There’s something so comforting about chocolate chip cookies, isn’t there? This recipe for chocolate chip cookie bars is a delightful twist on the classic cookie, bringing the heartwarming taste into a form that’s perfect for sharing. In our midwestern family gatherings, there’s always a story or two about these treats served at picnics or on quiet Sunday afternoons. The crumbly, gooey texture and golden crust make them irresistible, encapsulating the cozy, familiar feeling of home.
These cookie bars shine on their own but are a dream when paired with a glass of cold milk. They also make a lovely addition to an afternoon spread with a freshly brewed pot of coffee or tea. For an extra indulgent treat, serve warm with a scoop of vanilla ice cream on the side—just like those comforting evenings by the fireplace.
Chocolate Chip Cookie Bars
Servings: 16
Ingredients
1 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips
Directions
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the creamed mixture, mixing until just blended.
Fold in the chocolate chips until evenly distributed.
Spread the dough into the prepared baking pan, smoothing the top with a spatula.
Bake for 25 to 30 minutes, or until the edges are golden and the center is set.
Allow to cool in the pan on a wire rack before cutting into bars.
Variations & Tips
For a little nutty crunch, add 1 cup of chopped walnuts or pecans to the batter. If you prefer a richer taste, try using dark chocolate chips instead of semisweet. For a seasonal twist, mix in 1/2 teaspoon of cinnamon during the holiday season for that warm, spicy kick. If you want to make them gluten-free, substitute the all-purpose flour with a gluten-free baking blend.
