I call these my "lazy" recipe as it's my go-to when I want something good without the work..which is most of the time lol

Chocolate chip cookies have a nostalgic place in many of our hearts. Originally conjured up by accident in the 1930s by Ruth Graves Wakefield, the cherished chocolate chip cookie has come a long way, evolving into myriad forms—including the effortlessly delicious Lazy Chocolate Chip Cookie Bars we're talking about today. Life sometimes gets hectic, particularly in the bustling environment of the city, and that's when this recipe comes into play—offering the buttery, chocolatey goodness of cookies without the fuss of individual scoops. It's the perfect solution for when cravings strike but time is scarce.

Lazy Chocolate Chip Cookie Bars are a standalone delight, but if you want to indulge completely, try pairing them with a scoop of vanilla ice cream or a dollop of whipped cream. For a city soiree with friends, cut them into bite-sized squares and serve with a fresh pot of coffee or a glass of cold milk for a comforting treat that everyone will enjoy.

Lazy Chocolate Chip Cookie Bars
Servings: Makes approximately 12 bars

- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted and cooled slightly
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 2 cups chocolate chips (semisweet or milk, depending on preference)

1. Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal later.

2. In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.

3. In a larger bowl, mix the melted butter, brown sugar, and granulated sugar until well combined. Beat in the vanilla extract and eggs until the mixture is light and fluffy.

4. Gradually fold the dry ingredients into the wet mixture, making sure not to overmix. Gently stir in the chocolate chips until evenly distributed throughout the batter.

5. Transfer the cookie dough to the prepared baking pan, pressing it into an even layer.

6. Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. Be careful not to overbake.

7. Let the bars cool in the pan on a wire rack for at least 10 minutes. Using the parchment paper overhang, lift the bars out of the pan and allow them to cool completely on the rack before slicing into bars.

- Feel free to experiment with mix-ins such as nuts, white chocolate chips, or even a swirl of caramel.
- Make these bars your own by adding a teaspoon of spice—such as cinnamon—for a warm twist.
- If you desire thinner bars, use a slightly larger pan (like a 10x15-inch) and adjust the baking time accordingly.
- Remember that the bars will continue to set and firm up as they cool, so if they seem slightly underdone when you remove them from the oven, don't worry. That's the key to retaining that delightful chewiness.
- For those extra busy days or impromptu gatherings, these bars can be made ahead of time and freeze beautifully. Just slice and store them in an airtight container with parchment paper between layers. They can be enjoyed straight from the freezer or thawed at room temperature.