Skip the scoop and slice your way to the softest, chewiest Salted Chocolate Chip Cookie Bars!
It’s been a memorable week around here, as we celebrated the 1-year birthday of my favorite 26-pound ball of snuggles and giggles. It’s hard to believe I’m now mom to a 1-year-old, and as cliché as it sounds, the last 365 days have flown by in what felt like 365 seconds.
We opted for a very family-focused birthday party and kept it super casual with beachside burgers, all of our favorite barbecue-friendly appetizers and sides, and of course, a tiny smash cake for our not-so-tiny boy to poke, prod and eventually devour.
The celebration was a safari-themed success. It was laid back, focused on food and took place at 5 p.m., a.k.a. my dream type of event. #7pmbedtimeforthewin And I’ve kept that party going all week long, as we celebrated Julian’s actual birthday yesterday.
If you’ve been following along on Instastories, you’ll know this boy has his mom’s appetite. From tuna sashimi and salmon, to pickled beets and gnocchi, we’ve yet to find a food our Big Boy dislikes. I realize this makes us very lucky, but please know that we survived some of the worst sleeping situations ever (read: awake every 45 minutes… night and day) during his first 3 months, so I’d like to think we redeemed ourselves in the culinary department.
Here’s my unsolicited parenting note: Sleep training Julian at 4 months old was the single best decision we’ve made as parents. I am a sleep training super-fan. Questions on how we achieved the 12-hour sleep success at 4 months? Email me!
And so the party mode has lasted for almost a week, which is how every birthday celebration should be. And that meant I had the perfect excuse to whip up a recipe that’s been on my Baking Bucket List for years: Salted Chocolate Chip Cookie Bars.
These tasty triangles are an updated take on my go-to recipe for Secret Ingredient Chocolate Chip Cookies. The real secret to that much sought-after soft and chewy consistency (read: ooey-gooey) is to underbake these bad boys so they’re still a touch jiggly in the center when you take them out of the oven.
Do not dismiss the final dusting of crunchy sea salt flakes. While it may seem like a minor addition, I can promise you this tiny touch of salty crunch elevates your classic chocolate chip cookie bars into something spectacular. Sweet + salty = dessert success!
Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
- 2/3 cup unsalted butter, at room temp
- 1 1/2 cups packed light brown sugar
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 3 large eggs
- 2 1/4 teaspoons baking powder
- 2 3/4 cups all-purpose flour
- 2 1/4 cups chocolate chips or chunks, divided
- Sea salt flakes, for topping
- Preheat the oven to 350°F. Line a 9x13-inch metal baking pan with foil so that it extends over the edges then then grease the foil with cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar and sugar until light and fluffy, about 2 minutes.
- Add the vanilla extract and salt, beating until combined, then add the eggs, one at a time, beating between each addition.
- Add the baking powder and flour, beating until combined, then stir in 2 cups of the chocolate chips.
- Spread the batter into an even layer in the prepared baking pan then top the batter with the remaining ¼ cup of chocolate chips.
- Bake the bars for about 30 minutes or until they are barely set in the center. (See Kelly’s Note.)
- Remove the bars from the oven and immediately sprinkle them with sea salt. Allow the bars to cool completely in the pan before slicing and serving.
- Removing the bars from the oven while they’re still underbaked will ensure your cookie bars are soft and chewy in texture, rather than crispy.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.