Gooey Chocolate Chip Cookie Bars

Few things match the joy of sinking your teeth into a thick gooey square packed with chocolate chips and soft cookie dough These Gooey Chocolate Chip Cookie Bars were born when I needed an easy bake sale treat and now my family asks for them any time we crave a comforting homemade dessert

Ingredients

• All purpose flour: gives structure and makes the bars thick Choose a fresh bag for the best flavor
• Baking soda: helps with lift and a tender crumb Look for fine powder without clumping
• Baking powder: adds a little extra lift so the bars are not too dense
• Sea salt: balances the sweetness and intensifies chocolate flavor Use fine sea salt for even mixing
• Butter softened just to room temperature: brings rich flavor and helps create a silky dough Use real unsalted butter for best results
• Granulated sugar: gives crisp edges and light sweetness Organic or cane sugar adds subtle flavor
• Light brown sugar: adds chewiness and deep caramel notes Always pack your brown sugar tightly to measure accurately
• Large egg: binds everything and keeps bars fudgy Pick the freshest eggs for fluffier results
• Vanilla extract: adds flavor warmth Try to use pure vanilla extract for the best aroma
• Chocolate chips: the main attraction Use a highquality semisweet chocolate for creamy melt invest in a good brand and resist skimping

Step-by-Step Instructions

Prepare the Pan:

Line a nine inch square baking dish with parchment paper or thoroughly coat with nonstick spray This keeps bars from sticking and makes it easy to lift them out later

Mix the Dry Ingredients:

In a medium mixing bowl stir together flour baking soda baking powder and sea salt until everything looks evenly blended Mixing dry ingredients first helps avoid pockets of salt or leavening

Cream the Butter and Sugars:

In a separate large bowl beat the softened butter with both sugars using an electric mixer You want the mixture pale and fluffy which takes about two to three minutes Creaming at this stage gives the bars that classic soft texture

Add Egg and Vanilla:

Crack in the egg and pour in vanilla extract Beat again with the mixer until smooth and silky The mixture should look uniform and a bit glossy

Combine Wet and Dry Mixes:

Add the dry ingredients to the wet ingredients in two batches Mixing on low after each addition Let the flour disappear before stopping mix only until you no longer see streaks so the bars stay tender

Fold in Chocolate Chips:

Gently stir in the chocolate chips with a spatula This way you will not break the chips and they will stay evenly distributed

Spread and Bake:

Spoon the thick cookie dough into the prepared pan and smooth the top evenly Pat it down gently so it bakes evenly across all edges

Bake to Gooey Perfection:

Place on the middle rack of a preheated 350 degree oven Bake twenty to twenty two minutes until the edges are golden and the center is still soft The top should look set and just beginning to brown

Cool and Slice:

Let the bars cool in the pan for at least fifteen minutes so they firm up Carefully lift out the parchment to a board and cut into nine equal pieces for big bakery style squares

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Storage Tips

These bars keep well in a tightly sealed container at room temperature for up to three days For longer storage wrap individual squares and freeze for up to two months Let thaw at room temp or zap for a few seconds in the microwave to freshen up

Ingredient Substitutions

You can use white chocolate chunks or dark chocolate instead of semisweet Make it dairy free by swapping in a vegan butter and allergy friendly chocolate chips Whole wheat flour will work for a heartier version but the bars will be a little denser

Serving Suggestions

Serve these warm topped with a scoop of vanilla or coffee ice cream For a fancy finish drizzle with melted chocolate or sprinkle with a pinch of flaky sea salt Stir chopped toasted walnuts or pecans into the batter for extra crunch

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Cultural or Historical Context

Cookie bars are an American bakery staple born out of the love for classic chocolate chip cookies but with half the work Their simplicity makes them a star at potlucks bake sales and rainy day kitchen sessions The gooey texture is modeled after underbaked bakery cookies that became famously popular in the last decade

Recipe FAQs

→ How do I know when the bars are done baking?

The bars are ready when the edges turn golden and the center looks set but still slightly soft. They will firm up more as they cool.

→ Can I use different types of chocolate chips?

Absolutely! Try milk, semisweet, or even dark chocolate chips for a unique twist. You can also mix in chunks or add white chocolate.

→ What's the best way to achieve a chewy texture?

Be careful not to overmix the batter and avoid overbaking. Pull the bars out when they're just set for a perfectly chewy bite.

→ Can I make these bars ahead of time?

Yes, these bars stay fresh in an airtight container for several days and freeze well for longer storage.

→ Are there any substitutions for butter?

You can use margarine or plant-based butter as alternatives. The texture may vary slightly, but the bars will still taste delicious.