I love chocolate chip cookies, and I adore any kind of bar recipe. That’s why these chocolate chip cookie bars are so next level. They are super chewy and soft too. Thanks Kathy Strahs for sharing it with me.
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How to Make Chocolate Chip Cookie Bars
- Heat the oven to 350° F.
- Line an 8×8-inch metal baking pan with parchment paper.
- Beat the butter and both sugars together for several minutes until they’re light and fluffy, either with an electric mixer or by hand with a wooden spoon in a large bowl. Beat in the egg and vanilla until they’re well combined.
- Separately, whisk together the flour, baking soda, and salt in a medium bowl. Add the dry ingredients to the wet ingredients and mix until they’re well combined. Fold in 1 cup of the chocolate chips.
- Pour the dough into the prepared pan, spreading it to the edges and corners (it doesn’t have to be perfect—the dough will further spread in the oven).
- Bake until the bars are fully set and lightly browned on top, about 25 minutes. Allow them to cool completely in the pan on a cooling rack.
- In a small microwave-safe bowl, heat the remaining chocolate chips in the microwave at 50% power in 30 second increments, stirring after each heating, until they’re fully melted (alternatively, you can melt the chocolate in a double-boiler on the stove).
- Drizzle the melted chocolate over the cooled cookie bars before cutting and serving.
- BETTER YET: Cutting a pan of chocolate chip cookies into bars takes a whole lot less effort than scooping individual drop cookies!
Chocolate Chip Cookie Bars Recipe
These Chocolate Chip Cookie Bars from The 8×8 Cookbook are an absolute winner.
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Servings: 16 bars
Ingredients
- 1/2 cup unsalted butter, softened 1 stick
- 3/4 cup firmly packed dark brown sugar
- 1/4 cup sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups semisweet chocolate chips, divided
Instructions
- Heat the oven to 350° F.
- Line an 8×8-inch metal baking pan with parchment paper.
- Beat the butter and both sugars together for several minutes until they’re light and fluffy, either with an electric mixer or by hand with a wooden spoon in a large bowl. Beat in the egg and vanilla until they’re well combined. Separately, whisk together the flour, baking soda, and salt in a medium bowl. Add the dry ingredients to the wet ingredients and mix until they’re well combined. Fold in 1 cup of the chocolate chips.
- Pour the dough into the prepared pan, spreading it to the edges and corners (it doesn’t have to be perfect—the dough will further spread in the oven). Bake until the bars are fully set and lightly browned on top, about 25 minutes. Allow them to cool completely in the pan on a cooling rack.
- In a small microwave-safe bowl, heat the remaining chocolate chips in the microwave at 50% power in 30 second increments, stirring after each heating, until they’re fully melted (alternatively, you can melt the chocolate in a double-boiler on the stove). Drizzle the melted chocolate over the cooled cookie bars before cutting and serving.
- BETTER YET: Cutting a pan of chocolate chip cookies into bars takes a whole lot less effort than scooping individual drop cookies!
Notes
To Store
Let them cool completely before adding them into an airtight container. Keep on your counter for up to a week, or chill them in the fridge if you like your treats cool. For a longer stash, wrap ’em up and let them hibernate in the freezer for up to 3 months.
Nutrition
Calories: 239kcal | Carbohydrates: 31g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 116mg | Potassium: 112mg | Fiber: 1g | Sugar: 18g | Vitamin A: 200IU | Calcium: 23mg | Iron: 1.7mg
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More Chocolate Chip Recipes
- Salted Caramel Chocolate Chip Cookies
- Chewy Chocolate Chip Cookies
- Brown Butter Chocolate Chip Cookies
- Walnut Chocolate Chip Cookies
- Gluten Free Chocolate Chip Cookies
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I'll email this recipe to you, so you can come back to it later!
Excerpted from The 8×8 Cookbook: Square Meals for Weeknight Family Dinners, Desserts and More—In One Perfect 8×8-Inch Dish, by Kathy Strahs (Burnt Cheese Press, 2015). Reprinted with permission.
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I made these for a work party, and they were a hit! Easy to make, deliciously melted chocolatey middle. Followed the recipe exactly (no tweaks). Will be making them again today for my family.
Thanks so much, doll!
I made those bars yesterday. They were delicious ! My kids whole family couldn’t stop eating them!