Chocolate Chip Cookie Bars
User Reviews
5
Chocolate Chip Cookie Bars
Description
Chocolate Chip Cookie Bars combine softened butter with granulated and brown sugars to create a creamy base before adding eggs and vanilla for moisture and flavor. The incorporation of all-purpose flour with baking soda and salt ensures proper rise and balance. Folding in bittersweet and dark chocolate chips adds depth and a slight bittersweet contrast. Baking the batter spread evenly in a 9x13 pan produces thick bars with a golden crust and a chewy center that captures the classic cookie taste in a convenient slab form.
The texture is rich and slightly sticky, typical of a dense cookie bar rather than a thin cookie. The blend of chocolates lends complexity without overwhelming sweetness, allowing the buttery dough to shine. These bars hold well for days when covered and are easy to slice for sharing or individual servings.
Adapting the recipe to dairy-free by substituting coconut oil and applesauce results in a softer bar with a different mouthfeel but preserves the overall flavor. The use of bittersweet and dark chocolate chips is recommended for balanced sweetness, though milk or semi-sweet chips can be used with adjusted quantities for a sweeter profile.
Ingredients
- 1 cup butter at room temperature, unsalted
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 egg
- 1 tablespoon vanilla extract pure
- 2 ½ cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 cup bittersweet chocolate chips
- ¼ cup dark chocolate chips
Instructions
- Preheat the oven to 350°F. Spray a 9”x13” baking pan with nonstick baking spray, and set aside.
- In a the bowl of a stand mixer using the flat beater attachment, whip the softened butter, granulated sugar and brown sugar until the butter is light yellow and the sugars are well incorporated. Use a rubber spatula to scrape down the sides.
- Add in the egg and vanilla extract, beating until combined. Scrape down the sides using the rubber spatula, ensuring all ingredients are getting mixed.
- Measure the flour, salt and soda into the mixing bowl before turning on the mixer at a low speed. Continue mixing until the batter has come together and is nice and sticky.
- Measure in the bittersweet chocolate chips, and gently fold them into the batter using the flat beater attachment.
- Scoop the cookie dough out of the bowl and into the prepared baking pan. Use your hands to press the batter out evenly throughout the pan.
- Bake for 30 minutes, or until golden brown and cooked through.
- Let cool completely on a wire cooling rack before cutting into 24 cookie squares.
- Enjoy with a glass of your favorite kind of milk!
Notes
- You can substitute butter with a mix of coconut oil and applesauce for a dairy-free version, which will yield a softer texture.
- If you prefer sweeter bars, switch bittersweet and dark chocolate chips to milk or semisweet chocolate chips and reduce total chocolate chips to about 1 cup.
- Store the cookie bars covered, either in the baking dish or on a plate wrapped with plastic wrap, to keep them fresh for several days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookie bars
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Serving | 1cookie bar | |
| Calories | 221kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 36mg | 12% |
| Sodium | 157mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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