This warm chocolate chip cookie bar recipe yields a big tray of gooey, half-baked cookies. Top them with vanilla ice cream and chocolate sauce for an easy and crowd-pleasing dessert.
Preheat oven to 350 degrees Fahrenheit. In a medium-size bowl, whisk together the flour, baking soda, and salt. Set aside.
Using an electric mixer, cream together the butter and both sugars until light and fluffy. With the mixer on low speed, add the vanilla, then the eggs, one at a time.
Gradually add in the flour mixture, mixing just to combine. Finally, fold in the chocolate chips using a wooden spoon or rubber spatula.*
Roll the cookie dough into large balls, about 3 tablespoons each and arrange them all together on a 10.5" x 15.5" rimmed baking sheet (or jelly roll pan).**
Bake at 350 degrees for 10-14 minutes, until the cookies have melted together, are golden brown at the edges and slightly set on top, but soft and gooey in the middle. I recommend watching the cookies closely once 9 minutes go by. Keep in mind that the cookies will continue to bake slightly on the pan after being removed from the oven.
Sprinkle with extra chocolate chips and serve immediately, topped with ice cream and chocolate sauce.
*At this point, you can cover and chill the cookie dough for up to 3 days if you are looking to prepare the recipe in advance. Once baked, the cookies should be served immediately.
**I used a standard size jelly roll pan for this recipe: 10.5"x15.5". You could use a bigger or smaller pan, but in that case, you may end up needing more or less cookie dough to fill the pan.