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.
Servings: 1 9" X 13" cookie bar that can be cut up to any size
Ingredients
- 9 ounces plus 2 tablespoons all-purpose flour, this equals 2 cups + 2 tablespoons
- ½ teaspoon kosher salt, OR ¼ teaspoon table salt
- ½ teaspoon baking soda
- 12 tablespoons unsalted butter, melted
- ¾ cup packed light brown sugar
- ½ 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. Lightly sprinkle with Maldon's Salt Flakes.
- 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.
