Description

Easy chocolate chip cookie bars are perfect for when you crave the taste of homemade cookies, without the dough-scooping hassle. Baked in a 9×13 pan until golden and studded with rich chocolate chips, you’ll love these quick and simple, no-chill bar cookies. Recipe makes 24 bars.

Ingredients

Cookie Bars

2 1/2 cups (350 g) all-purpose flour
2 tsp (5 g) cornstarch
1 tsp (5 g) baking soda
3/4 tsp (5 g) salt
1 cup (224 g) unsalted butter, at room temperature
1 cup (200 g) light brown sugar
1/2 cup (100 g) granulated sugar
1 large egg (50 g)
1 large egg yolk (18 g)
2 Tbsp (30 g) half-and-half
2 tsp (8 g) vanilla extract
1 1/2 cups (255 g) semisweet chocolate chips

Topping

1/4 cup (42 g) semisweet chocolate chips

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Instructions

Preheat oven to 325°F and line a 9 x 13-inch rectangular baking pan with parchment paper.
Make dough: Whisk together flour, cornstarch, baking soda, and salt in a medium bowl. Beat butter, light brown sugar, and granulated sugar in a large mixer bowl at medium speed until soft and creamy (about 2 minutes). Reduce speed to low and beat in egg, egg yolk, half-and-half, and vanilla. Gradually add flour mixture; beat just until incorporated and a soft dough forms. Fold in chocolate chips.
Scrape dough into prepared pan and use a piece of parchment paper or wax paper lightly coated with nonstick spray to press dough evenly into pan. Top with chocolate chips, pressing gently to adhere.
Bake bars for 27 to 29 minutes, until the top is set and uniformly golden, and a toothpick inserted in the center comes out clean. Bars are done baking when the internal temp reaches at least 200°F. Cool completely in baking pan on a wire rack.
Lift parchment and place bars on a cutting board. Cut into squares with a sharp knife. Store leftover cookie bars in an airtight container at room temperature.

Notes

Half-and-half: If you don’t have any half-and-half, use 1 tablespoon (15 g) milk instead.

Freeze bars: Let cool completely, then cut into squares. Transfer to an airtight container in the freezer and freeze up to 2 months. Thaw bars at room temperature for about 30 minutes, or rewarm in a 325°F oven until heated through.