Gooey Chocolate Chip Cookie Bars
Gooey Chocolate Chip Cookie Bars are warm, buttery, and loaded with melty chocolate in every bite. They are easy to make and perfect for sharing.
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Servings: 12 servings
Equipment
- Mixing Bowl
- Baking Pan
- Whisk
- Spatula
Ingredients
Dry Ingredients
- 2.25 cups All-purpose flour Measured and leveled
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
Wet Ingredients
- 1 cup Unsalted butter Softened to room temperature
- 0.75 cup Granulated sugar
- 0.75 cup Brown sugar Packed
- 1 teaspoon Vanilla extract
- 2 large Eggs Room temperature
Chocolate Chips
- 2 cups Chocolate chips Semisweet or mix of semisweet and milk chocolate
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or nonstick spray and set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined.
- In a separate large bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until light and smooth. Use a hand mixer or stand mixer on medium speed for about 2–3 minutes.
- Beat in the eggs one at a time, mixing each until just incorporated. Scrape the bowl as needed to keep the batter even.
- Gradually add the dry ingredients to the wet ingredients and blend on low speed or fold with a spatula until no streaks of flour remain. Do not overmix.
- Stir in the chocolate chips with a spatula, reserving a handful to sprinkle on top if you like a pretty finish.
- Spread the dough evenly into the prepared 9×13 pan. Use an offset spatula or damp fingers to smooth the top.
- Bake for 20 to 25 minutes, or until the edges are lightly golden and the center is set but still soft. Rotate the pan halfway through baking for even color.
- Allow the bars to cool in the pan on a wire rack for at least 20 minutes before cutting into bars. Cooling helps them set and makes slicing neater.
Notes
For gooey centers, pull the bars when the edges are golden but the middle still jiggles slightly. They’ll set while cooling.