Chocolate Chunk Cookie Bars

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4.82 from 11 votes

Delicious, easy cookie bars studded with chocolate chunks. Cookies for a crowd with a no chill dough!

Prep Time15

Cook Time35

Servings: bars

Author: Sam Maccini

Equipment

9 x 13 Baking Dish

Ingredients

1 cup unsalted butter 2 sticks, room temperature
1 ½ cup light brown sugar packed
¼ cup white sugar
2 teaspoon vanilla extract
2 large eggs room temperature
2 cups all purpose flour spooned & leveled
1 teaspoon salt
½ teaspoon baking soda
10 oz dark or semisweet chocolate chunks

Instructions

Prep: Preheat oven to 350°. Grease 9x13 baking dish well or use parchment.
Combine Dry Ingredients: In a medium bowl, add 2 cups spooned & leveled flour, ½ teaspoon baking soda & 1 teaspoon salt. Whisk and set aside.
Beat Butter & Sugars: In bowl of your stand mixer with paddle attachment or using a hand mixer, beat 2 sticks butter, 1 & ½ cup brown sugar and ¼ cup white sugar together on high until light and fluffy (2-3 minutes). Add eggs & 2 teaspoon vanilla. Beat until just combined. Try not to overmix.
Add Dry Ingredients: Add your flour mixture into butter and sugars and beat on low again until just combined. Scrape sides as needed. Add chocolate chunks and fold in with spatula. I like to reserve some chocolate chunks for the top.
Bake: Spread cookie dough evenly throughout baking dish (press any extra chocolate chunks into the top). Bake 30-40 minutes. It will be golden brown & lightly crackly on top and lightly puffed in the middle. It shouldn’t be jiggly, but it will be soft to touch in the center. The little puff will collapse. Serve warm or cool.

Notes

* using chunks is important here because it actually affects the outcome of the consistency. If you replace with chips, bake for 3-5 minutes less. I like to use chopped chocolate bars so there are lots of varying sizes.

* Dough can be made ahead and set in fridge for up to 3 days. It can also be frozen for 60 days just let fully come to room temperature before baking & freeze covered tightly with plastic wrap. Fully baked bars can also be frozen for up to 30 days (I like this method better as they thaw really nicely)

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