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Chewy Chocolate Chip Cookie Barsare baked in a pan, a quick and super easy chocolate chip cookie recipe with no mixer and no chilling. You’ll love how soft and buttery these are!
Chocolate Chip Cookie Bars
Well, Hello Spring. We’ve been waaaaaaaaiting for you!
This date, March 20th, holds so much more significance for our family than saying “Goodbye, Winter”, however. It’s also my dad’s birthday AND Hatti’s birthday. Yes, our oldest daughter was born on the same day as my dad…and just two days after Blake’s dad’s birthday.
To celebrate with a recipe here on the blog, I’m sharing another chocolate chip cookie related recipe, in honor of Hatti’s love for chocolate chip cookies. My dad would definitely not pass up a good CCC, either!
This year, it’s all about enjoying those chocolate chip cookie flavors, with easy-to-make bars.
(Last year I shared this Brown Butter Chocolate Chip Skillet Cookie, and the year before that this Cookie Monster Ice Creamthat’s stuffed with cookie dough.)
You’re going to appreciate the fact that you can whip up a pan of theseChewy Chocolate Chip Cookie Barsin less than 15 minutes. But even more than that, you’re going to love how buttery, chewy, and absolutely fantastic these cookie bars are. I promise!
We just spent the past week of Spring Break on the gulf coast of Florida, staying with my sister’s family. My parents were also there.
My sister and her husband are boat club members, and got us out on the water several times. The sun’s warmth was healing, the very best cure for our long Minnesota winter.
And having our daughter and her grandpa together just a week before their birthday, well you know that called for some early celebrating!
Bar recipes always win!
I realize that these chocolate chip bars may not look the most celebratory when it comes to a birthday treat. It’s not exactly a 3-layer cake piled high with buttercream, adorned in sprinkles.
But I can’t imagine anyone turning down one of these chewy treats, any day of the year.
They are a chocolate chip cookie party in a pan. I think that bar recipes always win!
I also know how Hatti likes to bake a pan of her favorite brownies to treat her friends. The brownies are quick and easy to make, an old family recipe, and always disappear FAST.
So my sharing this new cookie bar recipe does serve another purpose. It’s another easy and especially wonderful recipe that I’m sure Hatti will find herself making for her friends, for many years to come.
This recipe is a great way to quickly cure any CCC craving.
How to get perfect cuts
To achieve clean cuts to bars, brownies, and cakes, I’m a big fan of lining the pan with foil or parchment paper. I prefer to use heavy duty foil for this recipe, and to let the foil overhang on the long sides of the pan.
Then, after cutting around the perimeter of the pan, simply grab the foil overhangs and lift the bars out of the pan. Place the bars on a cutting board and cut into individual pieces.
If you have a rigid pastry cutter, it does double-duty as a great bar-cutting tool.
How to double a 9×13 recipe
Sometimes a 9×13 pan of bars just isn’t enough. Especially when they’re THIS GOOD!
When you’re looking to feed a crowd, just double the recipe. Simply grab a 13×18 pan with 1″ sides. Then double the ingredients and follow the recipe instructions.
The dough is quite thick anyway. And when doubling the recipe, the mixing is a bit of a workout. But I know you can do it!
Spread the dough out evenly in the pan.
Then bake the bars at the same 325 degrees Fahrenheit, but increase the baking time to 29 to 30 minutes, taking care to not over bake. Now you’ll have TWICE AS MANY of the same soft, chewy, and delicious cookie bars!
Happy Birthday, Hatti and Dad! We love you!
(See? All you need are some candles. Instant birthday party!)
Like this cookie bars recipe? Save it to Pinterest!
Chewy Chocolate Chip Cookie Bars
Yield: 24 servings
Prep Time: 15 minutes
Cook Time: 24 minutes
Total Time: 39 minutes
In need of a quick chocolate chip cookie fix? These chocolate chip cookie bars are super easy to make, with no mixer and no chilling. You'll love how soft and buttery and chewy these are!
- 2 c. + 2 T. all-purpose flour
- 1/2 tsp. kosher salt
- 1/2 tsp. baking soda
- 12 T. unsalted butter, gently melted and then cooled to room temperature
- 1 c. packed light brown sugar
- 1/2 c. sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp. pure vanilla extract
- 2 c. semi-sweet chocolate chips, plus a bit more for sprinkling over the top of the dough (my favorite chocolate chips)
- sea salt flakes, optional
- 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. Or, if you want really clean cuts, line the pan with heavy duty foil, letting the excess hang over the edges on the long sides of the pan. Then lightly spray the foil-lined pan with non-stick spray. This will allow you to pull up on the foil and lift the bars out of the pan.
- 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 mixture. 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 very thick. Press evenly into pan using a spatula and/or your fingertips. (Tip: Dough mixture can be sticky. Use 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.) 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 might even recommend to slightly under bake! Remove pan to wire rack. If desired, sprinkle some flaky sea salt over the top right after the pan comes out of the oven - YUM! Cool to room temperature and then cut into pieces. If using a foil lining, first cut around the perimeter of the pan to loosen, and then lift bars from pan using the foil overhangs. Transfer to cutting board and cut into squares with a knife or rigid pastry cutter.
To double this recipe: Double the ingredients and follow the instructions, baking the bars in a 13x18 pan. The dough will be thick when mixing all of the ingredients, and there will be alot of it. Spread dough evenly into the pan. 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
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9x13 Metal Cake Pan
Reynolds Wrap Heavy Duty Aluminum Foil(Video) HOW TO MAKE THE BEST KETO CHOCOLATE CHIP COOKIE BARS | SOFT, CHEWY, FUDGY | SUPER EASY | DELICIOUS
Guittard Semisweet Chocolate Chips
Maldon Sea Salt Flakes
Yield: 24Serving Size: 1
Amount Per Serving:Calories: 219Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 38mgSodium: 124mgCarbohydrates: 26gFiber: 1gSugar: 19gProtein: 2g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. See our disclosure policy for more info.
What is the secret to chewy cookies? ›
Rest the Dough A secret baker's trick is to rest your cookie dough in the fridge. You can rest it for at least an hour, which will evaporate some of the water and increase the sugar content, helping to keep your cookies chewy. The longer you allow your dough to rest in the fridge, the chewier your cookies will be.What ingredient makes cookies more chewy? ›
Adding about ½ teaspoon of cornstarch for every 1 cup of flour will prevent the gluten in the flour from developing fully. Cornstarch will also help prevent the cookies from spreading too much, making them nice and thick, keeping the center soft and chewy.What chocolate bar is best for chocolate chip cookies? ›
“While milk, semisweet and dark chocolate will all make delicious cookies, semisweet is preferred because it provides a good contrast and balance with the sweetness of the cookies,” said baker Annalise Sandberg of Completely Delicious. Semisweet chocolate generally has a cocoa solid content between 35% and 65%.What makes a cookie soft and chewy or crisper? ›
Butter contributes milk solids and water to a cookie, both of which soften it. Brown sugar contributes molasses – again, a softener. Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies.What are 3 factors that contribute to a chewy cookie? ›
all chewy cookies are soft, but not all soft cookies are chewy.
- High sugar and liquid content,but low fat content.
- High proportion of eggs.
- Strong flour,or gluten developed during mixing.
Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.Is butter or shortening better for cookies? ›
Cookies made with only butter may not rise as much and may spread a bit more, but the edges will be crispier and will have a rich buttery taste. Cookies made with only shortening will result in a cookie that bakes higher and holds its shape better during baking.What ingredient helps cookies stay soft? ›
Cornstarch! Cornstarch is a key ingredient in instant pudding mix, and not only does it help keep the cookies perfectly soft, its binding properties help prevent the cookies from spreading as they bake.What creates the fluffiness in cookies? ›
Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.What chocolate chips do professional bakers use? ›
- Best Classic Chocolate Chips. Nestle Toll House Semi-Sweet Chocolate Chips. ...
- Creamiest Chocolate Chips. Ghirardelli Semi-Sweet Chocolate Chips. ...
- Best Chocolate Chips for Dark Chocolate Fans.
What chocolate do bakers use? ›
Also known as baking or bitter chocolate, this is chocolate in its simplest form. It's as bitter as chocolate can get since no sugars or flavorings are added. Definitely not for eating out of hand, this type is intended as an ingredient in rich brownies, cakes and cookies.
For softer, chewier cookies, you will want to add much less granulated sugar, slightly more brown sugar, and a fair bit less butter. For cakey cookies, you will often be including even less butter and sugar.Does Chilling cookie dough make it chewier? ›
Anywhere from 24 to 72 hours. The longer you chill the dough, the more flavor will develop. The flour will also absorb more of the moisture so the thicker and chewier the final texture will be.Should I use baking soda or baking powder in cookies? ›
Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.Why do my cookies get hard after they cool? ›
They go from soft to hard because they start to dry out, and it begins as soon as you pull them from the oven. (Yikes.) Whatever moisture is left in the cookies is always in a state of evaporation. At the same time, the sugars and starches are solidifying.What is the most important ingredient when making cookies? ›
Flour is the main ingredient that provides structure in a cookie – without it, there would be no cookie! The gluten in flour forms a web of sorts – the framework that catches the air bubbles/gasses given off during rising.Why does brown sugar make cookies chewy? ›
Brown sugar, meanwhile, is dense and compacts easily, creating fewer air pockets during creaming—that means that there's less opportunity to entrap gas, creating cookies that rise less and spread more. With less moisture escaping via steam, they also stay moist and chewy.What happens when you use melted butter in cookies? ›
Using melted butter in cookies helps you achieve a similar fudgy-yet-cooked texture and prevents any unwanted cakiness. Instead of the rise coming from both chemical and physical leavening agents (baking soda/powder + creamed butter), it now comes almost exclusively from chemical agents alone.Why do my chocolate chip cookies get hard? ›
Why Do Cookies Get Hard? Like all baked treats, cookies are subject to getting stale. Over time, the moisture in the cookies evaporates, leaving them stiff and crumbly. It's the same thing that happens to breads, muffins, and other baked goods.Which sugar is frequently used for moist and chewy texture for cookies? ›
2. Brown sugar. Using brown sugar will result in a denser, moister cookie. Brown sugar is also hygroscopic (more so than granulated sugar) and will therefore also attract and absorb the liquid in the dough.
Which ingredient is frequently used for moist and chewy texture for cookies sugar? ›
Brown sugar makes a moister, chewier cookies. Most chocolate chip cookie recipes contain both brown and white sugars. Decreasing sugar in a cookie recipe makes it spread less, but the cookies turn out drier and less flavorful depending on how much sugar you leave out.Does Crisco make cookies better? ›
Bake it better with Crisco®
Crisco® all-vegetable shortening will make your cakes moist, pie crusts flaky, and cookies soft and fluffy, with 0g of trans fat per serving*. One look, and you'll see why we've got butter beat.
Shortening is 100% fat, containing no water. That means no steam is created during baking which effectively reduces gluten production, so shortening cookies tend to be softer and more tender. Also, shortening has a higher melting point than butter, resulting in taller cookies.What makes a cookie chewy or crunchy? ›
The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.Does putting cookies in the fridge make them soft? ›
The temperature can be a big factor when storing cookies. Unless otherwise noted, don't store cookies in the refrigerator: The cool air can rob cookies of their moisture and make them taste bland. In general, store cookies at room temperature or freeze them, as specified above.What do you add to cookies so they don't go flat? ›
Cookies spread because the fat in the cookie dough melts in the oven. If there isn't enough flour to hold that melted fat, the cookies will over-spread. Spoon and level that flour or, better yet, weigh your flour. If your cookies are still spreading, add an extra 2 Tablespoons of flour to the cookie dough.Will marshmallows keep cookies soft? ›
My mom taught me to add a piece of bread to a cookie tin to keep cookies soft, but there's a different trick for brown sugar. Instead of a piece of bread, toss a marshmallow or two in with your brown sugar. The puffy treat will keep it soft without making a mess.Does baking powder make cookies fluffier? ›
While both baking soda and baking powder are helpful leavening agents, baking soda can cause more spreading than desired. If you're looking for fluffy cookies, stick to baking powder. Baking powder is better known for causing incredible “puff.” Just make sure that it is not expired.What does cornstarch do for cookies? ›
When added to cake, cookie and shortbread recipes, cornstarch helps create a crumbly and tender dessert-like texture. Commercially, cornstarch is often used as an anti-caking agent.Should I flatten my cookies? ›
And there are no baking police: If your recipe tells you to flatten your cookies before baking, you just go ahead and do that however you want. So long as they end up evenly flat, that is; squashing cookies haphazardly under your palm means they may bake and brown unevenly.
Should you use semi-sweet or milk chocolate chips in cookies? ›
With a 40–70% cacao percentage and lower sugar-to-cocoa ratio, semisweet chips remain the go-to choice. They shine through the dough and retain their shape, giving you distinct pockets of chocolate among each dollop of dough.What is the difference between bakers chocolate and chocolate chips? ›
While you bake with chocolate chips, they are not the same as baking chocolate. When a recipe calls for baking chocolate, it is specifically referring to bars of chocolate for baking, not chips. Chocolate chips have less cocoa butter and contain stabilizers to help keep their "chip" shape while baking.What chocolate do pastry chefs use? ›
Valrhona is one of the top names in premium baking chocolates, and for great reason. In business since 1922, they are one of the brands preferred by pastry chefs around the world.What can I add to my cookies to make them chewy? ›
Adding about ½ teaspoon of cornstarch for every 1 cup of flour will prevent the gluten in the flour from developing fully. Cornstarch will also help prevent the cookies from spreading too much, making them nice and thick, keeping the center soft and chewy.What gives a chewy cookie its chewy texture? ›
hi Bob), “Cookies that are dense and chewy incorporate more moisture into the batter. This can be achieved by making substitutions with ingredients, or even just changing the way you incorporate certain ingredients. Plus, your particular baking technique and your method of storing cookies can also play a role.”What makes cookies chewy vs cakey? ›
To make cookies thinner and crispier, you will usually want to aim for more granulated sugar and butter. For softer, chewier cookies, you will want to add much less granulated sugar, slightly more brown sugar, and a fair bit less butter. For cakey cookies, you will often be including even less butter and sugar.Why does melted butter make cookies chewy? ›
Why This Happened: Melting the butter first means it will mix more easily with the flour making the gluten form more than softened butter. More gluten = more chew. So a melted butter cookie will have a bit more chew. But they will spread more since the butter was already a liquid.Why are my chewy cookies hard? ›
The most common reason that cookies are tough is that the cookie dough was mixed too much. When flour is mixed into the dough, gluten begins to form. Gluten helps hold baked goods together, but too much gluten can lead to tough cookies.Why do you put vinegar in cookies? ›
Vinegar is a surprisingly common ingredient in baked goods, considering that it has such a sharp flavor. But as an acid, vinegar is often included in cake and cookie batters to react with baking soda and start the chemical reaction needed to produce carbon dioxide and give those batters a lift as they bake.Why do my chocolate chip cookies always come out cakey? ›
When cookies are too cakey, there are two main culprits: too much leavening (baking powder or baking soda) or too much egg. If there is too much baking powder or baking soda in the dough, the cookies will rise too much when baking, creating a cakier structure. Eggs also promote a cakey structure in cookies.
Should you melt butter for chocolate chip cookies? ›
Melted butter is best suited for drop doughs such as chocolate chip, peanut butter, and sugar cookies, as well as most cookie bars. You can usually adapt recipes that don't originally call for melted butter to use this technique if you're looking for an even fudgier texture.Is it better to use cold butter in cookies? ›
Thus, if your butter is too cold, your cookies will be denser, and they will likely not spread enough in the pan when you bake them. In general, you want your butter to be cool, but not cold. The right way: Let your butter sit out for 15 minutes (but not longer — see below) before creaming.Should you chill your cookie dough before baking? ›
Why You Need to Chill Your Cookie Dough. For starters, chilling prevents cookies from spreading out too quickly once they're in the oven. If you use a higher fat butter (like Kerrygold), chilling your dough is absolutely essential. Popping your dough in the fridge allows the fats to cool.Is it better to use butter or margarine for cookies? ›
But when you're baking, butter triumphs over margarine every time. For cakes, cookies, and pastries, butter (unsalted, that is) provides richer flavor. (It begins as cream, after all, and margarine is made from vegetable oil.) Butter's high fat content is also what gives baked goods their texture.What type of flour is used in the chewy cookie? ›
Instead of all-purpose flour, use bread flour. Bread Flour helps make chewy cookies (as well as chewy pizza dough!). Time to bake the best chocolate chip cookies! This recipe calls for 1 3/4 cup bread flour.How do you get the perfect cookie texture? ›
- If you want chewy cookies, add melted butter. ...
- If you want thin, candy-like cookies, add more sugar. ...
- If you want cakey cookies, add more eggs. ...
- If you want an open, coarse crumb and craggy top, add baking soda. ...
- If you want a fine, tight crumb and smooth top, add baking powder.
Add Corn Syrup
Just adding more water isn't going to do it. But one liquid we do recommend adding is either corn syrup or golden syrup. It helps to retain moisture and will make your cookies super chewy. Add in 1/4 cup of corn syrup to your dough and enjoy how moist your cookies turn out!
They go from soft to hard because they start to dry out, and it begins as soon as you pull them from the oven. (Yikes.) Whatever moisture is left in the cookies is always in a state of evaporation. At the same time, the sugars and starches are solidifying.How do you store cookies so they stay soft? ›
Keep Them Sealed
The key to keeping cookies fresh and soft is to seal them in an airtight container, like a resealable freezer bag. And here's a nifty little trick: add a piece of bread to the bag. You might think that the bread trick works because the cookies absorb moisture from the bread.
- Use brown sugar instead of white sugar. ...
- Use cake flour. ...
- Bake at a low temperature. ...
- Don't overbake them. ...
- Eat them the day they're baked. ...
- Store them in an airtight container. ...
- Store them with a piece of white bread. ...
- Steam them in the microwave.