Chocolate Chip Cookie Bars
from kristineskitchenblog.comThese chocolate chip cookie bars are soft, chewy and loaded with chocolate chips. Add a sprinkle of sea salt after baking - the sweet-salty combo is irresistible! With no dough chilling, these cookie bars come together super fast and are the perfect dessert to share at a potluck.
Servings: 16 bars
Calories: 273kcal
Ingredients
- 2 cups (240g) all-purpose flour*
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter melted and cooled slightly
- 1 cup (213g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 cup semi-sweet or bittersweet chocolate chips plus a few extras for adding on top of the cookie bars, if desired
- flaky sea salt for sprinkling on top after baking, optional
Instructions
- Preheat oven to 350° F. Spray a 9x9-inch square baking pan with cooking spray, then line with parchment paper.
- In a medium bowl whisk together the flour, cornstarch, baking soda, and salt. Set aside.2 cups (240g) all-purpose flour*, 2 teaspoons cornstarch, 1 teaspoon baking soda, ½ teaspoon salt
- Use an electric mixer* to beat together the melted butter, brown sugar and granulated sugar until well combined. Add the egg, egg yolk and vanilla and mix on medium-low speed until well combined.¾ cup (170g) unsalted butter, 1 cup (213g) packed light brown sugar, ¼ cup (50g) granulated sugar, 1 large egg, 1 large egg yolk, 2 teaspoons vanilla extract
- With the mixer on low speed, mix in the dry ingredients until just combined, scraping down the sides of the bowl as needed. Stir in the chocolate chips.1 cup semi-sweet or bittersweet chocolate chips
- Press the mixture into an even layer in the prepared baking pan. Add a few extra chocolate chips on top of the dough, if desired.
- Bake for 24-28 minutes (I baked mine for 26 minutes in a metal baking pan), until a tester inserted into the center comes out clean. Be careful not to over-bake, since this will dry out the cookie bars.
- Optional: Sprinkle flaky sea salt over the top of the cookie bars as soon as the come out of the oven.
- Let cool in the pan for at least 30 minutes. When you're ready to cut the bars, use the parchment paper to lift them out of the pan, then slice into bars with a sharp knife.
Video
Notes
- Either use a kitchen scale to weigh the flour in grams, or use the spoon and level method to measure it to avoid packing too much flour into the measuring cup. First, fluff the flour in the container with a spoon or whisk. Then gently spoon it into your measuring cup and level it off.
- This batter is easy enough to mix by hand, if desired.
- Store in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Nutrition
Serving: 1/16 recipe | Calories: 273kcal | Carbohydrates: 35g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 46mg | Sodium: 219mg | Potassium: 107mg | Fiber: 1g | Sugar: 21g | Vitamin A: 303IU | Calcium: 26mg | Iron: 2mg
