The BEST Chocolate Chip Cookie Bars Recipe

Ingredients

• 2.25 cups All-Purpose Flour (sifted)
• 1 tablespoon Cornstarch (helps create a tender crumb)
• 1 teaspoon Baking Soda (leavening agent)
• 1 teaspoon Salt (regular table salt; flaky sea salt optional for topping)
• 0.66 cups Granulated Sugar (approximately 2/3 cup (133 g))
• 1 cup Brown Sugar (packed (220 g))
• 0.75 cup Unsalted Butter (melted and slightly cooled (170 g))
• 2 pieces Large Eggs (room temperature)
• 1 tablespoon Vanilla Extract (pure vanilla (15 ml))
• 2 cups Semi-Sweet Chocolate Chips (reserve ¼ cup for topping)
• 1 tablespoon Flaked Sea Salt (optional, for finishing)

Instructions

1. Preheat Oven

   Set the oven to 350°F (177°C) and let it preheat while you prepare the batter.

   Time: PT10M

   Temperature: 350°F

2. Combine Dry Ingredients

   In a large mixing bowl, whisk together the flour, cornstarch, baking soda, and salt until evenly distributed.

   Time: PT5M

3. Melt Butter

   Melt the butter in a saucepan over low heat, then let it cool slightly so it’s warm, not hot.

   Time: PT5M

4. Mix Wet Ingredients

   In a second large bowl, whisk the melted butter with granulated sugar and brown sugar for about 30 seconds. Add the eggs and vanilla, then whisk for another minute until the mixture is smooth and slightly thick.

   Time: PT3M

5. Combine Wet and Dry

   Add the wet mixture to the dry ingredients. Stir with a spatula just until combined; a few flour streaks should remain.

   Time: PT2M

6. Fold in Chocolate Chips

   Fold in 1¾ cups of chocolate chips, reserving ¼ cup for the top of the bars.

   Time: PT2M

7. Line the Pan

   Cut a square of parchment paper to fit an 8×8‑inch pan, place it inside, and fold the excess edges under the pan edges.

   Time: PT5M

8. Transfer Batter and Add Topping

   Pour the batter into the lined pan, smooth the surface with a spatula, and sprinkle the reserved ¼ cup of chocolate chips over the top.

   Time: PT3M

9. Bake

   Bake for 55 minutes, checking at 30 minutes and loosely covering the top with foil to prevent over‑browning. The bars are done when a skewer inserted in the center comes out with a few moist crumbs and the edges are set.

   Time: PT55M

   Temperature: 350°F

10. Cool and Cut

    Allow the bars to cool in the pan on a rack for about 10 minutes, then lift the parchment and transfer to a cutting board. Cut into 9 equal squares (or desired size).

    Time: PT15M

Nutrition Facts

Calories

230

Protein

2 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g