Get ready to transform your baking game with the most irresistible, crowd-pleasing dessert that will have everyone begging for seconds! These Chocolate Chip Cookie Bars are not just a treat; they're a magical experience that combines the classic comfort of chocolate chip cookies with the convenience of a bar. Imagine biting into a soft, chewy, chocolate-studded delight that's perfectly baked to golden perfection – no individual cookie scooping required! Whether you're a baking novice or a seasoned pro, this recipe promises to deliver pure, unadulterated deliciousness that will become an instant family favorite.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 24 servings
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup packed brown sugar
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing some overhang on the sides for easy removal.
- In a medium bowl, whisk together the all-purpose flour and baking soda. Set aside.
- In a large mixing bowl, use an electric mixer to cream the room temperature butter, granulated sugar, brown sugar, and salt until light and fluffy, approximately 3-4 minutes.
- Add vanilla extract to the butter mixture, then beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
- Gradually mix the dry flour mixture into the wet ingredients, stirring until just combined. Be careful not to overmix.
- Fold in the semisweet chocolate chips using a spatula, distributing them evenly throughout the dough.
- Transfer the cookie dough into the prepared baking pan, spreading it evenly and smoothing the top with a spatula.
- Bake in the preheated oven for 22-25 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from oven and let cool completely in the pan on a wire rack, about 1 hour.
- Use the parchment paper overhang to lift the cookie bars out of the pan, then cut into 24 equal squares.
Tips
- Room Temperature Matters: Ensure your butter and eggs are at room temperature for the smoothest, most consistent batter.
- Don't Overmix: Mix your ingredients just until combined to keep the bars tender and soft.
- Use Parchment Paper: The parchment paper overhang makes removing and cutting the bars a breeze.
- Check for Doneness: Look for golden brown edges and a slightly soft center. A few moist crumbs on the toothpick are perfect!
- Cool Completely: Letting the bars cool entirely helps them set and makes cutting cleaner and easier.
- Chocolate Chip Options: Feel free to mix different types of chocolate chips or add nuts for extra texture.
- Storage Tip: Store in an airtight container at room temperature for up to 5 days, or freeze for longer preservation.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 3g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 40mg
