Description
Delight in the rich, chewy texture of these classic Chocolate Chip Cookie Bars, perfectly baked to golden brown with pockets of melted chocolate chips in every bite. Easy to prepare and ideal for sharing or snacking.
Ingredients
Dry Ingredients
- 2 1/8 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Wet Ingredients
- 12 tablespoons unsalted butter, melted and cooled slightly
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 2 cups chocolate chips
Instructions
- Prep and Preheat: Preheat your oven to 325°F (165°C) and line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal of the baked cookie bars.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, and baking soda until evenly combined. Set aside.
- Mix Wet Ingredients: In a large bowl, whisk melted butter with the packed brown sugar and granulated sugar until the mixture is smooth and free of lumps. Add the eggs and vanilla extract, beating the mixture until thoroughly combined.
- Make the Batter: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently just until combined; avoid overmixing to maintain cookie chewiness. Fold in the chocolate chips evenly throughout the batter.
- Bake: Spread the cookie dough evenly in the prepared pan and place in the preheated oven. Bake for 25 to 30 minutes, or until the top turns a light golden brown and the center is set without being dry.
- Cool and Cut: Remove the pan from the oven and let the cookie bars cool completely on a wire rack. Once cooled, use the parchment paper overhang to lift the bars out of the pan, then cut into squares or rectangles as desired.
Notes
- Ensure the melted butter is cooled slightly before mixing with eggs to avoid cooking them prematurely.
- Do not overmix the batter to keep the bars chewy and tender.
- Use parchment paper lining for easy removal and clean-up.
- Store cookie bars in an airtight container at room temperature for up to 5 days.
- For variations, try adding nuts or substituting half the chocolate chips with white chocolate chips.
