“A huge hit” is what I heard from everyone who tries these chocolate chip cookie bars! Perfectly chewy with crispy edges and soft insides, these are ready to bake in just 10 minutes and are my go-to when I need a quick dessert recipe to impress a crowd.
Preheat the oven to 350º F. Line a 9x13 inch dish with aluminum foil.
In a mixing bowl combine the flour, cornstarch, baking soda, salt, and 1 & 1/2 cups of chocolate chips. Set aside.
In a larger mixing bowl combine the butter, brown sugar, and granulated sugar. Beat on medium speed for 2 minutes. You want this mixture to be fluffy and pale in color.
Add in the eggs and vanilla extract, beat for 30 seconds.
Gradually mix in the dry ingredients, mixing on low speed. The dough will be thick. I like to finish mixing the flour into the dough by hand with a spatula.
Press the dough into an even layer in the foil lined 9x13 inch pan. Press the remaining 1/2 cup chocolate chips onto the top. Bake for 25-32 minutes or until the top of the bars turn golden in color. Remove from the oven and allow the bars to cool for 20 minutes before cutting into squares.
Notes
I have made these bars multiple times with King Arthur’s Gluten Free Measure for Measure Flour with great success.
Properly measure the all purpose flour using the spoon and sweep method.
Substitute the semi-sweet chocolate chips for milk or dark chocolate chips.