These cookie bars are just delicious. A really great alternative to a standard chocolate chip cookie with a super fast and easy one bowl recipe.
I absolutely love a great cookie but I think I might just prefer these bars at the moment. They are the less fussy, cool older sister to a chocolate chip cookie. They are still gooey and incredibly satisfying but well… cooler. One bowl. No cookie scooper. No parchment paper. This girl is delicious and low maintenance.
If you prefer a crisper chocolate chip cookie, you might want to bake this slightly longer than the recipe suggests. If you are a cookie dough type person, try slightly underbaking this recipe and see if the angels don’t sing at first bite!
This is pretty close to perfection straight out of the oven but you can also top with vanilla ice cream for a seriously amazing treat. Slice these up into squares or rectangles (cookie bar soliders as I call them) and I bet these are inhaled at your next party.
I used semi sweet chocolate chunks, white chocolate chips and a handful of milk chocolate chips and these were fantastic. But don’t stop with chocolate chips, toffee chips, butterscotch chips or drizzled salted caramel on top would be incredible. Chopped up candy bars of any sort- yes please! These are super versatile bars.
Ready for the recipe? Here goes! This makes 8 very generously sized bars.
- I cup butter softened
- ½ cup brown sugar
- ½ cup sugar
- 2 teaspoons vanilla
- 2 eggs
- 1½ teaspoon baking powder
- 2 cups flour
- 1½ cups assorted chocolate chips (I used semi sweet, milk chocolate and white chocolate)
- Add butter and sugar to a mixing bowl and mix well until light and fluffy.
- Add in vanilla and eggs, one at a time and mix to incorporate.
- Add in baking powder and flour, ½ cup at a time mixing between each addition and scraping down the sides of the bowl with a spatula.
- Once the dough has formed, fold in chocolate chips.
- Pour the mixture into a well greased 9x13 inch baking dish.
- Bake for 30 min at 325 degrees
And there you go. Satisfy your sweet tooth in about 35 minutes flat.
PS: This is my baking secret. Really good chips make all the difference. Guittard is my absolute favorite chip and I get these at Safeway, World Market or actually Walmart has them for a great price! The vanilla is the best white chocolate chip I have found- not cloying or artificially like some chips. The milk chocolate chips I basically can’t bring into the house because I go to bake and find empty wrappers from the little sneaky chocolate thieves I live with and this is my first time using these cookie chips – they remind me of chunk chocolate which is what I was looking for in this recipe. If you can’t find Guittard, Ghiradelli is my other favorite and I find the price is super comparable to other brands at Target.
If you try this recipe be sure to come back and let me know what you think! Also, see the Albertsons Weekly Ad.
And here are a few other recipes you might enjoy:
Cherie J says
Saw this recipe post today and it just looked so yummy! Plus, my teenage son and I needed a way to connect after a rough day and this looked perfect. Thank you for sharing, it was an easy recipe that we are happily eating now! We used chocolate chips and butterscotch chips in ours. Looking forward to making this again with other flavors of chips.
Oh Cherie I am so happy to hear that. He is a lucky boy to have such a great mom!
Made these for a bake sale at church…so yummy! Used Milk, semi-sweet and white chocolate chips. Turned out perfect. Although not sure why the recipe states 8 bars/8 servings. I used 9×13 pan and I guess I cut them small because I had about 30 bars.
Ha! I made generous bars. You can see them in the photo. I guess a better measurement is a 9×13 pan- cut to any size you like 🙂
Curious – do you use unsalted or salted butter? 🙂 They look amazing. I think I’ll make them for our cookout tomorrow. I love to just dump everything in a pan & bake. That’s how I make “biscuits” too. LOL #lazybaker
Hi Shana– I know in baking you are supposed to use unsalted butter but I always use salted. I usually skip or reduce the amount of salt called for in recipes. 🙂