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I am always on the lookout for last minute recipes that I can make with ingredients already in my pantry. Chocolate chip cookie bars fit the bill as a quick, easy, and delicious crowd-pleasing dessert. It is an added plus for me that I can bake something fast without requiring me to get out the kitchen aid mixer or having to individually scoop cookie dough. Save this in your arsenal of simple, tried and true recipes if you are a last minute or lazy baker like me!

Whose little cute hand is that?!

Baking 101

Simple reminders for at home baking:

Flour

Lightly fill your measuring cup until slightly over flowing. Take the back of a knife to level off the top.

Baking Soda or Baking Powder

I remember this phrase: “Baking soda spreads, baking powder puffs.” I am clearly not a scientist, but this helps remind me of their two functions in baking. Replace baking soda every 6 months to maintain its freshness.

Butter

Use unsalted so you can control how much salt is in your baked goods. Try to leave butter out for about 2 hours before baking for room temperature.

Eggs

Always crack your eggs into a separate bowl and add into the batter after. If you accidentally get a piece of the shell in the cracked egg you can fish it out without ruining the whole batter.

FAQ

Can I make these ahead of time?

Yes, you can keep this for up to a week. If I am hosting a dinner, I like to make the bars in the morning and let them cool on the counter for the day.. They will also keep in the fridge for up to a week.

Why do you use cornstarch in this recipe?

Cornstarch helps keep baked goods soft and tender because it prevents the flour from making too much gluten.

Easy Chocolate Chip Cookie Bars

by Katie Heath
Servings: 16 bars
Prep Time: 2 hours 20 minutes
Cook Time: 30 minutes
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Equipment

  • 1 9 inch, baking pan

Ingredients 

  • 2 1/4 cup flour
  • 1 tsp. baking soda
  • 1 1/2 tsp. cornstarch
  • 1/2 tsp. salt
  • 3/4 cup unsalted butter, melted and slightly cooled
  • 1 cup light brown sugar, lightly packed
  • 1/3 cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • 2 tsp. vanilla extract
  • 1 1/4 cup semi-sweet chocolate chips, divided

Instructions

  • Preheat oven to 350 degrees. Grease a 9 inch square baking pan and line the bottom with parchment paper.
  • In a large bowl, whisk flour, baking soda, cornstarch, and salt. Set aside.
  • In a medium bowl, whisk melted butter, brown sugar, and granulated sugar until fully combined. Add the egg, egg yolk, and vanilla. Pour the wet ingredients into the dry ingredients and stir until combined. Fold in 1 cup of the chocolate chips.
  • Pour the dough into the prepared baking dish and sprinkle the remaining 1/4 cup chocolate chips over the top, lightly patting them into the top of the dough.
  • Bake for about 30 minutes until lightly browned. Let cool. Cut into squares and serve.

Notes

Katie’s Tips:
*Sometimes I line the whole pan with foil with the sides overhanging the baking pan. After the bars cool, I pull the bars out of the baking pan and cut. 
*I store the bars in a covered container in the fridge for up to a week. 
*For a more upscale presentation, sprinkle the top with chocolate chunks instead of chocolate chips.
*This recipe was originally found and adapted from Sally’s Baking Addiction’s recipe found here. 
Made it? Tag @katieskitchencounter on Instagram. I’d love to see!

Chocolate chip cookie bars are for the lazy and last-minute baker!