Indulge in pure cookie bliss with these Chocolate Chip Bars- crafted for ultimate convenience and decadence. With no need for a mixer and requiring just a single bowl, these chewy, buttery bars loaded with gooey chocolate chips promise effortless baking, irresistible flavor in every bite, and endless customization options!
- 1 cup (220g) unsalted butter, melted
- 1 cup (240g) light brown sugar, packed
- ½ cup (105g) granulated sugar
- 2 large eggs (100g), room temperature
- 2 teaspoons vanilla extract
- 3 cups (420g) all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons salt
- 2 cups (360g) chocolate chips of choice
- Preheat your oven to 350 degrees Fahrenheit and line a 9x13 inch glass baking pan with parchment paper to ensure the cookie bars come out of the pan cleanly after baking.
- In a large bowl, use a whisk to stir melted butter, light brown sugar, granulated sugar, room temperature eggs, and vanilla extract together until smooth and fully combined.
- Pour all purpose flour, baking powder, baking soda, and salt into the dough. Use a rubber spatula to mix the dry ingredients into the wet until all flour pieces disappear into the batter.
- Use a rubber spatula to mix in the chocolate chips.
- Transfer the cookie dough to your prepared 9x13 inch dish and press the dough into the pan evenly.
- Push additional chocolate chips and/or chunks into the top of the cookie dough.
- Bake the cookie bars for 23-27 minutes or until the edges look light golden brown, the tops look slightly pale and just barely turning golden in color, and the centers look slightly soft and shiny. A toothpick inserted into the center of the cookie bars should come out with just a bit of batter on it, as the cookie bars will continue to cook in the pan as they cool.
- Allow the cookie bars to fully cool before slicing and storing. Store in an airtight container, tightly covered, or individually wrapped at room temperature for up to 4 days, in the fridge for up to a week, or in the freezer for up to 4 months.
Parchment Paper: Line the pan with parchment paper and leave an overhang on the sides for easier removal and slicing after baking. You'll be able to lift the bars out for slicing without having the bars stick to the pan.
Chocolate Chips: Use a variety of flavors and sizes of chocolate chips for the best look, flavor, and texture. Save some to press additional chocolate pieces into the top of the dough before baking for a more elevated look.
Bake Time: To avoid overbaking cookie bars, start checking for doneness a few minutes before the recommended baking time and remove them from the oven when the edges are light golden brown and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
Keywords: Cookie Bars, Chocolate Chip Bars, Chocolate Chip Cookie Bars