Chocolate Chip Cookie Bars Recipe
Chewy chocolate chip cookie bars made from my beloved classic chocolate chip cookie recipe but with no chilling time and just one pan to bake. These bars are soft, chewy, and packed with melty chocolate in every bite.
Servings: 15 bars
Ingredients
- 2 and ¼ cups (270g) all-purpose flour be sure to measure properly
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 1 teaspoon salt
- 1 cup (227g) unsalted butter melted1
- 1 cup (200g) firmly packed light brown sugar
- ½ cup (100g) granulated sugar
- 1 large egg + 1 large egg yolk room temperature2
- 1 and ½ teaspoons vanilla extract
- 1 and ½ cups (255g) chocolate chips3
Need to keep track of your ingredients?Check out my Printable Ingredient List!
Instructions
- Preheat the oven to 325ºF (163ºC). Spray a 9" x 13" baking dish with nonstick spray. I like to use a platform pan, but if you are just using a traditional baking pan, you may want to line it with parchment or foil for easy removal. Set the baking pan aside.
- In a large bowl, toss together the flour, baking soda, cornstarch, and salt. Set aside.2 and ¼ cups (270g) all-purpose flour, 1 teaspoon baking soda, 2 teaspoons cornstarch, 1 teaspoon salt
- In a medium sized bowl, whisk together the melted butter, brown sugar, and granulated sugar. When sugar clumps disappear, whisk in the egg, egg yolk, and vanilla.1 cup (227g) unsalted butter, 1 cup (200g) firmly packed light brown sugar, ½ cup (100g) granulated sugar, 1 large egg + 1 large egg yolk, 1 and ½ teaspoons vanilla extract
- Pour the wet ingredients into the dry ingredients and mix together with a large spatula. Fold in the chocolate chips and stir until evenly dispersed.1 and ½ cups (255g) chocolate chips3
- Press the cookie dough into the prepared pan, then bake for 22-24 minutes, until the edges are set. The mixture may jiggle a bit but will deflate and set as it cools. Allow to cool completely before slicing into desired sizes. Store cookie bars in an airtight container at room temperature, up to 7 days. Baked cookie bars may be frozen up to 3 months.
Video
Notes
- Melted butter: take care to melt the butter just until it's melted and not foamy. My best tip is to melt it until there is still some stick visible, then stir it to help distribute the heat to melt the rest of the butter. If the butter becomes foamy, you may be losing too much moisture which could drastically affect the success of the cookie.
- Room temperature eggs: these are preferred for even distribution into batter. As a rule of thumb, when a recipe calls for room temperature or melted butter, it's generally a good idea to use room temperature eggs as well. If you don't have time to let eggs come to room temperature, place them in a bowl of warm water for 5-10 minutes before using.
- Chocolate chips: I prefer to use a combination of 1 cup milk or semi-sweet standard size chocolate chips and ½ cup mini semi-sweet chocolate chips for these cookies.
- Turn these into brown butter chocolate chip cookie bars: see my brown butter chocolate chip cookies recipe for full details.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1cookie bar | Calories: 355kcal | Carbohydrates: 47g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 43mg | Sodium: 238mg | Potassium: 99mg | Fiber: 1g | Sugar: 31g | Vitamin A: 394IU | Calcium: 33mg | Iron: 1mg
