Description
These Classic Chocolate Chip Cookie Bars offer a deliciously soft and chewy texture packed with semi-sweet chocolate chips and a hint of flaky sea salt on top. Perfectly baked to a golden brown with a slightly gooey center, they provide an easy-to-make treat that combines all the flavors of traditional chocolate chip cookies in bar form.
Ingredients
Dry Ingredients
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup (12 Tbsp; 170g) unsalted butter, melted and slightly cooled
- 1 cup (200g) packed light brown sugar
- 1/3 cup (67g) granulated sugar
- 1 large egg plus 1 large egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
Mix-ins and Toppings
- 1 cup (180g) semi-sweet chocolate chips
- Optional: sprinkle of flaky sea salt
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, ensuring the paper extends over the edges to help lift the bars out later.
- Combine dry ingredients: In a large bowl, whisk together the flour, baking soda, cornstarch, and salt until evenly mixed. Set this mixture aside.
- Mix wet ingredients: In a medium bowl, whisk melted butter with light brown sugar and granulated sugar until smooth and free of lumps. Add the large egg, extra egg yolk, and vanilla extract, stirring until thick and well combined.
- Form dough: Pour the wet ingredients into the dry mixture and stir until just combined. The dough will be soft, slick, and thick. Gently fold in the semi-sweet chocolate chips; they may not fully stick to the dough but work to combine them as best as possible.
- Transfer dough to pan: Spread the dough evenly into the prepared baking pan. Lightly sprinkle flaky sea salt on top if using, and press a few more chocolate chips on the surface for a visually appealing finish.
- Bake: Bake for 30 to 34 minutes or until the edges are lightly browned and a toothpick inserted in the center comes out mostly clean. Avoid over-baking to prevent dry, cakey bars.
- Cool and cut: Allow the bars to cool in the pan set on a wire rack for at least one hour. Once cooled, lift the entire block out using the parchment paper edges and cut into 16 squares.
- Store: Store any leftover bars covered at room temperature for up to one week to maintain freshness.
Notes
- Do not over-bake to ensure the bars remain moist and chewy.
- Using parchment paper with overhanging edges makes removing the bars easier.
- Flaky sea salt on top is optional but enhances flavor with a salty contrast.
- Room temperature eggs help the batter mix evenly for better texture.
- Pressing extra chocolate chips on top before baking adds an attractive look and extra chocolate flavor.
- Prep Time: 20 minutes
- Cook Time: 30-34 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
