Classic Chocolate Chip Cookie Bars (Print Version)
# Ingredients:
→ Cookie Base
01 -
2 sticks (8 ounces) unsalted butter, melted and cooled
02 -
1 cup brown sugar
03 -
½ cup granulated sugar
04 -
2 large eggs, at room temperature
05 -
2 teaspoons vanilla extract
06 -
2 cups all-purpose flour
07 -
1 teaspoon baking powder
08 -
¾ teaspoon salt
→ Mix-ins & Toppings
09 -
2¼ cups dark or semi-sweet chocolate chips (2 cups for mixing, ¼ cup for topping)
10 -
Flaky sea salt, for sprinkling
# Instructions:
01 -
Preheat the oven to 350°F. Line a 9×13-inch metal baking pan with parchment paper, leaving some overhang for easy removal. Grease the paper lightly.
02 -
In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
03 -
In a large bowl, whisk the brown sugar, granulated sugar, and melted butter until smooth and well blended. Add vanilla and eggs, whisking until fully incorporated.
04 -
Using a rubber spatula or wooden spoon, gently fold the dry ingredients into the wet mixture until just a few flour streaks remain. Fold in 2 cups of chocolate chips until evenly distributed, being careful not to overmix.
05 -
Spread the cookie dough evenly in the prepared pan. Sprinkle remaining chocolate chips on top, gently pressing them into the surface.
06 -
Bake for 18-25 minutes, until edges are light golden brown and center is slightly puffed. Sprinkle with flaky sea salt while still hot from the oven.
07 -
Let bars cool in the pan for about 45 minutes at room temperature (or refrigerate to speed up cooling). Once barely warm, lift out using parchment overhang and slice into squares or rectangles.
# Notes:
01 -
These bars can be stored in an airtight container at room temperature for up to a week
02 -
For fudgier texture, store in the refrigerator
03 -
Bars can be frozen for up to 3 months when wrapped tightly in plastic wrap and foil
04 -
If browning the butter, add 1-2 extra tablespoons of melted butter to compensate for evaporation