Chocolate Chip Cookie Bars have all the flavors of a classic chocolate chip cookie, but they are cooked in a baking dish and then sliced into small squares.
It is an easy, small batch dessert recipe that can be enjoyed by two people for a few days. Well, that is, if they last that long!
These soft bars are so good that not only do they make a delicious dessert after supper, but they also go great with morning coffee.
So next time that you are craving something sweet, but don’t want to spend a lot of time in the kitchen, be sure to make these Chocolate Chip Cookie Bars!
Chocolate Chip Cookie Bars
Unsalted butter, softened
Light brown sugar
Granulated white sugar
Semisweet chocolate chips
The first step in making Chocolate Chip Cookie Bars is to preheat the oven to 375°F and spray an 8″ x 8″ baking dish with non-stick cooking spray.
If you prefer to use parchment paper instead of the cooking spray, line the baking dish with the parchment paper. Just be sure to let the parchment paper over hang on at least two sides.
The overhang will become your handles to remove the bars from the pan after they have been baked. Set the dish aside while you prepare the batter.
It is important to start with room temperature butter. You want the cookie bars to be nice and fluffy. Therefore, the butter needs to be soft, but not melted.
It usually takes about an hour for the butter to naturally come to room temperature. Of course, the time can vary depending on the temperature of your house.
How To Soften Butter Quickly
If you are in an absolute hurry, you can use a microwave to help you soften the butter quicker. Do this by opening the stick of butter and placing it on a microwave safe plate.
Then cook at 50% power for 10 seconds. Turn the butter over by flipping it twice, and cook for an additional 10 seconds at half power.
Test the butter by touching it and seeing if you can easily place a finger indention on the surface. If not, microwave for additional 5 second increments until the butter is at room temperature.
Now place the softened butter in a medium bowl and cream the butter and sugars together until light and fluffy. This should take about 3-4 minutes.
Be sure not to rush this process. You don’t want to stop when the butter and the cream are just incorporated. The mixture needs to be light and fluffy so that the chocolate chip cookie bars turn out perfect.
Next, add the egg and vanilla to the cream mixture and beat until just combined. This time you don’t want to over mix.
Instead, stop mixing when you can no longer see the egg whites or yolks. Let the wet ingredients sit for a minute while you prepare the dry ingredients.
In another medium bowl whisk together the flour, salt, baking soda, and baking powder. Be sure to break up any clumps.
Then slowly add the dry ingredients to the mixing bowl with the butter/sugar mixture. Again, beat until just combined, but do not over-mix.
Then use a silicone spatula to stir in the chocolate chips. The spatula will not only help incorporate the chocolate chips in the batter, but it will also scrap down any stuck ingredients on the side and bottom of the bowl.
Once the chips are scattered throughout the batter, use the same spatula to press the cookie batter into the prepared pan.
Then place the baking dish in the preheated and bake for 15 minutes. At the end of the baking process the edges of the chocolate chip cookie bars should start to turn light brown.
Do not over bake as the cookie bars will be too crumbly once cooled.
Remove the pan from the oven and let it cool in the pan for 5 minutes. Then carefully insert the pan onto a cooling rack and then flip over so that the bars can cool completely.
However, if you used parchment paper, use the overhang to remove the cookie bars on the cooling rack to cool completely.
Once the bars are cool, slice into 12 squares.
Store the chocolate chip cookie bars in an air tight container at room temperature. To help the cookies remain soft, place a piece of white bread in the container where they are stored.
The bread will become dried out, but the cookie bars will remain soft.
If you want another delicious dessert for two try this Instant Pot Lava Cake For Two recipe! It is sinfully delicious!
For other delicious recipes for two visit our RECIPE INDEX page. Then search for a recipe that is perfect for you! Be sure to visit often as we are constantly adding new recipes.
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- 1 stick (4 ounces) unsalted butter, softened
- 1/3 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup semisweet chocolate chips
- Preheat the oven to 375°F and spray an 8" x 8" baking dish with non-stick cooking spray or line the baking dish with parchment paper, set aside.
- In a medium bowl, cream the butter and sugars until light and fluffy, about 3-4 minutes.
- Add the egg and vanilla, and beat until just combined.
- In a another medium bowl whisk together the flour, salt, baking soda, and baking powder.
- Slowly add the dry ingredients to the mixing bowl with the butter/sugar mixture.
- Beat until just combined, but do not over-mix.
- Use a silicone spatula to stir in the chocolate chips.
- Use the spatula to press the cookie batter into the pan, and bake for 15 minutes. The edges of the cookie should start to turn light brown. Do not over bake as the cookie bars will be too crumbly.
- Remove the pan from the oven and let the cookie bars cool in the pan for 5 minutes. Then carefully insert the pan onto a cooling rack or remove the parchment paper and place the cookie bars on the cooling rack to cool completely.
- Slice into 12 even squares.
- Store in an air tight container at room temperature.
To keep the cookies soft, place a piece of plain white bread in the container with the cookie bars.
Cookie Bars can be kept in the freezer for up to 6 months when placed in an air-tight container.
Recipe developed by iCookfortwo.com