Soft, buttery and loaded with chocolate – whip up a batch of these glorious Chocolate Chip Cookie Bars today! A delicious dessert or weekday treat!
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Chocolate Chip Bar Cookies
These cookie bars are oven baked to perfection, they come out soft, chewy and utterly scrumptious! Studded with chocolate chips, if you love brownies then you will love these!
Looking for brownie recipes? Why not try my Best Gluten Free Brownies and my Caramel Cream Cheese Brownies.
Why You’ll Love this Cookie Bar Recipe:
- A REAL CROWD PLEASER: This recipe makes 16 servings, double the batch for parties, bake sales or any large gathering – they’ll be a hit!
- AN EASY COOKIE BAR RECIPE: This really is a super simple recipe which comes together using mainly pantry staples.
- SOFT AND CHEWY BARS: With it’s crisped top and melt in the mouth center, these bars have the most wonderful textures.
In need of a chocolate chip cookie fix? Then look no further than these scrumptious and satisfying cookies bars!
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How to Make Chocolate Chip Cookie Bars
You can jump to the recipe card for full ingredients & instructions!
- In a medium bowl, mix your dry ingredients.
- In a stand mixer, mix your wet ingredients.
- Mix the dry ingredients into the wet ingredients and fold in the chocolate chips.
- Transfer the cookie dough into a prepare pan and bake.
- Allow to cool and slice into squares.
Yes, but they’ll come out much thinner and won’t be as soft. To bake in a 9×13-inch pan, reduce the baking time by half. Alternatively, double all ingredients to make a larger batch and increase the bake time by 10 minutes.
Covering the bars with aluminum foil ensures that the top and edges do not brown too much or burn while the middle of the bars continue to bake.
While a stand mixer is recommended, a hand mixer also works great.
Yes! To make this recipe gluten free, use an equal amount of 1:1 gluten flour (like Cup4Cup) in place of the all-purpose flour.
Have this cookie bars on their own or amp it up with some ice cream and hot fudge sauce!
Make Ahead Instructions
Like classic chocolate chip cookies, make the dough for these bars up to 3 days in advance. Follow the recipe through step 8, cover tightly with plastic wrap, and refrigerate until ready to bake. You may need to add an additional 5-10 minutes to the baking time to account for the cold dough.
Storage Instructions
Store leftover cookie bars in an airtight container at room temperature for up to 5 days.
Freezing Instructions
Place leftover bars in an airtight container or wrap individually in plastic wrap and freeze for up to 2 months. Allow to thaw to room temperature before enjoying.
Tips for Chocolate Chip Cookie Bars
- The middle of the cookie bars will not look as set as the outside and that’s okay. Once the bars come out of the oven, they’ll continue to bake in the hot pan. It’s better to slightly undercook the bars than overcook them!
- Use your favorite add-ins. Swap half or all of the chocolate chips for white chocolate chips, cinnamon chips, toffee pieces, sprinkles, or chopped nuts.
- For a decadent sundae, reheat a cookie bar for 30 seconds in the microwave and serve topped with ice cream and chocolate sauce.
More Cookie Bar Recipes We Love
- Chocolate Chip Peanut Butter Blondies
- Hermit Cookie Bars
- Snickers Cookies Bars Recipe
- Strawberry Lemonade Sugar Cookie Bars
- Homemade Oatmeal Cream Pie Bars
With notes of brown sugar, vanilla and slat, these soft and chewy chocolate chip cookies bars are so chocolatey and so easy to make! Perfect for novice and pro bakers alike, super satisfying and super delicious! Bake up a big batch today!
More Chocolate Chip Recipes to Try:
- Brown Butter Chocolate Chip Cookies
- Skillet Chocolate Chip Cookie
- Zucchini Chocolate Chip Cookies
- Pumpkin Chocolate Chip Cookies
- Edible Cookie Dough Recipe – Chocolate Chip
- Chocolate Chip Cannoli Dip
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Chocolate Chip Cookie Bars Recipe
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Ingredients
- 2½ cups all-purpose flour 300 grams
- 1 teaspoon baking soda 6 grams
- 1 teaspoon corn starch 3 grams
- ½ teaspoon kosher salt 2 grams
- 1 cup unsalted butter 227 grams, room temperature (2 sticks)
- 1 cup brown sugar 200 grams
- ½ cup granulated sugar 100 grams
- 2 large eggs 100 grams, room temperature
- 2 teaspoons pure vanilla extract 8 grams
- 1½ cups semisweet chocolate chips 255 grams, divided
Recommended Equipment
- 8×8-inch Baking Pan
Instructions
- Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper and spray with nonstick spray. Set aside.
- In a medium bowl, whisk the flour, baking soda, corn starch, and salt together.2½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon corn starch, ½ teaspoon kosher salt
- To the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar, and granulated sugar. Beat until light and fluffy, about 1 -2 minutes. Scrape down the sides of the bowl as needed.1 cup unsalted butter, 1 cup brown sugar, ½ cup granulated sugar
- Add the eggs and vanilla and beat until well combined, about 1 minute.2 large eggs, 2 teaspoons pure vanilla extract
- Mix the dry ingredients into the wet ingredients. Beat just until mixed and the dough starts sticking together. Scrape down the sides of the bowl as needed.
- Gently fold in 1 cup of the chocolate chips.1½ cups semisweet chocolate chips
- Transfer the cookie dough to the prepared pan. Use a rubber spatula or the back of a spoon to spread the cookie dough into an even layer.
- Sprinkle the remaining ½ cup of chocolate chips over the top of the cookie dough.
- Bake for 15 minutes.
- After 15 minutes, loosely cover the baking pan with aluminum foil. Bake for another 35 minutes, or until the edges are set and the middle is slightly browned. A toothpick inserted in center should come out clean.
- Remove the pan from the oven and leave the cookie bars in the baking pan until completely cool.
- Once cool, remove the cookie bars from the baking pan and slice into 16 squares.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- The middle of the cookie bars will not look as set as the outside and that’s okay. Once the bars come out of the oven, they’ll continue to bake in the hot pan. It’s better to slightly undercook the bars than overcook them!
- Use your favorite add-ins. Swap half or all of the chocolate chips for white chocolate chips, cinnamon chips, toffee pieces, sprinkles, or chopped nuts.
- For a decadent sundae, reheat a cookie bar for 30 seconds in the microwave and serve topped with ice cream and chocolate sauce.
Nutrition Information
