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Easy One-Bowl Chocolate Chip Cookie Bars (No Mixer)

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These easy one-bowl chocolate chip cookie bars come together in under 30 minutes with no mixer required. Made with simple pantry ingredients, they have chewy edges, a soft center, and are perfect for sharing at potlucks, bake sales, or anytime you need a warm, buttery treat.

Ingredients

Scale
  • 10 tablespoons unsalted butter (1 ¼ sticks), melted and slightly cooled
  • 1 cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 1 ¾ cups all-purpose flour, spooned and leveled
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups semi-sweet chocolate chips
  • Flaky sea salt (optional, for finishing)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides.
  2. Melt the butter: Place 10 tablespoons of unsalted butter in a small saucepan over low heat, stirring occasionally until completely melted. Alternatively, microwave in a microwave-safe bowl in 30-second bursts, stirring between each, until just melted. Set aside to cool for 2-3 minutes.
  3. Mix the sugars and butter: In a large mixing bowl, combine the melted butter, 1 cup packed light brown sugar, and ¼ cup granulated sugar. Stir with a wooden spoon or silicone spatula until well combined (mixture will look like wet sand).
  4. Add the egg and vanilla: Crack the room-temperature egg into the bowl and add 2 teaspoons of vanilla extract. Stir vigorously until the mixture is smooth and glossy, about 30 seconds.
  5. Add the dry ingredients: Sprinkle 1 ¾ cups all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt over the wet mixture. Stir gently at first, then increase to a steady fold. Mix just until no streaks of flour remain.
  6. Fold in the chocolate chips: Add 1 ½ cups semi-sweet chocolate chips to the bowl. Fold them in with your spatula until evenly distributed.
  7. Press into the pan: Transfer the dough to the prepared baking pan. Use your spatula or lightly greased fingers to press it evenly into the corners and edges.
  8. Bake: Place the pan on the center rack of your preheated oven. Bake for 18-20 minutes, or until the edges are golden brown and the center looks set but still slightly soft. A toothpick inserted into the center should come out with a few moist crumbs.
  9. Cool and cut: Remove the pan from the oven and place it on a cooling rack. If using flaky salt, sprinkle a pinch over the top while the bars are still warm. Let them cool in the pan for at least 15 minutes before lifting out using the parchment overhang. Transfer to a cutting board and cut into 9 or 16 squares.

Notes

Don’t overbake—cookie bars continue to bake from residual heat after coming out of the oven. Pull them out when edges are golden and center is just set. Use room-temperature egg to prevent melted butter from seizing. Measure flour correctly by spooning and leveling. Let bars cool completely before cutting for clean slices. For extra-chewy edges, press dough slightly higher at the edges of the pan.

Nutrition

Keywords: chocolate chip cookie bars, one bowl, no mixer, easy dessert, chewy cookie bars, chocolate chip bars, simple baking

Find it online: https://jollyfork.com/easy-one-bowl-chocolate-chip-cookie-bars-no-mixer/