Easy Chocolate Chip Cookie Bar Recipe

by Ruwani
0 comment

Try this Easy Chocolate Chip Cookie Bar Recipe for your next cookie craving. These cookie bars have crisp edges and a soft center with a hint of cinnamon.

cookie bars

Let’s talk cookies!
This recipe is for the cookie monsters around the world. I am more of a cake monster. However, I do love a good cookie once in a while especially, one that is easy to put together.

easy chocolate chip cookie bars

What is your preferred texture of a cookie?
I love a chewy, crisp, and soft cookie and, my son likes his cookies soft and crisp. My husband doesn’t mind anything as long as it is a cookie.
I have made many versions of this recipe to please all palettes in the house. I adapted my favorite sugar cookie recipe to make this easy chocolate chip cookie bar.
This recipe yields a slightly soft center and crisp outer cookie bar. The cookie dough is easy to make as this does not need any chilling nor rolling. I used a 10x 8-inch rectangular pan. You can use a 9×9 inch or 8×8 inch square pan for a slightly higher cookie bar.

soft chocolate chip cookie bars

Ingredients for the Cookie Bars

Flour – All-purpose flour and almond flour are both used in this recipe. Adding 1/2 cup of almond flour gives the cookie a slightly soft center and tastes better than a regular chocolate chip cookie. However, if you prefer all flour: you can replace the 1/2 cup of almond flour with 1/2 cup all-purpose flour. 

Sugar- In many instances, I have used regular white sugar and brown sugar. Adding brown sugar makes a chewy center. I used all white sugar here because that is the flavor my family likes. You can go half and half or all brown sugar if you like. 

Butter – Use full-fat unsalted butter. If using salted butter, leave the salt out from the recipe. I used cold butter here. However, you can also use melted butter. 

Eggs- Eggs give the cookie its structure. Use 1- large egg for this recipe. 

Baking Powder– Makes soft and thick cookie bars.

Vanilla and cinnamon- Adds flavor to the cookie bar.   

Salt – Enhances the flavor. Leave the salt out if you use salted butter. 

Don’t like salt in your sweet treats: you can leave it out. 

Chocolate Chip – Semi-sweet chocolate chips are the best for a chocolate chip cookie bar. However, milk chocolate chips will work too. 

 easy chocolate chip cookie bars

How to make Easy Chocolate Chip Cookie Bar

Use a hand mixer, food processor, or a bowl and a wooden spoon. I used a food processor as it’s much easier for me.

Pre-heat the oven to 180C.

First, add flour, almond flour, salt, sugar, cinnamon, and baking powder into the food processor and pulse 2-3 times to mix.
Next, add the cold butter and pulse until it forms a sandy texture.
Then, add the egg and vanilla. Pulse a few times until the mixture just comes together.
Put the cookie dough mixture into a bowl and fold in the chocolate chip: leaving about 1/4 cup to sprinkle on top. Do not over-mix the dough.

Put the dough into a parchment-lined 9×9 inch square pan or a 10×8 inch rectangular pan. Spread by pressing the dough evenly into the pan. Sprinkle the leftover chocolate chip on top and bake at 180C for 30-35 minutes or until the top and the edges lightly browned. Every oven is different so, always better to check by about 25 minutes.

Place the pan on a wire rack and cool the bars for 1- 1 1/2 hours. Carefully lift the bars with the parchment paper and place it on the counter/cutting board. Cut the bars into squares and let them cool completely.

Place and store them in an airtight container for up to a week or freeze them for 3 months.

How to make easy chocolate chip cookie bars

Easy Chocolate Chip Cookie Bar Recipe

Recipe by Ruwani Ravin KumarCourse: Dessert, SnacksCuisine: American
Servings

10

servings
Prep time

15

minutes
Cooking time

30

minutes

Try this Easy Chocolate Chip Cookie Bar Recipe for your next cookie craving. These cookie bars have crisp edges and a soft center with a hint of cinnamon.

Ingredients

  • 2 cups / 240g all-purpose flour

  • 1/2 cup/ 50g almond flour

  • 1 teaspoon baking powder

  • 1/4 tsp salt(optional)

  • 1/2 teaspoon ground cinnamon

  • 1 cup /200g granulated sugar

  • 1 cup /230g cold unsalted butter

  • 1 large egg

  • 2 teaspoons vanilla

  • 1 1/4 cup semi-sweet chocolate chips

Directions

  • Pre-heat the oven to 180C. Line a 10×8 inch rectangular or 9×9 square pan with parchment paper or foil. Make sure to have an overhang to lift the cookie bars carefully.
  • First, add flour, almond flour, salt, sugar, cinnamon, and baking powder into the food processor and pulse 2-3 times to mix.
  • Next, add the cold butter and pulse until it forms a sandy texture.
  • Then, add the egg and vanilla. Pulse a few times until the mixture just comes together.
  • Put the cookie dough mixture into a bowl and fold in the chocolate chip: leaving about 1/4 cup to sprinkle on top. Do not over-mix the dough.
  • Put the dough into a parchment-lined 9×9 inch square pan or a 10×8 inch rectangular pan. Spread by pressing the dough evenly into the pan. Sprinkle the leftover chocolate chip on top and bake at 180C for 30-35 minutes or until the top and the edges lightly browned. Every oven is different so, always better to check by about 25 minutes.
  • Place the pan on a wire rack and cool the bars for 1- 1 1/2 hours. Carefully lift the bar with the parchment paper overhang and place it on the counter/cutting board. Cut the bars into squares and let them cool completely.
  • Place and store them in an airtight container for up to a week or freeze them for 3 months.

Did you make this recipe? Leave a comment below or Mention @celebratingflavors on Instagram and hashtag it #celebratingflavors

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