Need an easy dessert to feed a crowd? These chocolate chip bars are the way to go!
Why You’ll Love These
These chewy chocolate chip cookie bars are a snap to make! An easy chocolate chip cookie without chilling and rolling the dough!
Tips
Measure the flour correctly. Aerate, spoon, and swoop level.Use room temperature eggs. They will blend more evenly and help the dough rise better.Be sure to line the baking pan! If you don’t have parchment paper use aluminum foil, or grease and flour the pan.Do not overbake, you want moist chewy ultimate chocolate chip cookie bars!Know your oven. Not all ovens bake the same.Let the bars cool. They will slice better after cooling.
Variations
If you want dark chocolate chip cookie bars swap out the semi-sweet for dark chocolate chips such as Guittard or Ghiradelli.You can use white chocolate chips.Add some M&M’s for a fun little addition!Toss in some toffee bits.Use colorful sprinkles over the top to make them more festive.
How to Make Chocolate Chip Cookie Bars
Line a 9×13 baking pan with parchment paper that hangs over the sides for easy lifting. Spray the pan with non-stick baking spray. In a medium bowl whisk the flour, baking soda, cornstarch, and salt together. Set aside. In a large bowl mix the melted unsalted butter, brown sugar, and granulated sugar together until no lumps remain. Mix in the room temperature eggs and vanilla extract. Add the dry ingredients to the wet ingredients and mix until combined. Fold in the semi-sweet chocolate chips, reserving about 1/4 cup for the top if desired. Transfer the dough to the prepared pan. Spread and press out the dough evenly. Sprinkle the reserved 1/4 cup of chocolate chips over the top and bake for about 40 minutes. Place the pan on a wire rack and let cool completely. Once cool enough, lift out of the pan with the parchment handles and place on a cutting board. Cut into desired pieces. This is a great recipe for those times when you need to bring baked goods.
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