I’ve mentioned before that I’m not really a traditionalist. So maybe it’s not surprising that I prefer these chocolate chip cookie bars to regular chocolate chip cookies. They’re still the classic combination of sweet buttery cookie dough and rich chocolate chips, but the bar form means they’re nice and golden brown on the outside while staying soft and nearly underbaked on the inside. Plus they’re easier to make since there’s no measuring out dollops of dough and multiple batches to bake. The sprinkle of sea salt at the end certainly doesn’t hurt either.
Chocolate Chip Cookie Bars (adapted from Two Peas and Their Pod)
Yield: 24 cookie bars
- 2 cups + 2 Tbsp all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 12 Tbsp (1 1/2 sticks) butter, at room temperature
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 tsp vanilla extract
- 2 cups semisweet chocolate chips
- sea salt
- Preheat oven to 325 degrees. Butter a 9×13-inch baking pan.
- In a medium bowl, briefly whisk together 2 cups + 2 Tbsp all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt, then set aside.
- In a stand mixer fitted with the paddle attachment, combine 12 Tbsp (1 1/2 sticks) butter, at room temperature, 1 cup packed brown sugar, and 1/2 cup granulated sugar. Beat on high speed until light and fluffy, about 5 minutes.
- Add 1 egg, 1 egg yolk, and 2 tsp vanilla extract, and beat on high speed until thoroughly combined, about 5 minutes.
- Fold in the flour mixture by hand until well-combined.
- Stir in 2 cups semisweet chocolate chips.
- Pour the cookie dough into the prepared pan, using a spatula to spread the dough evenly. Sprinkle with sea salt, if desired.
- Bake, rotating halfway through, until the top of the bars are light golden brown and the edges are starting to pull away from the pan, about 25 – 30 minutes. Remove from oven, and let cool on a wire rack to room temperature.