Description
Baked in an 8×8 pan and finished with flaky sea salt, these 10-ingredient chewy chocolate chip cookie bars are an easy homemade dessert.
Ingredients
- 1/4 cup unsalted butter (2 ounces) at room temperature plus more for pan
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup semi-sweet chocolate chips
- Flaky sea salt such as Maldon
Instructions
- Preheat the oven to 350 degrees F.
- Grease an 8-inch square baking pan with butter and line with parchment paper.
- In a large bowl, using an electric mixer, cream the butter and both sugars until pale and fluffy, about 5 minutes. Beat in the egg and vanilla extract.
- In a medium bowl, combine the flour, baking powder and kosher salt. Fold the dry ingredients into the wet ingredients. Stir in about 3/4 cup chocolate chips.
- Spread the batter into the prepared baking pan. Scatter the remaining chocolate chips on top and gently press them down slightly.
- Bake for 28-30 minutes until golden brown.
- Sprinkle with flaky sea salt immediately after removing the pan from the oven.
- Let the pan cool on a wire rack. Run a knife around the edge of the cookie. Use the parchment paper to lift it out of the pan onto a cutting board. Then cut it into 16 squares. Store in an airtight container.
Notes
Store the bars in an airtight container at room temperature up to 5 days. You will find that they have tendency to dry out the less fresh they are. You can revive the bars in a 325-degree-F oven for 3-4 minutes.
To keep the bars up to a month, store in an airtight container in the freezer. Thaw them on a plate at room temperature and warm in the oven as desired.
Keywords: chocolate chip cookie bars, cookie bars, chocolate chips bars
WHAT DID YOU THINK?
Rate + Review