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    You are here: Home / Desserts / Cookies / Chocolate Chip Cookie Bars

    Chocolate Chip Cookie Bars

    March 17, 2022 By Sam 241 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video Print Recipe
    collage of chocolate chip cookie bars, top image of single bar, bottom image of multiple bars

    Skip the scooping and make your chocolate chip cookies in a pan instead! These buttery, soft and chewy Chocolate Chip Cookie Bars require no mixer, no chilling, and no fuss. Recipe includes a how to video.

    sliced chocolate chip cookie bars neatly arranged in rows

    Chocolate Chip Cookies, the Lazy Way

    These chocolate chip cookie bars are the dessert you’re looking for when you’re having a lazy day and are in need of a cookie fix. When you’re craving all the goodness of a warm, chewy chocolate chip cookie, but can’t muster the energy to whip out the electric mixer, let alone the patience to scoop and rotate baking sheets.

    With no mixer, no chilling, and no scooping, these chocolate chip cookie bars are your perfect lazy-day dessert. They’re just as soft, chewy, buttery, and delicious as their cookie counterparts, but they take a fraction of the time to prepare.

    Whether you’re in need a quick sugar fix, a last-minute party or potluck dish, or you just don’t have the energy to scoop a single cookie, I’ve got you covered. Let’s get right to it.

    What You Need

    ingredients for chocolate chip cookie bars

    As we’ve already established, making perfectly chewy cookie bars isn’t as simple as dropping a regular cookie dough recipe in a pan. Instead, you want a dough that’s designed to be enjoyed in bar form. Here’s how to make it:

    • Melted butter. Melted butter (rather than softened) coats every molecule of the cookie dough for the best, buttery taste. Just remember to let it cool for a few minutes before adding it!
    • Light brown sugar + granulated sugar. We’ll use more brown sugar than white for more moisture (softer cookie bars!) and better flavor.
    • Eggs + an extra yolk. I added an extra egg yolk for chewier, more tender cookie bars.
    • Flour. Use your average all-purpose flour here.
    • Cornstarch. This is my secret ingredient for soft baked goods! Cornstarch also prevents the cookie bars from being too cakey–after all, they are cookie bars, not cake bars.
    • Baking powder. This recipe uses less leaveners than your average chocolate chip cookie since the cookie bars are contained in a pan.
    • Vanilla + salt. Because you can’t have flavorful chocolate chip cookies without these two!
    • Chocolate chips. My preference is to use semisweet chips, but if want to use another kind, feel free.

    If you’re like me, you might also want to grab some vanilla ice cream to serve alongside these bars while they’re warm. Or, you can let them cool and eat them cookie-style too!

    SAM’S TIP: I like to reserve a handful of chocolate chips for sprinkling on top of the bars just before baking. This ensures that the tops of the bars will have a perfectly studded surface!

    Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    How to Make Chocolate Chip Cookie Bars

    collage of four photos showing how to make chocolate chip cookie bars
    1. Combine the cooled butter and sugars. Add your eggs and vanilla and stir until everything is combined.
    2. In a separate bowl, combine the dry ingredients. Then, gradually add the dry ingredients to the wet ingredients.
    3. Stir in the chocolate chips.
    4. Spread the dough into a parchment lined baking pan and bake for 25-30 minutes at 350F. Let the bars cool slightly before cutting and serving.

    SAM’S TIP: This recipe can be made in a 9×13 or 9×9 pan. I prefer using a 9×9 because it results in thicker, chewier bars. If you make yours in a 9×13, the bars will need to bake about 5-10 minutes less.

    close-up view of sliced chocolate chip cookie bars neatly arranged in rows

    Frequently Asked Questions

    Can I make the dough ahead of time?

    Yes! This dough will keep in the refrigerator for several days. Just make sure to cover it tightly.

    Can I use this recipe to make chocolate chip cookies?

    This cookie dough is designed to be baked in a baking pan and is not ideal for making actual cookies. If you tried to scoop and bake this dough, you would end up with cookie pancakes that spread all over your cookie sheet! Try my popular chocolate chip cookies instead! 😊

    Can I add nuts?

    Yes! Just add them in when you add the chocolate chips. Use approximately 1-1 ½ cups of coarsely chopped nuts. Pecans or walnuts are great options!

    three stacked chocolate chip cookie bars studded with chocolate chips

    Enjoy!

    Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook

    chocolate chip cookie bar studded with chocolate chips

    Chocolate Chip Cookie Bars

    Soft and chewy chocolate chip cookie bars. Recipe includes a how-to video!
    4.91 from 77 votes
    Print Pin Rate
    Course: cookie
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 24 bars
    Calories: 264kcal
    Author: Sam Merritt
    v

    Ingredients

    • 1 cup unsalted butter melted and then cooled for at least 5 minutes (226g)
    • 1 cup light brown sugar firmly packed (200g)
    • ¾ cup granulated sugar (150g)
    • 2 large eggs + 1 large egg yolk room temperature preferred
    • 1 ½ teaspoons vanilla extract
    • 2 ¼ cups all-purpose flour (285g)
    • 2 teaspoons cornstarch (cornflour in the UK)
    • ½ teaspoon baking powder
    • 1 teaspoon salt
    • 2 cups semisweet chocolate chips (340g)

    Recommended Equipment

    • 9×9 baking pan
    • Mixing bowls
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350F (175C) and prepare a 9×9" (23x23cm) pan by lining with parchment paper (or lightly grease and flour).
    • Combine melted (cooled) butter and sugars in a large bowl, stir well.
    • Add eggs, egg yolk, and vanilla extract and stir until well-combined.
    • In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, and salt.
    • Gradually stir dry ingredients into wet until completely combined. Stir in chocolate chips.
    • Spread batter evenly into prepared pan. Bake on 350F (175C) for 35 minutes or until edges just begin to turn golden brown.
    • Allow to cool before cutting and serving (don’t cool too long, though — these are amazing when served still slightly warm!)

    Notes

    This recipe can also be baked in a 9×13 pan for about 24-30 minutes.

    Storing

    Store in an airtight container at room temperature for up to 5 days. These cookie bars may also be frozen.

    Nutrition

    Serving: 1bar | Calories: 264kcal | Carbohydrates: 32g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 108mg | Potassium: 127mg | Fiber: 2g | Sugar: 21g | Vitamin A: 266IU | Calcium: 27mg | Iron: 2mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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    Reader Interactions

    Comments

    1. Cavet Smith

      June 11, 2022 at 2:32 pm

      5 stars
      I halved the recipe in hopes it would be easier to get the middle ones done in my 8×8 pan. I remembered to add corn starch this time lol. They are cooling on the counter and smell wonderful! Thank you again

      Reply
    2. Cavet

      June 02, 2022 at 11:18 pm

      5 stars
      First time making cookie bars. So easy and delicious! Oops I forgot to add cornstarch but they still turned out great! Thank you

      Reply
      • Emily @ Sugar Spun Run

        June 03, 2022 at 10:19 am

        We’re so happy they still turned out for you! Enjoy ❤

        Reply
    3. Mindy

      April 05, 2022 at 6:32 pm

      I just made these and I used semi sweet, milk, butterscotch & white chocolate chips and chopped pecans. I baked them in a jelly roll pan and cut back the baking time a little to accommodate. Also, I was out of unsalted butter so I used salted but cut the added salt in half and YUMMY they turned out amazing!

      Reply
    4. Pan

      March 30, 2022 at 4:17 pm

      I’m just curious, is there a reason you decided not to incorporate maple syrup into this recipe? I really loved the use of it for the cookie version!

      Reply
      • Sam

        April 07, 2022 at 4:20 pm

        I just decided to go a more traditional route here. It would probably be tasty though. 🙂

        Reply
    5. Jasmine

      March 23, 2022 at 1:52 pm

      5 stars
      I use this website a lot, and I’m never disappointed. You might want to specify that its a square 9×9 pan because I tried it with a circle one the first time, and it was half the size it was meant to be(the inside was raw, the outside was burned). Also, the grease in your madeleine recipie works on everything! I used it on this and I turned the pan upside down and it popped right out.

      Reply
    6. Samantha

      March 18, 2022 at 7:56 pm

      Maybe a silly question, but would mini chocolate chips work well here? It’s all I got and I want cookies!

      Reply
      • Emily @ Sugar Spun Run

        March 21, 2022 at 9:58 am

        Yes, absolutely! Enjoy 😊

        Reply
    7. Dan

      March 17, 2022 at 1:20 pm

      I don’t like changing recipes, but for a more sugar free version I was wondering if you could use allulose or monk fruit vs brown sugar and white sugar?

      Reply
      • Emily @ Sugar Spun Run

        March 17, 2022 at 5:19 pm

        Hi Dan! Without trying it ourselves, we can’t say for sure how it would go 🙁

        Reply
    8. Tina

      February 02, 2022 at 9:09 pm

      5 stars
      I just made these and they are PERFECT! Easy and quick to make and sooooo yummy! Thank you!

      Reply
      • Emily @ Sugar Spun Run

        February 03, 2022 at 3:57 pm

        We’re so glad you liked them, Tina! Enjoy 😊

        Reply
    9. Stefanie

      December 06, 2021 at 5:19 pm

      Could you make these with red and green M&Ms instead of chocolate chips?

      Reply
      • Sam

        December 06, 2021 at 9:14 pm

        Sure thing! 🙂

        Reply
    10. Raul Punzal

      October 20, 2021 at 6:31 am

      If i use a 7×11 pan for the recipe, what adjustments do i make. thank you

      Reply
      • Emily @ Sugar Spun Run

        October 20, 2021 at 11:28 am

        Hi Raul! It will probably be easiest to halve the recipe–but just know your bars will likely turn out thinner than pictured. Enjoy! 😊

        Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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