Chocolate Chip Cookie Bars
Posted Nov 17, 2019, Updated Oct 13, 2023
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These are the absolute best chocolate chip cookie bars. This cookie bar recipe is easy to make (5 minutes to mix, 20 minutes to bake) and results in a gooey, chewy, doughy yet fully cooked chocolate chip cookie bar that is 100% irresistible. Serve warm with a scoop of ice cream!
What do you do when the craving for chocolate chip cookies strikes, but you just don’t have the time (or energy) to scoop, roll and bake multiple batches of your favorite treat? Enter these Chocolate Chip Cookie Bars! They have all the taste (and dare I say even more gooey, doughy perfection), with way less work! A total win!
This chocolate chip cookie bar recipe is seriously the best. It is easy to make, taking only 5 minutes to whip up and 20 minutes to bake!
And the results speak for themselves, gooey, chewy, doughy yet fully cooked chocolate chip cookie bars that are 100% irresistible. Serve the warm with a scoop of ice cream and you have achieved dessert nirvana!
Ingredients in Chocolate Chip Cookie Bars
As you can see, there are only 10 ingredients in this chocolate chip cookie bar recipe, all of which you likely have on hand at all times! We’ll chat briefly about the ingredients and possible substitutions before we jump into the “how-to” make this cookie bar recipe!
- All-purpose flour. I recommend using unbleached, all-purpose flour in these cookie bars! For a gluten-free version, use an all-purpose gluten-free baking flour!
- Brown sugar. I love the flavor of light brown sugar in this cookie bar recipe. If you like a deeper, molasses taste, then you can use dark brown sugar if you wish!
- Granulated sugar. I bake with organic cane sugar (I buy the Kirkland brand at Costco). However any white, granulated sugar works well in this recipe!
- Butter. Both salted or unsalted butter work beautifully in these cookie bars. I use salted! If you choose unsalted you might need to increase the sea salt (I recommend tasting the dough and deciding)!
- Sea salt. I exclusively bake and cook with pure sea salt. Sea salt is different than table salt (that is iodized), so if you use table salt I recommend using 1/2 the amount called for in the recipe.
- Chocolate chips. Choose your favorite chocolate chip variety to use in these cookie bars! I prefer dark or semi-sweet chocolate chips. If you have an excess of candy in your house (think, post-Halloween) try making this Candy-Stuffed Cookie Bar variety!
- Can I use chocolate bar instead of chocolate chips? YES! You can use chopped chocolate in place of the chips!
How to make Chocolate Chip Cookie Bars
Ok, now that we’ve chatted about the ingredients in this cookie bar recipe, let’s dive in and get baking! Remember to watch the video for the step-by-step process!
Cream together butter and sugars
Start making these cookie bars by creaming together the butter and sugars until the ingredients are evenly combined
Add vanilla and egg
Next, add vanilla and egg and beat again until the ingredients are mixed well and the sugar is dissolved!
Add dry ingredients
You can either mix the dry ingredients together in a separate bowl before you begin the rest of the recipe – which I recommend to ensure even distribution – or just toss them into the mixer on top of the beaten wet ingredients. Either way, beat them in until they are just combined and the dough is uniform throughout.
Add chocolate chips
Add in your favorite chocolate chips (or other mix-ins of your choice) and stir on low speed until they are evenly distributed throughout the dough!
Cookie Bar Mix-in Ideas
If you’d like to add different mix-ins to this cookie bar recipe, here are some suggestions:
- Sprinkles. Choose your favorite sprinkles to make these cookie bars festive! Red and green for Christmas, black and orange for halloween! You can’t go wrong!
- White chocolate. Add some white chocolate chips or chunks!
- Peanut butter chips. LOVE this addition!
- Cinnamon chips. YUM!
Transfer cookie bar dough to a baking dish
Line and grease an 8×8″ baking dish. Transfer the cookie bar dough to the baking dish and use a spatula to press it into the pan until the top is even. If desired, sprinkle a few extra chocolate chips on top!
Bake!
Bake these chocolate chip cookie bars for about 20 minutes. Please note: I use a convection oven (one that uses a fan to distribute heat evenly), so I don’t have to worry about the rack I bake on, hot pockets in the oven, etc.
Note on ovens baking differently
Make sure you know your oven. Does it have hot pockets? Where do things tend to bake most evenly? Invest in a cheap oven thermometer to check the temperature and ensure the internal temperature is actually the temperature to which the oven is set. If your oven is baking too hot or too cold, then the cookie bars might burn on the top and still be gooey in the center
Cool, Cut & Serve
Finally, let the cookie bars cool for at least 30 minutes. The longer they cool, the better they hold up to cutting. If you’re just going to serve them warm with vanilla ice cream, then I wouldn’t worry too much about their appearance, because the taste and warm gooey texture is most important in that situation!
Store/freeze
Store these cookie bars in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months.
FAQS about Chocolate Chip Cookie Bars
Yes, I have doubled this with tremendous success! Simply bake it in a 9×13″ baking dish for 20-25 minutes (or until the edges are golden brown and the top is lightly browned and set).
If you double this recipe and make it in a 9×13″ pan, you can make up to 36 bars, depending on the size you cut them.
Yes, these cookie bars become more “firm and sturdy” as they cool. When they are fresh from the oven they are soft and gooey. But they do harden as they come to room temperature, or if they are cooled in the refrigerator.
A bar cookie is simply a cookie baked in a bar form. You can take almost all of your favorite cookie dough recipes and turn them into bar cookies! They are gooier and easier to make!
If you’re cutting these to add to a cookie tray or serve to a crowd, here are my tips on getting clean, even squares:
Let the cookie bars cool all completely to room temperature before cutting.
Use a very sharp, long knife.
Dip the knife in warm water and quickly dry it off before the first cut. Then wipe it clean, dip it in warm water, then dry again before each subsequent cut.
Use a ruler to measure equal pieces. If cutting these cookie bars into 16 squares, you’d want each bar to be 2″ x 2.”
These chocolate chip cookie bars are done when the edges are lightly golden brown and the top is set. They will jiggle slightly when removed from the oven, which gives you the nice gooey center pieces. If you prefer a firmer cookie bar, bake longer.
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Chocolate Chip Cookie Bars
Equipment
Ingredients
- ½ cup butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 egg, large
- 1 tsp pure vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp sea salt
- 1 cup chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Line a 9×9” square baking pan (or 8×8" for thicker bars) with parchment paper and lightly grease. Set aside.
- In a small bowl, mix together flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a standing mixer, cream together butter, light brown sugar and granulated sugar until well combined.
- Add egg and vanilla to the butter/sugar mixture and beat until combined.
- Add dry ingredients and beat until all the ingredients are thoroughly combined.
- Add chocolate chips and mix until evenly distributed.
- Press the cookie dough into the bottom of the prepared baking pan.
- Top with extra chocolate chips (if desired).
- Bake for 18-25 minutes, or until the edges are set, and the top is just barely browned.
- Place baking pan on a wire cooling rack and let the bars cool in the pan for at least 30 minutes (preferably longer, they hold up better as they cool).
- Use the parchment paper to lift the cookie bars out of the pan, then cut into squares and serve.
Video
Notes
How to double this cookie bar recipe:
Need to serve a large crowd? Simply double the recipe exactly and bake it in a 9×13″ baking dish for 20-25 minutes (or until the edges are golden brown and the top is lightly browned and set).IngredientsSubstituions:
- All-purpose flour. For a gluten-free version, use an all-purpose gluten-free baking flour!
- Brown sugar. If you like a deeper, molasses taste, then you can use dark brown sugar if you wish!
- Granulated sugar. I bake with organic cane sugar (I buy the Kirkland brand at Costco). However any white, granulated sugar works well in this recipe!
- Butter. Both salted or unsalted butter work beautifully in these cookie bars. I use salted! If you choose unsalted you might need to increase the sea salt (I recommend tasting the dough and deciding)!
- Sea salt. I exclusively bake and cook with pure sea salt. Sea salt is different than table salt (that is iodized), so if you use table salt I recommend using 1/2 the amount called for in the recipe.
- Chocolate chips. Choose your favorite chocolate chip variety to use in these cookie bars! I prefer dark or semi-sweet chocolate chips.
- Can I use chocolate bar instead of chocolate chips? YES! You can use chopped chocolate in place of the chips!
Store/freeze
Store these cookie bars in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Everyone loved them! I doubled the recipe. They were perfect and so easy!