Soft & Chewy Chocolate Chip Cookie Bars
We fell asleep to rain and woke up to… rain; There’s still a novelty to the persistent precipitation in our new locale (though ask me in a few weeks…). A gentle drizzle continued to fall in the background as I brewed a big pot of coffee and busied myself with a morning of recipe testing.
I spend a good chunk of my work days in the kitchen, the pup underfoot, developing recipes, photographing ingredients and dishes, and of course cooking regular meals for the Honey and me. It’s my very favorite place. Today was no different.
Only today, by early afternoon, I had almost nothing to show for my efforts. I had over-proofed a batch of cinnamon roll dough, and was still struggling to perfect a new pumpkin ice cream recipe. Then the pup, normally happy at my feet or pressed against the warm stove, but today full of anxious, rain-induced excess energy, licked a chicken recipe mid-shoot.
I needed a cookie. A chocolate chip cookie.
With the kitchen a disaster, and my sheet pans and silpats in use, I opted for a simpler version: chocolate chip cookie bars. Or would you call these blondies? Either way, they’re the sort of simple, tried-and-true dessert that are easy to whip up in a snap, and perfect for rainy afternoons.
Be sure to also try these chocolate chip goodies:
- Chewy dark chocolate cranberry oatmeal cookies
- Chocolate chip pumpkin bread
- Chocolate chip banana muffins
Soft and Chewy Chocolate Chip Cookie Bars
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 12 Bars 1x
- 1–1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp fine grain sea salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup (packed) light brown sugar
- 1 tsp pure vanilla extract
- 1 large egg
- 1/2 tsp ground cinnamon
- 3/4 cups semi-sweet chocolate chips, divided
- Preheat the oven to 350 degrees F. Spray a 8×8-inch baking pan with cooking spray or grease with butter. Set aside.
- Sift together the flour, baking powder and salt. Set aside.
- In a stand-up mixer fitted with the paddle attachment, mix together the melted butter and brown sugar on medium speed until smooth and creamy. Add the vanilla, followed by the egg, and mix until completely combined, and the mixture has slightly lightened in color, about 30 seconds.
- Turn the mixer down to low, and add the cinnamon, followed by the flour mixture. Mix until just combined, scraping down the sides of the bowl with a spatula, as needed. Mix in 1/2 cup of the chocolate chips.
- Turn the dough out into the prepared baking pan, using a spatula to even out the top and smooth the dough into the corners. Sprinkle the remaining 1/4 cup of chocolate chips on top, and bake until the top is golden brown and the cookie bars are cooked through, about 20-25 minutes. Let the cookie bars cool in the pan before slicing. Serve warm.
- Serving Size: 1 Bar
- Calories: 253
- Sugar: 24g
- Fat: 12g
- Carbohydrates: 35g
- Protein: 2g
Made this recipe but omitted cinnamon and exchanged the chocolate chips for Reece’s peanut butter chips. It was nice and fudgey. A big hit, so made it twice already.
Thanks so much, Raymond!!
I love this recipe, I used a pie pan and it was the perfect size. However I found it contained a wee bit to much butter. Can you help me by suggesting a reduced amount of butter. Possibly 1/3 cup butter instead of 1/2 cup? Would that affect the recipe poorly?
Hi Cat! I haven’t tried using a lower butter ratio, but 1/3 cup sounds like a good start. Would love to know your results if you try! 🙂
Thank you for the 8×8 pan recipe. I don’t think I’ve ever owned a jelly roll pan as called for in most bar recipes!
My daughter would love these but she has an egg allergy, what would you suggest as a good substitute. I haven’t found one yet that works well in a “brownie” type dessert.
Hi Lisa! I usually try banana, pumpkin or applesauce if I’m going egg-free, but I haven’t tried any substitutions on this particular recipe. Any of those options will change the flavor of the cookie bars, but maybe are worth a try?
Those look wonderful! If I wanted to make in a larger pan, would I just double the recipe and how much longer to bake?
I think anyone’s day would be made better by these cookie bars – they look fantastic!
Thank you, Annalise!
This is exactly what I need on a Friday afternoon. I need to make them now!
I need one, Laura! Too bad we can’t send food via the internet, huh? Thanks so much for the recipe. It’s raining here, too, so I guess I better make these.
Oh, Heather, I wish we could!! Hope you enjoy!
I love the addition of cinnamon into the batter! I’m sure it gives the flavor that extra little something special.
Yes, yes, yes! I could totally for for one (pan) of these right now! It’s raining here too in NY… perfect day for cookies!
Thank you, Chris!
Your recipes are so beautifully photographed, it leaves me amazed!
Though always delicious, I’m now struggling with weight issues, and wonder if you’d also consider taking on some “light” recipes in the future? (In every category- main dish, appetizers, desserts, etc) If they came from you, I’d know they would taste good!
Thanks, Patty! There is a mix of healthy recipes, but this time of year tends to easily head in the other direction with Fall baking! I will take your suggestion to heart 🙂
Gotta love bars like these. An amazing way to shove more cookie batter in yo’ face! xx
I completely agree 🙂
I love your site! Seriously so classy! I’ve actually been wanting to change mine to more the black and white timeless look. This is is like my favorite food blog design I’ve seen yet!
Thank you, Jaclyn!! I get antsy with the design and always am tweaking things… 🙂