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Chocolate Chip Cookie Bars Recipe

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3.8 from 4 reviews

These Chocolate Chip Cookie Bars offer a delicious twist on classic cookies, combining the rich, buttery texture of cookie dough with an easy-to-cut bar form. Perfectly soft and gooey with melty semi-sweet chocolate chips throughout, these bars are ideal for sharing or serving as a convenient dessert or snack.

Ingredients

Ingredients

  • 1 stick butter, softened (4 oz)
  • 1/2 cup golden brown sugar, firmly packed
  • 1/2 cup sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/2 cups semi-sweet chocolate chips, plus more for topping

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Line an 8×8 inch glass baking dish with foil and spray it with non-stick cooking spray to ensure easy removal of the cookie bars later.
  2. Cream Butter and Sugars: In a stand mixer bowl or a large bowl with a hand mixer, beat the softened butter, golden brown sugar, and granulated sugar together until the mixture is light and fluffy. This step incorporates air into the dough for a tender texture.
  3. Add Wet Ingredients: Add the vanilla extract and salt, then incorporate the eggs one at a time. Mix thoroughly after each egg, scraping down the sides of the bowl to ensure everything is evenly combined.
  4. Combine Dry Ingredients: Mix in the all-purpose flour and baking soda into the wet mixture until the dough is well combined and uniform in texture.
  5. Add Chocolate Chips: Fold in 1 1/2 cups of semi-sweet chocolate chips gently to distribute them evenly throughout the dough.
  6. Transfer and Top Dough: Spread the cookie dough evenly into the prepared baking dish. Sprinkle additional chocolate chips on top for an extra chocolatey finish.
  7. Bake: Bake in the preheated oven for 30-35 minutes, or until the cookie dough is just set. Avoid overbaking to keep the bars soft and gooey, as they will continue cooking slightly while cooling.
  8. Cool and Serve: Allow the cookie bars to cool in the pan before lifting them out using the foil. Cut into 12 bars and serve.

Notes

  • Do not overbake to maintain a soft, moist texture inside the bars.
  • Using room temperature eggs helps maintain a smooth batter consistency.
  • Line the baking dish with foil for easy removal and cleanup.
  • Feel free to substitute semi-sweet chocolate chips with dark chocolate or milk chocolate chips depending on your preference.
  • Store cooled cookie bars in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://cookedbysarah.com/chocolate-chip-cookie-bars-recipe/