Buttermilk Chocolate Chip Cookie Bars (Egg-free)
These Buttermilk Chocolate Chip Chip Cookie Bars are soft, deliciously buttery, and incredibly easy to make. This is your classic chocolate chip cookies but in bar form. It is perfect with a glass of milk or a scoop of ice cream. Taking just 25 minutes from start to finish makes this one of my favourite quick baked treats.
Ingredients
- ½ cup / 115g butter melted
- ½ cup / 100g brown sugar See note 1
- ¼ cup / 60ml buttermilk See note 2
- 1 ½ teaspoons vanilla extract
- 1 cup / 125g all-purpose OR cake flour
- ½ teaspoon / 2g baking powder
- A pinch / ⅛ teaspoon baking soda bicarbonate of soda
- ½ cup / 75g chocolate chips See note 3
Instructions
- Preheat the oven to 320°F (160°C).
- Grease and line a 9x9 inch (23cm) square cake pan with parchment/baking paper.
- Melt the butter on the stovetop or in the microwave. Do not allow the butter to overheat and bubble. Just heat until melted.
- Stir the sugar, buttermilk and vanilla extract into the melted butter.
- Add in the flour, baking powder, baking soda (bicarbonate of soda) and salt. Stir until well combined.
- Empty out the mixture into the prepared pan. Smooth and level out the mixture and sprinkle with chocolate chips.
- Bake for 15 to 20 minutes until golden brown and until a skewer inserted comes out clean.
- Once baked remove from the oven and allow to cool for a few minutes before cutting into slices.
Frequently asked questions about this recipe
- Can I double this recipe? See note 4
- How to store Buttermilk chocolate chip bars. See note 5
- Can I freeze the baked cookie bars? See note 6
Video
Notes
- If you do not have brown sugar, go ahead and use white sugar, it will still have great flavour.
- If you don’t have buttermilk, you can make some by adding 1 tablespoon (15ml) white vinegar or lemon juice to ¼ cup (60ml) milk Leave it aside for 2 minutes which will allow it to curdle. Use in place of the buttermilk.
- If you do not have chocolate chips then you can go ahead and roughly chop up a bar of chocolate into little pieces and use that instead.
- These chocolate chip bars are baked in a 9x9 inch (23cm) square cake pan. The recipe can easily be doubled if you prefer thicker bars or spread out the doubled mixture in a 9 x 13 inch / 23 x 33 cm cake pan.
- These are best stored in an airtight container or cookie jar on the counter for up to 3 days.
- Sure you can. Once baked, allow to cool and cut into bars. Then pop the bars into a freezer-safe bag or container and freeze for up to 2 months. Now you have a stash ready for when the cookie bar craving sets in. Simply thaw overnight or pop it into the microwave for a few seconds to defrost and warm up.
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