Soft Chocolate Chip Cookie Bars Recipe

These Chocolate Chip Cookie Bars are your new best friend. Talk about comfort food!

Course Dessert

Cuisine American

Keyword Chocolate Chip Cookie Bars

Prep Time 15

Cook Time 30

Servings servings

Calories 449kcal

Author Dana DeVolk

Preheat your oven to 350°F. Line a 9×9 inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
In a large bowl, cream together the softened butter, white sugar, and brown sugar with an electric hand mixer.
1/2 cup unsalted butter, 1/2 cup granulated sugar, 1/2 cup light brown sugar
Add the eggs and beat until well incorporated.
2 large eggs
Add the vanilla extract and salt at the same time and continue beating until well mixed.
1 teaspoon vanilla extract, 1/2 teaspoon salt
In another bowl, sift together the flour and baking powder.
1 3/4 cups all-purpose flour, 1/2 teaspoon baking powder
Add the flour mixture all at once to the butter and sugar mixture, and fold with a spatula until well combined.
Stir in the chocolate chips until evenly distributed.
1 cup semi-sweet chocolate chips
Pour the batter into the prepared pan and spread it out evenly with a spatula.
Sprinkle the chopped chocolate over the top of the batter.
1/2 cup chopped chocolate
Bake in the preheated oven for 30 minutes or until the edges are golden brown and the center is cooked but still slightly soft to the touch.
Remove from the oven and allow to cool completely in the pan before cutting into bars.

Line the Pan with Parchment Paper: It makes lifting out the bars easier and helps avoid any “stuck to the edges” dramas.
Use a Hand Mixer or Spoon: If you don’t have an electric mixer, no worries. Just cream the butter and sugar well with a spoon or whisk.
Don’t Overmix: Once you combine the wet ingredients with the dry ingredients, stir until just combined. Overmixing can make your bars tough.
Check for Doneness: These bars might look a little underdone in the center, but that’s okay. Once the edges turn golden brown, you’re good to go.
Cut Clean Squares: For clean cuts, cool the bars completely. If you can’t wait that long, dip a knife in hot water and wipe it off before slicing—less crumb mess!
Next Time, Try a Double Batch: This recipe only makes a 9×9 pan—if your family’s anything like mine, they’ll disappear fast.