The BEST Chocolate Chip Cookie Bars Recipe — cooking, recipes, bon apetit

Gooey

Quick overview

This chocolate chip cookie bars recipe delivers gooey, tender, and chocolatey squares that bake in one pan and please any crowd. Designed for busy bakers who love the texture of soft chocolate chip cookies transformed into bars, the method uses simple pantry ingredients and yields reliably rich results. Enjoy a perfect pairing of brown sugar depth, vanilla aroma, and melty chocolate in every bite. This guide focuses on clarity, helpful tips, and a few smart variations so cooks of any skill can succeed.

Measuring flour into a large bowl

Key takeaways

  • Simple one-bowl cookie bar approach for soft, gooey texture.
  • Use cornstarch and brown sugar for extra tenderness and depth.
  • Reserve some chocolate chips for a glossy finish on top.
  • Cover with foil after 30 minutes to prevent over-browning and adjust bake time for fudgier bars.
  • These bars scale well to a 9 by 13 pan for larger batches.

Why this recipe works

The formula balances structure and tenderness. All-purpose flour provides the base, while a tablespoon of cornstarch softens the crumb for that signature cookie-bar feel. A teaspoon of baking soda reacts with brown sugar, helping the bars puff slightly while still remaining soft in the center. Melted butter keeps the batter dense and moist, and the generous two cups of chocolate chips ensure a rich, chocolate-forward experience. Sprinkle a little flaked sea salt at the end for a delightful contrast that brightens the flavor.

"This recipe is for people who love chocolate chip cookies and like that gooey, soft characteristic they can have by cutting them into pieces and baking them up like this."
Whisking melted butter with sugars in a bowl

Ingredients (makes an 8x8-inch pan)

  • 2 1/4 cups (270 g) all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2/3 cup (133 g) granulated sugar
  • 1 cup (220 g) packed brown sugar
  • 3/4 cup (170 g) melted and slightly cooled butter (or brown butter for depth)
  • 2 large eggs, room temperature
  • 1 tablespoon (15 ml) vanilla extract
  • 2 cups chocolate chips, plus 1/4 cup reserved for the top

Step-by-step method

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl whisk together flour, cornstarch, baking soda, and salt until uniform.
  3. In another bowl combine granulated sugar, packed brown sugar, and melted cooled butter. Whisk about 30 seconds until smooth.
  4. Add the eggs one at a time and mix in vanilla. Whisk until the mixture thins slightly and becomes glossy.
  5. Fold the wet ingredients into the dry until almost combined. It is okay to see a few streaks of flour because the next step adds chocolate chips.
  6. Stir in 1 3/4 cups of chocolate chips, reserving about 1/4 cup for the top.
  7. Line an 8 by 8 inch pan fully with parchment paper. Transfer the batter into the pan and smooth the top into an even layer.
  8. Sprinkle the reserved chocolate chips evenly over the surface for a glossy finish.
  9. Bake for 50 to 55 minutes. At the 30 minute mark, loosely cover with foil to avoid over-browning. The edges should be set while the center yields a few moist crumbs on a skewer.
  10. Cool completely in the pan, optionally sprinkle with flaked sea salt, then lift out using the parchment and cut into bars.
Adding chocolate chips to the batter

Timing and texture tips

  • For fudgier bars subtract a few minutes of bake time. For more set, bake the full 55 minutes.
  • Allowing the bars to cool fully before cutting produces cleaner slices; warm bars will be gooey and may spread.
  • Cover with foil at 30 minutes to keep the top pale and tender rather than deeply browned.

Variations and serving ideas

The recipe is versatile. Mix-ins such as toasted walnuts, pecans, pistachios, M&Ms, or even chopped pretzels add texture and flavor. Chopping a chocolate bar instead of using chips creates pockets of melty contrast. This recipe scales easily to a 9 by 13-inch pan when serving a crowd.

For an elevated pairing, try a smooth iced coffee. One suggested method is to keep frozen brewed coffee pucks in the freezer and melt them for an instant iced coffee with full flavor and no machines necessary.

Baked cookie bars cooling and cut on a board

Serving and storage

  • Serve at room temperature for the classic soft, gooey bite.
  • Store airtight at room temperature for up to 3 days, or refrigerate for up to a week.
  • Freeze individual bars wrapped well for up to 3 months; thaw at room temperature before serving.

Final notes for success

Small choices affect the final result. Using slightly cooled melted butter keeps the eggs from cooking, while packing the brown sugar adds moistness and that caramel note. A light sprinkle of flaked sea salt on top brightens the chocolate and balances sweetness. This recipe belongs in the rotation of go-to cooking, recipes, bon apetit treats for when something easy and indulgent is needed fast.

Enjoy warm, share often, and experiment with mix-ins to make these bars a signature treat in any home baker's repertoire. cooking, recipes, bon apetit

This article was created from the video The BEST Chocolate Chip Cookie Bars Recipe with the help of AI.

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