Chocolate Chip Cookie Bars (Printable version)
Soft, chewy bars loaded with chocolate chips made in one easy pan. Ideal for sharing.
# Ingredient List:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, melted and slightly cooled
05 - 1 cup packed light brown sugar
06 - 1/2 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract
→ Add-Ins
09 - 2 cups semisweet chocolate chips
# How to Make It:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper or grease it lightly.
02 - Whisk together flour, baking soda, and salt in a medium bowl; set aside.
03 - Whisk melted butter, brown sugar, and granulated sugar in a large bowl until creamy.
04 - Add eggs and vanilla extract to the wet mixture and whisk until fully blended.
05 - Fold dry ingredients into wet mixture gradually using a spatula or wooden spoon until just combined; avoid overmixing.
06 - Stir in chocolate chips evenly throughout the batter.
07 - Spread dough evenly in prepared pan and smooth top.
08 - Bake 22 to 25 minutes until edges turn golden and center is set but not overbaked.
09 - Allow bars to cool completely in the pan before slicing into portions.
# Expert Suggestions:
01 -
- They come together in under 15 minutes of actual work, no chilling required.
- One pan means one thing to wash, and somehow they taste even better than individual cookies.
- The edges get crispy while the center stays chewy—you get the best of both textures in every bite.
02 -
- Don't overbake these—the moment you see golden edges, it's time to pull them out, because they continue cooking as they cool and will firm up beautifully.
- Melting the butter and letting it cool for just a minute or two keeps your eggs from cooking when you add them, which gives you that impossibly tender crumb.
03 -
- Don't skip the cooling step—it's when these bars transform from gooey dough into perfectly structured treats with just the right amount of give.
- If you love that caramel-chocolate combo, brown your butter before mixing it with the sugars for a deeper, more complex flavor that elevates the whole thing.