Best Ever Chocolate Chip Cookie Bars

Ingredients

• ¾ cup unsalted butter (melted, not margarine)

• ¾ cup light brown sugar, packed

• ½ cup granulated sugar

• 1 large egg + 1 egg yolk

• 2 teaspoons vanilla extract

• 1 teaspoon baking soda

• ¼ teaspoon baking powder

• ½ teaspoon salt

• 2 cups all-purpose flour (add an extra ¼ cup if dough is too runny)

• 1½ cups semi-sweet chocolate chips

• ½ cup whole chips (for inside the dough)

• ½ cup chopped chips (for inside the dough)

• ½ cup whole chips (for sprinkling on top)

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Instructions

1. Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.

2. Prep chocolate chips

• Place ½ cup of chocolate chips on a cutting board.

• Chop them into small pieces with a sharp knife.

• Set aside (these help give chocolate speckles throughout the bars).

3. Melt the butter

• In a microwave-safe bowl, melt ¾ cup unsalted butter until fully liquid.

• Let it cool slightly so it’s warm but not hot (so you don’t cook the eggs).

4. Mix wet ingredients

• In a large mixing bowl, whisk together melted butter, light brown sugar, and granulated sugar until smooth.

• Add 1 egg + 1 egg yolk and vanilla extract. Whisk until fully combined.

5. Add dry ingredients

• Sprinkle in baking soda, baking powder, salt, and flour.

• Mix gently with a spatula until just combined — do not overmix.

6. Add chocolate chips

• Fold in ½ cup whole chocolate chips and ½ cup chopped chocolate chips into the dough.

7. Transfer to pan

• Spread the dough evenly into your prepared pan.

• Sprinkle the remaining ½ cup whole chocolate chips on top, pressing them lightly into the dough.

8. Bake

• Bake for 22–28 minutes, or until the edges are golden brown and the center looks set but still slightly soft.

• A toothpick inserted in the center should come out with moist crumbs, not raw batter.

9. Cool & serve

• Allow the bars to cool in the pan for at least 20 minutes before slicing into squares or rectangles.

• Enjoy warm for a gooey texture or let cool completely for firmer bars.

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Notes & Tips

• Why extra yolk? The yolk adds richness and chewiness without making the bars cakey.

• Avoid overbaking — these continue to cook as they cool.

• Make ahead: Store in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.

• Variation idea: Add chopped nuts, white chocolate, or even caramel bits for extra flavor.