Chocolate Chip Cookie Bars
By Sapir Dahan
- 12 ingredients
- 10 steps
- Pan: 9½-inch (24 cm) square pan
- Oven: 350°F (180°C)
- Baking time: About 25–30 minutes
- Dairy: Dairy
Soft, fragrant chocolate chip cookie bars made with dark brown sugar and three kinds of chocolate chips: white, dark and milk. A cookie dough baked in a square pan, and you can make it without a mixer too.
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Craving chocolate chip cookies but don't have the energy or the time? This one is just for you: you make the batter quickly and easily, bake it in a pan and cut it into indulgent squares that are soft, fragrant and packed with three kinds of chocolate.
Ingredients for chocolate chip cookie bars (9½-inch / 24 cm square pan)
- 180 g soft butter, cut into cubes.
- 200 g dark brown sugar, not demerara (¾ cup).
- 100 g white sugar (½ cup).
- 3 large eggs, at room temperature.
- 350 g all-purpose flour (2½ cups).
- ½ teaspoon salt.
- 1 teaspoon good-quality vanilla extract.
- 1 teaspoon baking soda.
- 60 g white chocolate chips.
- 60 g dark chocolate chips.
- 60 g milk chocolate chips.
- A little coarse salt, for sprinkling over the top (optional).
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter cubes and both kinds of sugar.
Beat them together for about 3 minutes, until creamy.
Add the eggs, salt and vanilla, and beat for a few minutes until combined.
In a bowl, mix the flour and baking soda together.
Add the dry ingredients gradually, until combined.
Stop the mixer, add all the chocolate chips and mix briefly until they're spread through the dough.
Line the pan with parchment paper and spread the mixture in an even layer (the mixture should be sticky).
Sprinkle a little coarse salt over the top, and bake in an oven preheated to 350°F (180°C) for about 25–30 minutes.
When the bars come out of the oven, you can scatter more chocolate chips on top for even more decadent squares 🙂
Let cool completely, then cut into squares.
Good to know
- You can skip the mixer and make the batter in a bowl with a whisk.
- I don't really recommend swapping the dark brown sugar for demerara sugar, but if you do decide to swap, use 1 cup of demerara sugar instead of ¾ cup.
- You can add more or fewer chocolate chips, as you like.
- I recommend warming the chocolate chip bars in the microwave for about 10 seconds and eating them while the chocolate is melty.
- Store the chocolate chip cookie bars in an airtight container at room temperature.
Questions and answers
Can I make the chocolate chip cookie bars without a mixer?
Yes, you can skip the mixer and make them in a bowl with a whisk.
Can I swap the dark brown sugar for demerara sugar?
I don't really recommend it, but if you do, use 1 cup of demerara sugar instead of ¾ cup.
How do I store chocolate chip cookie bars?
Keep them in an airtight container at room temperature, and I recommend warming them in the microwave for about 10 seconds before eating.
