Chocolate Chip Cookie Bars (Print View)
Soft, chewy bars filled with melty chocolate chips, ideal for a simple, shareable dessert.
# What You'll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, melted and slightly cooled
05 - 1 cup packed light brown sugar
06 - 1/2 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract
→ Add-Ins
09 - 2 cups semisweet chocolate chips
# Step-by-Step Directions:
01 - Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper or lightly grease it.
02 - In a medium bowl, whisk together the flour, baking soda, and salt until evenly blended.
03 - In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and creamy.
04 - Add the eggs and vanilla extract to the wet mixture and whisk until fully combined.
05 - Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon until just combined, avoiding overmixing.
06 - Stir in the semisweet chocolate chips evenly throughout the batter.
07 - Evenly spread the dough into the prepared baking pan and smooth the top surface.
08 - Bake for 22 to 25 minutes, or until the edges turn golden and the center is just set. Avoid overbaking as the bars will firm up while cooling.
09 - Allow the bars to cool completely in the pan before slicing into 16 pieces.
# Expert Suggestions:
01 -
- They come together in one bowl with minimal fuss, and the whole process feels faster than it actually is.
- That chewy-yet-structured texture hits differently than drop cookies—there's something deeply satisfying about slicing through a square.
- They travel beautifully, which makes them dangerous to bring anywhere because people actually ask you to make them again.
02 -
- Do not overbake these—the moment you think they might need another minute, they probably don't; the center will seem almost underdone when you pull them out, and that's exactly right.
- Melted butter changes everything about texture compared to creamed butter; it makes these bars more tender and fudgy instead of cakey, which is precisely the point.
03 -
- Room-temperature butter that's been melted and cooled slightly gives you the best texture—too-hot butter can cook the eggs slightly and mess with crumb structure.
- Store these in an airtight container at room temperature and they stay chewy for five days; yes, they'll be gone before then, but it's good to know they're forgiving.