Thick Chocolate Chip Cookie Bars in an 8x8 Pan
Tall, chewy chocolate chip bars baked in an 8x8 pan, finished under foil, and cut into 16 squares.
Equipment
- 8x8 baking pan
- Parchment paper
- Stand mixer
- Aluminum foil
- Wire rack
Ingredients
Main Ingredients
- 2 ½ cup all purpose flour
- 1 tsp baking soda
- 1 tsp corn starch
- ½ tsp kosher salt
- 1 cup unsalted butter room temperature, 2 sticks
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs room temperature
- 2 tsp pure vanilla extract
- 1 ½ cup semisweet chocolate chips divided
Instructions
Cooking
- Heat and line. Heat the oven to 350 degrees F and line an 8x8 pan with parchment paper sprayed with nonstick spray.
- Mix the dough. Whisk the flour, baking soda, corn starch, and salt, then beat the butter with both sugars until fluffy, beat in the eggs and vanilla, and mix in the dry ingredients until just combined.
- Add chips. Fold in 1 cup of the chocolate chips, spread the dough in the pan, and scatter the remaining chips on top.
- Bake in two stages. Bake for 15 minutes, loosely cover with foil, and bake 35 minutes more until the edges are set and a toothpick in the center comes out clean.
- Cool and cut. Cool completely in the pan, then lift out and cut into 16 squares.
Notes
Substitutions: Chopped nuts, toffee bits, or other chips can replace some of the chocolate chips.
Tips: Tent the foil loosely and cool the bars completely before cutting for clean squares.
Storage: Keep at room temperature for up to 4 days or freeze for up to 3 months.