Chocolate Chip Cookie Bars are the easiest way to get that warm, bakery-style cookie experience without scooping dough or baking batch after batch. You mix one bowl of dough, press it into a pan, and bake until the edges are golden and the center stays soft and chewy. The result is thick, buttery cookie bars loaded with melty chocolate chips—perfect for parties, lunchboxes, bake sales, or late-night cravings.
These bars are especially popular because they’re forgiving. Even if you slightly underbake them, they stay deliciously gooey. If you bake them a little longer, they become firmer and more blondie-like while still tasting like classic chocolate chip cookies. Either way, you’ll end up with a dessert that slices easily and disappears fast.
Why Cookie Bars Are Better (Sometimes)
Cookie bars solve the most common cookie problems. No chilling trays, no uneven batches, no tiny cookies that vanish in one bite. Everything bakes evenly in one pan, so you get consistent texture: crisp edges, soft middle, and chocolate in every square. They’re also ideal for beginners because the method is straightforward and hard to mess up.
Ingredients You’ll Need
- 1 cup (2 sticks) unsalted butter, melted and slightly cooled
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 to 2 cups chocolate chips (semi-sweet or milk)
Optional add-ins
- 1/2 cup chopped walnuts or pecans
- 1 tablespoon milk (for extra softness)
- Flaky sea salt on top
How to Make Chocolate Chip Cookie Bars
1) Preheat and prep the pan
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy lifting and slicing.
If you want thicker bars like the photo, you can use a 9×9-inch pan instead, but you’ll need a longer bake time.
2) Mix the wet ingredients
In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth and glossy. Add eggs and vanilla, then whisk again until fully combined.
Melted butter gives you a chewier texture and makes mixing easy—no mixer required.
3) Add dry ingredients
Sprinkle in flour, baking soda, and salt. Stir with a spatula or wooden spoon just until you no longer see dry flour. Don’t overmix—overmixing can make bars dense instead of tender.
4) Fold in chocolate chips
Fold in most of the chocolate chips, saving a handful to sprinkle on top. This makes the bars look bakery-style and gives you melty chips on the surface.
5) Press and bake
Spread the dough evenly into the prepared pan. It will be thick, so press it down with a spatula or lightly buttered hands.
Bake for 22–28 minutes in a 9×13 pan, or until:
- edges are golden brown
- center looks set but still slightly soft
- a toothpick comes out with a few moist crumbs (not wet batter)
If you love extra gooey bars, pull them out on the earlier side.
6) Cool and slice
Let the bars cool in the pan for at least 30–45 minutes before slicing. For the cleanest squares, cool completely. If you used parchment paper, lift the whole slab out and cut on a board.
Tips for Soft, Chewy Bars
- Use brown sugar: It adds moisture and chewiness.
- Don’t overbake: The bars continue to set as they cool.
- Measure flour correctly: Too much flour makes dry bars. Spoon flour into the cup and level it off.
- Want extra thick bars? Use a 9×9 pan and bake 30–38 minutes.
- Shiny crackly top: Whisk the butter and sugars well before adding eggs.
Fun Variations
- Peanut butter chip bars: Replace half the chocolate chips with peanut butter chips.
- Double chocolate: Add 1/3 cup cocoa powder and reduce flour by 1/3 cup.
- S’mores bars: Add mini marshmallows and crushed graham crackers on top.
- Salted caramel: Add caramel bits and sprinkle flaky salt after baking.
- Oatmeal cookie bars: Replace 1 cup of flour with 1 1/2 cups rolled oats.
How to Store
- Room temperature: Store in an airtight container for up to 4 days.
- Fridge: Up to 1 week (warm a slice for 10 seconds to soften).
- Freezer: Up to 2 months. Wrap individual pieces and freeze for easy grab-and-go treats.
Serving Ideas
Cookie bars are amazing on their own, but they’re next-level when you:
- warm a square and add a scoop of vanilla ice cream
- drizzle with melted chocolate
- top with whipped cream and berries
- serve with coffee or cold milk
FAQ
Can I use salted butter?
Yes—just reduce the added salt to 1/4 teaspoon.
Why are my bars cakey?
That usually happens from too much flour, overmixing, or baking too long. Pull them earlier and mix gently.
Can I make this recipe without eggs?
You can try 2 flax eggs (2 tablespoons ground flax + 5 tablespoons water), but texture will be slightly different—still tasty, just less chewy.
If you tell me your pan size (9×13 or 9×9) and whether you want them gooey or more firm, I’ll give you the exact bake time to match your preference.