Chocolate Cookie Bars That Taste Like Pure Nostalgia: Gooey, Chewy, and Ridiculously Easy

You don’t need another dessert; you need a dessert that makes people stop mid-sentence. These Chocolate Cookie Bars deliver that moment—golden edges, molten pockets of chocolate, and a center so soft it borders on scandalous. They bake in one pan, slice like a dream, and disappear faster than you can say “save me a piece.” If brownies and cookies had a power couple, this would be their celebrity child.

Make a batch, and your kitchen becomes the happiest place on earth—no mouse ears required.

What Makes This Special

Most bar cookies are either dry like the Sahara or overly sweet. These strike the sweet spot: buttery-chewy in the middle with lightly crisp edges and melty chocolate streaks. The dough is built on brown sugar for moisture and flavor, with a touch of espresso powder to make the chocolate taste louder (no, you won’t taste coffee).

It’s a one-bowl wonder with zero chill time.

You mix, press, bake, and flex like a dessert ninja. Plus, it scales effortlessly: double it for a crowd, or bake half if you “don’t trust yourself” around dessert. Relatable, right?

Shopping List – Ingredients

• 1 cup (225 g) unsalted butter, melted and slightly cooled
• 1 cup (200 g) packed light brown sugar
• 1/2 cup (100 g) granulated sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 2 1/4 cups (280 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt (use 3/4 tsp if using unsalted butter and you prefer a saltier bite)
• 1 tsp espresso powder (optional but recommended)
• 1 1/2 cups (255 g) chocolate chips or chunks (mix semi-sweet and dark for depth)
• 1/2 cup (60 g) chopped walnuts or pecans (optional)
• Flaky sea salt, for finishing

Instructions

1. Prep the pan: Heat oven to 350°F (175°C).

   Line a 9×13-inch pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.

2. Whisk the wet team: In a large bowl, whisk melted butter, brown sugar, and granulated sugar until glossy and smooth, about 30 seconds. Add eggs and vanilla; whisk until the mix lightens slightly.
3. Combine the dry: In a separate bowl, stir flour, baking soda, salt, and espresso powder.

   Add to the wet ingredients and fold with a spatula just until no dry streaks remain.

4. Fold in the fun: Stir in chocolate chips/chunks and nuts (if using). Reserve a small handful of chips to sprinkle on top for bakery vibes.
5. Pan it: Press the dough evenly into the prepared pan. Sprinkle reserved chips on top.

   If you like a thicker center, gently mound the dough 1/4-inch higher in the middle.

6. Bake: 18–23 minutes, until edges are set and golden and the center is just barely puffed. A toothpick should come out with moist crumbs (not wet batter).
7. Finish with flair: Immediately sprinkle flaky sea salt over the hot surface. Cool in the pan for at least 30 minutes for clean slices.

   Or don’t—no judgment.

8. Slice and serve: Lift out using parchment and cut into squares. Warm bars pair dangerously well with vanilla ice cream. FYI.

Storage Instructions

• Room temp: Store in an airtight container up to 4 days.

  Slip in a slice of bread to keep them soft (old bakery hack).

• Fridge: Keeps 1 week; bring to room temp or microwave 10–12 seconds for peak gooeyness.
• Freeze: Wrap individual bars and freeze up to 2 months. Thaw at room temp or reheat from frozen for 20–30 seconds.
• Dough freeze option: Press raw dough into the pan, wrap well, and freeze up to 2 months. Bake from frozen
  

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