The Best Chocolate Chip Cookie Bars Recipe
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If you’re a fan of chocolate chip cookies, you’re going to love these easy chocolate chip cookie bars. Its the perfect recipe when you’re short on time. With the flavor you love in a classic chocolate chip cookie, but bake all at once for a sweet treat in minutes.
Such a time saver with no scooping or rolling out individual cookies. Made with brown sugar and white sugar for the perfect combination of being a little crispy on the outside and perfectly chewy and soft inside.
Overview
This simple recipe feeds a crowd in no time, producing perfect results every time. Easy one bowl instructions so that clean up is a breeze. The best part is that you can customize these with your favorite kind of chocolate chips-dark, semi-sweet, milk, white, peanut butter, butterscotch, or chocolate chunks.
To make these chocolate chip cookie bars, you’ll need a medium bowl to combine the wet ingredients together. Use a hand mixer on low or keep it simple with a large spoon to beat all of the ingredients together until everything is light and fluffy. Then add the dry ingredients right into the same bowl and mix until everything is combined. Lastly, fold in the chocolate chips.
Then scoop the wet batter into a parchment lined pan (9×13 inch or 15×10 inch, your preference. The smaller pan will make a thicker bar) and you’re good to go! Bake until they’re golden brown and the internal temperature is 160 degrees. Let cool on a wire rack in the pan for a few minutes before slicing them into individual servings.
The edge pieces are extra chewy with a bit of a crunch, making them the first to go! Cut pieces for the perfect size serving. Make them an extra special treat and serve with a scoop of ice cream and a drizzle of chocolate sauce. Everyone loves these thick, chewy, gooey chocolate bars made to feed a crowd. This cookie dough is super simple to make, perfect for any age baker.
Chocolate Chip Cookie Bars Ingredients
- Unsalted butter
- Brown sugar
- Sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Salt
- Baking soda
- Chocolate chips
How to Make Chocolate Chip Cookie Bars
Preheat oven to 325 degrees.
Mix the Dough
In a medium bowl, cream together 1 cup of softened butter, 1 cup brown sugar, and 1/2 cup of white sugar. Next, add two eggs and 1 tablespoon of vanilla extract and mix until light and fluffy.
In the same bowl as the wet ingredients, add all-purpose flour, baking soda, and salt. Lightly mix the dry ingredients into themselves before stirring everything together. The cookie bar dough will be stiff but keep stirring, it’ll come together.
Set aside 1/2 cup chocolate chips in a small bowl and then fold the rest of the bag of chocolate chips into the dough. Mix the chips in until they’re evenly distributed throughout.
Line a 9X13 pan with parchment paper, making the bars easier to lift out. Add the dough into the pan and spread into an even layer, doing your best to keep the parchment paper in place. The best way is to use a rubber spatula. Sprinkle the reserved chocolate chips over the top of the cookie dough.
Bake
Place on a rack in the middle of the oven and bake for 30-32 minutes for 9×13 inch pan, 20-25 minutes for a 10×15 inch pan, actual baking time may vary based on your oven. The bars are done when the edges are golden brown and a toothpick inserted into the center of the pan comes out clean with internal temperature reading 160 degrees. Remove from the oven and place the pan on wire rack to cool. Let the sheet pan cookie bars rest in the pan for 10 minutes before cutting them into bite-size bars.
You can serve the bar cookies warm or let them cool completely, either way is delicious.
Store
Store leftover bars in an airtight container at room temperature up to a week.
Cookie Bar Mix-In Ideas
While a classic chocolate chip cookie is one of my favorites, it’s fun to try other variations. Next time you make these, try another combination for a fun twist.
- Peanut butter chips
- White chocolate chips and craisins
- Butterscotch chips, peanuts and mini marshmallows
- Coated chocolate candy pieces
- Chopped walnuts or pecans with chocolate chips
Serving Ideas
- These easy chocolate chip cookie bars are great all by themselves. Serve right out the pan. This is a great option if bringing the bars somewhere.
- Serve on a wooden cutting board.
- Warm up slightly, add a scoop of vanilla ice cream and a drizzle of chocolate syrup.
- Enjoy with a tall glass of milk.
What is your favorite way to enjoy these chocolate chip cookie bars? I’d love to hear from you! Please rate the recipe and leave me a comment below! Don’t forget to tag photos #Lockremhomestead of your chocolate chip cookie bars over on Instagram!
Easy Chocolate Chip Cookie Bar
Ingredients
- 1 cup butter, room temperature
- 1 cup brown sugar
- ½ cup white sugar
- 2 eggs
- 1 tbsp vanilla extract
- 2 ½ cup all-purpose flour
- ½ tsp salt
- 1 tsp Baking soda
- 1 bag chocolate chips, 1/2 cup reserved
Instructions
- Preheat oven to 325 degrees.
- Measure out sugars and add to a large mixing bowl. Add softened butter. Cream butter and sugars together with a hand mixer on low, gradually going faster until medium-high, until it's light and fluffy. Add eggs and vanilla extract to the sugar/butter mixture and mix well until everything is incorporated.
- Measure and add the dry ingredients into the bowl over the wet ingredients. Gently stir the baking soda and salt into the flour. Once the dry ingredients are combined, stir all of the dry ingredients into the wet ingredients.
- Reserve 1/2 cup of the chocolate chips and set aside in a small bowl. Fold the remaining chocolate chips into the dough.
- Press the dough into a 9×13 parchment-lined pan. Sprinkle the reserved chocolate chips evenly over the top of the cookie dough.
- Bake for 30-32 minutes for a 9×13 pan, 20-25 for a 10×15 pan, or until a toothpick poked into the middle comes out clean and the internal temperature reaches 160 degrees. The edges of the bars will be golden brown.
- Remove and allow to cool for 10 minutes in the pan on a wire rack before cutting into individual servings.
- Store in an airtight container at room temperature for up to a week, if they last that long!
