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Ultra Gooey Chocolate Chip Cookie Bars

Two rich, thick Ooey Gooey Bars cut in half, showing the melted chocolate center, served on a white plate.
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Make thick, rich dessert bars with a soft, underbaked center that stays wonderfully gooey after cooling.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • 1 cup milk chocolate chips

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Stir in both types of chocolate chips by hand.
  7. Press the dough evenly into the prepared baking pan.
  8. Bake for 25 to 30 minutes. The edges should look set, but the center should still look slightly soft and underdone for maximum gooiness.
  9. Remove the pan from the oven and let the bars cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang.
  10. Cut into squares and serve.

Notes

  • For the gooiest texture, slightly underbake the bars; they will firm up as they cool.
  • Use room temperature eggs for better batter incorporation.
  • Chill the dough for 30 minutes before pressing into the pan for thicker bars.

Nutrition

Find it online: https://tasteportfolio.com/ooey-gooey-bars-recipe/