Cookie Bars
Warm, buttery, chocolatey — these Cookie Bars are a simple 1-pan recipe for the best chocolate chip cookie bars you'll ever bake, combining speed with irresistible flavor. They offer delightful texture with crisp edges and a gooey, chewy center, perfect for any occasion.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter melted and cooled
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/4 cups semi-sweet chocolate chips or your favorite variety
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper or foil, leaving an overhang on the sides for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In a large mixing bowl, combine the slightly cooled melted butter with both brown sugar and white sugar. Mix thoroughly until smooth and well combined. Then, beat in the eggs one at a time, followed by the vanilla extract. Mix until everything is fully incorporated and looks creamy.
- Slowly add the dry flour mixture to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix, as this can lead to tough cookie bars.
- Gently fold in your chocolate chips. If desired, reserve a small handful to sprinkle over the dough before baking for extra melty pools on top.
- Transfer the dough to your prepared 9x13-inch pan. Press it evenly into the bottom of the pan. A lightly greased piece of parchment paper or your hands can help with this.
- Bake for 25-35 minutes. The edges should be golden brown, and the center should still look slightly soft and gooey. Remember, they will continue to set as they cool.
- Remove the pan from the oven and let your chocolate chip cookie bars cool completely on a wire rack before attempting to cut them. Cutting warm bars will result in a messy, crumbling texture.
Notes
Do not overbake the cookie bars; they are best when slightly underbaked, with a soft, shiny center when removed from the oven. Cooling completely is crucial for firm, perfectly sliced bars. For optimal flavor and texture, use good quality ingredients. Store leftover cookie bars in an airtight container at room temperature for up to 3-4 days, or freeze wrapped tightly for up to 3 months. Variations include adding nuts (walnuts, pecans), different mix-ins (peanut butter chips, white chocolate chunks, M&M's, pretzels), or flavor additions like caramel swirl, cinnamon, or espresso powder.