Why You'll Love It
- - Easy to bake in one pan, no fuss
- - Chewy interior with a lightly crisp edge
- - Perfect for packing in lunchboxes
- - Versatile: add nuts or drizzle caramel
*"These bars are my go‑to comfort snack – chewy, buttery, and just the right amount of chocolate!"*
Essential Ingredient Guide
- Unsalted butter: Choose high‑quality butter; it gives the bars a rich, tender crumb. Let it soften at room temperature for even mixing.
- Brown sugar: Provides depth and moisture. Pack it loosely to avoid over‑sweetening.
- Chocolate chips: Semi‑sweet chips melt perfectly, creating pockets of gooey chocolate throughout.
- Vanilla extract: A splash of vanilla lifts the flavor and adds a warm aroma.
- Lemon zest (optional): A tiny pinch brightens the sweet profile without overpowering the chocolate.
- Sea salt flakes: A pinch on top before baking adds a subtle contrast to the sweet butter.
Complete Cooking Process
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Ingredient Readiness:
Measure and soften butter, then whisk together dry ingredients separately to ensure even distribution.
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Flavor Development:
Cream butter and sugars until light, then fold in chocolate chips to coat them with buttery sweetness.
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Texture Control:
Spread the dough uniformly in a greased pan; this ensures consistent chewiness across each bar.
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Finishing Touches:
Sprinkle a few extra chocolate chips and sea salt on top right before baking for a glossy finish.
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Serving Timing:
Allow bars to cool in the pan for 10 minutes, then lift and slice while still warm for a soft center.
- Use melted butter for a denser bar, or softened butter for extra fluff.
- Chill the dough 15 minutes before baking to prevent spreading.
- Add a pinch of espresso powder to intensify chocolate flavor.
- Swap half the chocolate chips for chopped walnuts for crunch.
Pro Tips
Honestly, these little adjustments can turn an ordinary batch into something you’ll remember for weeks. I love watching the bars come out, the edges just beginning to turn golden while the center stays tender. It’s a quiet moment of pride, the kind that makes me smile as I slice the first piece. So take your time, enjoy the aromas, and let the kitchen be your safe, buttery sanctuary.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Do not over‑mix; it leads to tough bars.
- Room‑temperature butter yields the best texture.
- A light dusting of sea salt elevates the chocolate.
Frequently Asked Questions
→ Can I add nuts?
Absolutely – toasted walnuts or pecans add a pleasant crunch without overpowering the chocolate.
→ Do I need a special pan?
A standard 9×13 inch baking pan works fine; just grease it well or line with parchment.
→ How do I store leftovers?
Store in an airtight container at room temperature for up to three days, or freeze for longer storage.
→ Can I make these gluten‑free?
Swap all‑purpose flour for a 1‑to‑1 gluten‑free blend; the texture remains delightfully chewy.
→ What if I want a thicker bar?
Press the dough slightly thicker and add an extra 5‑10 minutes to the bake; the center stays soft while the edges firm up.
→ Is there a vegan version?
Use melted coconut oil instead of butter and dairy‑free chocolate chips; the result is still rich and satisfying.
Chef's Tips
Watch the edges closely after 15 minutes; they should be golden, not burnt.,If you like extra chew, add a tablespoon of honey to the batter.,For an extra‑rich flavor, chill the dough 30 minutes before spreading.
Nutrition Facts
per serving
210
Calories
2g
Protein
29g
Carbs
9g
Fat
Taste Profile
Rich buttery sweetness with chocolate depth
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Margarine works but may alter flavor; coconut oil adds a faint tropical note.
Dark chocolate gives a richer bite; white chocolate adds extra sweetness.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add a teaspoon of cayenne pepper and a pinch of smoked paprika for a subtle heat that pairs with the chocolate.
Mediterranean Style
Fold in chopped dried apricots, toasted almonds, and a drizzle of honey for a bright, nutty twist.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Over‑mixing the flour, leading to tough bars.
- Using melted butter, which can make the texture dense.
- Baking too long, causing dry edges.
Meal Prep & Storage
Make Ahead Tips
You can bake the bars up to two days ahead; store in an airtight container and gently re‑warm before serving.
Leftover Ideas
Reheat gently in a skillet over low heat, covering with a lid to keep them moist.
Perfect Pairings
Serve this with...
Cooking Timeline
Preheat oven and prepare pan; gather and measure all ingredients.
Cream butter and sugars until light and fluffy.
Add eggs and vanilla, mixing well.
Fold in dry ingredients, then stir in chocolate chips.
Spread batter in pan, top with extra chips and sea salt; bake.
Chocolate Chip Cookie Bars
Chewy, buttery chocolate chip cookie bars that melt in your mouth. Perfect for a quick snack or a satisfying dessert, these bars capture that classic cookie comfort in a handy sliceable form.
Timing
Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes
Recipe Details
Ingredients
Main Ingredients
- 01 1 cup unsalted butter, softened
- 02 1 cup brown sugar, packed
- 03 ½ cup granulated sugar
- 04 2 large eggs
- 05 2 tsp vanilla extract
- 06 2 ¼ cups all‑purpose flour
- 07 1 tsp baking soda
- 08 ½ tsp salt
- 09 1 ½ cups semi‑sweet chocolate chips
- 10 1 tbsp lemon zest (optional)
- 11 Sea salt flakes for topping
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×13‑inch baking pan or line with parchment.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each, then stir in vanilla and optional lemon zest.
In a separate bowl whisk flour, baking soda, and salt; gradually fold into the wet mixture.
Fold in chocolate chips gently, ensuring they are evenly distributed.
Spread the dough evenly in the prepared pan, smoothing the top with a spatula.
Scatter a few extra chocolate chips on top and sprinkle lightly with sea salt flakes.
Bake for 18‑20 minutes, or until the edges are golden but the center still looks slightly soft.
Allow the bars to cool in the pan for 10 minutes, then lift using parchment and cut into squares.
Notes & Tips
- 1 Watch the edges closely after 15 minutes; they should be golden, not burnt.
- 2 If you like extra chew, add a tablespoon of honey to the batter.
- 3 For an extra‑rich flavor, chill the dough 30 minutes before spreading.
Tools You'll Need
-
9×13 inch baking pan
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Electric mixer or whisk
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Spatula
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Measuring cups and spoons
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Parchment paper
Must-Know Tips
- Don't over‑mix the flour; it can make the bars tough.
- Let the butter soften, not melt, for the best texture.
- Taste a small pinch of dough; adjust sweetness if needed.
Professional Secrets
- Cream butter and sugars until pale for a lighter crumb.
- Chill the dough briefly to control spread.
- Finish with a pinch of flaky sea salt for contrast.
Recipe by
Mason Cole“Sweet cravings are my specialty! I turn sugar, chocolate, and imagination into pure dessert magic.” 🍰✨
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