Try this Easy Chocolate Chip Cookie Bar Recipe for your next cookie craving. These cookie bars have crisp edges and a soft center with a hint of cinnamon.

Let’s talk cookies!
This recipe is for the cookie monsters around the world. I am more of a cake monster. However, I do love a good cookie once in a while especially, one that is easy to put together.

What is your preferred texture of a cookie?
I love a chewy, crisp, and soft cookie and, my son likes his cookies soft and crisp. My husband doesn’t mind anything as long as it is a cookie.
I have made many versions of this recipe to please all palettes in the house. I adapted my favorite sugar cookie recipe to make this easy chocolate chip cookie bar.
This recipe yields a slightly soft center and crisp outer cookie bar. The cookie dough is easy to make as this does not need any chilling nor rolling. I used a 10x 8-inch rectangular pan. You can use a 9×9 inch or 8×8 inch square pan for a slightly higher cookie bar.

Ingredients for the Cookie Bars

Flour – All-purpose flour and almond flour are both used in this recipe. Adding 1/2 cup of almond flour gives the cookie a slightly soft center and tastes better than a regular chocolate chip cookie. However, if you prefer all flour: you can replace the 1/2 cup of almond flour with 1/2 cup all-purpose flour.

Sugar- In many instances, I have used regular white sugar and brown sugar. Adding brown sugar makes a chewy center. I used all white sugar here because that is the flavor my family likes. You can go half and half or all brown sugar if you like.

Butter – Use full-fat unsalted butter. If using salted butter, leave the salt out from the recipe. I used cold butter here. However, you can also use melted butter.

Eggs- Eggs give the cookie its structure. Use 1- large egg for this recipe.

Baking Powder– Makes soft and thick cookie bars.

Vanilla and cinnamon- Adds flavor to the cookie bar.

Salt – Enhances the flavor. Leave the salt out if you use salted butter.

Don’t like salt in your sweet treats: you can leave it out.

Chocolate Chip – Semi-sweet chocolate chips are the best for a chocolate chip cookie bar. However, milk chocolate chips will work too.

How to make Easy Chocolate Chip Cookie Bar

Use a hand mixer, food processor, or a bowl and a wooden spoon. I used a food processor as it’s much easier for me.

Pre-heat the oven to 180C.

First, add flour, almond flour, salt, sugar, cinnamon, and baking powder into the food processor and pulse 2-3 times to mix.
Next, add the cold butter and pulse until it forms a sandy texture.
Then, add the egg and vanilla. Pulse a few times until the mixture just comes together.
Put the cookie dough mixture into a bowl and fold in the chocolate chip: leaving about 1/4 cup to sprinkle on top. Do not over-mix the dough.

Put the dough into a parchment-lined 9×9 inch square pan or a 10×8 inch rectangular pan. Spread by pressing the dough evenly into the pan. Sprinkle the leftover chocolate chip on top and bake at 180C for 30-35 minutes or until the top and the edges lightly browned. Every oven is different so, always better to check by about 25 minutes.

Place the pan on a wire rack and cool the bars for 1- 1 1/2 hours. Carefully lift the bars with the parchment paper and place it on the counter/cutting board. Cut the bars into squares and let them cool completely.

Place and store them in an airtight container for up to a week or freeze them for 3 months.