Chocolate Chip Cookie Bars
HB-13152 · Hand-built original
Thick chocolate chip cookie bars baked at a low temperature so they stay soft from edge to edge. Ideal lunchbox baking from a single pan.
40 minMakes 24190 kcalVegetarianLow-SodiumRenal
Main ingredient: spray
Servings:24quantities adjust to match
Ingredients
- nonstick vegetable oil spray
- 2 cups all-purpose flour
- 2 tsp Diamond Crystal or 1 tsp Morton kosher salt
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 3/4 cup (1½ sticks) unsalted butter, melted and slightly cooled
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 Tbsp vanilla extract
- 2 large eggs, room temperature
- 2 cups semisweet chocolate chips (12 oz), divided
Method
- Position a rack in the middle of the oven, heat it to 325°F, spray a 13x9-inch baking pan, and line it with parchment leaving an overhang on the long sides.
- Whisk the flour, salt, baking powder and baking soda together in a medium bowl.
- In a large bowl, whisk the melted butter with both sugars and the vanilla until the sugar starts to dissolve.
- Beat the eggs into the butter mixture one at a time, then stir in the dry ingredients until a soft dough forms with no dry flour pockets.
- Fold 1⅔ cups of the chocolate chips through the dough.
- Press the dough evenly into the pan, sprinkle the remaining 1/3 cup of chips over the top, and press them in lightly.
- Bake the slab for 30–35 minutes until golden and a tester emerges clean apart from smudges of melted chocolate.
- Cool the pan for at least 1 hour before lifting the slab out and cutting it into 24 bars.
Cook: 10 minutes · Total: 40 minutes
Nutrition (per serving, where published)
190 kcalCalories
2.4 gProtein
33.5 gCarbs
12.2 gFat
3.6 gSaturates
1.4 gFibre
19.8 gSugars
70 mgSodium
32 mgCholesterol
103 mgPotassium
28 mgCalcium
1.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data