Chocolate Chip Cookie Bars Recipe
Soft, buttery and loaded with chocolate - whip up a batch of these glorious Chocolate Chip Cookie Bars today! A delicious dessert or weekday treat!
Servings: 16 bars
Equipment
- 8x8-inch Baking Pan
- Stand Mixer
Ingredients
- 2½ cups all-purpose flour 300g
- 1 tsp baking soda 6g
- 1 tsp corn starch 3g
- ½ tsp kosher salt 2g
- 1 cup unsalted butter 227g, room temperature (2 sticks)
- 1 cup brown sugar 200g
- ½ cup granulated sugar 100g
- 2 large eggs 100g, room temperature
- 2 tsp pure vanilla extract 8g
- 1½ cups semisweet chocolate chips 255g, divided
Instructions
- Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper and spray with nonstick spray. Set aside.
- In a medium bowl, whisk the flour, baking soda, corn starch, and salt together.2½ cups all-purpose flour, 1 tsp baking soda, 1 tsp corn starch, ½ tsp kosher salt
- To the bowl of 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.1 cup unsalted butter, 1 cup brown sugar, ½ cup granulated sugar
- Add the eggs and vanilla and beat until well combined, about 1 minute.2 large eggs, 2 tsp pure vanilla extract
- Mix the dry ingredients into the wet ingredients. Beat just until mixed and the dough starts sticking together. Scrape down the sides of the bowl as needed.
- Gently fold in 1 cup of the chocolate chips.1½ cups semisweet chocolate chips
- Transfer the cookie dough to the prepared pan. Use a rubber spatula or the back of a spoon to spread the cookie dough into an even layer.
- Sprinkle the remaining ½ cup of chocolate chips over the top of the cookie dough.
- Bake for 15 minutes.
- After 15 minutes, loosely cover the baking pan with aluminum foil. Bake for another 35 minutes, or until the edges are set and the middle is slightly browned. A toothpick inserted in center should come out clean.
- Remove the pan from the oven and leave the cookie bars in the baking pan until completely cool.
- Once cool, remove the cookie bars from the baking pan and slice into 16 squares.
Video
Notes
- Don't pack the flour. Spoon it into your measuring cup and level it off or the bars will turn out dense.
- Butter and eggs need to be at room temperature. Pull them out about 30 minutes before you start. Cold butter won't cream properly, and cold eggs can cause the mixture to seize.
- Stop mixing as soon as the dough comes together. Overmixing develops gluten and makes the bars tough.
- The center will look underdone when you pull the pan from the oven. That's correct. It firms up as it cools, and if you wait for it to look fully set in the oven the bars will be dry.
- Cover the pan with foil after the first 15 minutes of baking to keep the edges from over-browning while the middle finishes cooking.
- Cool completely before slicing, about 1 hour. Cutting too early gives you crumbly bars instead of clean squares.
- Store in an airtight container at room temperature for up to 5 days. Don't refrigerate — it dries them out.
- To make ahead, refrigerate the unbaked dough in the pan for up to 3 days and add 5 to 10 extra minutes to the bake time when you're ready to go.
- Freeze individually wrapped bars for up to 2 months.
Nutrition
Serving: 1bar | Calories: 357kcal | Carbohydrates: 44g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 156mg | Potassium: 147mg | Fiber: 2g | Sugar: 26g | Vitamin A: 393IU | Calcium: 31mg | Iron: 2mg