Perfect Chocolate Chip Cookie Bar Recipe 

This dish is my trigger dessert—the one that drives me crazy. These delights are rarely found in bakeries or restaurants, therefore they must be made at home. I don't mind because this chocolate chip cookie bar recipe is easy and excellent. Consider it the best chocolate chip cookie, double-thick and delicious.

– 1/2 cup unsalted butter, at room temperature – 1/2 cup light brown sugar, lightly packed – 1/4 cup granulated sugar – 1 large egg – 1 1/2 tsp vanilla – 1/2 tsp baking soda – 1/2 tsp salt – 1 1/2 cups all purpose flour Note: for best results measure your flour by first fluffling it up, then scoop, and level off the cup with the edge of a knife. – 1 1/4 cups semi sweet chocolate chip



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Preheat oven to 325F. Cover a 9x9 baking sheet with parchment paper, allowing for simple slicing after baking.

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When the butter is soft, cream it with the brown and white sugar, and beat it until it becomes fluffy. Whisk in the egg and vanilla extract.

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Beat in the baking soda and salt, then fold in the flour until no dry spots remain. Don't overmix dough yet. When the flour is almost fully folded, add the chocolate chips and fold until mixed.

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Spoon spoonfuls of dough into your prepared pan and spread evenly. For smoothness, I use my hands (flour them if sticky) and an offset spatula.

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After thirty to thirty-five minutes in the oven, or until the edges begin to turn golden and wrinkle, continue baking. The middle will still have a somewhat mushy appearance.

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Take the bars out of the oven and allow them to cool before using the sling made of parchment paper. They should be cut into 12–16 bars.

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