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Your favorite chewy chocolate chip cookies just got easier! These chocolate chip cookie bars have the chewy texture you love in an easy-to-portion bar form.
Cookie bars are a lazy baker’s dream come true. You can whip up an easy cookie dough, spread it into a pan, and bake everything all at once.
It’s the best way to get a bunch of cookies in the shortest amount of time.
Plus, you can cut the bars into large pieces for a big, indulgent dessert or slice them into smaller squares if you’re feeding a crowd or taking them to a cookie exchange.
Whether you’re making my sugar cookie bars, monster cookie bars, pecan bars, or these chocolate chip cookie bars – you really can’t go wrong.
How to make chocolate chip cookie bars
These chocolate chip cookie bars are super quick and easy. They don’t require a mixer and you don’t have to scoop out each cookie and bake multiple trays.
It’s the perfect recipe to turn to when you’re craving chocolate chip cookies but are running extra short on time and energy!
Ingredients you’ll need
The ingredients in this recipe are pretty similar to most of my chocolate chip cookie recipes. What makes this recipe different is the method.
You’ll need:
- 2 cups all-purpose flour
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 3/4 cup melted unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large large egg
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 1 1/2 cups semisweet chocolate chips
This recipe uses more brown sugar than white sugar to help give these cookie bars their chewy texture. If you want an even richer flavor and chewier bite, you can use dark brown sugar instead of light.
You will have an egg white leftover, but don’t discard it! Save it to use in pumpkin donut holes.
Semisweet chocolate chips are the classic go-to for chocolate chip cookies, but feel free to substitute semisweet chocolate chunks or dark chocolate chips/chunks if you like.
Or swap out white chocolate chips for anyone who doesn’t love chocolate!
Pin this now to find it later
Pin ItMaking these chocolate chip cookie bars
Chocolate chip cookie bars are baked in a 9×13-inch pan. Line the pan with foil, making sure to leave about an inch of foil extending over the edges – this will make it easier to lift the cookie bars out of the pan later.
In a bowl, whisk together the dry ingredients: flour, salt, and baking soda. Set this mixture aside.
In a large bowl, stir together the melted butter and the sugars. Add the egg and egg yolk, along with the vanilla, and mix until smooth.
Add the dry ingredients to the butter mixture, mixing until no dry bits remain. Fold in 1 cup of the chocolate chips.
Now use a spatula or clean hands to press the cookie dough into the prepared baking pan. If you find the dough is sticking to your hands, get them wet first.
Sprinkle the rest of the chocolate chips over the top of the dough and gently press them in so they stick.
Bake the cookie bars at 325°F for 25-30 minutes. This is one of those recipes where it’s better to under-bake than over-bake, so try not to let them go too long.
I think 50 minutes is the perfect amount of time to let the chocolate chip cookie bars cool before slicing and serving them. They’ll be cool enough to slice and handle, but still have little pockets of melty chocolate. Yum!
Helpful resources
- Before you start baking, make sure you know how to measure flour correctly. This will help your chocolate chip cookie bars turn out perfect every time.
- If you run out of brown sugar, don’t panic. Make a simple brown sugar substitute to use instead.
- If your brown sugar hardened in the pantry, check out my tips for softening brown sugar and save yourself a trip to the store.
Storage and freezing tips
Store these chocolate chip cookie bars in an airtight container at room temperature for 3-4 days.
If you want to freeze the bars, you can do that before or after you slice them.
Remove the cooled cookie bars from the pan and wrap the entire slab in a layer of plastic wrap followed by heavy-duty foil, or place the cut bars in an airtight container or zip-top freezer bag. Freeze for 2-3 months.
Thaw the bars at room temperature for a couple of hours before serving.
Chocolate Chip Cookie Bars
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- ¾ cup unsalted butter melted and cooled slightly
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 1 ½ cups semisweet chocolate chips divided use
Instructions
- Preheat oven to 325°F. Line (1) 9×13 inch baking pan with foil, leaving about 1 inch of the foil extending over the edges of the pan. The extra foil will create handles that you can use to lift the bars from the pan. Set pan aside.
- In a medium bowl, whisk together the flour, salt and baking soda. Set aside.
- In a large bowl, stir together the melted and cooled butter and sugars. Stir in the egg and egg yolk and vanilla until smooth. Add the flour mixture, stirring until no dry bits remain. Fold in 1 cup of the semisweet chocolate chips.
- Turn cookie dough into prepared pan and use a spatula or clean hands to spread the dough into an even layer. Evenly distribute remaining chocolate chips on top and press them gently into the cookie dough.
- Bake in preheated oven for 25-30 minutes. Allow bars to cool before serving.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! This recipe is a keeper! Thank you.
So glad you enjoyed! Thank you for sharing!
I love other recipes on this site so wanted to gce this one a try. So good!
I’m glad you enjoyed, Diane! Thank you for sharing.
Definitely exactly how I make mine quick, easy and delicious
So easy and so delicious! Thanks for taking the time to comment, Jennie.
delicious! We all enjoyed them…and I froze half for another time.
So glad you enjoyed! Thanks for stopping by and sharing.