Chocolate Chip Cookie Bars
Chocolate chip cookie bars are soft, chewy, and easier than making traditional cookies. Skip the process of chilling the dough and forming it into balls - and bake your cookie dough in a 9x13 inch pan instead.
Servings: 15 bars
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter , melted & cooled
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 2 large egg yolks , in addition to the other 2 eggs (discard the whites)
- 2 teaspoons vanilla extract
- 1 1/2 cups chocolate chips
Instructions
- Preheat the oven to 350F degrees.
- Line a 9x13 inch pan with parchment paper leaving an overhang around the sides. Or line with aluminum foil and lightly spray with cooking spray.
- In a medium bowl whisk together the flour, cornstarch, baking powder and salt.
- In a large bowl whisk together the melted butter and sugars (or use an electric mixer).
- Whisk/beat in the eggs, egg yolks and vanilla extract.
- Stir (or beat) in the flour mixture about 1/2 at a time.
- Fold in the chocolate chips using a rubber spatula or wooden spoon.
- Spoon the batter into the lined pan and spread the top smooth.
- Bake in the preheated oven for 32-37 minutes, or until the top looks set.* Baking for longer will lead to less gooey/chewy bars.
- Cool fully before cutting for clean slices, or cool for at least 30 minutes before slicing.
Notes
*Baking in a ceramic or glass pan generally means the bars will bake for 3-5 minutes longer.
This recipe can be easily halved and baked in an 8x8 or 9x9 inch pan. The bake time will be about the same, or a little shorter.
Store in an airtight container at room temperature for up to 4 days. Bars freeze well and can be thawed in the fridge.
Nutrition
Calories: 392kcal | Carbohydrates: 53g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 88mg | Sodium: 107mg | Potassium: 85mg | Fiber: 1g | Sugar: 32g | Vitamin A: 490IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 1.7mg