Chocolate Chip Cookie Bars
User Reviews
5
Chocolate Chip Cookie Bars
Description
This recipe uses melted butter combined with brown sugar and vanilla to form the base of the batter. Eggs mix into this cooled mixture, providing structure, followed by flour, baking powder, and chocolate chips. The batter spreads evenly in a lined 9x13 pan and bakes at 350°F until shiny golden on top. A key feature is that the bars are slightly underbaked inside to preserve their chewy texture, avoiding dryness. The surface develops a delicate crust, contrasting with the soft interior studded with chocolate.
These bars cut easily after cooling completely in the pan, making them practical for serving at parties or snack time. Optional nuts can add crunch if desired. They suit those who prefer the classic chocolate chip cookie in a portable bar form rather than individual cookies.
Allow the butter and brown sugar mixture to cool before adding eggs to prevent partially cooking them. The bars will seem underdone when removed but finish cooking with residual heat. Wrapping tightly after cooling helps maintain their chewy texture for storage.
Ingredients
- 11 tbsp butter salted will also work, unsalted
- 2 cups dark brown sugar light brown can be used as well, firmly packed, plus 2 tbsp
- 1 tsp salt
- 2 tsp vanilla extract
- 3 large egg room temperature
- 2 1/4 tsp baking powder
- 2 3/4 cups all-purpose flour
- 2 cups chocolate chips semi-sweet or dark work well
- 1 cup nuts optional, chopped, if desired
Instructions
- Preheat oven to 350 degrees F. Line a 9x13 inch baking pan with foil or parchment paper and spray with non-stick cooking spray.
- Melt butter, the combine in a large bowl with brown sugar and stir very well to combine. Add in salt and vanilla and stir to combine.
- Add eggs, one at a time, mixing well after each addition. Mix until well combined.
- Add flour, baking powder and chocolate chips. Stir until combined, but do not overmix.
- Spread batter into prepared pan and smooth to cover the entire bottom of pan. Bake for 28-33 minutes, until they have risen and their tops are shiny and golden. They may not seem as if they are completely baked through, and a toothpick inserted into the center will NOT come out clean - if it does they are over baked. Remove from oven and allow to cool, in pan, on a wire rack for at least an hour prior to slicing. Wrap tightly to maintain chewy texture.
Notes
- Cool the butter and brown sugar mixture before adding eggs to prevent curdling and ensure smooth batter.
- Remove bars before fully baked; residual heat finishes cooking for optimal chewiness.
- Wrap cooled bars tightly to maintain moisture and chewy texture during storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24bars
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 42mg | 14% |
| Sodium | 169mg | 7% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 232IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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