There’s something magical about the aroma of chocolate chip cookies baking in the oven, but sometimes you just don’t have the patience to scoop and shape individual cookies. Enter these irresistible Chocolate Chip Cookie Bars—all the flavor of your favorite cookies in a convenient, slice-and-serve format!
These bars strike the perfect balance between chewy edges and a soft, gooey center studded with melty chocolate chips. They’re quicker to make than traditional drop cookies but deliver the same comforting, nostalgic flavor that makes everyone smile. Whether for an after-school treat, potluck dessert, or midnight snack, these bars never disappoint.
Why You’ll Love This
- No scooping or shaping required—just spread the dough in a pan and bake!
- Perfect texture with crisp edges and soft, chewy centers
- Ready in under 45 minutes from start to finish
- Easily customizable with different mix-ins or toppings
- Slices cleanly for serving and stores beautifully for days
Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups mini chocolate chips
Instructions
- Preheat oven to 350°F. Line 9×13 pan with foil or parchment, spray with nonstick spray.
- Whisk together flour, salt, and baking soda.
- Whisk melted butter with sugars, then add eggs and vanilla until combined.
- Gradually stir dry ingredients into wet, then fold in chocolate chips without overmixing.
- Press dough evenly into pan. Bake 23 minutes until light golden brown.
- Cool 5 minutes, lift out of pan, cool completely before cutting into 24 bars.
Tips & Variations
- For extra decadence, try using a mix of milk, dark, and white chocolate chips
- Add 1/2 cup chopped nuts like walnuts or pecans for extra crunch
- Sprinkle flaky sea salt on top right after baking for a sweet-salty contrast
- For a festive touch, add 1/4 cup colorful sprinkles to the batter
- Slightly underbake for extra gooey centers, or bake a few minutes longer for more structure
- The dough can be prepared up to 24 hours in advance and refrigerated before baking
Serving Suggestions
These chocolate chip cookie bars are delicious on their own, but for an extra-special dessert, serve them slightly warm with a scoop of vanilla ice cream on top. The contrast between the warm, gooey bar and cold, creamy ice cream is absolutely divine.
For a casual gathering, arrange the bars on a platter alongside fresh berries and offer both coffee and cold milk for the perfect accompaniment. They also make a wonderful base for an ice cream sandwich—just place a scoop between two bars and freeze until firm.
Notes
- Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- For clean cuts, let the bars cool completely, then use a sharp knife wiped clean between cuts.
- The center may appear slightly underdone when you remove them from the oven, but they’ll continue to set as they cool.
- If your brown sugar has hardened, microwave it with a damp paper towel for 20 seconds to soften.
FAQs
Can I double this recipe?
Yes! Double all ingredients and bake in a 9×13 inch pan. You may need to add 5-10 minutes to the baking time.
Can I use salted butter instead of unsalted?
Absolutely. If using salted butter, simply omit the additional salt in the recipe.
Why did my bars turn out cakey instead of chewy?
Overmixing the batter or using too much flour can result in cakey bars. Measure flour by spooning it into measuring cups rather than scooping directly from the bag.
Can I make these gluten-free?
Yes, you can substitute a 1:1 gluten-free flour blend. The texture may be slightly different, but they’ll still be delicious.
[recipe_card]
