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Chocolate Chip Cookie Bars (9×13 Pan) Recipe

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3.8 from 65 reviews

  • Author: Amina
  • Total Time: 40 minutes
  • Yield: 24 servings

Description

Delight in these rich and chewy Chocolate Chip Cookie Bars, baked in a 9×13 pan for an easy-to-share treat. Featuring a wholesome blend of brown sugar, semi-sweet chocolate chips, and a hint of espresso powder to deepen the flavors, these bars are perfect for any occasion. Fudgy on the inside with a golden top, they deliver the classic cookie taste in convenient bar form.

Ingredients

Dry Ingredients

  • 2 ¼ cups all purpose flour (315g)
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon espresso powder (optional)

Wet Ingredients

  • 2 eggs plus 1 egg yolk
  • 1 Tablespoon vanilla extract
  • 12 Tablespoons unsalted butter, plus extra for greasing pan
  • 2 cups light brown sugar, packed

Additional

  • 2 cups semi sweet chocolate chips

Instructions

  1. Prepare the Pan: Brush a small amount of melted butter onto the bottom and sides of a 9×13 inch pan to prevent sticking. Line the pan with parchment paper, leaving an overhang on the two longer sides for easy removal later. Preheat your oven to 350°F (175°C).
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, baking powder, and optional espresso powder. Set this mixture aside for later.
  3. Combine Eggs and Vanilla: In a small bowl, whisk the two eggs, one egg yolk, and vanilla extract together until smooth. Set aside.
  4. Melt Butter and Combine with Sugar: Melt the unsalted butter gently in a medium saucepan over low heat or via microwave. Remove from heat and stir in the packed light brown sugar until the mixture is smooth and free of lumps. Transfer this mixture to a large mixing bowl and allow it to cool slightly to avoid cooking the eggs in the next step.
  5. Add Egg Mixture: Whisk the egg and vanilla mixture into the cooled butter and sugar blend until fully incorporated.
  6. Fold in Dry Ingredients and Chocolate Chips: Using a spatula, fold the flour mixture and chocolate chips into the wet ingredients. Mix carefully just until the flour disappears and the chocolate chips are evenly distributed; avoid overmixing to maintain tender bars.
  7. Spread Batter into Pan: Spread the cookie batter evenly into the prepared parchment-lined pan using an offset spatula to smooth the surface.
  8. Bake: Bake the bars in the preheated oven for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Avoid overbaking to ensure a soft and chewy texture.
  9. Cool Completely: Remove from the oven and let the bars cool completely in the pan. This prevents crumbling and helps the bars to set.
  10. Slice and Serve: Once cooled, use the parchment paper overhangs to lift the entire slab out onto a cutting board. If the edges stick to the pan, gently loosen with a butter knife. Cut into 24 squares and serve, or store in an airtight container.

Notes

  • Using espresso powder is optional but enhances the chocolate flavor.
  • Do not overmix the batter to keep the bars tender.
  • Make sure to cool the bars completely before cutting to prevent crumbling.
  • Parchment paper lining with overhang makes it easy to remove the entire cookie slab intact.
  • Store bars in an airtight container at room temperature for up to 5 days.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/chocolate-chip-cookie-bars-9x13-pan-recipe/