Chewy Chocolate Chip Cookie Bars
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4.5
4,524 reviews
Excellent
Chewy Chocolate Chip Cookie Bars
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This soft and chewy Chocolate Chip Cookie Bars recipe is just like your favorite chocolate chip cookies - but baked in one pan, with no mixer and no chilling. Full of rich buttery flavor and loaded with chocolate chips, these quick & easy bars are always a hit. Finish with a sprinkle of flaky sea salt for an extra pop of deliciousness!
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Ingredients
- 2 cups + 2 tablespoons all-purpose flour
- ½ teaspoon Morton kosher salt
- ½ teaspoon baking soda
- 12 tablespoons unsalted butter, gently melted and then cooled to room temperature
- 1 cup packed light brown sugar
- ½ cup sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 2 cups semi-sweet chocolate chips, plus a bit more for sprinkling over the top of the dough - we like Guittard semisweet chocolate chips
- sea salt flakes, optional for sprinkling over the top - I recommend Maldon Sea Salt Flakes
Instructions
- Adjust oven rack to lower-middle position. Preheat oven to 325°F. Lightly spray a 9" x 13" metal baking pan with non-stick spray. Or, if you want really clean cuts, line the pan with heavy duty foil or parchment paper, letting the excess hang over the edges on the long sides of the pan. Then lightly spray the foil-lined pan with non-stick spray. This will allow you to pull up on the foil and lift the bars out of the pan.
- In a medium bowl, whisk together flour, salt, and baking soda; set aside.
- In a large bowl, whisk together melted butter, brown sugar, and sugar until combined. Add egg, egg yolk, and vanilla, and whisk until well combined.
- With a rubber spatula, fold dry ingredients into the wet ingredients. When about half-way combined, add chocolate chips and continue to fold until just combined. Do not over mix.
- Transfer dough to prepared pan. Dough will be thick and sticky. Press evenly into pan using a spatula and/or your fingertips. (Tip: Use the buttery side of the butter wrapper to press the dough into the pan - or simply rub your finger tips with a little butter, and then press the dough into the pan.)
- If desired, sprinkle a few more chocolate chips over the top, pressing them in a bit. It's also fun to sprinkle M&M's over the top - the mini M&M's are our first choice!
- Bake for about 23 minutes or so, or until top is light golden brown and slightly firm to the touch. For the chewiest bars, do not over bake. I might even recommend to slightly under bake!
- Remove pan to wire rack. Optional: Sprinkle some flaky sea salt over the top IMMEDIATELY after the pan comes out of the oven - YUM!
- Let cool to room temperature and then cut into individual bars. If using a foil lining, first cut around the perimeter of the pan to loosen, and then lift bars from pan using the foil overhangs. Transfer to cutting board and cut into squares with a knife or rigid pastry cutter.
Notes
- To double this recipe: Double the ingredients and follow the instructions, baking the bars in a 13x18 pan. The dough will be thick when mixing all of the ingredients, and there will be alot of it. Spread dough evenly into the pan. Bake at 325°F for 29 to 30 minutes, or until top is light golden brown and slightly firm to the touch. For the chewiest bars, do not over bake.
- adapted from Cook's Illustrated May 2006
Nutrition Information
Show Details
Serving
1
Calories
228kcal
(11%)
Carbohydrates
28g
(9%)
Protein
2g
(4%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
5g
Cholesterol
38mg
(13%)
Sodium
127mg
(5%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 228kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 38mg | 13% |
| Sodium | 127mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
4,524 reviews
Excellent
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