There’s a specific kind of craving that hits, usually around 3 PM, for a warm, gooey chocolate chip cookie. But then reality sets in. The scooping, the spacing on the baking sheet, the multiple batches. Sometimes, you just don’t have it in you.
That’s where these chocolate chip cookie bars come in. They are the beautiful, low-effort answer to that classic cookie craving. Imagine one giant cookie, perfectly chewy and loaded with melted chocolate, that you get to bake all at once.
This recipe is my go-to for potlucks, last-minute bake sales, or just a Tuesday night when I need a simple treat. It delivers all the comfort of a classic cookie with none of the fuss. You just mix, press, and bake.
What You’ll Need
The ingredients are simple, classic, and probably already in your pantry. Using room temperature butter and eggs is key, as it helps everything mix together into a smooth, uniform dough.
- Unsalted Butter: Gives the bars their rich, tender texture.
- Light Brown Sugar: Adds moisture and a deep, caramel-like flavor.
- Granulated Sugar: Provides sweetness and helps the edges get that perfect crispness.
- Large Eggs: Act as a binder, holding the dough together.
- Vanilla Extract: A must for that classic, warm cookie aroma and taste.
- All-Purpose Flour: The structural backbone of our cookie bars.
- Baking Soda: Gives the bars a little lift, keeping them from being too dense.
- Salt: Balances the sweetness and makes the chocolate flavor pop.
- Semi-Sweet Chocolate Chips: The star of the show. Use good quality ones if you can.
Pro Tips
Over the years, I’ve made these bars more times than I can count. Here are a few hard-won tricks to guarantee they come out perfectly every single time.
- The Parchment Paper Sling: Don’t just grease your pan. Line it with parchment paper, leaving some overhang on two sides. This creates “handles” that let you lift the entire slab of cookie bars out of the pan for easy, clean cutting. No more mangled first pieces.
- Don’t Overmix the Dough: Once you add the flour, mix only until you no longer see white streaks. Overmixing develops the gluten in the flour too much, which can lead to tough, cakey bars instead of soft, chewy ones.
- The “Underbake” Method: The secret to a gooey center is to pull the bars from the oven when they look just a little underdone in the middle. The edges should be golden brown, but the center will still be soft. They will continue to bake from the residual heat in the hot pan as they cool, resulting in the perfect texture.
- The Top-Down Chocolate Trick: After pressing the dough into the pan, reserve about a quarter-cup of chocolate chips. Sprinkle and gently press them onto the top of the dough before baking. This ensures you get those beautiful, picture-perfect puddles of melted chocolate on the surface.
Tools Required For This Recipe
You don’t need any fancy equipment for this recipe. Here are the basics:
- 9×13 inch baking pan
- Parchment paper
- Large mixing bowl
- Electric hand mixer or a stand mixer (a whisk and some elbow grease also work)
- Silicone spatula
- Measuring cups and spoons
- Wire cooling rack
Substitutions and Variations
This recipe is very forgiving. Feel free to play around with it based on what you have or what you’re in the mood for. Here are some ideas to get you started.
| Ingredient | Substitution Idea | Result |
|---|---|---|
| Semi-Sweet Chocolate Chips | Milk chocolate, dark chocolate, or white chocolate chips | Changes the sweetness and flavor profile. |
| Chocolate Chips | M&Ms, chopped nuts, toffee bits, or butterscotch chips | Adds different textures and tastes. |
| Light Brown Sugar | Use all dark brown sugar | A deeper, more molasses-forward flavor. |
| All-Purpose Flour | Bread Flour | Creates an even chewier cookie bar. |
Make-Ahead Tips
Life gets busy, but that shouldn’t stop you from having fresh-baked goods. You can prepare the cookie dough, press it into your prepared pan, cover it tightly with plastic wrap, and refrigerate it for up to 3 days.
When you’re ready to bake, just pull it out of the fridge and pop it into the preheated oven. You may need to add a few extra minutes to the baking time since the dough is cold.
How to Make Chocolate Chip Cookie Bars
Follow these simple steps for chewy, delicious cookie bars.
Step 1: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the two long sides to act as handles. Set it aside.
Step 2: In a large bowl, using an electric mixer, beat the softened butter, brown sugar, and granulated sugar together on medium speed until the mixture is light and fluffy. This usually takes about 2-3 minutes.
Step 3: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until everything is combined.
Step 4: In a separate, medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix at this stage.
Step 6: Gently fold in most of the chocolate chips with a spatula, reserving a small handful for the top.
Step 7: Transfer the dough into your prepared pan. Use the spatula or your hands to press the dough into an even layer. Sprinkle the remaining chocolate chips over the top.
Step 8: Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs attached, but not wet batter.
Step 9: Let the bars cool completely in the pan on a wire rack. This is a crucial step, as they need time to set. Once cool, use the parchment handles to lift them out and cut them into squares.
Nutrition, Diets, and Pairings
While these are a treat, you might be curious about the details or how to adapt them to your needs. The nutritional information is an estimate and will vary based on your specific ingredients.
| Nutrient (Per Bar, 24 servings) | Estimated Amount |
|---|---|
| Calories | ~190 kcal |
| Carbohydrates | ~25g |
| Fat | ~10g |
| Protein | ~2g |
Ingredient Swaps for Different Diets
- For Gluten-Free Cookie Bars: Replace the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend. Look for one that contains xanthan gum.
- For Vegan Cookie Bars: Use your favorite brand of vegan butter sticks and dairy-free chocolate chips. Replace the two eggs with two “flax eggs” (mix 2 tablespoons of ground flaxseed with 6 tablespoons of water and let it sit for 5 minutes to thicken).
Pairing Suggestions & Tips
These bars are perfect on their own, but they are absolutely heavenly with a cold glass of milk or a hot cup of coffee. For an extra-decadent dessert, serve a warm bar with a scoop of vanilla ice cream.
To make the process faster, measure out your dry ingredients into one bowl and your sugars into another ahead of time. This makes the mixing process feel like it takes no time at all.
Leftovers and Storage
Store any leftover cookie bars in an airtight container at room temperature. They will stay fresh and chewy for up to 4 days.
If you want to keep them longer, they also freeze beautifully. You can freeze the entire slab or individual bars. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag. They will keep in the freezer for up to 3 months.
Frequently Asked Questions
Q1. Why did my cookie bars turn out dry or cakey?
Ans: This is usually caused by one of two things: measuring the flour incorrectly or overmixing the dough. When measuring flour, spoon it into your measuring cup and level it off, rather than scooping directly from the bag. Also, mix the flour in only until it’s just combined.
Q2. Can I use a different size pan?
Ans: Yes, but you’ll need to adjust the baking time. An 8×8 or 9×9 inch pan will work, but the bars will be much thicker and will require a longer baking time. Start checking them around the 30-minute mark and add time as needed.
Q3. Can I use melted butter instead of softened butter?
Ans: You can, but it will change the texture. Melted butter will result in a fudgier, denser bar. Creaming softened butter with sugar creates air pockets, which gives the bars a slightly lighter, chewier texture. Both are delicious, it just depends on your preference!
Wrapping Up
There you have it—a simple, crowd-pleasing recipe that satisfies your cookie craving with minimal effort. It’s a joy to make and even more of a joy to share.
I truly hope these chocolate chip cookie bars become a new favorite in your home. Give them a try, and don’t be afraid to make them your own with different mix-ins.
If you make this recipe, I would love to hear about it! Please leave a comment below and let me know how they turned out or if you have any questions.
