Chewy Chocolate Chip Cookie Bars
Cookies, but make them in a baking dish! These chewy chocolate chip cookie bars have everything I love about cookies in bar form.
As we enter another year of pandemic and all the hardships that come with it, I feel almost ridiculous talking about cookies. Yes, this is a food blog. However, I don’t want any of you reading to see me sharing recipes as proof that I’m thriving. I’m holding it together as best I can, just like everyone else I know. I never thought I’d be parenting through a pandemic, which I remind myself of when things feel especially heavy. On the days it feels like too much, I find solace in baking–the structure, the rhythm, the smells.
These chewy chocolate chip cookie bars are basically unfussy cookies with the texture of blondies. There’s no butter to cream, no individual cookies to scoop, no stand mixer bowl to get dirty. (Though I have plenty of recipes for cookies if you want something more involved.) This recipe meets The Champion Quotient (minimum work, maximum reward) while giving me enough time to focus on something other than, you know, the fact that the world is burning and people are dying and our government doesn’t care. I’m still doing what I can about the causes that I care about, and baking helps me refuel mentally and emotionally. It also helps that I get to eat something delicious at the end.
- COOK TIME:
- YIELD: 24 bars
11 tablespoons (156g) unsalted butter
2 cups + 2 tablespoons (454g) light or dark brown sugar, packed
1 teaspoon salt
1 teaspoon vanilla extract
3 large eggs
2¼ teaspoons baking powder
½ teaspoon espresso powder, optional
2¾ cups (330g) all-purpose flour
2-3 cups (340-510g) chocolate chips
The original recipe calls for 3 cups of chocolate chips. I preferred this recipe with anywhere from 2-2½ cups. Since I know some of you will enjoy the full amount, I’ve listed a range in the recipe. You can also use a combination of chocolate chips and nuts, if desired.
If baking in a glass pan, bake at 325ºF and extend the baking time by about 10 minutes.
- 1
Heat the oven to 350ºF and lightly grease a 9 x 13-inch metal pan. You can also make a parchment sling by lining the baking pan with parchment, allowing excess to hang over the two long sides of the pan.
- 2
Melt the butter in a large bowl, then stir in the brown sugar, salt, and vanilla until well combined.
If the mixture is warm to the touch, allow it to cool slightly. Then add the eggs, one at at time, whisking well after each addition. Scrape the sides and bottom of your mixing bowl.
- 3
Add the baking powder, espresso powder, and flour. Stir well to combine. Then stir in the chocolate chips.
Scrape the batter into your prepared baking dish. Using a wet spatula or wet fingertips, spread the batter all the way to the edges. Smooth the top as best you can.
- 4
Bake for 30-32 minutes, until shiny and golden on top. A cake tester inserted in the center will NOT come out clean. The center may look quite undone at this point, but it will solidify as it cools. Remove the bars from the oven. If needed, use a spatula to flatten the edges.
Allow to cool completely, overnight is best. If you used a parchment sling, lift out the bars before cutting. Cut into bars and store in an airtight container at room temperature.
There are definitely days when I just can’t even deal with scooping cookies (but really NEED a cookie), so yeah these are happening. Love the espresso powder in the mix here…I need that as well lol.
I made your chewy chocolate chip cookies. Thanks for the recipe. My family liked it very much.
These are so amazing! Beautiful texture, like a cross between brownies and choc chip cookies. My husband calls them “Beigeies”, hehe. I doubled the recipe and I still don’t think they’ll last long…thanks for the new favourite recipe!