Easy Chocolate Chip Cookie Bars
User Reviews
4.6
Easy Chocolate Chip Cookie Bars
Description
Browning the butter adds a nutty depth making these cookie bars distinctively flavorful. Mixing sugars and eggs into the warm butter helps dissolve sugar and incorporate moisture smoothly. Flour, cinnamon, baking soda, and salt provide structure, subtle spice, and leavening. Folding in semi-sweet chocolate chips throughout and optionally on top adds pockets of melty chocolate.
Baked in a 9x9 inch pan at 350°F, the bars set with golden edges while the center remains moist. Cooling for at least an hour before cutting ensures clean slices and proper texture. Sprinkling flaky sea salt on top before serving can enhance the chocolate and butter notes.
These bars suit casual dessert servings or snacks and store well. Adjusting bake time by a few minutes can affect chewiness or firmness depending on preference.
Ingredients
- 1 cup butter unsalted, melted until browned, 227 grams
- 1 cup light brown sugar packed, 200 grams
- 1/3 cup granulated sugar
- 3 teaspoons vanilla extract pure
- 2 egg large eggs plus 1 large egg yolk, at room temperature
- 2 all-purpose flour 1/3 cup (297 grams
- 1/4 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 semi-sweet chocolate chips 1/2 cups (9 ounces), plus more for top if desired
- sea salt flaky, optional
Instructions
- Preheat oven to 350 degrees (F). Line an 9x9-inch baking pan with parchment paper or aluminum foil. Spray lightly with non-stick spray and set aside.
- In a saucepan over medium heat, melt the butter, then continue to cook it, stirring occasionally, until golden brown. Keep an eye here, you don't want burnt butter! Remove from heat and scrape the butter into a large heat proof mixing bowl.
- Whisk in both sugars and mix until well combined. Stir in the vanilla. Then add in the eggs and egg yolk, beating until combined.
- Using a rubber spatula, add in the flour, cinnamon, baking soda, and salt, mixing until just combined. Finally, fold in the chocolate chips. Scrape the batter into the prepared pan.
- Bake for 28 to 32 minutes, or until the edges are firm and golden. Press extra chocolate chips on top of the warm blondies, if desired.
- Cool in pan for at least 1 hour before cutting. Sprinkle with flaky sea salt before serving, if desired.
Notes
- Adding 2 to 4 extra minutes of bake time produces firmer, less chewy cookie bars.
- Cool bars completely before cutting to maintain clean edges.
- Flaky sea salt sprinkled on top enhances flavor contrast if desired.
User Reviews
Overall Rating
4.6
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