Chocolate chip cookie bars are a delicious dessert that combines the classic taste of chocolate chip cookies with a convenient bar format. These bars are soft, chewy, and loaded with chocolate chips, making them a favorite for both kids and adults alike. Perfect for sharing at parties or simply enjoying at home, this recipe is sure to become a go-to treat.
Why Make This Recipe
There are plenty of reasons to make chocolate chip cookie bars. They are quick and easy to prepare, require fewer steps than traditional cookies, and you get that irresistible cookie flavor in every bite. Plus, they can be stored and enjoyed for days. This recipe is perfect for a family gathering, a bake sale, or just a sweet treat to satisfy your cravings.
How to Make Chocolate Chip Cookie Bars
Ingredients:
- 2½ cups all-purpose flour (300 grams)
- 1 teaspoon baking soda (6 grams)
- 1 teaspoon corn starch (3 grams)
- ½ teaspoon kosher salt (2 grams)
- 1 cup unsalted butter (227 grams, room temperature, 2 sticks)
- 1 cup brown sugar (200 grams)
- ½ cup granulated sugar (100 grams)
- 2 large eggs (100 grams, room temperature)
- 2 teaspoons pure vanilla extract (8 grams)
- 1½ cups semisweet chocolate chips (255 grams, divided)
Directions:
- Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper and spray it with nonstick spray. Set aside.
- In a medium bowl, whisk together the flour, baking soda, corn starch, and salt.
- In a stand mixer fitted with the paddle attachment, add the butter, brown sugar, and granulated sugar. Beat until the mixture is light and fluffy, about 1-2 minutes. Remember to scrape down the sides of the bowl as needed.
- Add the eggs and vanilla extract, mixing until well combined, about 1 minute.
- Gradually mix the dry ingredients into the wet ingredients until just combined and the dough starts to stick together. Again, scrape down the sides of the bowl as needed.
- Gently fold in 1 cup of the chocolate chips.
- Transfer the cookie dough to the prepared pan. Use a rubber spatula or the back of a spoon to spread the dough into an even layer.
- Sprinkle the remaining ½ cup of chocolate chips evenly over the top of the cookie dough.
- Bake in the preheated oven for 15 minutes.
- After 15 minutes, loosely cover the baking pan with aluminum foil. Bake for an additional 35 minutes, or until the edges are set and the middle is slightly browned. A toothpick inserted into the center should come out clean.
- Remove the pan from the oven and let the cookie bars cool completely in the pan.
- Once cool, carefully remove the cookie bars from the pan and slice into 16 squares.
How to Serve Chocolate Chip Cookie Bars
Chocolate chip cookie bars are perfect on their own, but you can also serve them warm with a scoop of vanilla ice cream for an extra special dessert. Pair them with a glass of milk or a cup of coffee for a delightful treat any time of day.
How to Store Chocolate Chip Cookie Bars
To store your chocolate chip cookie bars, place them in an airtight container at room temperature. They will last for up to a week. For longer storage, you can freeze the bars by wrapping them tightly in plastic wrap and then placing them in a freezer-safe container. They can be frozen for up to three months.
Tips to Make Chocolate Chip Cookie Bars
- Make sure your butter is at room temperature for easy mixing.
- Don’t overmix the dough once you add the dry ingredients; mix until just combined for the best texture.
- You can experiment with different types of chocolate chips or nuts for added flavor.
- Let the bars cool completely before cutting them for the cleanest slices.
Variation
You can add in ingredients such as chopped nuts, shredded coconut, or even a swirl of peanut butter for different flavors and textures. Feel free to get creative with your mix-ins!
FAQs
1. Can I use self-rising flour instead of all-purpose flour?
No, self-rising flour contains baking powder and salt, which would alter the recipe. It’s best to stick with all-purpose flour.
2. Can I make these cookie bars ahead of time?
Yes! You can make the cookie bars a day in advance. Just store them in an airtight container to keep them fresh.
3. What can I do if my cookie bars turn out too dry?
If your cookie bars are dry, it may be due to overbaking or measuring issues. Make sure to follow the baking time closely, and use a kitchen scale for accurate measurements. Adding a spoonful of milk can also help if they seem too dry once made.
Chocolate Chip Cookie Bars
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon corn starch
- 0.5 teaspoon kosher salt
Wet Ingredients
- 1 cup unsalted butter room temperature, 2 sticks
- 1 cup brown sugar
- 0.5 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
Chocolate Chips
- 1.5 cups semisweet chocolate chips divided
Instructions
Preparation
- Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper and spray it with nonstick spray. Set aside.
- In a medium bowl, whisk together the flour, baking soda, corn starch, and salt.
- In a stand mixer fitted with the paddle attachment, add the butter, brown sugar, and granulated sugar. Beat until light and fluffy, about 1-2 minutes. Scrape down the sides of the bowl as needed.
- Add the eggs and vanilla extract, mixing until well combined, about 1 minute.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Gently fold in 1 cup of the chocolate chips.
- Transfer the cookie dough to the prepared pan and spread into an even layer.
- Sprinkle the remaining ½ cup of chocolate chips evenly over the top.
Baking
- Bake in the preheated oven for 15 minutes.
- Loosely cover with aluminum foil and bake for an additional 35 minutes, or until edges are set and the middle is slightly browned.
- A toothpick inserted in the center should come out clean.
- Let the cookie bars cool completely in the pan before removing and slicing into 16 squares.
