Chocolate Chip Cookie Bars (Printable Format)
Thick, chewy bars packed with gooey chocolate chips and vanilla flavor, perfect for sharing or satisfying sweet cravings.
# What You Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 3/4 cup unsalted butter, melted and slightly cooled
05 - 1 cup packed light brown sugar
06 - 1/2 cup granulated sugar
07 - 2 large eggs, at room temperature
08 - 2 teaspoons vanilla extract
→ Add-ins
09 - 2 cups semisweet chocolate chips
10 - 1/2 cup chopped walnuts or pecans (optional)
# How-To Steps:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan or line with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, mix melted butter, brown sugar, and granulated sugar until smooth.
04 - Beat in eggs one at a time, then stir in vanilla extract.
05 - Gradually fold in the dry ingredients until just combined; do not overmix.
06 - Stir in chocolate chips and nuts (if using).
07 - Spread dough evenly into the prepared pan.
08 - Bake for 23–27 minutes, or until golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
09 - Cool completely in the pan on a wire rack before cutting into bars.
# Expert Suggestions:
01 -
- These bars give you all the satisfaction of chocolate chip cookies but with half the fussing around with dough balls and multiple baking sheets.
- The texture hits that magical balance between crisp edges and a soft center that makes you close your eyes on the first bite.
02 -
- Underbaking slightly gives you that coveted gooey middle, while the residual heat from the pan continues cooking them to perfection as they cool.
- Storing them in an airtight container with a slice of bread keeps them soft for days, something my grandmother insisted on and Ive never had the heart to question.
03 -
- Line your baking pan with aluminum foil first, then parchment on top for structural support that makes removing the entire slab effortless.
- Let the melted butter cool enough that you can comfortably touch it before mixing with sugar, preventing that dreaded oily separation that once ruined my batch for a school fundraiser.