These soft and gooey chocolate chip cookie bars are sure to be a hit with everyone! They are easy to prepare and perfectly juicy.
Everyone loves a good chocolate chip cookie. But here’s something we think is even better: this soft, gooey pasta chocolate chip cookie bar! They have an irresistibly chewy texture with a luxurious batter loaded with dark chocolate chips. A little oatmeal gives it a nostalgic touch and the edges turn out perfectly golden. All your friends will ask you for the recipe (ours did).
Ingredients for Chocolate Chip Cookie Bar
Nothing beats a good tray of bars: for parties, pitch-ins or just an after-school snack! The advantage of bars over cookies? It’s much easier: no chilling of the dough or portioning. Just toss the batter into a 9 x 9 pan and bake! It’s an easy and fun way to make a light treat. Irresistibly soft and gooey, these bars stay soft for days. Here’s what you need:
- all purpose flour
- Old fashioned oatmeal
- baking powder
- butter
- Light brown sugar and granulated sugar
- eggs
- Vanilla
- dark chocolate chips
Once you’ve mixed the batter for these chocolate chip cookie bars, pop them in the oven and bake for 21-23 minutes until golden. That’s it! It’s so much easier than cookies.
Tips for chocolate chip cookies
There are a few best practices for chocolate chip cookie bars. Here’s what you need to know:
- Grease the pan, then line the pan with parchment paper. This allows them to be easily removed from the pan. Cut the parchment so that it spans two sides for easy removal from the pan (cut to fit snugly in the base on the other side). Greasing the entire mold will help the parchment stick to the bottom.
- Leave to cool for at least 1 hour. This allows the texture to solidify and set into a perfect sticky texture for eating. You may even need 2 hours for the chips to fully cure. But if you want to serve it hot with a fork, you can do that too (see below).
- Garnish with flaky sea salt, if you like. Remove from the oven and garnish with a few pinches of flaky sea salt if you like that sweet and salty vibe.
Or eat them hot with ice
These chocolate chip cookie bars are the perfect dessert for BBQs, parties and more. You can eat them chilled in bar form, but what if you can’t wait? You can eat them warm, topped with vanilla ice cream for an eye-catching dessert. If you do, let the pan sit for about 15 minutes before serving. Or even better, serve as a sundae with a drizzle of chocolate syrup.
storage information
How do you store these chocolate chip cookie bars after baking? Make sure to tuck them in between each layer with parchment paper to keep them from sticking together. Then place them in an airtight container and you can store them for:
- 3 days at room temperature
- 2 weeks in the fridge
- frozen for 3 months
More chocolate recipes
Chocolate chips, everything always goes well here! Here are some other chocolate chip recipes to try:
This chocolate chip cookie bar recipe is…
Vegetarian.
The description
These soft and gooey chocolate chip cookie bars are sure to be a hit with everyone! They are easy to prepare and perfectly juicy.
- ¾ cup all purpose flour
- ¾ cup Old fashioned oatmeal
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter softened at room temperature
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 2 Big Eggs
- 1 teaspoon vanilla extract
- 1 cup Dark chocolate chips, divided
- Sea salt for sprinkling, optional
- Preheat the oven to 375 degrees Fahrenheit. Grease a 9 x 9 pan. Line the pan with a piece of parchment paper and cut it to span two sides for easy removal from the pan.
- In a medium bowl, combine flour, rolled oats, baking powder, and salt and set aside.
- In a food processor or with a hand mixer, cream together the room temperature butter, brown sugar, and caster sugar on medium speed, 4-5 minutes. Scrape the bowl with a spatula and work the eggs and vanilla into the butter on low speed. Once combined, add the flour mixture and mix until the dough comes together. Stir in ¾ cup chocolate chips until evenly distributed.
- Using a spatula, press the sticky batter into the pan in a thin, even layer. Scatter and press the remaining ¼ cup chocolate chips over the batter.
- Bake 21 to 23 minutes, until just beginning to brown around the edges. Take the pan to a cooling rack. If desired, sprinkle a few pinches of flaky sea salt over the bars.
- Let cool completely, at least 1 hour. Run a knife around the edges, then cut into 16 pieces. (You can also serve warm with ice cream.) To store, place layers of parchment paper between bars and freeze in a sealed container at room temperature for 3 days, in the fridge for 2 weeks, or until frozen. 3 months.
- Category: Dessert
- Method: Cooked
- Kitchen: Cooked
- Diet: vegetarian
Keywords: chocolate chip cookie bar
