Chocolate Chip Bars

These soft, chewy chocolate chip cookie bars are easy to make, kid-friendly,

and best enjoyed slightly underbaked for the perfect gooey texture.

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Chocolate Chip Cookie Bars

Yield: 12 bars

Author: Anthology of Crumbs

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

These soft and chewy chocolate chip cookie bars come together easily—no mixer and no chilling time required! Perfect for baking with or for kids, they’re quick to make and full of classic cookie flavor. For the best texture, bake just until the edges are lightly golden; overbaking can lead to a dry, cakey result, so it’s better to slightly underbake.

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Ingredients

• 2 ¼ cups (285g) all-purpose flour
• 1 tsp baking soda
• 1 ½ tsp arrowroot powder
• ½ tsp cinnamon
• ½ teaspoon salt
• ¾ cup (190g) dairy free butter, melted, cooled slightly
• 1 cup (220g) light brown sugar, pack
• ⅓ cup (67g) granulated sugar
• 1 large egg plus 1 large egg yolk, room temperature
• 2 tsp pure vanilla paste
• 1 cup (170g) dark chocolate chips
• sea salt flakes, optional
• ¼ cup chopped nuts, optional

Instructions

1. Preheat your oven to 350°F (177°C) and line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal. Set aside.
2. In a large bowl, whisk together the flour, baking soda, arrowroot powder, and salt. In a separate medium bowl, whisk the melted dairy-free butter with the brown and granulated sugars until smooth and free of lumps. Add the egg, the additional yolk, and vanilla extract, stirring until well combined—the mixture will be thick.
3. Pour the wet ingredients into the dry mixture and stir until fully incorporated. The dough will be soft and glossy but thick. Fold in the chocolate chips and mix gently to distribute them evenly.
4. Press the dough into the prepared pan in an even layer. For a finishing touch, sprinkle flaky sea salt on top and press in a few extra chocolate chips or chopped nuts, if desired.
5. Bake for 30 to 32 minutes, or until the edges are lightly golden. Avoid overbaking—use a toothpick to test the center; if it comes out mostly clean, they’re done.
6. Let the bars cool in the pan on a wire rack for at least an hour. Once set, lift them out using the parchment and slice into squares.
7. Store any leftovers in an airtight container at room temperature for up to one week.