Print this recipe out now. You know you are going to want chocolate chip cookies in the very near future and I promise you these come together FAST with melted butter and no need for a mixer. These bars have a great fudgy, undercooked consistency to them from ALL THE BUTTER. They are addicting when cut into little poppable squares. They also freeze great and aren’t too sweet so I have no problem popping them in my kids’ lunchboxes.

EASY One Bowl Chocolate Chip Cookie Bars

2 c. + 1 tbsp all-purpose flour
1 tsp. baking soda
1.5 tsps. cornstarch
1/2 tsp. salt
3/4 c. + 1 tsp. Kerrygold butter
1 c. packed light brown sugar
1/4 c. + 1 tsp. granulated sugar
1 large egg + 1 egg yolk (room temp—I have a trick below!)
1/2 tsp. Nielsen Massey Vanilla paste
1 c. semisweet chocolate chips
2 tbsps. chocolate sprinkles
hefty pinches of Maldon for the top

Preheat your oven to 350 degrees. I use my 9x11 inch trusty dark metal baking pan. Spray the pan with coconut oil and line with a piece of parchment over the long sides, the parchment will fit perfectly in with the short sides staying bare.

In a large bowl, whisk together the melted butter and sugars until slightly creamed. Add the egg and vanilla paste. Slowly add the dry ingredients until combined.

Transfer to the pan and press into a thin layer, it may seem like there isn’t enough dough but there is! Sprinkle with Maldon salt and chocolate sprinkles. Bake for 22-26 minutes depending on your desired “doneness” for a more cookie dough cookie take out at 22 minutes exactly and cool for at least 2 hours in the pan before lifting out, the whole thing will fold in on itself otherwise.

Cookie Skillet Instructions

Spray with coconut oil a 9” skillet. Press the dough into place and cook for 32-35 minutes at 350 degrees. The skillet will be much thicker than the bars, perfect for topping with ice cream and serving warm at a party!