Chocolate Chip Cookie Bars
These soft and chewy Chocolate Chip Cookie Bars are even easier than making cookies!
- 1 cup unsalted butter, melted and still a little warm
- 1 cup firmly packed brown sugar*
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1-1/2 cups chocolate chips (I like a combination of semi-sweet and milk chocolate)
- flaky sea salt, optional
Preheat oven to 350°F.
In a large bowl, whisk melted butter and both sugars until fully combined (at least 1 minute). Add eggs and vanilla and whisk until combined.
Sprinkle the flour, baking powder, and salt over the top of the sugar mixture. Use a rubber spatula or wooden spoon to stir until combined (the dough will be fairly "wet" - thinner than cookie dough but thicker than brownie batter). Stir in the chocolate chips.
Grease a 9x13 baking dish. Option: line the pan with foil and grease the foil (this makes for easy removal). Scoop the dough into the prepared pan and spread it into an even layer. Bake for 23-28 minutes, until the center is set (not jiggly) and the bars are turning golden brown. Be careful not to overbake.
Remove from the oven and place on a cooling rack. If desired, you can sprinkle the top of the bars with flaky sea salt while they are still warm. Allow to cool before slicing. The bars will hold together best once completely cool. If you want to eat them when they are warm and fudgy I recommend using a fork.
*Brown sugar: You can use light or dark brown sugar. Dark brown sugar will make the bars more moist and chewy.
Halving this recipe: This recipe can easily be halved and baked in an 8x8 square baking dish. Begin checking it around 20 minutes.
Calories: 218kcal | Carbohydrates: 28g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 78mg | Potassium: 53mg | Fiber: 1g | Sugar: 18g | Vitamin A: 345IU | Calcium: 23mg | Iron: 1mg