Super soft, ooey gooey chocolate chip cookies in bar form. If you love “bar desserts” (i.e. blondies, brownies) and love chocolate chip cookies than this sweet treat is for you. This recipe is quick, easy and delivers super soft, chocolate chip loaded goodness.
Happy Labor Day everyone! I’m so excited for today because it’s an actual day off – no work, no class! Cheers to a truly “labor-less” day. I’ll be spending the day at home working on recipes, watching some Netflix (particularly The Office, Bob’s Burgers & Young and Hungry) and probably taking a nap somewhere in between, I can’t wait! Sometimes all you need is a day off to refresh. How are all of you spending your Labor Day?
These chocolate chip cookies bars are great to make for a day like today. They’re not color themed, holiday themed or take up a lot of time. They’re just simple, buttery, chocolate chip goodness. If your having a lazy day they’re perfect. If your going to a barbecue, party, meeting up with friends, whatever…they’re perfect.
I love these chocolate chip cookie bars becasue they taste like just that; chocolate chip cookies. If you’ve visited this blog before or read this post, you know how crazy and particular I am about chocolate chip cookies. These bars are similar to blondies, except blondies have more of a caramel/butterscotch flavored base, and these, well…taste just like chocolate chip cookies. There’s no other way around it.
Let’s discuss how easy peasy these are. You’ll need all the same ingredients from my chocolate chip cookie recipe. Butter, light brown sugar, dark brown sugar, regular sugar, one egg, pure vanilla extract, all purpose flour, baking soda , salt and semi sweet chocolate chips. Check, check & check. All the ingredients needed to make a chocolate chip
cookie cookie bar that taste just like cookies. In my chocolate chip cookie recipe I use unsalted butter that’s softened to room temperature. This can take a while, about 45 minutes. Totally worth the wait? Of course. But if you want something a little quicker, well that’s why we have these bars 🙂 Are three different types of sugar necessary? Yes. The addition of regular granulated sugar makes these bars taste more like chocolate chip cookies. Using only brown sugar results in a more caramel flavor, like a blondie base. Is using light brown & dark brown sugar necessary? I sure think so. I love the combination of using both light & dark brown sugar. If you don’t have both on hand you can just use all light brown or all dark brown. It just may result in a slightly different flavor and color of the dough.
This recipe calls for melted butter. Yes! No waiting. What’s also different, no freezing time. Double yes! This is the type of recipe where you pretty much throw everything into a mixing bowl, stir everything together (in proper order, we’re still combining wet and then adding in dry ingredients), plop it into a baking dish and then in to the oven it goes where it’ll bake for 20 minutes until you have golden, butter, can’t-just-eat-one chocolate chip cookie bars.
- 10 tablespoons unsalted butter (melted)
- 1/4 cup light brown sugar (packed)
- 1/4 dark brown sugar (packed)
- 1/4 cup sugar
- 1 large egg (room temperature)
- 2 teaspoons pure vanilla extract
- 1 and 1/2 cup all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi sweet chocolate chips
- Preheat oven to 350 degrees. Line a 8x8 inch or 9x9 inch baking dish with parchment paper, leaving about 1 inch overhang for easy transfer, set aside.
- In a large mixing bowl combine melted butter, light brown sugar, dark brown sugar, and regular sugar. Mix together until combine. Mixture will be very thin/runny. Add in egg and vanilla extract and continue mixing until combined. Add in flour, baking soda, and salt, continue mixing until dough is formed. Dough will be thick, sticky and have a caramel color. Fold in semi sweet chocolate chips.
- Pour/scoop dough into baking dish. Dough is very thick so this may take some extra effort to spread it out over the bottom of the baking dish. Bake in the oven for 20 minutes or until a tester inserted in the middle comes out clean. Bars will look under baked when you take them out but as they cool and set they will firm up. Do not over bake.
- Once bars have cooled for about 20 minutes, life up the sides of the overhang and transfer to a cooling rack for a few more minutes. Cut into bars and serve.