Description
Our easy Gluten-Free Chocolate Chip Cookie Bars recipe is the perfect cookie bar for a crowd! We love the thick, chewy texture and plenty of chocolate in every bite!
Ingredients
Scale
- 3/4 cup (6 oz./12 Tablespoons) butter, melted and cooled 5 minutes*
- 1 cup (200 grams) light brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1 large egg, room temperature
- 1 egg yolk (save the white for another use)
- 1 Tablespoon vanilla extract or vanilla bean paste
- 2 cups (240 grams) gluten-free measure-for-measure flour, weighed or scooped and leveled
- 2 Tablespoons (16 grams) cornstarch
- 1 heaping teaspoon kosher salt (if you use fine salt/table salt, reduce this amount, to taste)
- 1 teaspoon baking soda
- 1 1/2 cup (9 oz/255 grams) semisweet chocolate chips
- Optional: a few more chocolate chips or flaky sea salt to top the cookie bars, if desired
Instructions
- Preheat & Prep. Preheat the oven to 350 degrees F. Line an 8×8 metal baking dish with parchment paper. (Don’t use glass or ceramic or the cookie bars will climb up the sides and take longer to bake.)
- Combine the dry ingredients. In a medium mixing bowl, combine gluten-free flour blend, cornstarch, salt, and baking soda. Whisk to combine and set aside.
- Mix Butter & Sugars. In a large mixing bowl or the bowl of a stand mixer, combine melted butter, brown sugar, and granulated sugar. Mix until just combined.
- Add Egg, egg yolk, and vanilla, and mix to combine.
- Mix in the dry ingredients most of the way, until just a few powdery spots remain in the dough.
- Add the chocolate chips and mix until well blended and distributed.
- Pat the dough out into the prepared baking dish and smooth into an even layer.
- Bake the cookie bars 25-30 minutes or until the edges are set and the top is golden. The center of the cookie bars will not be fully set yet, but a toothpick inserted in the center will come out clean.
- Let the cookie bars cool in the pan on a wire rack for at least 25-30 minutes to allow the cookie bars to set. Ideally cool completely to let the bars fully set. Top with a few more chocolate chips and flaky salt while they’re warm, if desired.
- Cut into bars and enjoy! Store leftover cookie bars in an airtight container 2-3 days at room temperature, or freeze up to 2 months. You can cut them into 9 large cookie bars, 12 rectangles, 16 small squares, or 18 small rectangles. (Cut 9 large squares, then cut them in half)
Notes
*Try Them With Brown Butter! For an extra layer of flavor, try making these with browned butter. It adds a rich, caramel like note to the cookie bars that’s divine! Brown the butter in a saucepan over medium or medium-low heat. Cook for 6-8 minutes or until butter begins to foam and bubble. When the butter is deeply golden and you can see the solids are starting to brown, remove it from the heat. Let the brown butter cool slightly before proceeding with the recipe.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
