I never understood all the rage over bar cookies... but then these chocolate chip cookie bars came along.
And I'm not kidding when I say I fell in love instantly. These are chewy, chocolatey perfection. Plus, they take just a fraction of the time to make compared to regular cookies!
You can have these prepared with one bowl in 15 minutes. No electric mixer required! Make sure you have a couple of friends around... these are ridiculously addictive!
Ingredients in Chocolate Chip Cookie Bars
- Unsalted butter: provides richness, flavour, and moisture to the dough, and helps to create a tender crumb
- Can I use salted butter? Yes, just omit the added salt if using salted butter.
- Brown sugar: adds sweetness and moisture, and also contributes to the cookie's soft texture
- Caster/superfine sugar: adds sweetness, and also helps to create a crisp exterior on the cookie bars
- Vanilla extract
- Plain/all-purpose flour
- Baking powder: NOT baking soda. Make sure it's in date, as it's essential to help the cookie bars to rise
- Salt: enhances the flavour of the cookie bars and balances the sweetness of the sugar
- Chocolate chips: provide flavour and texture to the cookie bars, and are the star ingredient that gives the bars their classic chocolate chip flavour
How to make Chocolate Chip Cookie Bars
These cookie bars are incredibly simple to make, with delicious results! All it takes is a few simple steps:
- Stir together the melted butter and sugars. Add the egg and vanilla.
- Stir in the dry ingredients, followed by the chocolate chips.
- Pour into a prepared tin and bake until lightly golden and puffy.
And ta-da! In less that 15 minutes you can have these beautiful bars in the oven.
Do I need brown sugar? If you don't have brown sugar, you can use an equal amount of caster / superfine sugar (or white sugar). Note that this make the bars crispier or cakier and less chewy.
What is caster / superfine sugar? Can I use regular white sugar? Caster / superfine sugar is finer than regular white sugar and dissolves more readily into the butter. This gives you a chewier bar. You can use an equal amount of white sugar instead, if necessary.
Can I use an egg alternative? I haven't tried this recipe with an egg alternative but popular substitutions include a flax egg or mashed banana. Let me know in the comments if you try this recipe using an egg substitution!
Can I use gluten-free flour? Yes, substitute regular flour with an equal amount of high-quality gluten-free flour.
Can I use any type of chocolate chips? Yes! Use dark, milk, white or a combination of all three. You can also use roughly chopped chocolate bars for a chocolate chunk cookie bar.
Frequently Asked Questions
Why did my chocolate chip cookie bars turn out dry and crumbly?
If your cookie bars turned out dry and crumbly, it could be because you overbaked them. Try reducing the baking time next time. It could also be because you didn't add enough wet ingredients, such as butter or eggs. Check the recipe and make sure you followed it correctly.
Why did my chocolate chip cookie bars spread too much?
If your cookie bars spread too much, it could be because you used too much butter or sugar, or not enough flour. Make sure you have measured the ingredients according to the recipe.
Why did my chocolate chip cookie bars burn on the bottom?
If your cookie bars burned on the bottom, it could be because your oven was too hot or because you placed the bars too low in the oven. Try reducing the oven temperature or placing the bars higher up in the oven.
You can keep the bars stored in an airtight container for up to 7 days.
- M&Ms: Add M&Ms or other colourful candy-coated chocolates to the dough along with the chocolate chips for a fun and colourful twist.
- White Chocolate Chip Macadamia Nut: Replace the chocolate chips with white chocolate chips and add chopped macadamia nuts to the dough for a tropical twist on the classic chocolate chip cookie bars.
- Salted Caramel: Drizzle homemade or store-bought caramel sauce over the baked cookie bars and sprinkle with sea salt for a sweet and salty flavour combination.
- Nuts: Add your favourite chopped nuts to the dough for a different flavour combination and added texture.
- 200 g (7 oz / ¾ cup + 2 tbsp) unsalted butter, melted
- ¾ cup (131 g) brown sugar, loosely packed
- ½ cup (120 g) caster sugar
- 1 large egg
- 1 teaspoon (5 g) vanilla extract
- 2 cups (300 g) plain flour / all-purpose flour
- 1 teaspoon (4 g) baking powder
- ½ teaspoon (3 g) salt
- 1 ½ cups (300 g / 10.5 oz) dark or semi-sweet chocolate chips, divided
- Preheat the oven to 170°C / 340°F (fan-forced/convection) or 190°C / 375°F (standard). Grease and line a 20 x 30 cm (8 x 12 inch) slice pan with baking paper, ensuring there's at least a 3 cm (1 inch) of overhang for easy removal of the slice.
- In a large mixing bowl, stir together the melted butter and sugars until well combined. Stir in the egg and vanilla.
- Add the flour, baking powder and salt and stir until a soft dough comes together. Stir through 1 cup of chocolate chips.
- Press the mixture into the prepared pan and sprinkle over the remaining ½ cup of chocolate chips. Bake for 17-20 minutes or until the dough has puffed up and is golden brown around the edges (bake closer towards 17 minutes for softer, more gooey bars). Allow to cool for 10 minutes in the pan before slicing.
- Please note that my recipes are measured in metric cups and spoons which are larger than US cups and spoons. Most recipes will be fine if measured in US cups and spoons, but please use the weight (grams) measurement for the most accurate result.
- You can keep the bars stored in an airtight container for up to 7 days.
Substitutions & Tips
- Butter: you can substitute unsalted butter with salted butter and omit the added salt.
- Chocolate: you can substitute the chocolate chips for 300 g (11.5 oz) of roughly chopped dark chocolate blocks. You can also use milk or white chocolate, however note that this will make the bars a lot sweeter.
- Servings suggestions: these bars are incredible warmed up with ice cream!
Nutrition Information:Serving Size: 1/15th of the Whole Slab
Amount Per Serving: Calories: 342Total Fat: 17.7gSaturated Fat: 10.9gTrans Fat: 0gUnsaturated Fat: 3.8gCholesterol: 49.1mgSodium: 205.3mgCarbohydrates: 44.6gFiber: 2.1gSugar: 30.1gProtein: 3.9g