Easy Soft and Chewy Cookie Bars with Sea Salt Flakes
My Chocolate Chip Cookie Bars are the best especially for large crowds or a big event. They are easy to make taking only 5 minutes to whip up and 20 minutes to bake in a large 18x13 pan. They are soft, buttery, chewy, and are loaded with chocolate and sprinkled with the best sea salt flakes. Cut them into squares or into little cookie rectangles that are perfect for dipping in a glass of milk. Either way I promise they will be a hit at any party.
Servings: 48 people
Equipment
- or scale If you prefer measuring by weight and not in cups
- Cookie Scoop This item is optional. Use if making chocolate chip cookies instead of bars. Refer to the notes section for directions.
Ingredients
- 1 ½ cup partially melted butter if using unsalted butter use an extra teaspoon of salt in the recipe
- 1 cup organic brown sugar
- ½ cup organic cane sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon Redmond sea salt
- 2 teaspoon baking soda
- 1 tablespoon Arrowroot powder or cornstarch
- 4 cups all purpose unbleached organic flour
- 10 oz bag of chocolate chips or 10 ounces of chopped chocolate
- Maldon Sea Salt Flakes
Instructions
- Begin by preheating the oven to 350 degrees Fahrenheit.
- Start making the cookie dough by adding the partially melted butter and sugar to a large mixing bowl and whip the ingredients together with a hand mixer until well combined.
- Then crack in two eggs and 1 tablespoon of pure vanilla extract and mix till incorporated.
- Next add the flour, salt, baking soda, arrowroot powder and chocolate chips to another bowl and mix the dry ingredients together with a fork.
- Now using a rubber spatula pour and fold the flour into the wet ingredients and stop mixing the moment the last bit of flour disappears.
- Begin to dumb the dough onto a standard 18x13 baking sheet.
- Press the dough into the pan, spreading it to the edges as evenly as can be done and place into the oven at 350 degrees Fahrenheit for 18-25 minutes or until the edges are golden brown.
- My sheet pan cookies were done right at 20 minutes. You might have to bake them a little less or a little longer. The baking time really depends on your individual oven temperature.
- Don’t worry about the cookie being a little underdone because the large cookie pan will continue to bake as it chills in the hot pan.
- Once the cookie pan has cooled completely, slice the sheet pan cookie into squares or into little cookie rectangles that are perfect for dipping into milk.
- Enjoy and wrap any leftovers with plastic wrap.
- The bars will stay fresh for up to three days on the counter.
- If you are looking to make regular cookies and not bars refer to my notes for directions on how to make chocolate chip cookies using this recipe.
Notes
If you want to make regular chocolate chip cookies you can half the recipe to make a smaller batch of 24 cookies or make the full recipe for about 48 cookies. Prepare the recipe according to the directions above. Instead of placing all the dough onto a sheet pan, scoop the dough using a regular cookie scoop (about 2 oz) to be placed on a baking sheet lined with parchment paper. Bake no more than 5-6 cookies at a time and place the cookies in a preheated oven at 350 degrees Fahrenheit for 9-12 minutes until the edges are lightly golden brown and the centers are slightly underdone. Top the warm cookies with sea salt flakes (optional) and allow the cookies to cool before serving or plating.
Tried this recipe?Let us know how it was!