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four chocolate chip cookie bars stacked on plate with milk beside it
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4.55 from 11 votes

Lazy Chocolate Chip Cookie Bars

"You ready?" said the ice cold glass of milk. "We are." said the soft, chewy chocolate chip cookie bars. "Because there was no rolling, no chilling, no mixer needed to make us" :)
Prep Time15 mins
Cook Time17 mins
Cooling Time30 mins
Course: Dessert, Snack
Cuisine: American
Servings (change as needed): 56 smaller cookies (or 28 large)
Author: Cheryl

Ingredients

  • 2 1/4 cups all purpose flour (280 g)
  • 1 1/2 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup unsalted butter, melted (170 g or 1 1/2 sticks)
  • 1 cup light brown sugar, packed (170 g)
  • 1/4 cup white granulated sugar (50 g)
  • 1 large egg plus 1 egg yolk room temperature
  • 2 teaspoon pure vanilla extract
  • 1 1/4 cups dark chocolate chips (or more) -semi-sweet fine too (225 g)
  • Garnish: sprinkle of sea salt optional

Instructions

  • PREHEAT OVEN TO 350F. Place parchment on 9 x 15 pan, allowing paper to extend beyond the two long sides for easy lifting after baking.
  • COMBINE DRY INGREDIENTS (except sugars): In a large bowl, mix together flour, brown and white sugar, cornstarch, baking soda and salt. Set aside.
  • COMBINE WET INGREDIENTS PLUS SUGARS: In a medium bowl, whisk together slightly cooled melted butter and both sugars until smooth. Whisk in egg, then extra yolk and vanilla.
  • ADD WET INGREDIENTS TO DRY INGREDIENTS and mix with a rubber spatula until combined. The dough will be soft and thick. Add chocolate chips and mix in to distribute well. (I find it easier to use clean hands to mix them in ).
  • BAKE: Spread dough in pan evenly, pressing down gently to distribute evenly. I leave an inch of space on each side. If you go to the edges, they will be thinner and need 1-2 minutes less to bake. Bake for 15-18 minutes or until a toothpick or cake tester comes out clean. Sprinkle sea salt lightly on top if desired.
  • COOL AND CUT: Cool on wire rack for 30 minutes. Remove bars from pan by lifting sides of parchment and transferring to cutting board. Slice into 28 large squares or 56 small squares.

Notes

Make Ahead
  • To store: Cookies can be stored at room temperature in a sealed container or bag for up to a week.
  • To freeze: Place cookies in layers separated by parchment paper (to avoid sticking) in a sealed container or bag. Freeze for up to 3 months.
 
Nutrition value estimates are for one smaller cookie (if you cut into 56 cookies). 
Calories: 83kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 69mg | Potassium: 39mg | Fiber: 1g | Sugar: 6g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg