These are the absolute best chocolate chip cookie bars. This cookie bar recipe is easy to make (5 minutes to mix, 20 minutes to bake) and results in a gooey, chewy, doughy yet fully cooked chocolate chip cookie bar that is 100% irresistible. Serve warm with a scoop of ice cream!
CHOCOLATE CHIP COOKIE BARS
- KitchenAid Mixer
- measuring spoons
- measuring cups
- glass batter bowl
- 8×8" baking pan
- ½ cup butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 egg, large
- 1 tsp pure vanilla extract
- ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp sea salt
- 1 cup chocolate chips
- Preheat oven to 350 degrees F.
- Line a 9×9” square baking pan with parchment paper and lightly grease. Set aside.
- In a small bowl, mix together flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a standing mixer, cream together butter, light brown sugar and granulated sugar until well combined.
- Add egg and vanilla to the butter/sugar mixture and beat until combined.
- Add dry ingredients and beat until all the ingredients are thoroughly combined.
- Add chocolate chips and mix until evenly distributed.
- Press the cookie dough into the bottom of the prepared baking pan.
- Top with extra chocolate chips (if desired).
- Bake for 18-25 minutes, or until the edges are set, and the top is just barely browned.
- Place baking pan on a wire cooling rack and let the bars cool in the pan for at least 30 minutes (preferably longer, they hold up better as they cool).
- Use the parchment paper to lift the cookie bars out of the pan, then cut into squares and serve.
How to double this cookie bar recipe:Need to serve a large crowd? Simply double the recipe exactly and bake it in a 9×13″ baking dish for 20-25 minutes (or until the edges are golden brown and the top is lightly browned and set).
- All-purpose flour. For a gluten-free version, use an all-purpose gluten-free baking flour!
- Brown sugar. If you like a deeper, molasses taste, then you can use dark brown sugar if you wish!
- Granulated sugar. I bake with organic cane sugar (I buy the Kirkland brand at Costco). However any white, granulated sugar works well in this recipe!
- Butter. Both salted or unsalted butter work beautifully in these cookie bars. I use salted! If you choose unsalted you might need to increase the sea salt (I recommend tasting the dough and deciding)!
- Sea salt. I exclusively bake and cook with pure sea salt. Sea salt is different than table salt (that is iodized), so if you use table salt I recommend using ½ the amount called for in the recipe.
- Chocolate chips. Choose your favorite chocolate chip variety to use in these cookie bars! I prefer dark or semi-sweet chocolate chips.
- Can I use chocolate bar instead of chocolate chips? YES! You can use chopped chocolate in place of the chips!