Sheet Pan Perfect Chocolate Chip Cookie Bars Recipe

Perfect Chocolate Chip Cookie Bars where have you been all my life?  Melty, yummy chocolate chip heaven right out of the oven, (because I can’t wait!!) and YUM!  

These are super fun for summer parties, picnics and chocolate chip bonding!  Of course!!

These moist delightful cookie bars are about a 1/2 inch thick and because of the ratio of brown sugar vs. white sugar, these are soft and slightly chewy.  They stay soft and chewy and they cut really well.

Chocolate Chip Cookie Bars for a Crowd
These perfect cookie bars are buttery, chewy, thick and chocked full of rich, semi-sweet chocolate chips. Absolutely divine!

Ingredients

3 cups all-purpose flour don't over measure.
2 teaspoons baking soda
1 teaspoon salt
1 cup unsalted butter see notes below room temperature
1 1/4 cup firmly packed light brown sugar
1/2 cup Zulka Sugar or granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 bag Ghirardelli Semisweet Chocolate Chips + 1 cup Ghirardelli Mini Chocolate Chips

Instructions

1. Preheat the oven to 350°F. Line a 13x18 sheet pan with parchment paper, spraying the parchment with non-stick cooking spray. Set aside.
2. In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars about 2 minutes and is smooth.
3. Add the eggs and vanilla and mix on low speed until mixed in.
4. Visit Chocolate Chip Cookie Bars for a Crowd @ thebakingchocolatess.com for full instructions.

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