Chocolate Chip Cookie Bars
User Reviews
4.2
Chocolate Chip Cookie Bars
Description
These Chocolate Chip Cookie Bars start with a blend of cake and bread flours combined with leavening agents and salt, offering structural balance for a tender but chewy texture. Creaming butter with both light brown and granulated sugar until very light aerates the dough, yielding a delicate crumb. Eggs and vanilla add moisture and flavor. After mixing in the dry ingredients briefly, the chocolate chips are folded in to distribute chocolate evenly.
The dough is pressed evenly into a greased 9x13-inch pan and baked until the edges become lightly browned while the center remains pale but set, delivering a chewy yet tender bite distinct from traditional drop cookies. Cooling before cutting helps the bars hold their shape without crumbling.
These bars serve well as casual snacks or dessert options. They store well in an airtight container at room temperature for several days or can be frozen for longer keeping. Adjust baking time if a firmer or softer texture is preferred, depending on your oven.
Note that baking times may vary; the bars are slightly underbaked to maintain chewiness. If desired, bake longer to reach firmer doneness. Allow complete cooling before slicing to prevent crumbly edges. Use a mix of flours as specified for optimal texture.
Ingredients
- 8½ ounces cake flour (2 cups minus 2 tablespoons )
- 8½ ounces bread flour (1⅔ cups)
- 1½ teaspoons baking powder
- 1¼ teaspoons baking soda
- 1½ teaspoons kosher salt
- 10 ounces unsalted butter 1¼ cups, at room temperature
- 10 ounces light brown sugar (1¼ cups )
- 8 ounces granulated sugar (1 cup + 2 tablespoons )
- 2 egg
- 2 teaspoons vanilla extract
- 2½ cups semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9x13-inch baking dish.
- Sift together the cake flour, bread flour, baking soda, baking powder and salt into a large bowl and set aside.
- Cream together the butter and sugars on medium speed until very light, about 5 minutes. Add the eggs one at a time, mixing well after each addition, then add the vanilla. Reduce the mixer speed to low, gradually add the dry ingredients and mix until just combined, 5 to 10 seconds. Using a rubber spatula, fold in the chocolate chips.
- Turn the dough out into the prepared baking pan and press into an even layer. Bake until the edges cookies are light brown and set, but the center still look pale, about 15 to 20 minutes. Allow to cool completely, then cut into squares and serve. Leftover cookie bars can be stored in an airtight container at room temperature for up to 4 days, or wrapped in plastic wrap, placed in a freezer bag and frozen for up to 3 months.
Notes
- Baking times vary; bars are best slightly underbaked for chewiness but may need an extra few minutes.
- Let bars cool completely in the pan before cutting to ensure clean slices.
- Store bars in an airtight container at room temperature up to 4 days or freeze up to 3 months.
- Use the specified mix of cake and bread flour for best texture results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24bars
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 214mg | 9% |
| Potassium | 175mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 325IU | 7% |
| Calcium | 40mg | 4% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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