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Chocolate Chip Cookie Bar Recipe

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4.2 from 5 reviews

This Chocolate Chip Cookie Bar recipe delivers a thick, chewy, and decadent treat that's perfect for sharing. With a buttery, lightly sweetened base enhanced by a generous amount of semi-sweet chocolate chips, these bars bake to a golden brown perfection while remaining soft and tender inside. Made in an 8x8-inch pan, they're easy to slice and serve for any occasion.

Ingredients

Dry Ingredients

  • 2¼ cups all-purpose flour (270g)
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Wet Ingredients

  • ¾ cup unsalted butter, melted and slightly cooled (170g)
  • 1 cup packed light brown sugar (220g)
  • ⅔ cup granulated sugar (133g)
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla bean paste

Chocolate

  • 2 cups semi-sweet chocolate chips, divided (360g)

Instructions

  1. Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan completely with parchment paper, ensuring there are overhangs on the sides for easy removal of the bars later.
  2. Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt until well combined. Set this mixture aside.
  3. Combine butter and sugars: In a large bowl, whisk the melted and slightly cooled butter with the light brown sugar and granulated sugar for about 30 seconds until a thick, somewhat slurry-like mixture forms.
  4. Add eggs and vanilla: Whisk in the eggs and vanilla bean paste thoroughly for about 1 minute until fully incorporated and smooth.
  5. Incorporate the dry ingredients: Add the dry flour mixture to the wet ingredients. Using a silicone spatula, gently stir until the dough is almost fully combined. Be careful not to overmix.
  6. Add chocolate chips: Reserve about ¼ cup of the chocolate chips for topping. Stir the remaining chocolate chips into the cookie dough evenly.
  7. Shape and top the dough: Dollop the dough into the prepared baking pan. Using an offset spatula, spread it out evenly but leave some texture on the surface for visual appeal. Sprinkle the reserved ¼ cup chocolate chips evenly across the top.
  8. Bake the bars: Place the pan in the oven and bake for about 55 minutes until the edges turn golden brown and set, and a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool and slice: Remove the cookie bars from the oven and allow them to cool completely in the pan for about an hour. Use the parchment paper overhangs to lift the bars out, then cut into 16 squares to serve.

Notes

  • Ensure the butter is melted and slightly cooled to prevent cooking the eggs when mixing.
  • Use room temperature eggs for better incorporation and texture.
  • Do not overmix the dough once flour is added to keep cookies tender.
  • Allowing the bars to cool fully is crucial to help them set before slicing.
  • Parchment paper lining helps with easy removal of the bars without sticking.
  • You can swap semi-sweet chocolate chips for dark or milk chocolate chips depending on your sweetness preference.

Find it online: https://recipeplenty.com/chocolate-chip-cookie-bar-recipe/