These chocolate chip cookie bars have perfectly golden and crispy edges with ultra soft and chewy centers. They have all the wonderful flavor of classic chocolate chip cookies, but they’re a lot more fail-proof and easy to make!
Whoever decided to put chocolate chip cookies into bar form deserves an award.
I mean, they’re quicker, easier, and more fail-proof than regular cookies. You make the dough and just pat it into a baking pan. No portioning, rolling, oooorrr worrying about overspread cookies! Plus, it’s pretty darn hard to over-bake these.
You basically get all of the amazing flavor of classic chocolate chip cookies, but these bars have extra chewy and soft centers, with a beautifully crispy crust!
This is a really good recipe for anyone and everyone, but it’s especially ideal if you’re a little scared of trying to make chocolate chip cookies at home.
Chocolate chip cookie bar ingredients:
• cornstarch: this is the ingredient that I’d argue sets apart a good cookie and a great cookie! In regular cookie recipes, I use cornstarch to help avoid overspreading (but that isn’t really a worry in this recipe). But that’s not all that cornstarch does in a cookie recipe! It also helps yield an ultra chewy, soft and thick cookie. It creates an all around better texture in my experience!
• baking soda
• sugar: use a mix of brown and granulated sugar for a perfect balance between crisp and chewy!
• chocolate chips or chunks: either works fine. I like using chunks just because they bake up more melty and pretty!
How to make chocolate chip cookie bars:
1. Whisk together dry ingredients.
2. Cream together butter and sugar. It doesn’t need to be fluffy. Just cream together until the sugar is well dissolved into the butter.
3. Add egg and vanilla. Whisk into your butter/sugar mix.
4. Add dry ingredients to butter mix. Fold together until it forms a thick, sticky dough.
5. Mix in chocolate chips or chunks. Fold again to evenly distribute.
6. Pack into baking pan & bake! Pour the cookie dough into your pan and pat it into an even layer. Bake until puffed in the center and golden along the edges. The center will deflate as it cools, but that’s normal! It makes the center even fudgier and chewier!
7. Cool. Let the cookie cool for about 5 to 10 minutes in the pan so it firms up slightly, then pull the cookie out using the parchment paper and set aside on a wire rack to finish cooling completely.
8. Slice & serve!
Chocolate chip cookie bars storage:
After your cookies have cooled completely to room temperature, transfer them to an airtight container or plastic bag. Seal tightly, and these bars will keep for about 1 to 2 weeks at room temperature!
You can also make the cookie dough up to 3 days in advance and keep stored in the fridge until you’re ready to bake it! No need to let it come to room temperature before packing into your baking pan and baking, but you may need to tag on up to 5 minutes more time in the oven.
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Chocolate Chip Cookie Bars Recipe
- 1 & 1/2 cups (180g) all-purpose flour
- 2 tablespoons (15g) cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick / 115g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed brown sugar, light or dark
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (170g) chocolate chips or chunks
- Preheat your oven to 350°F. Line a 9×9 inch square baking pan with parchment paper, leaving some parchment hanging up the sides to make it easier to remove the cookie. For thicker cookie bars, use an 8×8 inch baking pan. Set aside.
- In a medium sized bowl, combine flour, cornstarch, baking soda, and salt. Whisk together, and set aside.
- In a large bowl, combine butter, brown sugar, and granulated sugar. Cream together until the sugars are fully dissolved into the butter. Add your egg and vanilla, and whisk to incorporate.
- Add the dry ingredients to the butter mix. Stir together until you have a thick, sticky dough. Add the chocolate chips/chunks to the dough, and mix together to evenly distribute the chocolate.
- Transfer the cookie dough into your prepared baking pan, and flatten the dough into an even layer. Bake in the center of your preheated 350°F oven for 15 to 20 minutes, or until puffed in the center and golden brown along the edges. If baking in an 8×8 inch pan, you may need an additional 5 minutes in the oven.
- Cool the cookie in your baking pan for 5 to 10 minutes to firm up slightly, then pull the cookie out using the overhanging parchment and place onto a wire rack. Set aside to cool completely. Cut into 9 bars, and serve!