How to make Chocolate Chip Cookie Bars

by Crystal | Beat Bake Eat
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How to make soft and chewy brown sugar chocolate chip cookie bars from scratch – This is a simple and easy cookie bar recipe with few ingredients, no mixer required, and only 10 minutes prep. These bars are rich, decadent, and the best ever!

How to make the best Chocolate Chip Cookie Bars - Simple & easy recipe for soft, chewy, gooey homemade cookie bars made in a 9x13 inch pan. The perfect dessert for a crowd! | Beat Bake Eat




Easy Chocolate Chip Cookie Bars

This bar cookie recipe could not be any simpler.

First, you mix up the batter, spread it into the pan, then pop it into the oven and bake!

The ingredients are few, simple and basic. There’s only about 10 minutes prep required and everything comes together in one bowl without a mixer.

Making the best chocolate chip cookie bars from scratch is easy!

How to make the best Chocolate Chip Cookie Bars - Simple & easy recipe for soft, chewy, gooey homemade cookie bars made in a 9x13 inch pan. The perfect dessert for a crowd! | Beat Bake Eat

Brown Sugar Chocolate Chip Cookie Bars

This recipe calls for only brown sugar and it plays a very important role. It is responsible for providing that delicious caramel-molasses flavor, and it gives these bars their perfectly soft, chewy, gooey texture. It cannot be substituted!

Along with the brown sugar, melted butter also contributes to the texture of these bar cookies. Be careful not to overheat the butter otherwise it will cook the eggs. If it does end up being too hot, let it cool until it is just warm before using.

Substituting unsalted butter for salted butter: You’ll need salted butter for this recipe but if you don’t have any on hand simply add a ¼ teaspoon more salt. The salt in this recipe is very important because it adds flavor and balances out the sweetness.

How to measure 3/4 teaspoon salt: 1/2 teaspoon + 1/4 teaspoon.




The butter to flour ratio in this recipe is spot on. The batter is thick and sticky and tasty! You’ll need to use some elbow grease to get it all into the pan in an even layer but it’s worth it.

The eggs are responsible for binding everything together and they also provide much needed moisture. The substantial amount of vanilla ensures that these cookie bars are flavorful, and the baking soda and baking powder lifts them as they bake so that they’re not too dense.

The amount of chocolate chips in these cookie squares is just right. There’s chocolate in every single bite without it being overwhelming but feel free to add more or less depending on your personal preference.

How to make the best Chocolate Chip Cookie Bars - Simple & easy recipe for soft, chewy, gooey homemade cookie bars made in a 9x13 inch pan. The perfect dessert for a crowd! | Beat Bake Eat

You’ll need to line your 9×13 inch baking pan with parchment paper so that after baking, the squares don’t stick to it and it makes for easy clean up as well.

Can I line the pan with foil? Yes, however if you do use foil I recommend spraying it with nonstick cooking spray to guarantee easy release.




How to know when the Cookie Bars are done

You’ll know when the bars are done when the very top and the edges are set. There should be no raw batter or wet spot in the center and it should be slightly firm to the touch. It should not be jiggly!

The center may be puffy but it will sink as it cools.

It’s very important not to overbake these because then they’ll be tough after they cool, so I don’t recommend leaving them in the oven for longer than the bake time stated in the recipe.

Using a glass baking dish/pan: If you bake the cookie bars in a glass pan instead of a metal one you may need to bake them for two minutes longer, but be very careful not to over bake! It’s best to use a metal pan though.

You need to wait about an hour for the bars to cool before slicing because if you handle them while they’re still too warm, they’ll just fall apart or be too gooey. Trust me, I’m speaking from experience!

These easy bar cookies are perfect for a crowd and you may even need to double the recipe because they disappear fast! They’re definitely one of my favorite dessert bars to date.

How to make the best Chocolate Chip Cookie Bars - Simple & easy recipe for soft, chewy, gooey homemade cookie bars made in a 9x13 inch pan. The perfect dessert for a crowd! | Beat Bake Eat

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How to make Chocolate Chip Cookie Bars
Prep Time
10 mins
Cook Time
28 mins
Total Time
38 mins
 

How to make soft and chewy brown sugar chocolate chip cookie bars from scratch – This is a simple and easy cookie bar recipe with few ingredients, no mixer required, and only 10 minutes prep. These bars are rich, decadent, and the best ever!

Course: Dessert
Keyword: chocolate chip cookie bars from scratch, cookie squares, how to make cookie bars
Servings: 24 Cookie Bars
Calories: 200 kcal
Author: Crystal | Beat Bake Eat
Ingredients
  • 3/4 cup (1 1/2 sticks) salted butter, melted
  • 1 1/2 cups brown sugar, packed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 cups semisweet chocolate chips
Instructions
  1. Preheat oven to 325°F.

  2. Line a 9x13 inch baking pan with parchment paper and set aside.

  3. In a large bowl combine the butter, brown sugar, baking powder, baking soda, and salt.
  4. Beat in the eggs and vanilla extract.
  5. Add the flour and gently mix until fully incorporated, then fold in the chocolate chips.
  6. Transfer the batter to the prepared baking pan and spread it into an even layer.
  7. Bake for 28 – 30 minutes. *The longer they bake the chewier they'll be.

  8. Cool in pan 1 hour before slicing. Bars will fall apart if handled while still too warm.

  9. Store fully cooled bars in an airtight container to prevent them from drying out.
Notes
  • If using unsalted butter add an extra 1/4 teaspoon of salt.
  • Light or dark brown sugar can be used but dark brown sugar will yield chewier, more flavorful bars.
  • How to measure 3/4 teaspoon salt: 1/2 teaspoon + 1/4 teaspoon.
  • If using mini chocolate chips reduce the amount to 1 1/4 cups.


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