Chocolate Chip Cookie Bars
Delicious, soft, and chewy cookie bars that melt in your mouth, striking a perfect balance between a cookie and a brownie.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, melted and slightly cooled Ensure the butter is cooled before mixing to avoid cooking the eggs.
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2¼ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
Mix-ins
- 2 cups semi-sweet chocolate chips You can substitute some with milk chocolate chips for different flavor.
Instructions
Preheat and Prepare
- Preheat your oven to 350°F (175°C). Lightly grease your 9×13-inch pan or line it with parchment paper for easy removal.
Mix the Wet Ingredients
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the eggs and vanilla extract, whisking again until well combined.
Combine the Dry Ingredients
- In a separate bowl, mix the flour, salt, and baking soda. Gradually stir the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix just until no streaks of flour remain—do not overmix.
Fold in Chocolate Chips
- Gently fold in the chocolate chips until evenly distributed throughout the dough.
Press Into Pan
- Spread the dough evenly into the prepared pan. Use your hands or a spatula to smooth the surface.
Bake
- Bake for 28–32 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean or with moist crumbs (not wet batter).
Cool and Cut
- Let the bars cool in the pan for at least 20 minutes before cutting into squares. This allows them to set and hold their shape better when sliced.
Notes
These cookie bars are deliciously versatile. Serve them warm with vanilla ice cream, a dusting of powdered sugar, or a drizzle of chocolate sauce. Store in an airtight container at room temperature for up to a week or refrigerate for longer shelf life.