Chewy Chocolate Chip Cookie Bars (no mixer!)

Chewy Chocolate Chip Cookie Bars (no mixer!)

4.5 Stars (1528 Reviews)

Yield: 24 servings

prep time: 15

cook time: 24

total time: 39

Just like your favorite chocolate chip cookies - but baked in one pan, with no mixer and no chilling! These soft and chewy bars are full of rich butter flavor and loaded with chocolate chips. And so quick and easy. They're always a hit. Finish with a sprinkle of flaky sea salt for an extra pop of deliciousness!

Ingredients

2 cups + 2 tablespoons all-purpose flour
½ teaspoon Morton kosher salt
½ teaspoon baking soda
12 tablespoons unsalted butter, gently melted and then cooled to room temperature
1 cup packed light brown sugar
½ cup sugar
1 large egg
1 large egg yolk
2 teaspoons pure vanilla extract
2 cups semi-sweet chocolate chips, plus a bit more for sprinkling over the top of the dough (I recommend Guittard semisweet chocolate chips)
sea salt flakes, optional for sprinkling over the top (I recommend Maldon Sea Salt Flakes)

Instructions

Adjust oven rack to lower-middle position. Preheat oven to 325°F. Lightly spray a 9" x 13" metal baking pan with non-stick spray. For super clean cuts, see Notes below.
In a medium bowl, whisk together flour, salt, and baking soda; set aside.
In a large bowl, whisk together melted butter, brown sugar, and sugar until combined. Add egg, egg yolk, and vanilla, and whisk until well combined.
With a rubber spatula, fold dry ingredients into the wet ingredients. When about half-way combined, add chocolate chips and continue to fold until just combined. Do not over-mix.
Transfer dough to prepared pan. Dough will be thick and sticky. Press evenly into pan using a spatula and/or your fingertips. See Notes below for more pressing tips.
If desired, sprinkle a few more chocolate chips over the top, pressing them in a bit. It's also fun to sprinkle M&M's over the top - the mini M&M's are our first choice!
Bake for about 23 minutes or so, or until top is light golden brown and slightly firm to the touch. For the chewiest bars, do not over-bake. I even recommend to slightly under-bake!
Remove pan to wire cooling rack. Optional: Sprinkle some sea salt flakes over the top IMMEDIATELY (so they stick) after the pan comes out of the oven.
Let cool to room temperature and then cut into individual bars.

Notes

For super clean cuts: First prepare the pan by lining it with heavy duty foil or parchment paper, letting the excess hang over the edges on the long sides of the pan. Then lightly spray with non-stick spray. When the bars are out of the oven and have cooled a bit, run a knife around the perimeter of the pan, grab the foil overhangs, and lift the bars out of the pan. Place the bars on a cutting board and allow the bars to cool completely. Then use a sharp knife or rigid pastry cutter to slice into individual bars.

Tips for pressing the dough into the pan: If the dough is sticky, try using the buttery side of the butter wrapper to press the dough into the pan. Or simply rub your finger tips with a little butter, and then press the dough into the pan!

Favorite variations:

Other chocolate. Try milk chocolate, dark chocolate, or white chocolate chips — or a combination. Or chop up your favorite dark chocolate bar for a more indulgent adultified treat.
Candies. Our daughters like to sprinkle mini M&M's over the top.
Nuts. Throw in some chopped walnuts or pecans for some nutty crunch. I recommend using roasted, salted nuts for the best flavor and texture.

These bars will always have the best texture on the day you make them.

To store, here are a few options:

Counter - To preserve the soft texture, leave the cooled bars in the pan, covered tightly, and store them on the counter for up to 3 days.
Fridge - Store the bars in the pan, covered tightly, in the fridge for up to 5 days.
Freezer - Place bars in an airtight, freezer-safe container, then store in the freezer for up to 3 months. Thaw the bars in the fridge before serving.

To double this recipe: Use a 13" x 18" pan. Double the ingredients and follow the same instructions for mixing up the dough. There will be a lot of dough, and it will be thick. Bake at 325°F for 29 to 30 minutes, or until top is light golden-brown and slightly firm to the touch. For the chewiest bars, do not over-bake.

adapted from Cook's Illustrated May 2006

Nutrition Information:

Serving: 1 Calories: 228kcal Carbohydrates: 28g Protein: 2g Fat: 14g Saturated Fat: 8g Polyunsaturated Fat: 5g Cholesterol: 38mg Sodium: 127mg Fiber: 1g Sugar: 20g

Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

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