Chocolate Chunk Cookie Bars

Chocolate Chunk Cookie Bars. Here is why this recipe is amazing: it comes together quickly, there is no dough chilling time, no time to spend on scooping. This is a chocolate chip cookie bar recipe that is versatile and absolutely frickin delicious. They have all of the chocolate chip cookie flavor (brown sugar, butter, lots of chocolate) without as much precision or work. Don’t fear cookie spreading or chilling dough overnight. This recipe is the perfect “I’m going to bring something” recipe. It feeds a crowd, it’s addicting and it is easy to make.

Home Cook’s Notes: How to make Chocolate Chunk Cookie Bars

Using chunks is important for the consistency of these bars. When using chips, you want to bake a few minutes less or add a handful or two more chocolate chips. The texture is just not the same or as amazing as it can be when you use chips over chunks! I love to use chopped chocolate, and my favorite is chopped Ghiradelli dark chocolate bar (especially to sprinkle over the top before baking).

Ingredients & Substitutions

• Unsalted Butter: I use good quality European style butter in all of my recipes (like Kerrygold or Plugra). This has a little more fat content and does slightly alter the texture. You can use any butter! You can also use salted butter, but do not add any kosher salt.
• Light Brown Sugar: can be substituted with dark brown sugar if that is all you have
• White Sugar: aids in the crispness and texture of the cookies. You can do all brown sugar, but the combo is important in my opinion
• Vanilla Extract
• Eggs: make sure they are room temperature
• All Purpose Flour : In my scooped cookie recipe, I use Bread Flour. Here I would not make that substitute.
• Kosher Salt: I use Diamond Kosher Salt in all of my recipes.
• Baking Soda
• Chocolate Chunks: Using chunks over chips is very important. I have used bagged chunks many times, but prefer a chopped chocolate bar like Ghiradelli. 

FAQ

Chocolate Chip Cookie Bars in a 9×13 pan 

A 9×13 metal baking pan is going to be the best option. Dough bakes evenly, heat is retained really well and it is the perfect size. This is the 9×13 pan i use almost exclusively. This recipe also works with a 9×13 glass pyrex. You can bake in 2 8×8 baking pans, but the cookies will be thinner and bake time may vary (will take less time).

How to line 9×13 baking pan with parchment

2 methods: A parchment sling – when you want to make something that can be easily removed from the pan, use a parchment “sling”. Cut two pieces of parchment: one the width of the pan and one the length with some overhang. You can also lightly butter the pan to get the parchment to stick.  Butter & parchment – instead of using two pieces of parchment, I use one piece of parchment the width of the pan and butter the baking pan very very well (especially the two sides that are not covered by parchment.

What tools and equipment do you use?

For this recipe you will want a stand mixer or hand mixer & baking pan. 

How do I store these cookie bars? Can cookie bars be frozen?

Cut the cookie bars and store them sliced in an air tight container. You can freeze the cookie bars in one large slab wrapped tightly in saran wrap or in the container or freeze the cookie bars already cut in a large ziploc (try to get rid of as much air as possible). Let them thaw on the counter unwrapped.

Can I make the cookie bars ahead of time?

Of course! You can make the dough ahead of time, spread it into pan & cover tightly in plastic wrap. Refrigerate like this until ready to bake. You can also bake them ahead of time and wait until the next day to cut and eat. Bars can be cut and stored in an air tight container 3-5 days.

How do you know when cookie bars are done? 

Edges will be set and very golden brown. Center will VERY lightly jiggle and will be puffed (it will sink a little as it cools). Many people love to under bake their chocolate chip cookies – in that case, there can be a little more jiggle and less browning on the edges. 

Chopped Chocolate

As I have mentioned, I much prefer using chopped chocolate for these cookie bars. It is important to use chunks instead of chocolate chips in this recipe because of the size. The chocolate chunks are bigger and take p more space in the cookie. I find that chocolate chips make a cakey-er cookie bar and that’s not what I wanted here!

You can used bagged chocolate chunks, and they work really well, but often these have fillers and stabilizers. Typically that means the chip or chunk doesn’t melt and spread the same. To get melty, delicious pockets of chocolate, using a chopped chocolate bar yields the tastiest results. It also creates chocolatey remnants, almost like chocolate dust, from chopping the chocolate that lightly specks over the entire bar and I absolutely love how it tastes and looks.

From the Kitchen

It’s Baking Season

Once September 1 hits and the vibes change to fall, it’s the start of baking season. I have the best memories just standing over the counter and eating these out of the tray with my friend Natalie in our kitchen. And Nick & I putting them on top of our coffee ice cream at night (highly suggest the chewy perfect edges for snacking & the chocolatey soft middle guys for ice cream).

My favorite way to eat them? Microwaved for 5-10 seconds until melty, placed at the bottom of a coffee mug, with a scoop or two of coffee ice cream. Comment if you try it. When you make these Chocolate Chunk Cookie bars, please tag me on Instagram @quartersoulcrisis and give them a rating!