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American Chocolate Chip Cookie Squares

  • Author: Rachel Phipps
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes (plus cooling time)
  • Yield: Makes 12 1x
  • Category: Baking
  • Cuisine: American


These American-style chocolate chip cookie squares are like the softest, gooey-est chocolate chip cookie with a nice crisp exterior, happily cut into squares for easy portability. Adapted from What’s Gaby Cooking: Everyday California Food (ad).


  • 110g (1 stick) unsalted butter, plus extra for greasing 
  • 220g (1 cup) soft light brown sugar 
  • 2 tsp vanilla extract
  • 1 large egg
  • 125g (1 cup) plain (all purpose) flour
  • 1/2 tsp baking powder
  • pinch bicarbonate of (baking) soda
  • pinch sea salt
  • 100g (3.5 oz) dark chocolate chips


  1. Pre-heat the oven to 175 degrees (350 fahrenheit). Grease a square brownie tin well with butter and line with baking parchment.
  2. In a small saucepan melt the butter over a medium heat. Transfer to a large mixing bowl and beat in the sugar and vanilla until the mixture is smooth and has formed ribbons. 
  3. Making sure the mixture is cool to the touch so that you don’t cook it (!) add the egg and beat well until combined.
  4. Fold in the baking powder, bicarbonate of soda and plain flour until just combined. Follow with a pinch of sea salt and the chocolate chips.
  5. Scrape the cookie batter into the prepare tin. Smooth the mixture into the corners and level the top with a spatula before baking in the oven for 30 minutes. The mixture should be just set and crisp and golden on top. Leave to cool in the tin completely – this should take around 2 hours. 
  6. Turn the cookie slab out of the tin onto a cutting board before removing the baking parchment and cutting into squares. Store in an air tight tin for up to a week.