Go Back
–+ servings

Gooey Chocolate Chip Cookie Bars

Please rate us
Indulge in these warm, gooey chocolate chip cookie bars that combine the classic cookie comfort with the ease of sharing, perfect for any occasion.
Print it Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 9 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon sea salt
Wet Ingredients
  • 1/2 cup butter (softened) Must be softened, not melted.
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar (packed)
  • 1 large egg Can be substituted with a flax egg for a vegan option.
  • 1 1/2 teaspoons vanilla extract
Mix-ins
  • 1 cup chocolate chips (half a 12 oz bag)

Method
 

Preparation
  1. Preheat your oven to 350°F. Line your 9x9” baking dish with parchment paper or lightly coat it with cooking spray.
  2. In a mixing bowl, whisk together the flour, baking soda, baking powder, and sea salt until evenly combined.
  3. In another bowl, blend the softened butter with the granulated and brown sugars using an electric mixer until creamy.
  4. Add in the egg and vanilla extract, mixing until just combined.
  5. Gradually incorporate the dry flour mixture into the butter mix, stirring until just combined. Do not overmix!
  6. Fold in the chocolate chips gently until evenly distributed throughout the batter.
  7. Spread the cookie batter evenly in your prepared pan.
  8. Bake for 20-22 minutes, or until the edges are golden and the center is set.
  9. Once cool, lift the parchment paper to remove the cookie bars, then cut into 9 squares.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 9gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 15g

Notes

For a perfect texture, use softened butter and avoid overmixing. Store cookie bars in an airtight container at room temperature for up to four days, in the fridge for up to a week, or freeze for up to three months.
Tried this recipe?Let us know how it was!