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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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’m so inspired by her and not to mention you’re an inspiration as well! I love how more black food bloggers and cookbook authors are showcasing their talents! I definitely have to check out Kathy’s book. Oh and those bars look crazy good!
Thank you, April!!
The amount of cookbooks from black powerhouses has been astonishing!! I’m so excited you are promoting these talented folks but highlighting them here on the blog (you are an inspiration!!). Kathy’s panini press book is one of my favorites but I can already see this one getting to that level already. Love the concept and of course these cookie bars!!
Thank you so much, Zainab!! 😉
Cookie bars are the best! Love how simple these are!
I love cookie bars too!
Gosh these bars are a stunner!! What a great idea for this cookbook.
Thanks hon! I really loved them.
I love cookie bars! SO much easier than baking regular cookies
YES!
So thick and perfect!
I totally love these!!
my favorite cookie bars are the center ones when they are slightly less cooked than the outer ones. love cookie bars!
Same here!!
I love the concept of this cookbook, and LOVE LOVE the looks of these cookie bars!
They are so delish!
These must happen. And I want that book, such a great concept!
It is such a great concept! Love it!
I had no idea Kathy raised funds to self-publish this book through KickStarter!!! That is amazing! and I love these cookie bars!
Isn’t that crazy amazing?