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Chocolate Chip Cookie Bars Recipe

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★★★★★

4.3 from 43 reviews

Deliciously chewy and soft Chocolate Chip Cookie Bars made with melted butter, packed brown sugar, and loaded with semi-sweet chocolate chips. Baked in an 8×8 inch pan, these bars are perfect for sharing and topped with optional sea salt flakes for a gourmet touch.

Ingredients

Scale

Wet Ingredients

  • ½ cup (115g) unsalted butter, melted (no need to cool)
  • 1 large egg, room temperature
  • 1 tablespoon milk
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • ½ cup (100g) dark brown sugar, packed
  • ⅓ cup (67g) granulated sugar
  • 1 ⅓ cups (172g) all-purpose flour, spooned and leveled
  • 1 tablespoon cornstarch
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt

Add-ins

  • 1 cup (170g) semi-sweet chocolate chips
  • Sea salt flakes (optional – for topping)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line the bottom and sides of an 8×8 inch baking pan with parchment paper, leaving extra parchment overhanging the sides as handles for easy removal later.
  2. Mix Sugars and Butter: In a large bowl, combine the melted butter (it can be hot), dark brown sugar, and granulated sugar. Whisk well until fully combined and the butter stops separating from the sugars.
  3. Add Egg and Flavorings: Whisk in the room temperature egg, milk, and pure vanilla extract until smooth and fully incorporated.
  4. Combine Dry Ingredients: In the same bowl, add the all-purpose flour, cornstarch, baking soda, and salt. Mix gently, stopping just before fully combined to avoid overmixing.
  5. Fold in Chocolate Chips: Add the semi-sweet chocolate chips and fold the dough gently until it is streak-free and evenly mixed.
  6. Transfer and Spread: Drop the cookie dough into the prepared baking pan. Spread it evenly with a spatula, then sprinkle extra chocolate chips on top if desired.
  7. Bake: Place the pan in the center of the preheated oven and bake for 25 minutes, or until the bars are evenly puffed, the edges are lightly browned, and the center looks set without wet batter.
  8. Cool and Slice: Allow the bars to cool in the pan to slightly warm or room temperature. Use the parchment overhang to lift the cookie slab out of the pan. Slice into bars and optionally sprinkle with sea salt flakes before serving.

Notes

  • Using melted butter helps create a chewy texture with slightly crisp edges.
  • Be careful not to overmix the dough once the flour is added to avoid tough bars.
  • Room temperature eggs help the batter incorporate smoothly.
  • The optional sea salt flakes on top add a bright contrast to the sweet chocolate.
  • Store bars in an airtight container at room temperature for up to 4 days.
  • For softer bars, slightly underbake and cool completely before slicing.

Keywords: Chocolate Chip Cookie Bars, Chewy Cookie Bars, Easy Dessert Bars, Baked Chocolate Chip Bars, Homemade Cookie Bars

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