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📋 RECIPE: Chocolate Chip Cookie Bars

Chocolate chip cookie bars are gooey, chewy, soft, buttery, chocolate-y and oh so good! These cookie bars are very easy and quick to make, no chilling required!
Prep Time10 mins
Baking Time20 mins
Course: Cookies, Dessert
Cuisine: American
Servings: 16 cookie bars
Calories: 206kcal

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 8x8 baking dish with parchment paper.
  • Note: you can double this recipe and bake chocolate chip cookie bars in large 9x13 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 8x8 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

  1. Don’t skip corn starch if you want soft cookie bars.
  2. 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.
  3. For dark caramel-y deliciousness, you can use dark brown sugar instead of light brown sugar.
  4. A little sprinkle of sea salt on top just before baking will only make the cookie bar tastier!
  5. It’s also fun to sprinkle M&Ms on top.
  6. 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.
  7. For extra gooey cookie bar, try under baking it slightly.
 
I baked in 8x8 baking dish. Cut 16 medium sized cookie bars. 
Nutrition values are for 1 medium sized cookie bar.
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.
 

Nutrition

Calories: 206kcal | Carbohydrates: 30g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 171mg | Potassium: 34mg | Fiber: 1g | Sugar: 20g | Vitamin A: 217IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg