Chocolate chip cookie bars are gooey, chewy, soft, buttery, and so chocolate-y! These cookie bars are easy and quick to make, no chilling required!
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Ingredients you’ll need
- 1 ½ cup all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 2 teaspoon corn starch
- 0.5 teaspoon sea salt
- ½ cup white granulated sugar
- ½ cup light brown sugar
- ½ cup butter
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Ingredient notes
Flour – all-purpose flour is best for cookie bars. To make gluten free cookies use gluten free flour.
Corn starch – corn starch is optional but highly recommend you don’t skip. Corn starch gives these bars soft consistency.
Sugar – a mix of white and light brown sugar will result in soft chewy cookie bars. Brown sugar gives these cookie bars wonderful chewy texture.
Chocolate chips – dark chocolate chips are best. You can mix things up by adding a mix of dark and white chocolate or dark chocolate chips and semi-sweet chocolate chips or use just white chocolate chips.
How to make chocolate chip cookie bars
Heat oven at 350F. Line a 8×8 baking dish with parchment paper.
Note: you can double this recipe and bake chocolate chip cookie bars in large 9×13 pan.
- In a medium bowl sieve together all-purpose flour, corn starch, baking soda, baking powder, salt. Set aside.
- Add softened butter, white granulated sugar and light brown sugar to another bowl.
- Beat using hand blender or stand mixer or by hand using a whisk. Beat until creamy.
- Crack one egg into the bowl and add vanilla extract.
- Beat to combine.
- Add dry ingredients to the bowl and beat until just combined.
- Scrape cookie dough from the mixer blade. Scrape sides of the bowl to mix in dry flour into the dough.
- Fold chocolate chip into the cookie dough.
- Transfer cookie dough to 8×8 baking dish lined with parchment paper.
- Smooth into an even layer.
- Pro-tip: you can sprinkle little sea salt on top of cookie dough for extra taste. Sea salt and chocolate together tastes heavenly. It’s also fun to sprinkle M&Ms on top.
- Bake in pre-heated oven at 350F for 18-23 minutes. Bars are done when the edges are set and golden brown and tooth pick inserted at the center comes out almost clean.
- Let chocolate chip cookie bars rest on wire rack for atleast 30 minutes or longer. Cookie bars will hold up better the longer they rest.
- Cut into squares and serve!
Top tips to make soft, chewy chocolate chip cookie bars
- Don’t skip corn starch if you want soft cookie bars.
- Use more light brown sugar than granulated white sugar to make chewy cookie bars. Brown sugar has more moisture and will make cookie bars chewy.
- For dark caramel-y deliciousness, you can use dark brown sugar instead of light brown sugar.
- A little sprinkle of sea salt on top just before baking will only make the cookie bar tastier!
- It’s also fun to sprinkle M&Ms on top.
- Lining baking dish with parchment paper (if you don’t have parchment paper, use aluminium foil) is essential. Getting cookie bar out will be a pain if you don’t line the baking dish.
- For extra gooey cookie bar, try under baking it slightly.
FAQS
You can double this recipe and bake chocolate chip cookie bars in large 9×13 pan. Cooking time needs to be adjusted if you double the recipe and bake in 9×13 pan. Bake at 350F for 35 to 45 minutes. Bars are done when the edges are set and golden brown and tooth pick inserted at the center comes out almost clean.
By end 35 to 40 minutes, cookies aren’t done, cover the pan with aluminum foil and bake for another 5 to 10 minutes.
Note: bare in mind oven temperature varies with model. You have to check for doneness by keeping a close eye and using tooth pick test.
Bars are done when the edges are set and golden brown and tooth pick inserted at the center comes out almost clean.
If you over baked, cookie bars will turn hard and dry. If you follow the recipe as it is, use 8×8 baking dish. The size of baking dish matters too.
If you double this recipe, use 9×13 baking dish and adjust baking time.
Lining baking dish with parchment paper (if you don’t have parchment paper, use aluminum foil) is essential. Getting cookie bar out will be a pain if you don’t line the baking dish. Greasing with butter and sprinkle of flour to the baking dish won’t help get the cookie bars out. YOU MUST LINE BAKING DISH WITH PARCHMENT PAPER.
Let chocolate chip cookie bars rest on wire rack for at least 30 minutes or longer. Cookie bars will hold up better the longer they rest.
For extra gooey cookie bar, try under baking it by reducing the baking time by 2 -3 minutes.
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📋 RECIPE: Chocolate Chip Cookie Bars
Ingredients
- 1 ½ cup all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 2 teaspoon corn starch
- ½ teaspoon sea salt
- ½ cup white granulated sugar
- ½ cup light brown sugar
- ½ cup butter
- 1 whole egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Heat oven at 350F. Line a 8×8 baking dish with parchment paper.
- Note: you can double this recipe and bake chocolate chip cookie bars in large 9×13 pan.
- In a medium bowl sieve together all-purpose flour, corn starch, baking soda, baking powder, salt. Set aside.
- To another large bowl add softened butter, white granulated sugar and light brown sugar.
- Beat using hand blender or stand mixer or by hand using a whisk. Beat until butter and sugar are creamy.
- Crack one egg into the bowl and add vanilla extract.
- Beat until combined.
- Add in dry ingredients to the bowl and beat until just combined.
- Scoop the cookie dough from the mixer blade. Scrape sides of the bowl to mix in dry flour into the dough.
- Fold chocolate chip into the cookie dough.
- Transfer cookie dough to 8×8 baking dish lined with parchment paper.
- Smooth into an even layer.
- Pro-tip: you can sprinkle little sea salt on top of cookie dough for extra taste. Sea salt and chocolate together tastes heavenly. It’s also fun to sprinkle M&Ms on top.
- Bake in pre-heated oven at 350F for 18-23 minutes. Bars are done when the edges are set and golden brown and tooth pick inserted at the center comes out almost clean.
- Let chocolate chip cookie bars rest on wire rack for atleast 30 minutes or longer. Cookie bars will hold up better the longer they rest.
- Cut into squares and serve!
Video
Notes
- Don’t skip corn starch if you want soft cookie bars.
- Use more light brown sugar than granulated white sugar to make chewy cookie bars. Brown sugar has more moisture and will make cookie bars chewy.
- For dark caramel-y deliciousness, you can use dark brown sugar instead of light brown sugar.
- A little sprinkle of sea salt on top just before baking will only make the cookie bar tastier!
- It’s also fun to sprinkle M&Ms on top.
- Lining baking dish with parchment paper (if you don’t have parchment paper, use aluminum foil) is essential. Getting cookie bar out will be a pain if you don’t line the baking dish.
- For extra gooey cookie bar, try under baking it slightly.
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