Baking · MILI’S PHOTO JOURNAL

Thin Chocolate Chip Cookie Bars

Name: Thin Chocolate Chip Cookie Bars
Prep time: 15 min
Cook time: 20 min
Total time: 95 min
Ingredients: 170 g unsalted butter (¾ cup), melted and cooled; 200 g light brown sugar (1 cup, packed); 75 g granulated sugar (⅓ cup plus 1 tbsp); 2 large eggs (about 100 g without shells); 2 tsp vanilla extract; 270 g all-purpose flour (2¼ cups); ½ tsp baking soda; ¾ tsp fine salt; 200 g semisweet chocolate chips (about 1¼ cups)

A shallow sheet of chocolate-chip cookie dough bakes into golden, crisp-edged pieces. One pan, plenty of shareable corners.

1 hr 35 minEasy24 thin pieces from a 13 × 18-inch (33 × 46 cm) rimmed sheet pan

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By Mili · Photo-inspired recipe

Thin golden square/irregular broken pieces with spread-cookie edges, chocolate chips and white granules on top.

A LITTLE KITCHEN BACKSTORY

Let’s make something lovely.

The close-up shows thin, golden chocolate-chip pieces with slightly irregular edges. They sit happily alongside the cookie pieces in the earlier dinner photos; this version uses a sheet pan for that low-profile, crisp-edged look.

Press the dough into one thin layer, bake until the center is set and let the slab cool before slicing. Perfect rectangles are optional. A few jagged edges feel very at home here.

APRON OPTIONAL. APPETITE ENCOURAGED.

Thin Chocolate Chip Cookie Bars

PREP15 minCOOK20 minREST / COOL1 hrTOTAL1 hr 35 minMAKES24 thin pieces from a 13 × 18-inch (33 × 46 cm) rimmed sheet pan

What you’ll need

Cookie dough

170 g unsalted butter (¾ cup), melted and cooled
200 g light brown sugar (1 cup, packed)
75 g granulated sugar (⅓ cup plus 1 tbsp)
2 large eggs (about 100 g without shells)
2 tsp vanilla extract
270 g all-purpose flour (2¼ cups)
½ tsp baking soda
¾ tsp fine salt
200 g semisweet chocolate chips (about 1¼ cups)

Let’s do this

1
Prepare
Heat the oven to 350°F (175°C), or 320°F (160°C) fan. Lightly grease a 13 × 18-inch (33 × 46 cm) rimmed metal sheet pan and line its base with parchment. Use a rimmed pan so the dough stays contained.
2
Mix the wet ingredients
Whisk the melted, cooled butter with both sugars. Whisk in the eggs and vanilla until smooth.
3
Make the dough
Fold in the flour, baking soda and salt until almost combined, then fold in the chocolate chips. Do not taste raw dough.
4
Press and bake
Press the dough in a thin, even layer across the lined pan, reaching the corners. Bake for 16–20 minutes, until the edges are golden and the center looks set with no shiny raw dough. Check early: this shallow layer bakes faster than thick cookie bars.
5
Cool and cut
Cool completely in the pan on a rack for about 1 hour. Cut into 24 pieces with a knife or break into smaller irregular pieces.

Allergen heads-up

Wheat, Eggs, Milk, Soy may be present in chocolate chips; check labels. Check every ingredient and substitute for your own needs.

THE LITTLE THINGS THAT MAKE A DIFFERENCE

Before the happy first bite.

An even layer of dough helps the center and edges bake at the same rate.

Use a spatula lightly dampened with water if the dough sticks while spreading.

Cut only once the slab is cool enough to hold its shape.

Save some for later

Keep cooled bars airtight at cool room temperature for up to 3 days or refrigerate for up to 1 week. Freeze wrapped bars for up to 2 months. Refrigerate raw dough for up to 2 days and bake before eating.

YOU MIGHT BE WONDERING

A few kitchen questions.

THE REAL-LIFE CAMERA ROLL

From my kitchen.

the beautiful & the messy

Thin Chocolate Chip Cookie Bars

Let’s make something lovely.

Thin Chocolate Chip Cookie Bars

What you’ll need

Cookie dough

Let’s do this

Prepare

Mix the wet ingredients

Make the dough

Press and bake

Cool and cut

Before the happy first bite.

A few kitchen questions.

Can I use chocolate chunks?

Can I make them in a smaller pan?

Why did the middle sink?

From my kitchen.

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