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!
I also was searching for the M&M, chocolate chip recipe with the 2 eggs, egg yolk and corn starch. All of my family members LOVE them so much and they are a huge hit at gatherings and parties! Could you please send me that original recipe? Thanks so much!
What happened to the M&M and chocolate chip cookie bar recipe with corn starch and one egg yoke? I had saved the link and now it directs me to the easy chocolate chip recipe but ingredients are different
In an attempt to always provide updated and delicious recipes, this one was weaked and perfected in an even better bar!
Yes!! I was looking for this recipe too! It was my favorite cookie bar recipe! Can you please post the old one (or maybe email it to me?) in addition to this one? It was AMAZING!!
Is there any way you could repost or share the old recipe?
I make these often for different holidays. Everyone loves them. Usually bake in a 10×15 pan which requires less baking time – 25 – 30 minutes. So good!
Sorry, typed my question incorrectly. When cooling, do you leave the cookies in the pan until they are completely cooled?.
I do. That way they keep their shape!
When cooking, do you leave the cookies in the pan until completely cooked?
Made these today. They were great! I will definitely make them again. The grandkids will love them!
Trust the recipe I baked a little longer than suggested and was crisper than I wanted . Easy recipe great taste grandkid approved.
Great flavor! I made mine in a 10×15 pan and may have baked them too long or I would leave out the cornstarch next time. These had a cakey consistency and I prefer chewy bars. I typically underbake mine slightly to achieve this. If you prefer a cake like bar, then add the cornstarch.
Delicious.
Making them with white chocolate chips and candy corn flavored M&M’s today