Chocolate Chip Cookie Bars (Print Version)
# Ingredients:
→ Cookie Layer
01 -
3 cups (380 grams) all-purpose flour
02 -
1 teaspoon fine sea salt
03 -
1/2 teaspoon baking soda
04 -
1/2 teaspoon baking powder
05 -
2 sticks (227 grams) unsalted butter, at cool room temperature (67°F)
06 -
1 1/4 cups (250 grams) dark brown sugar
07 -
1/2 cup (100 grams) granulated sugar
08 -
2 large eggs, at cool room temperature
09 -
2 teaspoons vanilla extract
10 -
1 1/4 cups (213 grams) semisweet chocolate chips
→ Cheesecake Layer
11 -
16 ounces (453 grams) cream cheese, completely softened to room temperature
12 -
1 cup (200 grams) granulated sugar
13 -
2 large eggs, at cool room temperature
14 -
2 teaspoons vanilla extract
15 -
1/4 teaspoon fine sea salt
→ Assembling
16 -
1/4 cup (43 grams) semisweet chocolate chips
17 -
Flaky sea salt, optional, for topping
# Instructions:
01 -
Preheat oven to 325°F. Line a 9x13-inch metal baking pan with parchment paper, leaving an overhang. Spray with nonstick spray.
02 -
In a medium bowl, whisk together flour, salt, baking soda, and baking powder. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, dark brown sugar, and granulated sugar until lightened in color and fluffy, about 3 minutes. Scrape down the sides. Beat in eggs, one at a time, until smooth and creamy. Beat in vanilla. On low speed, gradually add dry ingredients. Fold in chocolate chips with a rubber spatula. Refrigerate dough while preparing the cheesecake layer.
03 -
In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sugar, scraping down the sides, until creamy, about 3 minutes. Add eggs one at a time and beat until fully combined. Beat in vanilla and salt. Set aside.
04 -
Press two-thirds of the cookie dough into the bottom of the prepared pan. Pour cheesecake batter over the dough. Scoop remaining dough into balls, flatten, and layer over the cheesecake batter. Sprinkle the top with 1/4 cup chocolate chips.
05 -
Bake for 40-50 minutes, or until the tops and edges are lightly golden brown. Remove from oven and sprinkle flaky sea salt on top, if desired.
06 -
Place pan on a wire rack to cool to room temperature. Refrigerate for 3 hours or overnight before cutting and serving.
# Notes:
01 -
Use a metal pan for optimal results. Metal provides superior heat conductivity compared to glass or ceramic, ensuring even baking and straighter edges.
02 -
Cookie dough can be prepared up to 3 days in advance and refrigerated until ready to use.