Chocolate chip cookie bars are the perfect easy treat when you're craving your favorite chocolate chip cookies but don't want to wait for dough to chill or to scoop out cookies!
Preheat oven to 350 degrees F. Lightly grease a 9x13-inch baking dish.
Sift together the cake flour, bread flour, baking soda, baking powder and salt into a large bowl and set aside.
Cream together the butter and sugars on medium speed until very light, about 5 minutes. Add the eggs one at a time, mixing well after each addition, then add the vanilla. Reduce the mixer speed to low, gradually add the dry ingredients and mix until just combined, 5 to 10 seconds. Using a rubber spatula, fold in the chocolate chips.
Turn the dough out into the prepared baking pan and press into an even layer. Bake until the edges cookies are light brown and set, but the center still look pale, about 15 to 20 minutes. Allow to cool completely, then cut into squares and serve. Leftover cookie bars can be stored in an airtight container at room temperature for up to 4 days, or wrapped in plastic wrap, placed in a freezer bag and frozen for up to 3 months.
Notes
Note: A number of readers have noted that their cookie bars are raw in the middle when cooking for 20 minutes. Mine were slightly underbaked (which is how I bake all of my cookie, bar or brownie recipes), but certainly not raw. Just note that you may need to add some baking time to the recipe depending on your oven or how well done you like your cookie bars.Nutritional values are based on one serving