Chocolate Chip Cookie Bars

Chocolate chip cookies baked like brownies! Thick chocolate chip cookie bars are
moist, chewy, and delicious.

Servings: 24

Author: Leona Konkel

Prep Time
15 minutes

Cook Time
30 minutes

Total Time
45 minutes

Dessert

American

chocolate chip cookies blondies bar cookies Chocolate Chip Cookie Bars

🧂 Ingredients

⅔ cup butter

(10 ⅔ tablespoons)
2 ¼ cups packed brown sugar

(1 pound)
½ teaspoon table salt
1 teaspoon vanilla
3 eggs
2 ¾ cups all-purpose flour

(although white whole wheat should work well too)
2 ½ teaspoon baking powder
3 cups chocolate chips

(18 ounces)

1 Melt butter on the stove or in a microwave-safe bowl. If in the microwave, melt
in 30 second bursts until mostly melted, then microwave in 10 second bursts
until completely melted.
2 Using a rubber spatula, stir in brown sugar, mixing until combined. Add salt and
vanilla.
3 Add the eggs and stir well to combine. (If the mixture is still hot, let it cool
slightly so it won't cook the eggs when you add them.)
4 Stir in flour and baking powder, mixing until all the dry ingredients are
moistened. Add chocolate chips.
5 Spread batter in a greased 9x13-inch pan [https://amzn.to/2MN8POJ] (affiliate
link). Be sure the edges are filled, then smooth the top as best as you can. The
batter will be thick.
6 Bake in a 350F oven for about 30 minutes. A toothpick inserted in the middle
will not come out clean. If it looks a little damp/wet on the ends, then the
bars will be gooey (in the best kind of way). If you want to bake them all the
way through instead, bake until a toothpick has moist crumbs attached (like with
brownies). The top of the bars will be shiny, although the 2 inches around the
edges will look done. Bars will firm up somewhat as they cool.
7 Cool for at least 15 minutes before cutting and removing any from the pan, but
cut only what you want to eat. Cool completely before cutting and storing the
rest. Store cooled bars in an airtight container at room temperature.