Chocolate Chip Cookie Bars
User Reviews
5
Chocolate Chip Cookie Bars
Description
This recipe transforms traditional chocolate chip cookie dough into bars baked in a 9x9 pan lined with parchment paper for easy removal. The creaming of butter with sugars followed by adding egg, vanilla, baking soda, and salt forms a cohesive dough. Folding in flour and chocolate chips completes the mix without overworking.
Spreading the dough evenly and baking at 325°F allows the bars to develop a golden edge while keeping the center soft and chewy. The bars should be cooled before slicing into 12-16 pieces. Checking at 25 minutes is recommended for softer, gooier results.
Serving slightly under-baked and warm can create a memorable dessert experience, especially topped with vanilla ice cream. The bar form is practical for sharing and easier portioning compared to traditional drop cookies.
Ingredients
- 1/2 cup unsalted butter at room temperature
- 1/2 cup light brown sugar lightly packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 1/2 tsp vanilla
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups all-purpose flour Note: for best results measure your flour by first fluffing it up, then scoop and level off the cup with the edge of a knife
- 1 1/4 cups semi sweet chocolate chips
Instructions
- Preheat oven to 325F. Spray and line a 9x9 baking pan with parchment paper with long ends so that you can lift the bars out for easy slicing after baking.
- Cream the soft butter with the brown and white sugar, beating until fluffy. Beat in the egg and vanilla.
- Beat in the baking soda and salt, then fold in the flour until no dry streaks remain. Don't over-mix your dough at this point. When the flour is almost completely folded in, add the chocolate chips and finish folding until everything is well combined.
- Drop the dough by spoonfuls across the bottom of your prepared pan and spread it out evenly. I like to use my hands (flour them if too sticky) and an offset spatula to get it smooth and even.
- Bake for 30-35 minutes, or until starting to wrinkle and turn golden around the edges. The center will still look a bit soft.
- Let the bars cool before lifting them out using the parchment paper sling. Cut them into 12-16 bars.
Notes
- For extra soft and gooey bars, check doneness at 25 minutes and remove if ready.
- Under-baked bars can be served warm with ice cream for a richer dessert experience.
- Use parchment with overhang for easy lifting and slicing after baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Calories | 219kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 28mg | 9% |
| Sodium | 116mg | 5% |
| Potassium | 108mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 201IU | 4% |
| Calcium | 20mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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