Chocolate Chip Cookie Bars
Thirty minutes gets a warm pan of cookie bars on the counter, with no scooping or multiple baking sheets to manage. I use a single bowl, plenty of brown sugar, and a soft center that makes these easy…
Ingredients
- 1 cup unsalted butter, melted and slightly cooled
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon fine salt
- 1 1/2 cups semisweet chocolate chips
Instructions
- Heat the oven to 350°F. Line an 8-inch square baking pan with parchment, leaving some paper overhanging the sides for easy lifting.
- Whisk the melted butter, brown sugar, and granulated sugar in a large bowl until smooth. Whisk in the egg and vanilla until the mixture looks glossy.
- Add the flour, baking soda, and salt. Stir with a spatula just until no dry streaks remain; do not overmix, or the bars can turn firm.
- Fold in the chocolate chips, reserving a small handful to scatter over the top. Press the dough evenly into the prepared pan and add the reserved chips.
- Bake for 18 to 22 minutes, until the edges are lightly browned and the center still looks a little soft. That soft center sets as the bars cool.
- Cool completely in the pan, about 30 minutes, then lift out using the parchment and cut into 16 bars. For cleaner lunchbox-sized pieces, chill the cooled slab for 20 minutes before slicing.
Watch the Chocolate Chip Cookie Bars cooking video
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