Description
These Classic Chocolate Chip Cookie Bars deliver the perfect balance of chewy and soft textures with luscious semi-sweet chocolate chips throughout. Baked to golden perfection in a single pan, they’re an easy and delicious treat ideal for sharing or satisfying cookie cravings without the fuss of shaping individual cookies.
Ingredients
Dry Ingredients
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup (12 Tbsp; 170g) unsalted butter, melted and slightly cooled
- 1 cup (200g) packed light brown sugar
- 1/3 cup (67g) granulated sugar
- 1 large egg plus 1 large egg yolk, at room temperature
- 2 teaspoons vanilla bean paste
Mix-ins
- 1 cup (180g) semi-sweet chocolate chips
- Optional: sprinkle of flaky sea salt
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, ensuring there’s enough overhang to lift the bars out easily after baking. Set aside.
- Combine dry ingredients: In a large mixing bowl, whisk together the flour, baking soda, cornstarch, and salt until evenly mixed. This will ensure proper leavening and texture.
- Mix wet ingredients: In a medium bowl, whisk the melted butter with the light brown sugar and granulated sugar until no lumps remain. Then add the egg, extra egg yolk, and vanilla bean paste, mixing until fully incorporated. The mixture will become thick.
- Form the dough: Pour the wet ingredient mixture into the bowl of dry ingredients. Stir gently until just combined and a soft, slick, but thick dough forms. Fold in the chocolate chips carefully; note they may not cling well due to the melted butter but incorporate as best as possible.
- Prepare for baking: Transfer the cookie dough evenly into the lined baking pan and press it down to create a smooth, uniform layer. Optionally, sprinkle flaky sea salt over the top and press additional chocolate chips onto the surface for a decorative touch.
- Bake the bars: Place the pan in the preheated oven and bake for 30 to 34 minutes, or until the edges are lightly browned. Avoid over-baking to prevent dryness and a cakey texture. Test doneness by inserting a toothpick into the center; it should come out mostly clean.
- Cool and serve: Remove the pan from the oven and allow the bars to cool on a wire rack for at least one hour. Once cooled, use the parchment paper overhang to lift the bars out and cut them into squares.
- Storage: Store any leftover bars at room temperature, covered, for up to one week to maintain freshness.
Notes
- Do not over-bake; the bars should be slightly soft in the center to retain chewiness.
- Using melted butter gives a glossy, slick dough and a tender texture but makes chocolate chips harder to fold in.
- Room temperature eggs help the wet ingredients bind smoothly.
- Adding flaky sea salt on top enhances the sweet and chocolate flavors.
- Parchment paper lining with overhang makes it easy to remove bars intact for cutting.
- Prep Time: 20 minutes
- Cook Time: 34 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
