Chocolate Chip Cookie Bars
Chocolate chip cookie bars are soft, chewy and loaded with chocolate chips. Simply cut up the bars and share with your friends!
Chocolate chip cookies are a classic dessert and they serve well in the form of a dessert bar. Each bar is so chewy and sweet. The generous amount of chocolate chips makes these bars hard to resist! They are quicker to make since all you have to do is slice and serve instead of scooping dough for each individual cookie.
Why this recipe works
This recipe is a based off my classic chocolate chip cookie recipe. There is a good ratio of brown sugar and butter to keep the cookies sweet and flavorful. The brown sugar and extra egg yolk make the bars extra chewy while the cornstarch makes the bars soft. Chocolate chip cookie bars are perfect when you don’t want to scoop and bake each individual cookie. All you have to do is slice and serve the bars!
How to make chocolate chip cookie bars
- Preheat the oven to 350 F. Line a square baking pan with parchment paper.
- Whisk together the dry ingredients—flour, cornstarch, baking soda and salt. Set aside.
- Mix the melted butter, brown sugar and sugar until well combined and light in color. Add the egg, egg yolk and vanilla, and mix until incorporated.
- Add dry ingredients to wet ingredients and mix just until combined. Stir in chocolate chips.
- Transfer dough to prepared pan. Bake chocolate chip cookie bars for 25 to 30 minutes until edges are set and center is soft. Cool completely, slice and serve.
Use room temperature ingredients. Not only does it make it easier to combine the ingredients, it also creates a consistent dough and better texture. Most importantly, do not over-bake the bars. The center should be soft and edges set. The bars will continue to bake as they cool.
Frequently Asked Questions
If you used a glass baking pan, the edges will bake more quickly since glass retains heat longer.
They were either baked too long or there was too much flour in the dough. Weigh your ingredients for accurate measuring or fluff up your flour with a fork and spoon it into the measuring cup (don’t pack it in).
Cookie bars are best when eaten the day they are baked, but they will last 3 to 4 days in an airtight container at room temperature?
The dough may be frozen for up to 3 months. Baked bars may be individually wrapped and frozen in an airtight container for up to 1 month.
Yes, you can! I personally like chilled the dough first for extra chewy cookies.
Yes, double the recipe and bake it in a parchment-lined baking sheet. Baking time will be 30 to 35 minutes.
Dessert bars are easy to make and share with friends. Here are a few of my favorites:
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Chocolate Chip Cookie Bars
- 2 ¼ cups (280 g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, melted and slightly cooled
- ¾ cup (150 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 1 ½ cups (250 g) semisweet chocolate chips
- Preheat oven to 350 F. Line an 8×8 baking pan with parchment paper and set aside.
- In a medium bowl, whisk together flour, cornstarch, baking soda and salt. Set aside.
- In a separate large bowl, whisk butter, brown sugar and sugar until light in color, about 2 minutes. Add egg, egg yolk and vanilla. Mix until incorporated. Add flour mixture to wet ingredients and mix just until combined. Stir in chocolate chips by hand.
- Transfer dough to prepared baking dish and press down evenly using a spatula or your hands. Bake for 25 to 30 minutes or until the edges are set and the center is soft. Allow bars to cool in the pan for 10 minutes before lifting out of the pan, slicing and serving.