Let’s be honest, who doesn’t love a warm, chewy chocolate chip cookie? But sometimes, making individual cookies can feel a little tedious. That’s where these incredible Chocolate Chip Cookie Bars come in! They have all the deliciousness of classic chocolate chip cookies, but they’re baked in a single pan, making them perfect for feeding a crowd or satisfying a serious craving without all the fuss. These bars are soft, chewy, and loaded with chocolate chips – a true comfort food classic.

I’ve been baking these cookie bars for years, and they’re always a hit. They’re so easy to throw together, even on a busy weeknight, and they’re always a guaranteed crowd-pleaser. This Chocolate Chip Cookie Bar recipe is a must-try!

How to Make It

We’ll start by creaming together the butter and sugars. This is a crucial step for creating that soft, chewy texture we all love. Make sure your butter is softened to room temperature for easy creaming.

Next, we’ll beat in the eggs and vanilla extract. The eggs add richness and structure to the bars, while the vanilla enhances the overall flavor.

In a separate bowl, we’ll whisk together the dry ingredients: flour, baking soda, and salt. This ensures that the baking soda is evenly distributed, which is essential for proper rising.

Then, we’ll gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough bars.

Finally, we’ll stir in the chocolate chips. I like to use a combination of semi-sweet and milk chocolate chips for a perfect balance of sweetness, but you can use your favorite type.

We’ll press the dough into a prepared baking pan and bake until golden brown and the edges are set. The center should still be slightly gooey.

Let the bars cool completely before cutting into squares. This will prevent them from crumbling.

Make Ahead Method

You can make the dough ahead of time and store it in the refrigerator for up to 2 days. Bring it to room temperature before baking. You can also bake the bars ahead of time and store them in an airtight container at room temperature for up to 3 days.

Pro Tips

Use room temperature butter: This is essential for proper creaming.
Don’t overmix the dough: Overmixing can develop the gluten in the flour, resulting in tough bars.
Use a combination of chocolate chips: This creates a more complex flavor.
Don’t overbake: The bars should be slightly gooey in the center. They will continue to cook as they cool.
Let them cool completely: This prevents them from crumbling when you cut them.
Line your pan with parchment paper: This makes it easy to lift the bars out of the pan.
For extra gooey bars: Underbake them by a minute or two.
Add-ins: Feel free to add other mix-ins like nuts, pretzels, or dried fruit.

Storage

Store leftover bars in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months. Thaw overnight in the refrigerator before serving.

Tools For This Recipe

9×13 inch baking pan
Mixing bowls
Electric mixer or whisk
Measuring cups and spoons
Spatula
Parchment paper (optional)

Chocolate Chip Cookie Bars

Easy, chewy chocolate chip cookie bars baked in a single pan.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Dessert

Cuisine American

Servings 16 or 24 depending on how you cut them

Ingredients

1 cup 2 sticks unsalted butter, softened
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
1 cup milk chocolate chips optional

Instructions

Preheat 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 light and fluffy.
Beat in the eggs and vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the chocolate chips.
Press the dough evenly into the prepared baking pan.
Bake for 25-30 minutes, or until golden brown and the edges are set.
Let cool completely before cutting into squares.
Alternative Instructions:
Begin by preheating your oven to 350°F (175°C). Prepare a 9×13 inch baking pan by greasing it lightly.
In a large mixing bowl, combine the softened butter, granulated sugar, and packed brown sugar. Use an electric mixer or a whisk to cream these ingredients together until the mixture is light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure they are evenly distributed.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix.
Fold in the semi-sweet chocolate chips and milk chocolate chips (if using) until they are evenly distributed throughout the dough.
Press the cookie dough evenly into the prepared baking pan, ensuring it reaches all corners.
Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and the center is set but still slightly soft.
Remove the pan from the oven and let the cookie bars cool completely in the pan before cutting them into squares. This will prevent them from crumbling.