Some things have a hold over us. For me, it's chocolate. Whether it's in a brownie, a cake, or a plain old candy bar, chocolate is my kryptonite. These chocolate chip cookie bars are so tasty because they are essentially super soft and chewy thick chocolate chip cookies. We really can't go wrong with any of that. I promise you, when I tear into these things, I can't eat just one. They are that good. Not only are they tasty, but this recipe is so versatile. I can't count the number of times I've changed it up into s'mores bars, M&M's bars and so much more. Do yourself a favor and try this recipe out. Once you do, it will become a staple for you. I guarantee it.
What makes these chocolate chip cookie bars great?
- soft and chewy...because who likes a hard cookie or cookie bar for that matter.
- chocolate galore - studded with both chips and chunks of high-quality chocolate.
- ease of the recipe - This recipe is so easy to make and requires no mixers or special tools!
Ingredients for Chocolate Chip Cookie Bars:
- Browned butter– Adds nuttiness
- Salt – Brings out the rest of the flavors
- Baking Soda– Our selected leavener that will help these bars rise a bit
- Brown and Granulated Sugar – Adds sweetness and moisture
- Eggs – Add richness, and color and helps the bars rise
- Vanilla Extract – Adds sweetness
- Chocolate– Adds sweetness and gooey chocolate throughout
- Instant Coffee Granules– Helps bring out the chocolate flavors and adds a bit of bitterness
- All-Purpose Flour - Provides structure
How to Make Chocolate Chip Cookie Bars:
- Make the browned butter – First, we're going to make the browned butter. Place your butter into a saucepan over medium heat. Cook for 5-10 minutes, stirring occasionally until browned bits appear. Take the pan off the heat and pour the butter through a sieve placed over a bowl. Allow the mixture to cool to room temperature. You can cover the bowl with plastic wrap and place it in the fridge for one day as the flavor will develop a bit more. This is optional. You can just use the cooled melted butter the same day if you want. Set aside if you're baking the same day.
- Prep the Pan – Prep an 8" square pan by lining the inside with aluminum foil or parchment paper that has been greased with vegetable oil or cooking spray. Set aside.
- Preheat the oven - Preheat the oven to 350°F.
- Combine the dry ingredients – Combine the flour, salt, baking soda, and instant coffee granules in a medium-sized bowl or on a sheet of parchment and set aside.
- Combine and bake – In a large bowl, pour in the melted butter. Whisk in the brown and granulated sugar for a couple of minutes until combined. Whisk in the egg and egg yolk and whisk for a couple of minutes. Stir in the vanilla extract. Dump in the dry ingredients, chocolate chips, and chunks all at once. Use a rubber spatula to fold in gently until the flour is mostly absorbed. Don't overmix. Pour the dough into your prepared pan and use your hands to gently press the dough into an even layer. You can use the back of a measuring cup to help press the dough down. Lightly press in some chocolate chips and chunks over the top. Bake at 325°F for 20-25 minutes or until golden brown. Remove from the oven and place the pan on a wire rack. Allow the cookie bars to cool for 15-20 minutes. Use a sharp knife and hot water to make clean cuts. Enjoy!
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Chocolate Chip Cookie Bars
Chewy Chocolate Chip Cookie Bars
Ingredients
- 2¼ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 12 tablespoons browned butter melted and cooled slightly
- 1 cup brown sugar
- ½ cup white sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 /2 cup Ghirardelli semisweet chocolate chips
- 1 /2 cup Ghirardelli bittersweet chocolate chips
- ½ cup Ghirardelli baking bar chopped into large pieces
- ½ teaspoon Nescafe Taster's Choice House Blend Instant Coffee Light Granules
Instructions
- Make the browned butter – First, we’re going to make the browned butter. Place your butter into a saucepan over medium heat. Cook for 5-10 minutes, stirring occasionally until browned bits appear. Take the pan off the heat and pour the butter through a sieve placed over a bowl. Allow the mixture to cool to room temperature. You can cover the bowl with plastic wrap and place it in the fridge for one day as the flavor will develop a bit more. This is optional. You can just use the cooled melted butter the same day if you want. Set aside if you’re baking the same day.
- Prep the Pan – Prep an 8″ square pan by lining the inside with aluminum foil or parchment paper that has been greased with vegetable oil or cooking spray. Set aside.
- Preheat the oven – Preheat the oven to 350°F.
- Combine the dry ingredients – Combine the flour, salt, baking soda, and instant coffee granules in a medium-sized bowl or on a sheet of parchment and set aside.
- Combine and bake – In a large bowl, pour in the melted butter. Whisk in the brown and granulated sugar for a couple of minutes until combined. Whisk in the egg and egg yolk and whisk for a couple of minutes. Stir in the vanilla extract. Dump in the dry ingredients, chocolate chips, and chunks all at once. Use a rubber spatula to fold in gently until the flour is mostly absorbed. Don’t overmix. Pour the dough into your prepared pan and use your hands to gently press the dough into an even layer. You can use the back of a measuring cup to help press the dough down. Lightly press in some chocolate chips and chunks over the top. Bake at 325°F for 25-30 minutes or until golden brown. Remove from the oven and place the pan on a wire rack. Allow the cookie bars to cool for 15-20 minutes. Use a sharp knife and hot water to make clean cuts. Enjoy!
Notes
Store covered at room temperature for about 2-3 days.
Allow the butter to cool slightly at room temperature after you melt and brown.
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