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.
It’s already pretty noticeable that I love cookies. Love is probably an understatement. Cookies are most certainly the way to my heart!
As much as I love devouring cookies, and enjoy making cookie dough, sometimes baking cookies can be time consuming. For one, with quite a few recipes, the cookie dough requires chilling, and secondly, it takes time rolling the cookie dough into portions.
So to speed up the process, I decided on baking cookie bars.
Cookie bars might just be my new favourite way to serve cookies, and soon yours!
Cookie dough is prepared, then pressed into a square cake tin, baked and then sliced into bars. Ready to dip in anything from Nutella, to pistachio cream, or even dunked into a glass of milk. It’s super fun, and you can customise the recipe however you desire!
All good cookie doughs start with butter, and a combination of caster/granulated sugar and brown sugar, but more of the brown sugar for a softer cookie texture. Then a couple of eggs are added, along with flour, bicarbonate of soda, and then lots of delicious chocolate chips are folded through the cookie dough.
I went for a combination of dark and milk chocolate chips. As with a few of my recipes, you can easily swap these around for a different chocolate – maybe white chocolate chips, or your go-to chocolate bar chopped up.
Once the bars are fully baked, leave them to cool for about half an hour, before serving, or even up to overnight and they still stay super fudgy in the centre. I highly recommend serving these bars with a little sprinkle of sea salt flakes, along with a scoop of vanilla ice cream, and some caramel sauce!
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
- 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
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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.
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Cream the softened butter and both sugars until creamy and fluffy. Add the eggs, mixing well to combine. Now add the vanilla.
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Fold through the flour, pinch of salt (if using unsalted butter) and the bicarbonate of soda, and mix until just incorporated.
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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.
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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.
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