This prevents the dough from sticking as I press it evenly into every corner of the pan. I aim for a uniform layer. I then pop the pan into the preheated oven and bake for 20-25 minutes. I start checking at 20 minutes—the bars are done when the top is set, the edges are a light golden brown, and a toothpick inserted in the center comes out clean or with just a few moist crumbs.(See the next page below to continue…)