Chewy Chocolate Cookie Bars (Print Version)
Soft, chocolate-loaded bars with a sprinkle of salt. Great for saving or sharing anytime.
# Ingredients:
→ Cookie Bottom Layer
01 -
1 teaspoon baking powder
02 -
¾ teaspoon salt
03 -
2 large eggs, bring to room temperature
04 -
½ cup white sugar
05 -
1 cup packed brown sugar
06 -
2 cups plain all-purpose flour
07 -
2 teaspoons vanilla
08 -
2 sticks unsalted butter (8 oz), melted and then cooled off
→ Toppings & Mix-ins
09 -
Flaky salt for sprinkling on top
10 -
2¼ cups of semi-sweet or dark chocolate chips (use 2 cups for mixing in and keep ¼ cup aside for the top)
# Steps:
01 -
Set your oven to 350°F. Line a metal 9×13-inch pan with parchment paper, letting the paper hang over the edges a bit so you can lift the bars out later. Give the parchment a light greasing.
02 -
Grab a medium bowl and whisk the flour, salt, and baking powder until it's all blended nicely.
03 -
In a big bowl, mix the melted butter with the brown and white sugars until it looks smooth and combined. Add in the eggs and vanilla, whisking until it’s fully mixed.
04 -
Take a wooden spoon or spatula and fold the dry mix into the wet bowl bit by bit. Don’t overdo it—stop when you just barely see the flour. Stir in 2 cups of chocolate chips so they're spread evenly.
05 -
Take the dough and spread it flat across your lined pan. Scatter the leftover ¼ cup of chocolate chips on top and gently press them into the surface.
06 -
Bake for 18–25 minutes, keeping an eye out for the edges to turn light golden, and the center to puff up slightly. While it’s still hot, dust it with some flaky salt.
07 -
Let it sit in the pan for 45 minutes at room temp so it sets properly, or chill in the fridge if you’re impatient. Once just warm, lift using parchment overhang and cut into squares or rectangles.
# Helpful Notes:
01 -
Keep them in a sealed container at room temperature for up to 7 days.
02 -
Want them fudgier? Store in the fridge.
03 -
Freeze tightly wrapped bars (use plastic wrap and foil) for up to 3 months.
04 -
If browning the butter, stir in 1-2 extra tablespoons of melted butter to make up for what evaporated.