How to make Gooey Chocolate Chip Cookie Bars
Step 1: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it.
Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 3: In a large mixing bowl, combine melted butter, brown sugar, and granulated sugar. Stir until smooth and creamy.
Step 4: Beat in the eggs and vanilla extract until well combined.
Step 5: Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
Step 6: Fold in the chocolate chips or chunks evenly.
Step 7: Spread the dough into the prepared baking pan and smooth the top with a spatula. Sprinkle lightly with flaky sea salt if using.
Step 8: Bake for 25–30 minutes, or until the top is golden and the center is just set. Don’t overbake—they should still be soft and gooey inside.
Step 9: Let the bars cool in the pan before slicing into squares. Serve warm for extra gooeyness or let them set for cleaner cuts.
Recipe Variations and Possible Substitutions
- Use dark chocolate, milk chocolate, or white chocolate chips depending on your preference.
- Add chopped nuts like walnuts or pecans for crunch.
- Stir in a tablespoon of espresso powder to deepen the chocolate flavor.
- Swap out half the butter for peanut butter for a twist.
- Make them gluten-free by using a 1:1 gluten-free flour blend.
Storage and Reheating Tips
Store cooled cookie bars in an airtight container at room temperature for up to 4 days.
To reheat and bring back the gooey texture, microwave individual bars for 10–15 seconds.
For longer storage, wrap bars individually and freeze for up to 2 months. Thaw at room temperature or microwave briefly before enjoying.
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