Easy Chocolate Chip Cookie Bars with Self-Rising Flour
Learn how to make soft and chewy chocolate chip cookie bars with self-rising flour. These easy 9×13 cookie bars are delicious and loaded with chocolate chips!
Easy Chocolate Chip Cookie Bars
If you love classic chocolate chip cookies but don’t have the time to wait for the dough to chill or to roll out individual cookies, then these Easy Chocolate Chip Cookie Bars with Self-Rising Flour are the perfect solution!
These delicious chocolate chip cookie bars are soft, chewy, and loaded with two types of chocolate, and are quick and easy to make with just 8 simple ingredients.
If you want to learn how to make easy chocolate chip cookie bars with self-rising flour, then keep reading below and check out my Youtube video tutorial over here.
Don’t forget to subscribe to my Youtube channel here for weekly recipes!
Self-Rising Flour Chocolate Chip Cookie Bars
These homemade chocolate chip cookie bars are truly one of my new favorite desserts to make because they’re SO EASY and SO DELICIOUS.
Here’s just a few reasons you’ll love them too!
What you’ll love about my Chocolate Chip Cookie Bars Recipe:
Cara’s Tips:
- Use Softened Butter – For the best chewy and soft cookie bars, use softened butter. I recommend letting your butter sit out at room temperature for 30 minutes to 1 hour, or until it reads between 65-68 degrees F with a food thermometer. Melting your butter and/or using cold butter will alter the texture of your cookie bars.
- Use 2 Types of Chocolate Chips – I do this in most of my cookie recipes, but using two types of chocolate chip cookies is the perfect way to add complexity and balance out flavors without being overly sweet or overly bitter. Our family loves to use half and half of milk chocolate chips and dark chocolate chips, but use whichever type is your favorite!
- Let the Bars Cool Before Cutting – It might be tempting, but try to wait for your bars to cool before cutting into them. I recommend placing them on a wire cooling rack and letting them cool for at least 30 minutes or longer before using a sharp knife to cut into slices.
- Bonus Tip: Use An Aluminum 9×13 Baking Pan – Over the years I’ve found that dessert bars and cakes are best baked in an aluminum pan. Unlike glass pans, aluminum is an excellent heat conductor and ensures your baked goods brown and bake evenly. I also ALWAYS recommend lining your pan with parchment paper to prevent sticking.
Cookie Bars FAQs
How to Make Chocolate Chip Cookie Bars
Ready to learn how to make cookie bars?
Below I’ve shared a complete step-by-step guide with photos, as well as a helpful list of kitchen tools and ingredients you’ll need to make these easy chocolate chip cookie bars.
P.S. If you prefer video, you can watch the full video tutorial over here!
Kitchen tools you’ll need
Ingredients You’ll Need
1. Preheat Oven and Prepare Cookie Dough
Preheat oven to 350 degrees F and line the bottom of a 9×13 pan with parchment paper.
To prepare your cookie dough, first place softened unsalted butter in a large mixing bowl and use an electric hand mixer to mix until creamy and smooth.
Next, add in light brown sugar and continue mixing until combined. Pour in granulated sugar and mix until smooth and combined. Lastly, add in two large eggs and vanilla extract and mix until incorporated.
Next, begin adding in the self-rising flour in batches, and continue mixing until incorporated. Turn off the electric hand mixer and fold in 1 1/2 cups of chocolate chips with a spatula.
I used half milk chocolate chips and half dark chocolate chips for the perfect balance.
2. Spread in Pan + Top with Chocolate Chips
Pour the cookie dough into the lined 9×13 pan, and use a spatula to evenly spread the batter in the pan, ensuring it gets to all of the corners.
Top the cookie dough with the remaining 1/2 cup of chocolate chips.
3. Bake and Let Cool
Bake in the oven for 30-35 minutes and the cookie bars are a light golden brown.
Let the bars cool completely on a cooling rack before cutting.
4. Cut Into Bars & Serve
Once cooled, use a sharp knife and cut into 15-18 bars. If desired, serve with a scoop of ice cream and enjoy!
These chocolate chip cookie bars are absolutely divine and you’ll definitely want to keep this recipe on repeat!
Easy Chocolate Chip Cookie Bars with Self-Rising Flour
Learn how to make soft and chewy chocolate chip cookie bars with self-rising flour. These easy 9×13 cookie bars are delicious and loaded with chocolate chips!
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 0 hours
- Yield: 15–18 bars 1x
- Category: Dessert
- Method: Oven, Baking
- Cuisine: American
Ingredients
- 2 cups Self Rising Flour (250 grams)
- 1 1/2 sticks of Unsalted Butter (Softened to room temperature)
- 3/4 cup Light Brown Sugar
- 1/2 cup Granulated Sugar
- 2 Large Eggs
- 2 tsp Vanilla Extract
- 1 cup Milk chocolate chips and 1 cup Dark chocolate chips (mix together and use 1 1/2 cups in batter, and save 1/2 cup for top)
Instructions
- Preheat oven to 350 degrees F and line the bottom of a 9×13 pan with parchment paper.
- To prepare your cookie dough, first place softened unsalted butter in a large mixing bowl and use an electric hand mixer to mix until creamy and smooth. Next, add in light brown sugar and continue mixing until combined. Pour in granulated sugar and mix until smooth and combined. Lastly, add in two large eggs and vanilla extract and mix until incorporated.
- Next, begin adding in the self-rising flour in batches, and continue mixing until incorporated. Turn off the electric hand mixer and fold in 1 1/2 cups of chocolate chips with a spatula. I used half milk chocolate chips and half dark chocolate chips for the perfect balance.
- Pour the cookie dough into the lined 9×13 pan, and use a spatula to evenly spread the batter in the pan, ensuring it gets to all of the corners. Top the cookie dough with the remaining 1/2 cup of chocolate chips.
- Bake in the oven for 30-35 minutes and the cookie bars are a light golden brown. Let the bars cool completely on a cooling rack before cutting.
- Once cooled, use a sharp knife and cut into 15-18 bars. If desired, serve with a scoop of ice cream and enjoy!
Notes
Flour Alternative: Don’t have self-rising flour? Make your own with all-purpose flour, baking soda, and salt using this simple recipe.
Storage Instructions: Let the cookie bars cool completely, cut into bars, and store in an airtight container at room temperature for 3-4 days. If desired, reheat individual slices of the chocolate chip cookie bars in the microwave for 15-20 seconds to make them perfectly gooey and warm. They’re also perfectly delicious at room temperature.
Freezer Instructions: Freeze cookie bars in a freezer safe bag or freezer safe container for up to 3 months. Once ready to eat, reheat individual servings in the microwave until warm.
More Recipes You’ll Love
I hope you enjoyed my recipe for Easy Self-Rising Flour Cookie Bars! Do you know a chocolate chip cookie lover who would love these? Let me know in the comments below!
Thanks for stopping by! – Cara
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