The softest chocolate chip cookie bars, made with cream cheese and corn starch.
I think its fair to say that I have something of an obsession for chocolate chip cookie… anything.
The number of recipes on this site that incorporate chocolate chip cookies or cookie dough in one way or another surpass any other sort of recipe here, and my Pinterest is jam-packed with more variations of this classic than I could ever realistically try out.
They’re so basic, so versatile, so classically delicious and I can’t help constantly wanting to experiment and find new ways to enjoy chocolate chip cookies.
Most recently, I decided to try them out as bars.
This idea is definitely not a new one. My mom used to make chocolate chip cookies in a pan (or “Congo Squares”, as they were called) often when I was younger. They were a fast and easy go-to desserts for social functions and they were always, always devoured near-instantaneously.
That recipe was an easy one; I’m pretty sure we followed the instructions on the back of the Tollhouse bag and then just spread the cookie dough into the bottom of a 13×9 pan.
Easy, classic, and so good.
This recipe, like that one, is nothing too fancy or difficult and is certainly not time-consuming– you can have it baking in the oven in just 15 minutes. The variations and changes that I’ve made here are simple, but they go a long way in creating the perfect, soft texture that you won’t find in your typical cookie-dough-in-a-pan bars.
A brick of cream cheese in lieu of one of the sticks of butter, a liberal sprinkling of cornstarch, and a 1:1 ratio of brown sugar to white helps make them incredibly soft–think your favorite soft batch chocolate chip cookie, only in bar form.
Looks like I have a new chocolate chip cookie favorite, for at least the next week or so, anyway.
Super Soft Chocolate Chip Cookie Bars
The softest chocolate chip cookie bars you've ever had
- 1/2 cup butter softened, 1 stick
- 8 oz cream cheese softened, 1 package
- 1 cup granulated sugar
- 1 cup light brown sugar tightly packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 2 cups chocolate chips
- 1 cup semi-sweet chocolate melted (optional)
Preheat oven to 350F and lightly grease and flour a 13x9 baking pan.
In KitchenAid (or in large bowl with electric mixer), cream together butter and cream cheese.
Add sugars and beat until light and fluffy.
Beat in eggs one at a time, pausing to scrape down sides of bowl.
Stir in vanilla extract.
In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder and salt.
Gradually (with mixer on medium-low speed) stir flour mixture into butter mixture, pausing regularly to scrape the bottom and down the sides of the bowl and ensure ingredients are being well-combined.
Stir in chocolate chips.
Spread batter into prepared pan and bake on 350F for 30 minutes.
Allow to cool completely before cutting and serving.
If desired, drizzle with optional melted chocolate and allow chocolate to harden before serving.
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