Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, melted
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips (12 oz)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to create handles for easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Melt butter: Melt the butter in a small saucepan over low heat or in the microwave in 30-second intervals. Let it cool for 5 minutes so it’s warm but not hot.
- Combine wet ingredients: In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and well combined, about 1 minute.
- Add eggs and vanilla: Add the eggs one at a time, whisking well after each addition until fully incorporated. Stir in the vanilla extract until the mixture is smooth and glossy.
- Fold in flour: Add the flour mixture to the wet ingredients. Using a rubber spatula or wooden spoon, fold gently until just combined and no flour streaks remain. Don’t overmix—some lumps are okay.
- Add chocolate chips: Fold in the chocolate chips, reserving about 1/4 cup to sprinkle on top if you like a pretty presentation.
- Press into pan: Transfer the thick cookie dough to your prepared pan. Using your hands or a spatula, press and spread the dough evenly to all corners. It will be thick—that’s perfect! Sprinkle reserved chocolate chips on top if using.
- Bake: Bake for 22-25 minutes, until the edges are golden brown and the center looks set but still slightly soft. A toothpick inserted in the center should come out with a few moist crumbs. Don’t overbake!
- Cool and cut: Remove from the oven and let cool in the pan on a wire rack for at least 30 minutes. For cleanest cuts, cool completely (about 1 hour) or chill for 20 minutes. Use the parchment overhang to lift out the entire slab, then cut into 24 bars with a sharp knife.
Notes
- For extra chewy bars, slightly underbake (20-21 minutes) and let them finish setting as they cool.
- The dough will be very thick—don’t worry, this is what creates that perfect cookie bar texture!
- Pressing the dough evenly is important for consistent baking. Take your time with this step.
- For cleaner cuts, wipe your knife between each slice.
- Store in an airtight container at room temperature for up to 5 days.
- These bars taste even better the next day after the flavors meld!
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Desert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar (1/24 of recipe)
- Calories: 215
- Sugar: 18g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg