Bourbon Chocolate Chip Cookie Bars
These Bourbon Chocolate Chip Cookie Bars are the ultimate hybrid: chewy edges, a soft blondie-style center, and the rich, toffee-like flavor of bourbon. An easy, one-bowl dessert that requires no mixer!
Servings: 24 bars
Ingredients
- 2 cups + 2 Tbsp. All-Purpose Flour
- ½ teaspoon table salt
- ½ teaspoon baking soda
- ¾ cup unsalted butter, melted
- 1 cup light brown sugar, lightly packed
- ½ cup granulated sugar
- 1 large egg + 1 large egg yolk
- 1 Tablespoon bourbon
- 2 cups chocolate chips (semi-sweet or dark)
- Maldon Sea Salt Flakes (optional for topping)
Instructions
- Prep: Preheat oven to 325°F. Line a 9x13-inch baking pan with parchment paper or aluminum foil, leaving a little overhang on the sides for easy removal. Spray lightly with non-stick cooking spray.
- Whisk Dry Ingredients: Whisk together flour, salt, and baking soda in a medium mixing bowl.
- Wet Ingredients: In a large mixing bowl, mix together melted butter, brown sugar, and granulated sugar. Stir in the egg, egg yolk and bourbon until combined. Do not overmix the eggs.
- Mix: Add dry ingredients to the wet ingredients and mix until the dough just starts to form.
- Add Chocolate Chips: Fold in the chocolate chips and mix until flour is fully incorporated.
- Transfer: Transfer the cookie dough to the prepared baking pan. Press batter down and spread evenly across the pan. Top with Maldon sea salt flakes, if desired.
- Bake: Bake cookie bars at 325°F for 25-30 minutes or until the top is light golden brown and the edges are set. Let the bars cool completely before slicing.
Notes
Recipe Tips: Make sure butter mixture is not too hot before adding eggs. Be sure to properly measure sugars for best results.
Ingredient Notes: Recipe tested with Hershey’s Dark Chocolate Chips.
Alcohol-Free Version: If you prefer not to use alcohol, you can simply omit the bourbon and increase the vanilla extract to 1 tablespoon total.
Brown Butter Variation: For a nuttier flavor, brown the butter in a saucepan first instead of microwaving it. Let it cool slightly before adding the sugars.
Storage: Store bars in an airtight container at room temperature for up to 3 days. Adding a slice of white bread to the container helps keep them soft.
Freezing: These bars freeze beautifully! Wrap cooled bars in plastic wrap, then place in a freezer-safe container for up to 3 months. Thaw on the counter or warm in the microwave for 15 seconds.
