Chocolate chip cookie bars are the ultimate short cut to sweet heaven — all of the flavor of classic cookies, but with none of the hassle. No spoonfuls of dough scooped onto a baking sheet individually, simply press the dough into a pan and bake. What you have? A rich, chewy, chocolatey treat that’s done in half the time. These. They have all the rich nostalgia of traditional chocolate chip cookies but with such less effort — perfect for time-scarce bakers, potlucks, and anyone who needs a no-fuss dessert.
The best part about chocolate chip cookie bars is that they are foolproof and versatile. No spacing out cookies to mess with or timing them out perfectly — just one pan and one bake and you’re done. Every bite is a dreamy union of gooey center and crunchy edges, just that perfect cookie texture in an ultra convenient package. Whether you’re hosting a party, preparing for a bake sale, or just want more cookies with less work, these cookie bars hit it on all points — delicious, convenient, and flat-out irresistible.
Baking the perfect batch of chocolate chip cookie bars requires ingredients that are well selected to play nicely with each other to provide that ideal chewy-crunchy texture blend. All factors play a part in developing the rich, complex flavors that render these bars irresistible:
Dry Ingredients:
- 2 cups + 2 tbsp all-purpose flour (provides structure and chewiness)
- ½ tsp kosher salt (enhances flavor depth and balances sweetness)
- ½ tsp baking soda (creates subtle lift and tender crumb)
Wet Ingredients:
- 12 tbsp unsalted butter, melted and cooled to room temperature (delivers rich, buttery flavor)
- 1 cup packed light brown sugar (adds moisture and caramel notes)
- ½ cup granulated sugar (contributes to texture and sweetness balance)
- 1 large egg (binds ingredients and adds richness)
- 1 large egg yolk (extra richness and fudgy texture)
- 2 tsp vanilla extract (aromatic depth and flavor enhancement)
Mix-ins and Toppings:
- 2 cups semi-sweet chocolate chips (plus extra for topping)
- Sea salt flakes (optional, for gourmet finishing touch)
The combination of both brown and granulated sugars creates the perfect textural balance, while the additional egg yolk ensures these bars maintain their signature chewy consistency throughout.
Instructions
Step 1: Prepare Pan
Position your oven rack in the lower-middle position to provide even heat. Preheat oven to 325°F, which provides gentle, even baking that prevents over-browning while providing perfectly cooked. Lightly mist a 9″x13″ metal baking pan with non-stick spray, or line with parchment paper or aluminum foil, leaving some material to drape over long sides to make easy removal. When lining, also mist liners so that they’ll release easily and provide neat, professional-cutting appearance.
Step 2: Combine Dry Ingredients
Whisk the flour, kosher salt, and baking soda together in a medium bowl until well combined. This initial combination guarantees leavening agents and flavorings are evenly dispersed throughout the final dough to avoid inconsistencies in texture or pockets of flavor. Reserve this blend for the time when combining wet ingredients.
Step 3: Incorporate Wet Ingredients
In a large mixing bowl, beat together room temperature melted butter that has cooled, light brown sugar that is packed, and granulated sugar until the mixture is of suave, blended consistency. The butter has to be fully incorporated with the sugars so as to impart a shiny base. Whisk the whole egg, the egg yolk, and vanilla extract together well until the mixture ends up being extremely smooth and uniform.
Step 4: Add Chocolate and Mix
Using a firm spatula, gently stir in the prepared dry ingredients into the wet mixture. At the halfway point in the flour mixture incorporation, add the chocolate chips and fold until just combined. The secret here is to be gentle – don’t over-mix, which will begin to form gluten and result in tough, dense bars instead of the best tender texture.
Step 5: Press into Pan
Transfer your sticky, heavy dough to your prepared-to-use baking pan. Press dough flat onto the entire surface of the pan with a spatula or clean fingers. Pro tip: Use the butter side of your butter wrapper or lightly butter your fingers to avoid sticking and achieve an even, smooth texture without fighting with sticky dough.
Step 6: Top and Bake
Sprinkle more chocolate chips on the top if desired, pressing them gently into the dough so they stick during baking. For a fun twist, sprinkle on top mini M&M’s for added color and crunch. Bake at 23-25 minutes, watching closely – the top should be lightly golden and feel just firm to light pressure. Remember, for chewy bars perfection, slight under-baking is better than over-baking.
Step 7: Cool and Serve
Transfer the pan at once to a wire cooling rack. If using optional sea salt flakes, sprinkle over the hot surface immediately after removing from the oven – the heat remaining will cause the salt to stick nicely. Let the bars cool completely to room temperature before cutting. Use the foil or parchment overhang to lift the sheet out of the pan, onto a cutting board, and cut into equal squares with a sharp knife.
Recipe Summary
These Chocolate Chip Cookie Bars combine simple pantry ingredients into a unbeatable dessert that’s faster than fresh cookies. Melted butter method creates ultra-chewy bars with crunchy edges, and two sugars yield rich depth. Perfect for feeding crowds, the bars require only 25 minutes of baking and minimal cleanup, giving ultimate chocolate pleasure with surefire results every time.
Ready to bake your own batch of these fantastic cookie bars? Try this recipe today and see why so many home bakers are deserting traditional cookies for convenient, crowd-pleasing bars. Share your finished product in our review section below, tell us your go-to mix-ins, and don’t forget to subscribe for even more delicious, time-saving dessert recipes to change up your baking game!
FAQs
Q: Can I replace the chocolate chips with another form of chocolate chips in my cookie bars?
A: Yes! Semi-sweet chocolate chips give you the classic taste, dark chocolate chips offer mature complexity, and milk chocolate gives sweeter cookie bars. You can even use blends or substitute with white chocolate chips, butterscotch chips, or chopped chocolate bars for a thrilling twist.
Q: What will I know when my chocolate chip cookie bars are done baking?
A: A light brown color with slightly firm surface when lightly touched is what you are aiming for. Edges should appear set, but the center might appear a bit underdone – this results in chew upon cooling. Avoid over-baking since bars will dry out and crumble.
Q: Can the cookie bar dough be prepared ahead of time?
A: Yes! Prepare the dough, press into pan, cover with plastic wrap and refrigerate 2 days. You may need to add 2-3 minutes to the baking time when baking from the fridge. This is a wonderful alternative for busy schedules.
Q: What’s the best way to store leftover cookie bars?
A: Store completely cooled bars in an airtight container at room temperature for up to one week. Layer parchment paper between stacked bars to prevent sticking. For longer storage, wrap individual bars and freeze for up to 3 months.
Q: Why were my cookie bars too thin or too thick?
A: Thickness depends on proper pan size and even distribution of dough. A 9×13-inch pan is required to achieve proper thickness. If a different pan size is used, add baking time proportionally – small pans create thicker bars that take longer to bake, big pans create thinner bars that bake faster.
Q: How do I make these bars gluten-free or with dietary substitutions?
A: To make gluten-free bars, substitute with a 1:1 combination of gluten-free flour. Plant butter and egg replacers are also good choices for vegan versions, but there can be slightly different texture. Always test in small batches when trying dramatic substitutions to achieve the best results.
Q: How can I prevent my chocolate chips from sinking to the bottom?
A: Shake chocolate chips with a light dusting of flour prior to incorporating them into the dough. This simple tip keeps the chips suspended throughout the bars rather than allowing them to migrate toward the bottom during baking, so you’ll have chocolate in each bite.
