Best Chocolate Chip Cookie Bars Recipe

PHOTO: ANDREW BUI; FOOD STYLING: DREW AICHELE

How about everyone’s all-time favorite cookie but in bar form? Chocolate chip cookie bars are a fast and easy way to be everyone’s hero. This is a classic chocolate chip cookie recipe that gets put into an 8″-by-8″ square pan, baked until golden on the outside and still soft on the inside, and cut into squares. No rolling little balls, no multiple sheet pans, and you can store them right in the pan you baked them in.

Just like your favorite chocolate chip cookie recipe, these get loads of flavor from some brown sugar, vanilla, and of course a whole bag of chocolate chips. A sprinkle of flaky sea salt over the top gives every bite that amazing contrast between salty and sweet. The flaky salt is optional, but if you’ve never tried this trick, trust us on this one—it’s going to blow your mind!

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Yields:

12 – 16

Prep Time:

0

hours

15

min

Total Time:

2

hours

0

min

2 1/2 c.

(300 g.) all-purpose flour

1 c.

(2 sticks) unsalted butter, room temperature

1 c.

(215 g.) light brown sugar

1/4 c.

(50 g.) granulated sugar

1 tbsp.

pure vanilla extract

2 c.

(340 g.) semisweet chocolate chips, from 1 (12-oz.) bag

1 tsp.

flaky sea salt (optional)

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  1. Preheat oven to 350°. Spray an 8″-by-8″ baking pan with cooking spray. Line pan with a sheet of parchment, leaving a 2″ overhang on 2 opposite sides.
  2. In a medium bowl, whisk flour, baking soda, and kosher salt. In the large bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric mixer), beat butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Using a flexible spatula, scrape down the sides of the bowl. Add eggs and vanilla. Mix on medium speed until well combined, about 1 minute.
  3. Reduce mixer speed to low. Add dry ingredients and mix until a dough forms, about 30 seconds. Add chips and mix on low speed until combined.
  4. Scrape dough into prepared pan. Using damp hands, spread dough evenly in pan; smooth top. Sprinkle with sea salt, if using. Bake until edges are golden brown and a tester inserted into the center comes out mostly clean, 30 to 35 minutes. Let cool in the pan for 1 hour before cutting into 12 rectangles or 16 squares.

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chocolate chip cookie bars

PHOTO: ANDREW BUI; FOOD STYLING: DREW AICHELE

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