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Chocolate Chip Cookie Bars
Soft and chewy chocolate chip cookie bars. Recipe includes a how-to video!
Course
cookie
Cuisine
American
Prep Time
15
minutes
Cook Time
30
minutes
Total Time
45
minutes
Servings
24
bars
Calories
264
kcal
Author
Sam Merritt
Equipment
9x9 baking pan
Mixing bowls
Ingredients
1
cup
unsalted butter
melted and then cooled for at least 5 minutes (226g)
1
cup
light brown sugar
firmly packed (200g)
¾
cup
granulated sugar
(150g)
2
large
eggs + 1 large egg yolk
room temperature preferred
1 ½
teaspoons
vanilla extract
2 ¼
cups
all-purpose flour
(285g)
2
teaspoons
cornstarch
(cornflour in the UK)
½
teaspoon
baking powder
1
teaspoon
salt
2
cups
semisweet chocolate chips
(340g)
Instructions
Preheat oven to 350F (175C) and prepare a 9x9" (23x23cm) pan by lining with parchment paper (or lightly grease and flour).
Combine melted (cooled) butter and sugars in a large bowl, stir well.
Add eggs, egg yolk, and vanilla extract and stir until well-combined.
In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, and salt.
Gradually stir dry ingredients into wet until completely combined. Stir in chocolate chips.
Spread batter evenly into prepared pan. Bake on 350F (175C) for 35 minutes or until edges just begin to turn golden brown.
Allow to cool before cutting and serving (don't cool too long, though -- these are amazing when served still slightly warm!)
Video
v
Notes
This recipe can also be baked in a 9x13 pan for about 24-30 minutes.
Storing
Store in an airtight container at room temperature for up to 5 days. These cookie bars may also be frozen.
Nutrition
Serving:
1
bar
|
Calories:
264
kcal
|
Carbohydrates:
32
g
|
Protein:
3
g
|
Fat:
14
g
|
Saturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
37
mg
|
Sodium:
108
mg
|
Potassium:
127
mg
|
Fiber:
2
g
|
Sugar:
21
g
|
Vitamin A:
266
IU
|
Calcium:
27
mg
|
Iron:
2
mg