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Chocolate Chip Cookie Bars
Baking these easy chocolate chip cookie bars at a low temperature ensures they are soft from edge to edge. They're the perfect cookie for lunch boxes.
👥 24 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 10 min👤 Jesse Szewczyk📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
- ●spatula
📝 Preparation Steps
1
Place a rack in middle of oven and preheat to 325°. Lightly coat a metal or glass 13x9" baking pan with nonstick vegetable oil spray, then line with parchment paper leaving a generous overhang on long sides. Whisk together 2 cups (250 g) all-purpose flour, 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ¾ tsp. baking powder, and ¾ tsp. baking soda in a medium bowl; set aside.
Nonstick vegetable oil spray(250 g) all-purpose flour2 cups(packed; 200 g) dark brown sugar1 cup. Diamond Crystal or 1 tsp. Morton kosher salt2 tsp
2
Whisk ¾ cup (1½ sticks) unsalted butter, melted, slightly cooled, 1 cup (200 g) packed dark brown sugar, ½ cup (100 g) granulated sugar, and 1 Tbsp. vanilla extract in a large bowl until combined and sugar is starting to dissolve. Add 2 large eggs, room temperature, one at a time, whisking until incorporated after each addition. Add reserved dry ingredients and stir with a rubber spatula until a soft dough forms and no pockets of unincorporated flour remain. Add 1⅔ cups semisweet chocolate chips (10 oz.) and stir just until distributed.
(250 g) all-purpose flour2 cups(packed; 200 g) dark brown sugar1 cup. vanilla extract1 Tbsplarge eggs, room temperature2semisweet chocolate chips (12 oz.), divided2 cups
3
Transfer dough to prepared baking pan and press into an even layer with your hands or spatula coated with nonstick spray. Sprinkle remaining ⅓ cup semisweet chocolate chips (2 oz.) evenly over top of dough and press them in slightly to adhere.
(250 g) all-purpose flour2 cups(packed; 200 g) dark brown sugar1 cupsemisweet chocolate chips (12 oz.), divided2 cups
4
Bake bar until top is golden brown and a tester inserted into the center comes out clean apart from any smudges of melted chocolate, 30–⏱️ 35 minutes. Let cool in pan at least ⏱️ 1 hour before cutting into an 8x3 grid to make 24 rectangles. Do Ahead: Bars can be baked 1 week ahead. Store tightly wrapped at room temperature, or freeze in resealable plastic freezer bags up to 3 months.
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