One of the things that I love about bar cookies is that they are so quick and easy to make. Unlike regular drop cookies, there is no need to shape the dough or to bake in small batches. All you need to do is press the dough into your pan and bake. These Buttermilk Chocolate Chip Cookie Bars are sure to satisfy any chocolate chip cookie lover and they’re a snap to make.
These bars have a fantastic texture that helps make them so delicious. They’re both chewy and tender without being cake-like and, while they have a crisp outer edge where the bars meet the pan, their texture is slightly softer than many cookie bars (some of which are too dense and heavy, under the guise of being “chewy”). That slightly soft texture comes from the addition of buttermilk in the bars, as well as from a combination of vegetable oil and butter. The butter and buttermilk together give the dough a wonderful flavor – a flavor accented by brown sugar and vanilla, as well as butter – but adding a small amount of vegetable oil helps to keep the bars moist and fresh tasting, even a few days after baking. The bars are loaded with chocolate chips and chopped pecans, which add a nice crunch for contrast. If you’re not a pecan fan, feel free to substitute another nut or to simply replace them with additional chocolate chips.
The recipe makes a 9×13-inch batch of bars and you can cut them into as many, or as few, as you might need. I generally cut a batch of these into 24, but 36 mini bars would create a bite-sized version that is perfect for sharing with a crowd. Serve them up with a cold glass of milk or a steaming hot cup of coffee and you’ll be in cookie heaven in no time.
Buttermilk Chocolate Chip Cookie Bars
2 1/4 cups all purpose flour
1 tsp baking soda
1 tsp salt
1/2 cup butter, room temperature
3/4 cup sugar
3/4 cup brown sugar
2 tbsp vegetable oil
1 large egg
1/4 cup buttermilk
1 tsp vanilla extract
1 cup chocolate chips
1 cup chopped, toasted pecans
Preheat oven to 350F. Line the base of a 9×13-inch baking sheet with parchment paper and lightly grease the sides.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together butter and sugars until light and fluffy. Beat in vegetable oil, egg, buttermilk and vanilla extract. Gradually blend in the flour mixture. Stir in the chocolate chips and toasted pecans.
Spoon dough into the prepared pan and spread it into the corners using a spatula. Dough will be fairly thick.
Bake for 30-35 minutes, until the cookies are set in the center and golden around the edges.
Allow cookies to cool completely in the pan, the cut into 24 individual (6×4) bars.
Ron DufaultMarch 28, 2016
Nicole. There isn’t any buttermilk listed in the ingredients list.
KendallcornerMarch 28, 2016
Buttermilk? What Buttermilk?
LaurenMarch 28, 2016
Hmm am I missing something? I don’t see buttermilk in the ingredients! Would love to make these since I have buttermilk in the fridge to be used up!
NatalieMarch 28, 2016
Ditto to the above comment!
CatieMarch 28, 2016
These look so perfectly chewy! Question: where is the buttermilk in the ingredients and method? How much buttermilk would I need? Can’t wait to make them 😀
Karen fallarmeMarch 28, 2016
I would love to make these but need to know how much buttermilk. Thank you
Vivian | stayaliveandcookingMarch 29, 2016
I agree with Lauren, I’m a bit confused about the buttermilk part! But these cookies do look delicious.
NicoleMarch 29, 2016
Sorry about that, everyone! The buttermilk line slipped out of the recipe. I’ve updated it now, so you can see how much to add and when to include it!
FoodiewifeMarch 29, 2016
LOL! I hate it when I leave out an ingredient in a recipe card, and am always thankful when a reader brings it to my attention. You also have my attention. Buttermilk in a CC cooking recipe? That’s a new twist. I definitely plan to make these, when my family is around. I might be in danger of baking these when I’m home alone. They look absolutely scrumptious.
Vivian | stayaliveandcookingMarch 29, 2016
Thank you for updating it! I can’t wait to try it 😀
KrystalApril 3, 2016
These sound divine! I am always on the hunt for new recipes that use buttermilk since I always seem to have some leftover from another venture in the kitchen. Can’t wait to make these!
SammyMay 17, 2017
Had some leftover buttermilk and tried it! Great recipe! Tastes like a cookie with a brownie consistency. I reduced the sugar a little and it was still great! I also found 30 minutes baking time was more than enough.