Chocolate is the star all this week, and today I am sharing with you the recipe for Chewy Chocolate Chip Cookie Bars that’s so easy, you don’t even need a mixer.  But first, let me tell you about a fabulous giveaway!

 

Chocolate cookies are a universal favorite for people of all ages. So chocolate chip cookie bars are a guaranteed winner. Especially when served a la mode with a scoop of vanilla ice cream. In fact, my husband parked himself in front of the oven, waiting for them to finish baking.

Well, until I explained he’d be standing there for another 30 minutes… 

#Choctoberfest and a Fabulous Giveaway

#Choctoberfest is an annual celebration of chocolate recipes, now in its 6th year. I’ve teamed up with some talented food bloggers to share dozens of milk, dark, and white chocolate dishes for this year’s virtual event. Plus, we’ve pooled our resources to bring you a fabulous giveaway you don’t want to miss!

 

 

One lucky winner will receive a KitchenAid mixer – or if you already have a mixer you can instead opt to receive a KitchenAid gift card to purchase your choice of attachments or other kitchen tools. To enter, simply follow the directions here:

a Rafflecopter giveaway

 

The fine print: Open worldwide to entrants who are 18+ (except where prohibited). Winner will receive a KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer or the equivalent in a gift card. Giveaway ends on October 16 at 11:59 PM Eastern. This giveaway is not sponsored by KitchenAid, Facebook, Instagram, Pinterest, Twitter, YouTube, or any other third party sites. Void where prohibited. No purchase necessary. See terms & conditions for more information.

Participating Bloggers

Check any of these blogs throughout the week for delicious chocolate recipes! And now lets made these Chocolate Chip Cookie Bars. They’re sooooo easy, you don’t even need a mixer.

 

What is a Bar Cookie?

This just means the batter, including whatever you’ve added to the batter, gets poured into a rectangular or square pan, baked, and cut into squares. Sometimes the batter may be added in layers. Traditional examples include brownies or lemon bars. This Chocolate Chip Cookie Bars recipe is a cookie dough you can use for individual cookies or baked all together and cut into squares. The square shape is what makes them chocolate chip cookie bars.

 

 

Ingredients for Chocolate Chip Cookie Bars

The ingredients for this recipe are very straightforward, and don’t need a lot of explanation, with the exception of just a few pointers.

Kosher salt

If you use table salt, you will only need half the amount called for. That’s because of the difference in their shapes. Table salt is fine and more regularly shaped so that it packs more closely together in a measuring spoon than kosher salt.

Brown Sugar

The inclusion of brown sugar, instead of using all white granulated sugar, increases a chocolate flavor. So when you have brown sugar in a cookie or bar that has chocolate chips, the chips will taste even more chocolate-y. I used Light Brown Sugar, but if you only have Dark Brown Sugar, it will work fine and just be a little more molasses-y.

Chocolate Chips

Use your favorite kind of chips. Mine are Guittard Semi-Sweet Chocolate Chips.  I love the flavor of their chocolates, and like their commitment to Fair Trade practices. Also, they have an Honorable Sourcing Program focused on both Farm Sustainability and Child Welfare. And no, this isn’t a sponsored post for them. I’m just a big fan.

Maldon Salt flakes

Maldon Salt Flakes product is typically used as a finishing salt on vegetables or desserts, like these chocolate chip cookie bars. This salt is made up of sea salt crystals that have a flakey texture. This salt can add a little crunch on a dish, and is considered less bitter and less salty than other salts. 

 

 

High Altitude Baking Tips for Chocolate Chip Cookie Bars

Because of the difference in air pressure and dryness at high altitudes, adjustments ofter need to be made when baking above 3000 ft. I bake at 7100 feet, and always need to consider potential for changing natural or chemical leaveners (yeast, baking soda and baking powder), and always look at the moisture content of a recipe.

I typically don’t need to change anything in cookies, but always do when baking a cake or baking some quick breads like banana bread. The other major factor to consider is baking time. The higher the altitude, the longer the baking time.

For these Chocolate Chip Cookie Bars, here are my recommendations:

Baking Soda: It is not necessary to adjust the amount called for.

Eggs: At sea level, use 1 whole large egg plus 1 large egg yolk. If you’re baking these at over 5000 feet, use 2 whole large eggs.

Baking Time: To make these cookie bars, I modified this recipe on A Farmgirl’s Dabbles, which was based on a Cook’s Illustrated recipe. This blog states 23 minutes, and based on the comments a number of people made them successfully using her directions. This is at sea level. At 7100 feet, using 2 whole eggs in the batter, they took 40 minutes to bake.

 

 

How Do You Know When A Cookie Bar is Done?

This a popular question, and there are a few ways. But first you need to decide on the texture you want. The longer cookie bars bake, the crisper they will be. The shorter they bake, even when slightly under-baked, they chewier they’ll be. It’s generally best to intentionally under-bake brownies, blondies or these Chocolate Chip Cookie Bars to achieve a moist fudge-y texture.

A toothpick test towards the middle should produce some errant crumbs, not a smear of batter.

There will be a slight indentation when you press on the surface lightly towards the middle with your finger for a cake-like bar, and a noticeable impression for a chewier bar. It will feel soft, and not spring back.

When you press on the surface at the edges, it should feel firm.

The surface will have a dull finish instead of shiny.

The sides of the bars may begin to pull away from the sides of the pan.

 

 

Print Recipe
5 from 1 vote

Chocolate Chip Cookie Bars

Super easy cookie bar recipe that doesn't even require a mixer. It's the perfect way to enjoy your favorite chocolate chip cookie.
Prep Time15 mins
Cook Time40 mins
Course: Dessert
Cuisine: American
Keyword: chocolate chip cookie, chocolate chip cookie bar, dessert bars
Servings: 1 9" X 13" cookie bar that can be cut up to any size
Author: The Wimpy Vegetarian

Ingredients

  • 9 ounces plus 2 tablespoons all-purpose flour, this equals 2 cups + 2 tablespoons
  • 1/2 teaspoon kosher salt, OR 1/4 teaspoon table salt
  • 1/2 teaspoon baking soda
  • 12 tablespoons unsalted butter, melted
  • 3/4 cup packed light brown sugar
  • 1/2 cup white granulated sugar
  • 2 large eggs, see notes
  • 2 teaspoons pure vanilla extract
  • 1 12-ounce package semi-sweet chocolate chips, see notes
  • 2 teaspoons Maldon salt flakes, see notes

Instructions

  • Adjust the oven rack to a lower-middle position, and preheat the oven to 325˚F.
  • Line a 9" X 13" ceramic, metal or glass pan with foil. You want to create a sling for removing the cookie bars from the pan following baking, so it's best to use 2 sheets of foil. One should tuck into the pan going one direction, with the foil hanging over the edge of the baking pan. Arrange the second sheet of foil perpendicular to the first, hanging over the edge of the pan. Press the foil into the corners and bottom edge of the pan as best you can. Alternatively you can use parchment paper, but it will be difficult to tuck it neatly into the edges and corners. Lightly sprat the foil with non-stick spray.
  • In a medium bowl, whisk together the flour, salt and baking soda. Whisk it together well in order to evenly disperse the salt and baking soda throughout the flour.
  • In a large bowl, whisk together the melted butter and sugars until the sugars are absorbed by the butter. Add the two eggs and vanilla extract, and whisk together until well mixed. If you're making this at sea-level up to 4500-5000 feet, use 1 whole large egg and 1 large egg yolk.
  • Pro-Tip: If the butter - sugar mixture is very warm from the melted butter, allow it to cool to room temperature before adding the eggs
  • Add half of the flour mixture to the melted butter and sugar, and whisk until well combined. Fold in the chocolate chips using a rubber spatula. Add the remaining flour mixture, and fold it in using the rubber spatula. The dough willl be thick, like cookie dough.
  • Pro-Tip: Be careful not to over-mix the dough, as this can make the cookie bars tougher.
  • Scrape the dough into the prepared pan, and lightly press into the bottom edges and corners using your fingers and a spatula. Try to get the height of the dough in the pan as even as possible.
  • Bake for 23 minutes at sea level, and 40 minutes at 7100 feet. If you live around 5000 feet, check the cookie bars at 30 minutes. See the notes for ways to tell if they're done.
  • Remove the pan from the oven, and allow to cool for 10 minutes on a cooling rack before attempting to remove the bars from the pan.
  • After 10 minutes, use the foil sling to carefully lift the cooked cookie bars from the baking pan onto the cooling rack. Wait at least 5 more minutes before cutting them into squares using a sharp knife. At that point the foil should easily come away from the bars.
  • Serve as individual pieces, or serve a la mode wtih vanilla ice cream.

Notes

Ingredients for Chocolate Chip Cookie Bars

The ingredients for this recipe are very straightforward, and don't need a lot of explanation, with the exception of just a few pointers.

Kosher salt

If you use table salt, you will only need half the amount called for. That's because of the difference in their shapes. Table salt is fine and more regularly shaped so that it packs more closely together in a measuring spoon than kosher salt.

Brown Sugar

The inclusion of brown sugar, instead of using all white granulated sugar, increases a chocolate flavor. So when you have brown sugar in a cookie or bar that has chocolate chips, the chips will taste even more chocolate-y. I used Light Brown Sugar, but if you only have Dark Brown Sugar, it will work fine. 

Chocolate Chips

Use your favorite kind of chips. Mine are Guittard Semi-Sweet Chocolate Chips.  I love the flavor of their chocolates, and like their commitment to Fair Trade practices. Also, they have ah Honorable Sourcing Program focused on both Farm Sustainability and Child Welfare. And no, this isn't a sponcored post for them. I'm just a big fan.

Maldon Salt flakes

Maldon Salt Flakes product is typically used as a finishing salt on vegetables or desserts, like these chocolate chip cookie bars. This salt is made up of sea salt crystals that have a flakey texture. This salt can add a little crunch on a dish, and is considered less bitter and less salty than other salts. 

High Altitude Baking

Because of the difference in air pressure and dryness at high altitudes, adjustments ofter need to be made when baking above 3000 ft. I bake at 7100 feet, and always need to consider potential for changing natural or chemical leaveners (yeast, baking soda and baking powder), and always look at the moisture content of a recipe. I typically don't need to change anything in cookies, but always do when baking a cake or baking some quick breads like banana bread. The other major factor to consider is baking time. The higher the altitude, the longer the baking time.

For these Chocolate Chip Cookie Bars, here are my recommendations:

Baking Soda: It is not necessary to adjust the amount called for.
Eggs: At sea level, use 1 whole large egg plus 1 large egg yolk. If you're baking these at over 5000 feet, use 2 whole large eggs.
Baking Time: To make these cookie bars, I modified this recipe on A Farmgirl's Dabbles, which was based on a Cook's Illustrated recipe. This blog states 23 minutes, and based on the comments a number of people made them successfully using her directions. This is at sea level. At 7100 feet, using 2 whole eggs in the batter, they took 40 minutes to bake.

How Do You Know When A Cookie Bar is Done?

This a popular question, and there are a few ways. But first you need to decide on the texture you want. The longer cookie bars bake, the crisper they will be. The shorter they bake, even when slightly under-baked, they chewier they'll be. It's generally best to intentionally under-bake brownies, blondies or these Chocolate Chip Cookie Bars to achieve a moist fudge-y texture.
A toothpick test towards the middle should produce some errant crumbs, not a smear of batter.
There will be a slight indentation when you press on the surface lightly towards the middle with your finger for a cake-like bar, and a noticeable impression for a chewier bar. It will feel soft, and not spring back.
When you press on the surface at the edges, it should feel firm.
The surface will have a dull finish instead of shiny.
The sides of the bars may begin to pull away from the sides of the pan.