Description
These chocolate chip cookie bars are the ultimate efficient treat, combining the chewy, buttery goodness of a classic cookie with the ease of a simple sheet-pan bake. By using a higher ratio of brown sugar to white sugar, this recipe yields a deeply caramelized, moist center with crisp golden edges. Perfect for crowds or meal prep, these bars offer a professional bakery taste without the hassle of individual scooping.
Ingredients
1 cup unsalted butter, melted and slightly cooled
1 cup brown sugar, packed
0.5 cup granulated sugar
2 large eggs, room temperature
2 tsp pure vanilla extract
2 cups all-purpose flour
0.5 tsp baking soda
0.5 tsp salt
2 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
Whisk the melted butter, brown sugar, and granulated sugar in a large mixing bowl until the mixture is smooth.
Add the eggs and vanilla extract to the butter mixture, whisking until the batter is glossy.
In a separate bowl, whisk together the flour, baking soda, and salt to ensure even distribution.
Gradually fold the dry ingredients into the wet ingredients until just combined.
Fold in the chocolate chips.
Spread the dough evenly into the prepared baking pan.
Bake for 25 minutes or until the edges are golden brown and the center is set.
Allow to cool completely in the pan before slicing into 16 uniform squares.
Notes
Ensure your butter is melted but not hot before adding the eggs to prevent them from scrambling. For cleaner cuts, refrigerate the bars for an hour before slicing. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 285
- Sugar: 22g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg