There’s something undeniably comforting about a warm, gooey chocolate chip cookie bar fresh from the oven. These Classic Chocolate Chip Cookie Bars transform everyone’s favorite cookie into a convenient, slice-and-serve treat that’s perfect for everything from after-school snacks to potluck desserts.
What makes these bars special is their perfect texture balance—crisp edges, soft centers, and pockets of melted chocolate throughout. They deliver all the nostalgic flavor of traditional chocolate chip cookies but with half the effort and none of the scooping!
Why You’ll Love This
- One-bowl mixing means minimal cleanup and less time in the kitchen
- No need to chill dough or scoop individual cookies—just press and bake
- Perfect texture with chewy centers and slightly crisp edges
- Customizable with your favorite mix-ins like nuts or different chocolate varieties
- Easier to transport and share than regular cookies—ideal for gatherings
Ingredients
- 2 sticks (8 ounces) unsalted butter, melted and cooled
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 2¼ cups dark or semi-sweet chocolate chips (2 cups for mixing, ¼ cup for topping)
- Flaky sea salt, for sprinkling
Instructions
- Preheat the oven to 350°F. Line a 9×13-inch metal baking pan with parchment paper, leaving some overhang for easy removal. Grease the paper lightly.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- In a large bowl, whisk the brown sugar, granulated sugar, and melted butter until smooth and well blended. Add vanilla and eggs, whisking until fully incorporated.
- Using a rubber spatula or wooden spoon, gently fold the dry ingredients into the wet mixture until just a few flour streaks remain. Fold in 2 cups of chocolate chips until evenly distributed, being careful not to overmix.
- Spread the cookie dough evenly in the prepared pan. Sprinkle remaining chocolate chips on top, gently pressing them into the surface.
- Bake for 18-25 minutes, until edges are light golden brown and center is slightly puffed. Sprinkle with flaky sea salt while still hot from the oven.
- Let bars cool in the pan for about 45 minutes at room temperature (or refrigerate to speed up cooling). Once barely warm, lift out using parchment overhang and slice into squares or rectangles.
Tips & Variations
- For extra flavor, try browning the butter before adding it to the sugar mixture
- Add 1 cup of chopped nuts like walnuts or pecans for texture and nutty flavor
- Substitute half the chocolate chips with butterscotch, peanut butter, or white chocolate chips
- For a more complex flavor, add 1/2 teaspoon of espresso powder to the dry ingredients
- Slightly underbake for extra gooey centers, or bake a few minutes longer for more structure
- For thicker bars, use a 9×9-inch pan and increase baking time by 5-7 minutes
Serving Suggestions
Serve these cookie bars slightly warm with a scoop of vanilla ice cream for an indulgent dessert. The contrast between the warm, chewy bar and cold, creamy ice cream is simply divine. For an extra special touch, drizzle with warm caramel sauce or chocolate syrup.
These bars also pair wonderfully with a cold glass of milk, hot coffee, or afternoon tea for a simple but satisfying treat that feels both nostalgic and special.
Notes
- Store in an airtight container at room temperature for up to 3 days
- Freeze cut bars for up to 3 months; thaw at room temperature or microwave for 15-20 seconds
- Look for golden edges and a slightly puffed center as signs of doneness
- The bars will continue to set as they cool, so don’t worry if the center seems soft when first removed from the oven
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt to 1/4 teaspoon to avoid making the bars too salty.
Why did my cookie bars turn out cakey?
This usually happens from overmixing the batter or adding too much flour. Mix just until ingredients are combined and measure flour by spooning it into measuring cups rather than scooping.
Can I double this recipe?
Yes! Double all ingredients and bake in two 9×13-inch pans, keeping the baking time the same.
How do I know when the bars are done baking?
The edges should be golden brown and set, while the center may still look slightly underdone. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.
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