Chocolate Chip Cookie Bars Recipe
The best chocolate chip cookie bars recipe ever! Delicious, chewy, gooey, and chocolatey. Just mix, bake, and dig in!
Servings: 16 bars
Ingredients
- ¾ cup cane sugar
- ¾ cup packed brown sugar
- ¾ cup butter,, softened at room temperature
- 2 teaspoons vanilla
- ½ cup greek yogurt,, (see notes)
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips, or chocolate chunks
Instructions
- Heat oven to 350ºF.
- Beat cane sugar, brown sugar, and butter until creamy and fluffy (about 3-5 minutes). Add in vanilla and yogurt and beat for an additional 1-2 minutes.
- In a small bowl, combine flour, baking soda, cornstarch, and salt. Fold in the flour mixture to the wet ingredients and combine with a spatula until just mixed then fold in the chocolate chips.
- Line a 9x9 in baking pan with parchment paper. Using your spatula, drop the dough and spread evenly without pressing down too hard.
- Bake for 28-35 minutes or until barely turning light brown (oven temperature and times vary). Thoroughly cool (about 20-30 minutes) and enjoy! Add a scoop of ice cream or enjoy with a glass of milk!
Notes
- For the cane sugar, I like to use Zulka Pure Cane Sugar. Regular granulated sugar will work perfectly fine, but I love the texture pure cane sugar gives to the cookies.
- For the greek yogurt, I like to use full fat (Fage is my favorite!). However, low fat regular or greek yogurt has a delicious outcome as well!
- Storing Suggestions. If you have any left, you can store the cookie bars in an airtight container at room temperature for 3-4 days. You can also refrigerate them for about a week.
Nutrition Info
Serving: 1bar | Calories: 344kcal | Carbohydrates: 43g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 25mg | Sodium: 290mg | Potassium: 170mg | Fiber: 2g | Sugar: 28g | Vitamin A: 278IU | Calcium: 35mg | Iron: 2mg
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