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Cookie bars

  • 280 g White Wheat Flour
  • 1 t Baking Soda
  • 1/2 T Cornstarch
  • 1/2 t Medium-Grain Salt
  • 170 g Unsalted Butter, melted and slightly cooled
  • 200 g Light Brown Sugar
  • 67 g Granulated Sugar
  • 1 Egg
  • 1 Egg Yolk
  • 2 t Vanilla Extract
  • 180 g Semi-Sweet Chocolate Chips
  1. Preheat oven to 350ºF (177ºC). Line a 9-inch square baking pan with parchment paper, leaving enough paper around the sides to easily lift the bars out of the pan.
  2. Whisk dry ingredients: flour, baking soda, cornstarch, and salt.
  3. Mix wet ingredients: melted butter and sugars until no lumps remain. Mix in eggs and vanilla extract.
  4. Combine wet and dry ingredients. The dough will be soft and slick, yet thick. Fold in the chocolate chips.
  5. Bake. Press dough into even layer in baking pan. Bake for 30-34 minutes or until lightly browned on the sides.
  6. Cool on a wire rack at least 1 hour.
  7. Cut. Once relatively cool, lift the bars out of the pan using the parchment and cut into squares.

Err on the side of under-baking and do NOT over-bake, or the cookie bars will taste a little dry and cakey. Use a toothpick to test for doneness; if it comes out mostly clean from the center of the pan, the bars are done.

Store leftover bars at room temperature for up to 1 week.

  1. McKenney, Sally. "Soft & Chewy Chocolate Chip Cookie Bars" Sally's Baking Addiction. 26 March 2025. ↩