Thick & Chewy Chocolate Chip Cookie Bars
These thick and chewy Chocolate Chip Cookie Bars are the ultimate mashup of a brownie and a cookie, loaded with chocolate chunks and a sprinkle of flaky sea salt.
Servings: 24 bars
Ingredients
- 1 cup unsalted butter melted and cooled slightly
- 1¼ cups light brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2¾ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon fine salt
- 2 cups semi-sweet chocolate chips (or chocolate chunks), divided into 1½ cups and ½ cup
- Flaky sea salt for finishing
Instructions
- Preheat oven to 350°F. Grease and line a 9x13-inch metal baking pan with parchment paper.
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.1 cup unsalted butter, 1¼ cups light brown sugar, ½ cup granulated sugar
- Whisk in the eggs and vanilla.2 large eggs, 2 teaspoons vanilla extract
- Add the flour, cornstarch, baking soda, baking powder, and salt. Stir just until combined.2¾ cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon fine salt
- Fold in 1½ cups of the chocolate chips.2 cups semi-sweet chocolate chips
- Spread the dough evenly into the prepared pan and sprinkle the remaining chocolate chips over the top.2 cups semi-sweet chocolate chips
- Bake for 22–28 minutes, until the edges are lightly golden and the center is just set. (Cookies will continue to cook as they cool)
- Cool completely in the pan and add optional flaky sea before slicing into squares.Flaky sea salt
Notes
- Use room-temperature eggs so the batter mixes together smoothly.
- Slightly underbake for the chewiest texture.
- A metal baking pan produces better browning than glass.
- Store in an airtight container for up to 5 days, or freeze for up to 3 months. Warm individual squares in the microwave for 10–15 seconds before serving for a fresh-from-the-oven taste.