124 cal, 12C/8F/1P/7S.
Low-sugar, whole-grain cookies, dotted with plenty of chocolate, no dough chilling or scooping necessary. I’m sold.
Chocolate Chip Cookie Bars, where have you been my whole life? I love a good chocolate chip cookie but I’ll be honest, cookies are a pain. The dough is hard to stir, then you have to chill it, then you have to scoop it and sometimes roll into balls and flatten.. oof. That is why I always end up making some sort of bars instead.
So this recipe marries my favorite treat with my favorite baking technique. Enter cookie bars! The dough is softer and easier to mix (I just used a spatula rather than a stand mixer), you just pour it into a pan, bake it a tiny bit longer, let is cool and cut into squares! That’s all.
I see a lot more bar cookies in my future but I’ll start with the classic chocolate chip.
- 1 large egg room temperature
- 1/2 cup unsalted butter (1 stick, 112 g)
- 1/4 cup + 2 tbsp brown sugar (72 g)
- 1/2 tsp vanilla extract
- 1 cup white whole wheat or all purpose (regular or GF) flour (120 g)
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 1/4 cup + 2 tbsp semisweet chocolate chips (90 g)
Makes 16 cookie bars. Preheat oven to 350F and line an 8×8 baking dish with parchment. Melt butter in a microwave safe bowl (or stove) and let it cool. Whisk in the egg, sugar, vanilla until smooth. Whisk together the flour, baking soda, salt and combine with the wet mixture until combined (do not overmix). Fold in the chocolate chips. Pour the batter into the pan and bake for about 30 minutes until the edges are browned and the center is set. Let cookie bars cool completely then cut into 16 and enjoy! Store leftovers in room temp or fridge.
Hope you give this easy recipe a try and tag me on instagram with your pictures! ❤