Easy Chocolate Chip Cookie Bars
Soft and chewy chocolate chip cookie bars are easy to make! Unlike chocolate chip cookies, these bars require no chilling. Just prepare the dough and bake it. Seriously some of the best cookie bars you’ll ever have!
Servings: 12 -15 bars
Ingredients
- 1 cup + 2 tablespoons all-purpose flour
- ½ teaspoon kosher salt
- ¾ teaspoon baking powder
- 6 tablespoons butter melted and cooled (see notes)
- 1/3 cup + 1 tablespoon brown sugar
- ¼ cup granulated sugar
- 1 large egg + 1 egg yolk
- 1 ½ teaspoons vanilla extract
- ¾ - 1 cup bittersweet chocolate chips or semi-sweet if you prefer sweeter desserts
- Maldon salt optional
Instructions
- PREP: Position a rack near the center of the oven and preheat the oven to 325ºF. Line an 8x8 baking pan with parchment paper or with foil sprayed with cooking spray. Leave an overhang on the paper/foil so you can lift the bars easily and cut on a cutting board. Set aside.
- MIX: In a small bowl, combine the all-purpose flour, kosher salt, and baking powder. Whisk till combined and set aside for later. In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until combined. Then add the egg, egg yolk, and vanilla and whisk until completely mixed. Switch to a rubber spatula and fold in the dry ingredients until about halfway combined. Then, add the chocolate chips and finish folding until *just* combined. Over mixing will cause the bars to come out dry!
- BAKE: Transfer the dough to the prepared baking dish and smooth out with the spatula. You can dot with additional chocolate chips if you want. for Bake the bars for 25 minutes or until golden. Bake longer for more firm bars. Sprinkle with a pinch of Maldon salt for crunchy and salty notes, if you'd like. Allow the bars to cool to room temperature before removing from the pan. Then, cut on a cutting board. Wipe blade between cuts for sharp edges.
Notes
- Both salted and unsalted butter works for this recipe. If you generally prefer your desserts on the sweeter side, I suggest using unsalted butter for this recipe. If you prefer less sweet desserts, use salted butter. If you have salted and you want them to still be sweeter, cut the kosher salt in the recipe down to just ¼ teaspoon.
