Chocolate Chip Cookie Bars
These Chocolate Chip Cookie Bars are easy to make in a 9×13 pan- no stand mixer, creaming, or rolling required! Just press the dough into the pan and bake. They turn out soft and chewy in the middle with slightly crisp edges. Absolutely perfect.
Ingredients
- 2 ¼ cups all-purpose flour (spooned and leveled)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ cup melted butter (slightly cooled)
- 1 cup packed brown sugar
- ½ cup granulated sugar
- ½ teaspoon salt
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup chocolate chips (plus more for sprinkling on top)
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish. Line the dish with parchment paper, leaving an overhang on two sides for lifting the cookie bars out.
- In a medium bowl, whisk together the flour, baking soda, and baking powder.
- In a large bowl, whisk the melted butter, sugars, and salt until combined. Whisk in the eggs and vanilla extract.
- Pour the dry ingredients into the wet ingredients and mix until combined.
- Fold in the chocolate chips.
- Spread the dough into the baking dish and smooth the top (you can use your hands to spread the dough). Sprinkle with some extra chocolate chips.
- Cook for 20-22 minutes until the edges are just starting to turn golden brown. It's better to underbake these, as overbaking will make them cakey.
- Allow the cookie bars to cool in the pan for 20 minutes before removing and slicing.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!