Get ready to experience a mind-blowing twist on the classic chocolate chip cookie that will make your taste buds dance with joy! These Salted Chocolate Chip Cookie Bars are not just another dessert – they're a decadent journey of rich, buttery goodness meets sophisticated sea salt crunch. Imagine sinking your teeth into a perfectly baked bar that's crisp on the edges, soft in the middle, and packed with melty chocolate chips, all topped with a tantalizing sprinkle of sea salt that elevates this treat from ordinary to extraordinary. Whether you're a baking novice or a seasoned pro, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups chocolate chips
- Sea salt for sprinkling
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add vanilla extract and eggs to the butter-sugar mixture. Mix on medium speed until fully incorporated and smooth.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the chocolate chips using a spatula, ensuring they are evenly distributed throughout the dough.
- Transfer the cookie dough to the prepared baking pan, spreading it evenly and smoothing the top with a spatula.
- Sprinkle sea salt evenly across the surface of the dough before baking.
- Bake in the preheated oven for 22-25 minutes, or until the edges are golden brown and the center is set but still slightly soft.
- Remove from the oven and let cool in the pan for 10-15 minutes.
- Use the parchment paper overhang to lift the entire batch out of the pan and transfer to a wire rack to cool completely.
- Once cooled, cut into 16 even bars and serve. Store in an airtight container at room temperature for up to 5 days.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted. This creates the perfect creamy base for your cookie bars.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense bars.
- Quality Ingredients Make a Difference: Use high-quality chocolate chips and good sea salt for the most flavor-packed results.
- Parchment Paper Hack: The overhanging parchment paper makes removing and cutting the bars a breeze – no stuck edges or crumbling!
- Cooling is Crucial: Let the bars cool completely before cutting to ensure clean, perfect squares.
- Storage Tip: For maximum freshness, store in an airtight container at room temperature. Pro tip: A slice of bread in the container can help keep them soft for up to 5 days.
- Customize Your Bars: Feel free to experiment with different types of chocolate chips or add nuts for extra texture!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 55mg
