Easy Chocolate Chip Cookie Bar
Soft, chewy chocolate chip cookie bars that are easy to make without the scooping!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Lockrem Homestead
Ingredients
- 1 cup butter, room temperature
- 1 cup brown sugar
- ½ cup white sugar
- 2 eggs
- 1 tbsp vanilla extract
- 2 ½ cup all-purpose flour
- ½ tsp salt
- 1 tsp Baking soda
- 1 bag chocolate chips, 1/2 cup reserved
Instructions
- Preheat oven to 325 degrees.
- Measure out sugars and add to a large mixing bowl. Add softened butter. Cream butter and sugars together with a hand mixer on low, gradually going faster until medium-high, until it's light and fluffy. Add eggs and vanilla extract to the sugar/butter mixture and mix well until everything is incorporated.
- Measure and add the dry ingredients into the bowl over the wet ingredients. Gently stir the baking soda and salt into the flour. Once the dry ingredients are combined, stir all of the dry ingredients into the wet ingredients.
- Reserve 1/2 cup of the chocolate chips and set aside in a small bowl. Fold the remaining chocolate chips into the dough.
- Press the dough into a 9x13 parchment-lined pan. Sprinkle the reserved chocolate chips evenly over the top of the cookie dough.
- Bake for 30-32 minutes for a 9x13 pan, 20-25 for a 10x15 pan, or until a toothpick poked into the middle comes out clean and the internal temperature reaches 160 degrees. The edges of the bars will be golden brown.
- Remove and allow to cool for 10 minutes in the pan on a wire rack before cutting into individual servings.
- Store in an airtight container at room temperature for up to a week, if they last that long!
Tried this recipe?Let us know how it was!
