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Lazy Chocolate Chip Cookie Bars

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Yields: 9 large squares or 12 smaller rectangles
Prep time: 10 minutes
Bake time: 25-30 minutes
Cooling time: 30 minutes (if you can wait!)
Total time: ~1 hour 10 minutes

Intensities

  • Difficulty: Extremely Easy (1/5)

  • Time Commitment: Low (1/5)

  • Prep Intensity: Minimal (1/5)

  • Cleanup: Very Low (1/5) – One bowl is all you need!

Equipment

  • 1 Large Mixing Bowl

  • 1 Whisk or Wooden Spoon

  • 1 Spatula (for scraping)

  • 1 8×8 or 9×9 Inch Square Baking Pan

  • Parchment Paper or Non-Stick Spray

Ingredients

  • ½ cup (1 stick / 113g) Unsalted Butter, melted and slightly cooled

  • 1 cup (215g) Light Brown Sugar, packed

  • 1 Large Egg

  • 2 teaspoons Pure Vanilla Extract

  • ½ teaspoon Salt

  • 1 cup (125g) All-Purpose Flour

  • ½ teaspoon Baking Powder

  • 1 cup (170g) Semi-Sweet Chocolate Chips

  • Optional Add-ins:

    • ½ cup Chopped Walnuts or Pecans

    • ½ cup Rolled Oats (for a slightly chewier texture)

    • A sprinkle of Flaky Sea Salt on top before baking

Instructions

Step 1: The Magical Melted Butter Base

Preheat your oven to 350°F (175°C). Line your 8×8 or 9×9 inch baking pan with parchment paper, leaving some overhang on two sides for easy removal, or grease it thoroughly with butter or non-stick spray.

In your large mixing bowl, combine the melted (and slightly cooled) butter with the packed brown sugar. Whisk them together until they form a smooth, glossy, and thick paste. This initial step is crucial—the melted butter and brown sugar are the foundation of the bar’s dense, chewy texture.

Step 2: Bind it Together

To the butter-sugar mixture, add the egg and vanilla extract. Whisk vigorously for about 30-60 seconds until the mixture is completely smooth, well-emulsified, and has lightened slightly in color. This little bit of air incorporation helps give the bars structure.

Step 3: The Dry Team Joins In

It’s time to add the dry ingredients. Sprinkle the salt and baking powder directly over the wet mixture. Then, gently add the flour on top. Using your whisk or a wooden spoon, stir just until the flour streaks disappear and a soft, thick batter forms. Do not overmix! A few tiny lumps are far better than a tough, overworked bar.

Step 4: The Main Event: Chocolate

Now for the star of the show: the chocolate chips. Pour them into the batter and fold gently until they are evenly distributed. If you’re using any nuts or other add-ins, this is the time to add them.

Step 5: Pan and Bake

Transfer the batter to your prepared baking pan. It will be thick. Use your spatula to spread it into an even layer, pushing it into all the corners. For a professional touch, sprinkle a few extra chocolate chips on top and press them down lightly.

Step 6: The Perfect Bake

Place the pan in the preheated oven and bake for 25-30 minutes. The key to perfect cookie bars is slightly underbaking them. You are looking for:

  • Golden Brown Edges: The edges should be pulling away from the pan and be a beautiful golden brown.

  • Set, but Soft Center: The center should look set and no longer wet, but it might still look a little soft and jiggle just a touch when you gently shake the pan. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.

  • The “Lazy” Test: If the edges are brown and the top looks matte and crackly, it’s done!

Step 7: The Crucial Wait

This is the hardest part. Remove the pan from the oven and place it on a wire cooling rack. Allow the bars to cool completely in the pan—this will take at least 30 minutes, but ideally an hour. The bars continue to cook and set as they cool. Cutting into them while they are warm will result in a gooey, crumbly mess (a delicious mess, but not a clean bar).

Once cooled, use the parchment paper overhang to lift the entire slab of bars out of the pan onto a cutting board. Use a sharp knife to slice them into squares.

Storage & Reheating

  • Room Temperature: Store the completely cooled bars in an airtight container at room temperature for up to 4 days. A slice of bread placed in the container can help keep them soft.

  • Freezing: These bars freeze beautifully. Wrap individual bars in plastic wrap and place them in a freezer bag for up to 3 months. Thaw at room temperature.

  • Reheating: For a “fresh-from-the-oven” experience, microwave a single bar for 10-15 seconds until the chocolate is warm and melty.

Customization & Tips

  • Gooey vs. Cakey: For a denser, fudgier bar, use the 8×8 pan. For a slightly thinner, more evenly baked bar, use the 9×9 pan.

  • Chocolate Choices: Feel free to mix it up! Use milk chocolate chips for a sweeter bar, dark chocolate for a more intense flavor, or even peanut butter or butterscotch chips.

  • Brown Sugar is Key: Do not substitute white sugar. The molasses in the brown sugar is essential for the chewy texture and deep flavor.

  • Don’t Over-bake: This is the number one rule of cookie bars. When in doubt, take them out. A slightly underbaked center is the secret to a supremely chewy bar.

  • Gluten-Free Option: A 1-to-1 gluten-free flour blend can be used in place of the all-purpose flour with excellent results.

Nutrition Information

Disclaimer: The following nutritional information is an estimate provided by an online nutrition calculator. Actual values may vary based on specific ingredients used and serving size. This is a dessert; please enjoy responsibly!

  • Serving Size: 1 bar (from a 9×9 pan, cut into 9 squares)

  • Servings Per Recipe: 9

  • Calories: ~320

  • Total Fat: 16g

    • Saturated Fat: 9g

  • Cholesterol: 45mg

  • Sodium: 180mg

  • Total Carbohydrates: 43g

    • Dietary Fiber: 1g

    • Sugars: 32g

  • Protein: 3g

The Lazy Chocolate Chip Cookie Bar is more than just a recipe; it’s a philosophy. It’s a celebration of simplicity and a testament to the fact that the most satisfying treats often come from the least amount of effort. So, put away your mixer and cookie scoops, grab a single bowl, and get ready to achieve lazy baking perfection.

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