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Chocolate Chip Cookie Bars
Chocolate Chip Cookie Bars
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Irresistible chewy, buttery Chocolate Chip Cookie Bars - perfect for sharing with a crowd or on-the-go snacking.
Ingredients:
  • 2 1/4 cups (305g) all-purpose flour
  • 1 tablespoon (9g) cornstarch
  • 1 teaspoon (6g) baking soda
  • 1 teaspoon (6g) kosher salt
  • 1/2 teaspoon (2g) baking powder
  • 1 cup (226g) unsalted butter, melted and cooled to room temperature
  • 1 cup (215g) packed light brown sugar
  • 1/2 cup (99g) granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs, at room temperature
  • 1 egg yolk, at room temperature
  • 2 cups (240g) chopped semi-sweet chocolate or chocolate chips
  • 1 cup (110g) chopped walnuts, optional
Instructions:
  • Preheat the oven to 350°F. Grease a 9x13-inch baking pan with non-stick baking spray and line it with crisscrossed parchment paper for easy removal of the baked cookie.
  • In a large mixing bowl, whisk all-purpose flour, cornstarch, baking soda, kosher salt, and baking powder for 30 seconds until combined.
  • In a large bowl, mix together the melted and cooled butter, brown sugar, granulated sugar, and vanilla. Use an electric hand mixer on low speed for 30 seconds, then increase to medium-low speed and blend for another 30 seconds until a thick paste forms.
  • Combine eggs with butter and sugar: Add all eggs and egg yolk into the bowl with the butter-sugar mixture. Beat on high speed for 1 minute. Pause the mixer to scrape down the sides of the bowl and beaters with a rubber spatula. Resume beating on high for another minute, or until the mixture achieves a fluffy peanut butter-like consistency.
  • Mix the flour into the wet ingredients on low speed for 30 seconds until combined. Stop to scrape down the bowl, then mix for an additional minute on low speed.
  • Gently combine the chocolate and nuts: Incorporate the chocolate chunks and walnuts into the mixture using a rubber spatula. Spread the dough evenly in the prepared baking pan, pressing to eliminate any air pockets.
  • Bake the cookies for 30-35 minutes until the center is spongy and the edges are medium-brown. Cool the cookies in the pan until they reach room temperature.
  • To serve the cookies, gently lift them from the pan with the parchment paper and place them on a cutting board. Using a sharp knife, slice through the cookies without dragging to create your desired number of bars. Keep any leftovers in an airtight container at room temperature for up to 5 days.

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