Description
Ree Drummond’s chocolate chip bars deliver a nostalgic twist on classic cookies with rich, buttery goodness. Homemade comfort radiates through each square, inviting warm memories and sweet indulgence that make you crave another delightful bite.
Ingredients
Scale
Main Ingredients:
- 2 ¼ cups (270g) all-purpose flour
- 2 cups (200g) semi-sweet chocolate chips
- 2 large eggs at room temperature
- ¾ cup (170g) unsalted butter, melted and slightly cooled
Sugars:
- 1 cup (200g) light brown sugar, packed
- ⅔ cup (133g) granulated sugar
Dry Ingredients and Seasonings:
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon (15mL) vanilla extract
Instructions
- Preheat the oven to 350°F (177°C), ensuring the rack is positioned in the center for even heat distribution.
- Create a parchment paper sling in an 8×8-inch (20×20 cm) baking pan, allowing excess paper to hang over the sides for easy removal later.
- Gently melt the butter until it’s smooth and liquid, then allow it to cool for a few minutes to prevent scrambling the eggs.
- In a medium mixing bowl, thoroughly whisk together the all-purpose flour, baking soda, cornstarch, and salt until uniformly combined.
- Using a separate large mixing bowl, vigorously whisk the melted butter with brown sugar and granulated sugar until the mixture becomes smooth and slightly lighter in color.
- Incorporate eggs into the sugar mixture one at a time, beating well after each addition to ensure complete integration.
- Pour in the vanilla extract and mix until the liquid is fully distributed throughout the batter.
- Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a spatula until just combined. Avoid overmixing to maintain a tender texture.
- Fold in most of the chocolate chips, reserving a small handful for garnishing the top of the bars.
- Transfer the batter to the prepared baking pan, spreading it evenly and smoothing the surface with a spatula.
- Sprinkle the remaining chocolate chips across the top of the batter, pressing them in slightly.
- Bake in the preheated oven for 33-37 minutes, rotating the pan halfway through to ensure even baking.
- Check for doneness by inserting a toothpick into the center – it should come out with a few moist crumbs but not wet batter.
- Remove from the oven and let the bars cool completely in the pan for 60-90 minutes, allowing them to set and become easier to cut.
- Using the parchment paper handles, lift the entire batch out of the pan and slice into square portions using a sharp knife.
Notes
- Snag parchment paper before starting to guarantee hassle-free bar removal and pristine cutting.
- Room temperature ingredients blend seamlessly, creating a silky-smooth chocolate chip bar batter.
- Gentle mixing prevents tough texture, ensuring tender bars with delicate crumb structure.
- Cornstarch works magic, delivering incredibly soft and moist results every single time.
- Cool bars completely to develop rich flavor depths and achieve clean, professional slice lines.
- Customize with creative mix-ins like nuts, different chocolates, or a sea salt sprinkle for personalized touch.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 496 kcal
- Sugar: 33 g
- Sodium: 200 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 62 mg