Description
These Chocolate Chip Cookie Bars offer a perfect twist on the classic cookie, baked in a convenient 8×8-inch pan for easy portioning. With a chewy, slightly crispy edge and a soft, chocolate-studded center, these bars are ideal for sharing or enjoying as a delightful treat anytime.
Ingredients
Scale
Dry Ingredients
- 2½ cups all-purpose flour (300 grams)
- 1 teaspoon baking soda (6 grams)
- 1 teaspoon corn starch (3 grams)
- ½ teaspoon kosher salt (2 grams)
Wet Ingredients
- 1 cup unsalted butter (227 grams, room temperature / 2 sticks)
- 1 cup brown sugar (200 grams)
- ½ cup granulated sugar (100 grams)
- 2 large eggs (100 grams, room temperature)
- 2 teaspoons pure vanilla extract (8 grams)
Chocolate
- 1½ cups semisweet chocolate chips (255 grams, divided)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly spray it with nonstick spray to prevent sticking.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, corn starch, and kosher salt until well mixed.
- Cream butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter, brown sugar, and granulated sugar on medium speed until the mixture is light and fluffy, about 1 to 2 minutes. Scrape down the sides of the bowl as needed for even mixing.
- Add eggs and vanilla: Add the eggs, one at a time, along with the pure vanilla extract. Beat at medium speed until fully combined, about 1 minute.
- Combine dry and wet mixture: Gradually add the dry flour mixture to the wet ingredients. Mix on low speed just until the dough starts to come together and sticks slightly. Avoid overmixing to keep the bars tender. Scrape down the bowl as necessary.
- Fold in chocolate chips: Gently fold in 1 cup of the semisweet chocolate chips to distribute evenly throughout the dough.
- Spread dough in pan: Transfer the cookie dough into the prepared pan. Using a rubber spatula or back of a spoon, spread the dough evenly to the edges for uniform baking.
- Add remaining chocolate chips: Sprinkle the remaining ½ cup of chocolate chips evenly across the top of the spread dough.
- Bake first phase: Place the pan in the preheated oven and bake uncovered for 15 minutes to set the edges.
- Bake second phase: After 15 minutes, loosely cover the pan with aluminum foil to prevent over-browning. Continue baking for an additional 35 minutes until the edges are set and the center is lightly browned. Test doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
- Cool in pan: Remove the pan from the oven and allow the cookie bars to cool completely in the pan to firm up and set properly.
- Slice and serve: Once cooled, lift the bars out of the pan using the parchment paper edges and slice into 16 equal squares. Serve and enjoy these delicious chocolate chip cookie bars!
Notes
- Use room temperature butter and eggs for better mixing and texture.
- Do not overmix the dough to keep bars tender and chewy.
- Covering with foil partway through baking prevents the top chocolate chips from burning while the center cooks through.
- These bars can be stored in an airtight container at room temperature for up to 4 days or refrigerated for a week.
- For a richer flavor, consider using browned butter instead of regular melted butter.
- Feel free to substitute semisweet chips with milk or dark chocolate chips based on preference.
