Ingredients
Method
- Cream the butter and sugar base: In a large bowl, whisk together 1¾ sticks softened butter, 1 cup granulated sugar, a pinch of salt, and 1½ teaspoons vanilla sugar until smooth and creamy-about 2–3 minutes.
- Add the eggs: Crack the 2 large eggs into the creamed mixture and whisk until fully combined and smooth.
- Fold in flour and baking powder: Gently add 2¾ cups all-purpose flour and 1½ teaspoons baking powder, folding with the whisk until a soft dough forms. Stop as soon as no dry flour remains.
- Knead in chocolate chips: Add 1 cup chocolate chips to the dough and gently knead by hand until evenly distributed-about 30–45 seconds.
- Chill the dough slab: Transfer the dough to parchment paper, shape into a rough rectangle about ½ inch thick. Place on a baking sheet and freeze for 1 to 1.5 hours until firm.
- Slice and bake: Remove the chilled dough from the freezer. Using a sharp knife, cut the slab into neat rectangular bars (about 2 × 3 inches). Transfer to a parchment-lined baking sheet, spacing them 1 inch apart. Bake in a preheated 320°F oven for 30 minutes until edges are golden brown and centers are set. Cool on the sheet for 5 minutes, then transfer to a wire rack.
Notes
- Don't skip the chill time: A full 1 to 1.5 hours firms up the dough for clean, precise slicing.
- Room-temperature butter is essential: Soft butter creams smoothly by hand and creates lighter, more tender easy chocolate chip cookie bars.
- Measure flour by weight: Use a digital scale to avoid packing too much flour into the dough, which creates dense bars.
- Bake at 320°F for crispy edges and tender centers: This lower temperature prevents burning and gives you the ideal texture every time.
- Cool completely before storing: Let bars firm up at room temperature so they hold together cleanly when you bite into them.
- Easy to double: Make two batches on separate sheets rather than one giant slab for even baking and consistency.
- Storage: Room temperature (1–2 days in an airtight container), refrigerated (5–7 days), or frozen (up to 3 months with parchment between layers).
- Make-ahead ready: Shape and freeze the dough slab up to 24 hours before baking, or bake and freeze finished bars for grab-and-go snacks all week.
- Room-temperature butter is essential: Soft butter creams smoothly by hand and creates lighter, more tender easy chocolate chip cookie bars.
- Measure flour by weight: Use a digital scale to avoid packing too much flour into the dough, which creates dense bars.
- Bake at 320°F for crispy edges and tender centers: This lower temperature prevents burning and gives you the ideal texture every time.
- Cool completely before storing: Let bars firm up at room temperature so they hold together cleanly when you bite into them.
- Easy to double: Make two batches on separate sheets rather than one giant slab for even baking and consistency.
- Storage: Room temperature (1–2 days in an airtight container), refrigerated (5–7 days), or frozen (up to 3 months with parchment between layers).
- Make-ahead ready: Shape and freeze the dough slab up to 24 hours before baking, or bake and freeze finished bars for grab-and-go snacks all week.