These Buttermilk Chocolate Chip Cookie Bars are soft, deliciously buttery, and incredibly easy to make. This is your classic chocolate chip cookies but in bar form. It is perfect with a glass of milk or a scoop of ice cream. Taking just 25 minutes from start to finish makes this one of my favorite quick baked treats.
Buttermilk Chocolate Chip Cookie Bars
- ½ cup / 115g butter melted
- ½ cup / 100g brown sugar See note 1
- ¼ cup / 60ml buttermilk See note 2
- 1 ½ teaspoons vanilla extract
- 1 cup / 125g all-purpose OR cake flour
- ½ teaspoon / 2g baking powder
- A pinch / ⅛ teaspoon baking soda bicarbonate of soda
- ½ cup / 75g chocolate chips See note 3
- Preheat the oven to 320°F (160°C).
- Grease and line a 9×9 inch (23cm) square cake pan with parchment/baking paper.
- Melt the butter on the stovetop or in the microwave. Do not allow the butter to overheat and bubble. Just heat until melted.
- Stir the sugar, buttermilk and vanilla extract into the melted butter.
- Add in the flour, baking powder, baking soda (bicarbonate of soda) and salt. Stir until well combined.
- Empty out the mixture into the prepared pan. Smooth and level out the mixture and sprinkle with chocolate chips.
- Bake for 15 to 20 minutes until golden brown and until a skewer inserted comes out clean.
- Once baked remove from the oven and allow to cool for a few minutes before cutting into slices.
- If you do not have brown sugar, go ahead and use white sugar, it will still have great flavour.
- If you don’t have buttermilk, you can make some by adding 1 tablespoon (15ml) white vinegar or lemon juice to ¼ cup (60ml) milk Leave it aside for 2 minutes which will allow it to curdle. Use in place of the buttermilk.
- If you do not have chocolate chips then you can go ahead and roughly chop up a bar of chocolate into little pieces and use that instead.
- These chocolate chip bars are baked in a 9×9 inch (23cm) square cake pan. The recipe can easily be doubled if you prefer thicker bars or spread out the doubled mixture in a 9 x 13 inch / 23 x 33 cm cake pan.
- These are best stored in an airtight container or cookie jar on the counter for up to 3 days.
- Sure you can. Once baked, allow to cool and cut into bars. Then pop the bars into a freezer-safe bag or container and freeze for up to 2 months. Now you have a stash ready for when the cookie bar craving sets in. Simply thaw overnight or pop it into the microwave for a few seconds to defrost and warm up.