Chocolate Chip Cookie Bars
Homemade chocolate chip cookie bars are quick and easy to make. They’re thick, with a gooey centre and crisp outside. So good served with a scoop of vanilla ice cream and caramel sauce! If you love cookies, you have to try these cookie bars made without a mixer.
Servings 16
Ingredients
- 225 g butter (salted or unsalted) softened
- 150 g dark or light brown sugar
- 75 g caster or granulated sugar
- 2 medium or large eggs
- 1 teaspoon vanilla extract
- 300 g plain flour
- Generous pinch of salt only add if using unsalted butter
- 1 teaspoon bicarbonate of soda
- 300 g chocolate chips I went for a mixture of dark and milk chocolate chips - save 50g from this for the topping
Instructions
- Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 6. Line a 20cm square cake tin with parchment paper. Set the tin aside for later.
- Cream the softened butter and both sugars until creamy and fluffy. Add the eggs, mixing well to combine. Now add the vanilla.
- Fold through the flour, pinch of salt (if using unsalted butter) and the bicarbonate of soda, and mix until just incorporated.
- Add 250g of the chocolate chips, reserving 50g for the top. Mix the chocolate chips through the cookie dough until combined. Transfer the cookie dough to the lined tin, smooth over the top with a spatula. Top with the remaining chocolate chips.
- Bake for 20-25 minutes until lightly golden. Allow to cool in the tin completely, before slicing up into 16 pieces. These cookie bars can be enjoyed both warm, and at room temperature. They'll keep in an airtight container for up to one week.