A chewy chocolate chip cookie bar filled with chocolate chips. These are the perfect treat for a classic chip cookie lover with no time to scoop and bake.
By Adell Goff
Hello there cookie bar! Where have you been all my life?! No but seriously, I am trying to figure out why I don’t make these more often?! I have tried some different receipts for cookie bars in the past, but these are my favorite for sure. They are a lot easier than traditional cookies, but are just as delicious. And they are thick and chewy so that is a bonus. My husband said that these might be his most favorite treat! He likes things simple but flavorful. I like things over the top and flavorful. His favorite cookie is your basic chocolate chip cookie, so I usually make those and this is just that but in a bar form. If you love a classic chocolate chip cookie give these a try! They come together in no time at all and will put a smile on the face of whoever you share them with! Because sharing is caring…and we gotta share those calories too right?!
For another dessert that is perfect for the season, try this White Chocolate Raspberry Bundt Cake.
- 2⅛ cups flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 12 tablespoons butter (1½ sticks), melted and cooled slightly
- 1 cup light brown sugar
- ½ sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups milk chocolate chips
- Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch. Spray the foil with nonstick cooking spray.
- Mix the flour, salt, and baking soda together in medium bowl then set aside.
- Whisk the melted butter and sugars in a large bowl until combined. Next, add the egg, egg yolk, and vanilla mixing well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.
- Bake until the top of the bars are light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan (About 24-28 minutes. I cooked mine for 27 minutes.)
- Cool on a wire rack to room temperature. Remove the bars from the pan by lifting with the foil "handles" or overhang and transfer them to a cutting board. Cut into desired size squares or rectangles.