There’s something incredibly satisfying about the warm, gooey texture of freshly baked chocolate chip cookie bars. These bars carry the classic flavors of chocolate chip cookies but with a soft, chewy twist, perfect for snacking or a sweet breakfast treat. They’re uncomplicated to make, combining a few pantry staples into a delightful baked delight.
This recipe is perfect for those looking for an effortless yet indulgent dessert that can be prepared in minutes and enjoyed by the whole family. Whether you’re pressed for time or just want a no-fuss treat, these cookie bars hit the sweet spot with minimal effort.
- Simple, minimal ingredients that are often already in your pantry
- Soft, chewy texture that melts in your mouth with every bite
- Quick preparation and a convenient bake-in-one-pan method
- Versatile as a snack, dessert, or even breakfast option
Ingredients
- Butter: Unsalted butter adds richness and contributes to the tender, moist texture of the bars.
- Granulated sugar: Provides sweetness and helps create a slight crispness on the edges.
- Brown sugar: Adds moisture and a subtle caramel flavor for deeper sweetness.
- Egg: Acts as a binder and gives structure to the cookie bars.
- Vanilla extract: Enhances overall flavor with a warm, aromatic essence.
- All-purpose flour: The main dry ingredient that gives body and structure to the bars.
- Baking soda: Leavens the dough, helping the cookie bars rise slightly and become soft.
- Salt: Balances sweetness and enhances the overall flavor profile.
- Chocolate chips: Generous semi-sweet chips add bursts of melty chocolate throughout the bars.
Instructions
- Preheat the oven and prepare the pan
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Set your oven to 350°F (175°C) and grease a 9×13-inch baking pan or line it with parchment paper. This ensures the cookie bars bake evenly and don’t stick to the pan.
- Cream the butter and sugars
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In a large mixing bowl, beat softened butter with granulated and brown sugar until the mixture is light, fluffy, and pale in color. This step aerates the base to create a tender texture in the finished bars.
- Add egg and vanilla extract
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Mix in the egg followed by the vanilla extract, ensuring they are fully incorporated for uniform flavor and proper binding of the ingredients.
- Combine dry ingredients
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In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the leavening agent and salt throughout the dough.
- Mix dry ingredients into wet mixture
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Gradually add the dry flour mixture to the wet butter mixture, mixing just until combined to avoid overworking the dough, which could result in tougher bars.
- Fold in chocolate chips
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Gently fold in the chocolate chips, distributing them evenly throughout the dough to ensure every bite has melty chocolate goodness.
- Transfer batter and bake
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Spread the dough evenly into the prepared baking pan, smoothing the top. Bake in the preheated oven for 25-30 minutes or until the edges are golden brown and a toothpick inserted comes out with moist crumbs.
- Cool before slicing
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Allow the cookie bars to cool completely in the pan on a wire rack. Cooling helps them set so they slice cleanly without crumbling apart.
- Do not overmix your dough to keep cookie bars tender and moist rather than dense.
- Butter should be softened but not melted for proper creaming with sugars.
- Cooling fully before cutting prevents the chocolate from melting all over your fingers.
Storage Tips
Store the cookie bars in an airtight container at room temperature for up to 4 days. For longer storage, freeze individually wrapped bars for up to 3 months, thawing before serving.
Serving Suggestions
Serve these bars warm with a scoop of vanilla ice cream for an indulgent dessert. They are also delicious paired with a glass of cold milk or a hot cup of coffee or tea.
- Use room temperature ingredients for better mixing and consistent texture.
- For extra gooeyness, slightly underbake the bars by a couple of minutes.
- Mix in nuts or substitute half the chocolate chips with white or dark chocolate for a flavor twist.
FAQs
- Can I use salted butter instead of unsalted?
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Yes, but reduce or omit added salt in the recipe to balance flavor.
- How do I make these cookie bars gluten-free?
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Substitute all-purpose flour with a gluten-free baking blend that measures like regular flour.
- Can I add nuts to the recipe?
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Absolutely! Walnuts or pecans chopped and folded in add delightful crunch and flavor.
- Can I use different types of chocolate chips?
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Yes, mix semisweet, milk, white, or dark chocolate chips according to your preference.
- What is the best way to cut the bars without crumbling?
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Allow them to cool completely before slicing with a sharp knife for clean edges.
Lazy Chocolate Chip Cookie Bars
Equipment
- 1 baking pan 9x13 inch
- 1 mixing bowl
- 1 oven
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually blend the dry ingredients into the butter mixture.
- Fold in the chocolate chips until evenly distributed.
- Spread the dough evenly in the prepared baking pan.
- Bake for 25 minutes or until the top is lightly browned and a toothpick inserted into the center comes out clean.
- Allow to cool before slicing into bars and serving.
Notes
- Store bars in an airtight container for up to 5 days.
- Try adding nuts or white chocolate chips for variation.
- Use parchment paper to ease removal from the pan.
