Bar Cookies Chocolate Chip

So, you’re scrolling, mindlessly dreaming of warm, gooey chocolate chip cookies but the thought of scooping individual blobs of dough feels like… too much effort? My friend, you’ve come to the right place. We’re making bar cookies today, because adulting is hard enough without having to portion out 3 dozen cookies.

Why This Recipe is Awesome

Okay, let’s be real. This isn’t just *another* cookie recipe. This is ‘I need warm chocolatey goodness in my face, stat, and I have zero patience’ level genius. It’s practically a one-bowl wonder (or two, if you’re feeling fancy). Plus, no chilling dough. Nope. None of that waiting around business. And the best part? It’s literally a giant cookie you slice. Less mess, more cookie. What’s not to love? Even I, the queen of kitchen chaos, haven’t managed to mess these up. Seriously, it’s idiot-proof.

Ingredients You’ll Need

• Unsalted Butter: 1/2 cup (1 stick), melted. Because everything’s better with butter, right?
• Granulated Sugar: 1/2 cup. For that classic sweet kick.
• Light Brown Sugar: 1/2 cup, packed. Hello, chewiness and depth!
• Large Egg: 1. The binder of dreams.
• Vanilla Extract: 1 teaspoon. Don’t skimp on this, it’s the soul of the cookie.
• All-Purpose Flour: 1 1/4 cups. The foundation of our edible masterpiece.
• Baking Soda: 1/2 teaspoon. Our little leavening friend, making things fluffy.
• Salt: 1/4 teaspoon. Balances all that sweetness, trust me.
• Chocolate Chips: 1 cup (or more, no judgment here!). Semi-sweet is classic, but hey, you do you.

Step-by-Step Instructions

1. Preheat Your Oven & Prep: Get that oven fired up to 350°F (175°C). Grab an 8×8 inch baking pan. Line it with parchment paper, leaving an overhang on the sides. This makes lifting the whole thing out a breeze!
2. Melt the Butter: In a medium microwave-safe bowl (or a saucepan on the stove), melt your butter. Let it cool for a minute or two – we don’t want scrambled eggs in our dough.
3. Mix Wet Ingredients: Add both granulated sugar and brown sugar to the melted butter. Whisk ’em together until they’re nice and combined, looking all golden and lovely. Crack in your egg and pour in the vanilla extract. Whisk again until everything is smooth and glossy.
4. Combine Dry Ingredients: In a separate small bowl, whisk together your flour, baking soda, and salt. This ensures even distribution of all the good stuff.
5. Bring it All Together: Gradually add the dry ingredients to the wet ingredients. Mix until just combined. Do not overmix! Overmixing leads to tough cookies, and nobody wants that. Gently fold in your glorious chocolate chips.
6. Spread and Bake: Pour the dough into your prepared 8×8 inch pan. Spread it out evenly with a spatula. Pop it into your preheated oven and bake for 20-25 minutes.
7. Check for Doneness: The edges should be golden brown, and a toothpick inserted into the center should come out with moist crumbs, not wet batter. Remember, cookies continue to cook a bit as they cool.
8. Cool Down (If You Can Wait!): Let the bars cool completely in the pan on a wire rack before attempting to lift them out and slice. I know, I know, the smell is torture. But patience, young padawan, patience yields perfect squares.

Common Mistakes to Avoid

• Skipping the parchment paper: Oh honey, don’t do this to yourself. You’ll be scraping and cursing. Lining the pan is non-negotiable!
• Overmixing the dough: We talked about this! Once you add the flour, mix just until no streaks of flour remain. Think gentle, not aggressive.
• Not letting the melted butter cool: Straight-up hot butter + egg = weird, partially cooked egg bits. Ew. Give it a minute.
• Baking too long: Watch those edges! A slightly underbaked bar cookie is gooey and divine; an overbaked one is dry and sad. Aim for that perfect golden hue.
• Cutting when warm: Tempting, I know. But those bars will crumble into a delicious mess. Let them cool down for cleaner slices. FYI, completely cool means hours, not minutes.

Alternatives & Substitutions

• Chocolate Chips: Feeling adventurous? Mix it up! Try milk chocolate, dark chocolate, white chocolate, or even a mix. Butterscotch chips or chopped nuts (walnuts, pecans) are also fantastic additions. Get wild!
• Butter: If you’re really in a pinch, margarine can work, but IMO, butter gives that superior flavor and texture. Don’t compromise if you don’t have to.
• Sugars: You can play with the ratio of granulated to brown sugar a little. More brown sugar equals a chewier bar, more white sugar equals a crispier edge.
• Flavor Boosts: A pinch of cinnamon, a tiny bit of almond extract instead of vanilla, or even a dash of espresso powder can elevate these bars.

FAQ (Frequently Asked Questions)

• Can I use a different size pan? You can, but be mindful of the thickness. A larger pan (e.g., 9×13 inch) will result in thinner bars and a shorter baking time. A smaller pan will mean thicker bars and longer baking. Adjust accordingly, and always keep an eye on them!
• My bars are crumbly, what gives? Likely overbaked! Or maybe you didn’t let them cool enough before slicing. Remember, patience is key.
• Do I have to use unsalted butter? Technically no, you could use salted butter, but then you should probably omit the added salt in the recipe. Unsalted gives you more control over the saltiness.
• Can I freeze these? Absolutely! Once completely cooled, cut them into squares, wrap individually in plastic wrap, and then store in an airtight container or freezer bag for up to 2-3 months. Thaw at room temp.
• What if I don’t have parchment paper? Aluminum foil is your next best friend, greased well! Or just grease and flour your pan really well, but be warned, removing them might be trickier.
• Can I add nuts? Yes, please! Walnuts or pecans are classic. Just fold them in with the chocolate chips. Adds a lovely crunch!
• How long do these last? If they’re not devoured immediately (a big “if”), they’ll stay fresh in an airtight container at room temperature for about 3-4 days.

Final Thoughts

See? That wasn’t so hard, was it? You just whipped up a batch of deliciousness that’s perfect for sharing (or, let’s be honest, hoarding). These chocolate chip bar cookies are basically a hug in edible form. So go on, grab a slice, maybe a glass of milk, and congratulate yourself. You’ve conquered the cravings with minimal fuss and maximum flavor. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!