These Chocolate Chip Cookie Bars transform everyone’s favorite cookie into thick, soft and chewy, chocolate bar cookies. Easy recipe that serves a crowd!
For another twist on classic chocolate chip cookies, try this Brown Butter Chocolate Chip Cookies Recipe. You’ll also love my Toffee Chocolate Chip Cheeseball.
Chocolate Chip Bar Cookies
I love cookies in bar form. They are thicker and chewier than regular chocolate chip cookies. Two delicious examples are my Frosted Sugar Cookie Bars Recipe and Gingerbread Cookie Bars.
Not only do these cookie bars have the perfect texture, but they also load up on chocolate chips. Who can resist loads of soft, melting chocolate in their cookies?!
Here’s why you’ll love this recipe:
- They make enough for a crowd. I bake my chocolate chip cookie bars in a 9×13 pan. That means they’re perfect for parties, potlucks, or family gatherings!
- Customize this chocolate chip cookie bar recipe by adding different types of chocolate chips, nuts, M&Ms, or even chopped candy bar. Make them your own!
- They are fast and simple to prepare—no need to chill since they won’t spread, and you don’t have to scoop the dough onto a baking sheet. Win!
- Thick and chewy cookie bars.
Important Ingredient Notes
- Unsalted butter – Using unsalted butter gives you more control over the flavor. Use my guide on how to soften butter quickly.
- Light brown sugar – This contributes to the chewiness of the cookies since brown sugar has more moisture than granulated.
- Pure vanilla extract – Always use real vanilla extract, not imitation. Pure vanilla has a more complex flavor! My homemade vanilla extract is perfect.
- All-purpose flour – Lightly spoon this into the measuring cup rather than scooping it. I have all the tips and tricks on how to measure flour.
- Semi-sweet chocolate chips – Or substitute chocolate chunks, milk chocolate chips, or a chopped chocolate bar.
How to Make Chocolate Chip Cookie Bars
Prepare: Preheat your oven to 350ºF and line a 13×9 pan with parchment paper.
Make the Dough:
- Beat the butter and sugars in a mixing bowl until combined.
- Add the vanilla and eggs and beat again.
- Beat in the dry ingredients: flour, baking soda, and salt until just combined.
- Fold in 2 1/2 cups of chocolate chips.
Assemble and Bake:
- Transfer the dough to the prepared baking pan and press it in, making sure it’s even in thickness throughout.
- Sprinkle the rest of the chocolate chips onto dough.
- Bake for 24-28 minutes, or until the tops are lightly golden brown.
Serve: Let the chewy chocolate chip cookie bars cool completely before slicing and serving.
Tips and Tricks
- Soften the butter by setting it on the countertop for at least 30 minutes before you start the recipe. This ensures that it incorporates smoothly and evenly into the dough.
- To keep the parchment paper from slipping, you can spray the pan with cooking spray and then line it with the parchment. The spray will help the parchment stick in place without sliding. I also use binder clips on my pan, just be sure to remove before baking.
- Don’t overmix the dough once you add in the flour, otherwise your cookie bars will be tough.
- Store these chocolate chip cookie bars in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage. Slide them into a freezer bag and store them in the freezer for up to 3 months. I like to warm them up in the microwave so the chocolate chips get melty!
More Chocolate Chip Cookie Recipes
- Chocolate Chip Cookie Lasagna
- Soft Chocolate Chip Cookies
- Strawberry Chocolate Chip Cookies Recipe
- Caramel Chocolate Chip Cookies
- The Best Double Chocolate Chip Cookies Recipe
- Peanut Butter Chocolate Chip Cookies
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Chocolate Chip Cookie Bars Recipe
These Chocolate Chip Cookie Bars transform everyone’s favorite cookie into thick, soft and chewy, chocolate bar cookies. Easy recipe that serves a crowd!
Ingredients
- 1 cup unsalted butter softened
- 1 ½ cups light brown sugar packed
- ½ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 3 cups semi-sweet chocolate chips divided
Instructions
- Preheat the oven to 350 degrees F. Line a 13×9 baking dish with parchment paper and set it aside.
- In a large mixing bowl, combine butter and both sugars for about 2 minutes, until fully blended. Add in vanilla and eggs and beat until well mixed.
- Add in flour, baking soda, and salt. Beat JUST until fully combined. Fold in 2 1/2 cups of the chocolate chips.
- Press cookie dough into the bottom of the prepared baking dish. Sprinkle the remaining chocolate chips onto the top of the cookie dough.
- Bake for 24-28 minutes until the outside of the cookie bar is lightly browned. Remove from the oven and cool completely before slicing.
Notes
- Soften the butter by setting it on the countertop for at least 30 minutes before you start the recipe. This ensures that it incorporates smoothly and evenly into the dough.
- To keep the parchment paper from slipping, you can spray the pan with cooking spray and then line it with the parchment. The spray will help the parchment stick in place without sliding. I also use binder clips on my pan, just be sure to remove before baking.
- Don’t overmix the dough once you add in the flour, otherwise your cookie bars will be tough.
- Store these chocolate chip cookie bars in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage. Slide them into a freezer bag and store them in the freezer for up to 3 months. I like to warm them up in the microwave so the chocolate chips get melty!
Nutrition
Serving: 1bar, Calories: 329kcal, Carbohydrates: 41g, Protein: 4g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 35mg, Sodium: 178mg, Potassium: 171mg, Fiber: 2g, Sugar: 26g, Vitamin A: 267IU, Calcium: 32mg, Iron: 2mg
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
Made these for a soccer team. Easy and quick. I did change the amount of add-ins. I used 2 cups of m&m’s and 1/2 cup of mini chocolate chips. They were a hit! Thanks for the recipe!
Happy to hear it!
These cookie bars are great! I’s like to make them into chocolate chocolate chip M&M cookie bars. How much cocoa powder and all purpose flour should I use?
Is there any reason you could think of as to why they wouldn’t bake properly? We followed the instructions exactly and the top cooked but the bottom remained raw dough. Any thoughts?
These are amazing! I make them with 1 cup of regular m&ms and 1 cup of caramel m&ms. So good.
This is an awesome solution for not having to make cookies. One shot cooking! Can’t wait to try them
Can you put Heath toffee bits in it And can you use a 15 x 10 pan instead
I wonDer if I can just use brown sugar as I don’t have any plain granulated sugar and was not planning to get groceries till Monday.
We decided to elevate these a bit and called them “Halloween Candy” cookie bars. I cut up some leftover candy and put it on the top. A fun way to use it up. Great recipe.
Yum, great idea!!
These are amazing. All the best ingredients.
I love how simple these bars are to make! Just perfect!
We love cookie bars!
Have you ever tried freezing the dough for this? Alternatively, what if i made the dough in advance and then didn’t bake them for a couple days? Would this compromise them?
Absolutely can freeze but keep an eye just like anything in yoir freezer, it shouldn’t stay in there for too long. Also, typically cookie dough is good chilled up to 36 hours. I actually find cookies turn out best when chilled overnight.
I made these last week and they were gone in two days! My husband asked me today if I could make them again as soon as I have time. Now, if you knew my husband you would know what a compliment that is!
Only change I made was to brown the butter. I ALWAYS brown the butter in cookies.
They were delicious.
I have always wanted to try browning the butter for my cookies but I am not sure if browning changes the amount of butter you should use. When you brown the butter, does the amount of butter used change in anyway?
Oh yum! These are a huge favorite of ours! So good and fun!
This recipe is always a hit and gone in a flash
My kids and their friends devoured this pan in one sitting! It was a hit!
We love how easy these are to throw together! They are gone in no time here!
These bars are amazing!! My kids would LOVE these!!
These bars are incredible!
These cookies bars look so fun and colorful! And I love how versatile they are. I’m going to try this for my niece’s birthday coming up. 🙂 Thank you so much for sharing!