Oh my gosh, you have GOT to try these chocolate chip cookie bars! They’re everything you love about classic chocolate chip cookies – that perfect chew, those melty chocolate pockets – but in easy-to-slice bar form. I make these at least twice a month because they’re foolproof and always disappear at parties. The best part? No scooping individual cookies – just spread the dough in one pan and bake! Whether you need a quick dessert for unexpected guests or just want that nostalgic chocolate chip cookie flavor without the fuss, these bars are my absolute go-to. Trust me, once you try them, you’ll never go back to regular cookies again!
Why You’ll Love These Chocolate Chip Cookie Bars
These chocolate chip cookie bars are a total game-changer, and here’s why:
- Super simple: No scooping or shaping cookies—just spread the dough and bake. Perfect for when you’re short on time but still want something homemade.
- Chewy perfection: The texture is just right—soft in the center, slightly crisp at the edges, and loaded with melty chocolate chips in every bite.
- Crowd-pleaser: Whether it’s a potluck, bake sale, or just a Tuesday afternoon, these bars disappear fast. Everyone always asks for the recipe!
- Versatile: Add your favorite mix-ins like nuts, pretzels, or even a sprinkle of sea salt for a fun twist.
Seriously, once you try these, you’ll wonder why you ever bothered with individual cookies!
Ingredients for Chocolate Chip Cookie Bars
Gather these simple ingredients – you probably have most in your pantry already! The key is using quality basics and measuring carefully. I’ve learned the hard way that eyeballing measurements leads to sad, flat bars (we don’t want that!).
- 1 cup (2 sticks) unsalted butter, softened – This is crucial! Leave it out for 30 minutes before baking. Cold butter won’t cream properly.
- 1 cup granulated sugar – Regular white sugar gives that classic sweetness.
- 1 cup packed brown sugar – Pack it firmly into your measuring cup – the molasses adds moisture and depth.
- 2 large eggs, room temperature – Cold eggs can make the batter curdle. I just hold mine in warm water for 5 minutes if I forgot to take them out.
- 2 teaspoons pure vanilla extract – Splurge on the good stuff here – imitation vanilla just doesn’t compare.
- 3 cups all-purpose flour – Spoon it into your measuring cup and level it off. No scooping!
- 1 teaspoon baking soda – Make sure yours is fresh for proper rise.
- 1/2 teaspoon salt – Balances all that sweetness beautifully.
- 2 cups semisweet chocolate chips – I use a mix of mini and regular chips for chocolate in every bite.
See? Nothing fancy – just good old-fashioned ingredients that come together magically. Now let’s get baking!
Equipment You’ll Need
You won’t need anything fancy for these chocolate chip cookie bars—just the basics from your kitchen. Here’s what I always grab:
- 9×13-inch baking pan – Metal works best for even browning, but glass is fine too.
- Large mixing bowl – Big enough to hold all that delicious dough.
- Electric mixer – A hand mixer works great, though I’ve used a wooden spoon in a pinch (just be ready for an arm workout!).
- Spatula – For scraping every last bit of dough into the pan.
Optional but handy: parchment paper for easy removal, and a whisk for blending dry ingredients. That’s it—let’s get baking!
How to Make Chocolate Chip Cookie Bars
Okay, let’s get to the fun part – making these irresistible chocolate chip cookie bars! I’ve made this recipe so many times I could probably do it in my sleep, but I’ll walk you through each step carefully. Follow these instructions, and you’ll have perfect bars every single time.
Step 1: Prep the Pan and Oven
First things first – preheat that oven to 350°F (175°C). This is crucial for even baking! While it’s heating up, grab your 9×13-inch pan. You can either grease it really well with butter or use my favorite trick – line it with parchment paper, leaving some overhang on the sides. This makes it SO easy to lift the whole slab out later for clean cutting. No more broken corners!
Step 2: Cream Butter and Sugars
Now for the magic! In your large bowl, beat together the softened butter, granulated sugar, and packed brown sugar. Use your electric mixer on medium speed for about 2-3 minutes until it’s light and fluffy. This step is everything – it creates those tiny air pockets that give your bars the perfect texture. Don’t rush it! The mixture should look pale and creamy when it’s ready.
Step 3: Add Eggs and Vanilla
Next, beat in those room-temperature eggs one at a time, making sure each is fully incorporated before adding the next. This prevents the batter from breaking. Then mix in the vanilla extract. Oh, that smell already! If your mixture looks a little curdled at this point (it happens if your eggs were too cold), don’t panic – it’ll come together when you add the dry ingredients.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures all those leavening agents are evenly distributed. Now, gradually add the dry mixture to the wet ingredients, mixing just until combined after each addition. Overmixing is the enemy here – we want tender bars, not tough ones! The dough will be thick and glorious.
Step 5: Fold in Chocolate Chips
Time for the best part – the chocolate! Gently fold in those beautiful semisweet chips until they’re evenly distributed. Pro tip: save a small handful to sprinkle on top before baking for that picture-perfect finish. The dough will be stiff, but that’s exactly what we want for thick, chewy bars.
Step 6: Bake and Cool
Spread the dough evenly in your prepared pan – I like to use slightly damp hands to press it down without sticking. Bake for 25-30 minutes. Here’s the tricky part – they’ll look slightly underdone when they’re actually perfect! The edges should be golden brown, and the center should still look a tiny bit soft. They’ll continue cooking as they cool. Resist the urge to cut them right away – let them cool completely in the pan (about 1 hour) for clean slices. I know, the wait is torture!
Tips for Perfect Chocolate Chip Cookie Bars
After making these chocolate chip cookie bars countless times, I’ve picked up some foolproof tricks to guarantee bakery-quality results every single time:
- Underbake slightly: Pull them out when the edges are golden but the center still looks a tiny bit shiny. They’ll firm up as they cool, staying irresistibly chewy.
- Quality chocolate matters: Splurge on good chocolate chips – the better the chocolate, the better your bars. I sometimes chop up a chocolate bar for those melty pockets!
- Don’t overmix: Stir just until ingredients combine after adding flour. Overworked dough = tough bars.
- Room temp ingredients: Cold butter or eggs won’t incorporate properly. Plan ahead!
- Line your pan: Parchment paper guarantees easy removal and perfect slices every time.
Trust me, these little secrets make ALL the difference!
Variations of Chocolate Chip Cookie Bars
One of my favorite things about these chocolate chip cookie bars is how easily you can mix them up! Here are some delicious twists I’ve tried over the years:
- Nutty delight: Add 1 cup chopped walnuts or pecans for crunch
- Sweet & salty: Sprinkle flaky sea salt on top before baking
- Double chocolate: Swap half the chips for white chocolate chunks
- Pretzel crunch: Fold in 1 cup crushed pretzels for that perfect salty-sweet combo
- M&M magic: Replace half the chips with colorful M&Ms for festive bars
The possibilities are endless – have fun experimenting with your favorite mix-ins!
Storing and Reheating Chocolate Chip Cookie Bars
Here’s the best part – these chocolate chip cookie bars stay delicious for days! Just store them in an airtight container at room temperature, and they’ll keep their chewy texture for up to a week (though let’s be honest – they never last that long in my house).
Want to save some for later? They freeze beautifully! Wrap individual bars tightly in plastic wrap, then pop them in a freezer bag for up to 3 months. When that chocolate craving hits, just microwave a frozen bar for about 10 seconds – it’ll taste just-baked warm and gooey. Perfect for midnight snacks or quick lunchbox treats!
Nutritional Information
Just so you know what you’re indulging in, here’s the nutritional breakdown per bar (but remember, estimates vary based on brands/ingredients):
- Calories: 250
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Sugar: 20g
- Protein: 3g
I don’t know about you, but I think that’s totally worth it for one of these heavenly chocolate chip cookie bars!
Frequently Asked Questions
I get tons of questions about these chocolate chip cookie bars every time I make them – here are the answers to the most common ones!
Can I use melted butter instead of softened?
You can, but the texture will be different. Melted butter makes denser, chewier bars (which some people love!), while creaming softened butter with sugar gives those perfect bakery-style bars with a slight lift. If you’re in a pinch, melted butter works – just let it cool slightly before mixing.
How can I make these gluten-free?
Easy! Swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve had great results with Bob’s Red Mill. The texture comes out nearly identical – just be sure not to overmix the batter.
Why are my bars coming out cakey?
This usually means you accidentally added too much flour. Always spoon flour into your measuring cup and level it off – scooping packs in extra! Also check your baking soda isn’t expired.
Can I halve this recipe?
Absolutely! Just bake it in an 8×8 pan and check for doneness around 20 minutes. The edges should be golden and the center slightly soft.
Help – my bars are too soft!
No worries – pop them back in the oven for 2-3 more minutes if they seem underdone after cooling. Next time, bake until the center barely jiggles when you gently shake the pan.
Ready to Bake?
Alright, you’ve got all my secrets – now it’s your turn! I can’t wait for you to experience these amazing chocolate chip cookie bars. Go preheat that oven, and please tell me how they turn out for you!
Print
35 Minute Chewy Chocolate Chip Cookie Bars with Perfect Texture
- Total Time: 45 minutes
- Yield: 24 bars
- Diet: Vegetarian
Description
Delicious and easy-to-make chocolate chip cookie bars that are perfect for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine the flour, baking soda, and salt; gradually stir into the creamed mixture.
- Fold in the chocolate chips.
- Spread the dough evenly into the prepared pan.
- Bake for 25 to 30 minutes, or until the top is golden brown.
- Allow to cool before cutting into bars.
Notes
- Store in an airtight container for up to one week.
- For a chewier texture, bake for 25 minutes.
- Add nuts if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
