Chocolate Chip Cookie Bars

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There’s just something about a warm, gooey chocolate chip cookie that makes everything better. Now, imagine all that comfort and indulgence baked into bar form. That’s what led me to whip up these irresistible Chocolate Chip Cookie Bars. They’re my go-to when I want something homemade and delicious, but without the time it takes to scoop individual cookies.

The first time I made them, I wasn’t expecting much. I just wanted to use up some chocolate chips and butter sitting in my pantry. But the moment I cut into the golden-brown tray, revealing that chewy center and those puddles of melted chocolate, I knew I had stumbled onto something special. My family devoured them in minutes.

What makes these bars even better is how fuss-free they are. You don’t need a mixer, there’s no chilling the dough, and you get thick, chewy squares with crispy edges in under an hour. If you love classic chocolate chip cookies but want something a bit easier and more shareable, you need to try these.

Why You’ll Love This Chocolate Chip Cookie Bars Recipe

These bars hit all the right notes: chewy in the middle, crisp on the edges, and loaded with gooey chocolate chips in every bite. They’re the perfect balance of sweet and buttery, with a hint of vanilla that brings it all together. Whether you serve them warm with ice cream, pack them in lunchboxes, or slice them up for a party tray, they’re guaranteed crowd-pleasers. Plus, they’re perfect for freezing, which means dessert is just a reheat away.

Ingredients

To make these Chocolate Chip Cookie Bars truly stand out, each ingredient needs to bring something special to the table.

Flour gives the bars structure and ensures the right density without being too cakey. Brown sugar adds a rich, molasses-like depth and keeps the bars chewy, while white sugar brings just the right amount of crisp edges. Butter—and it has to be melted butter—adds a luscious, buttery base that makes the dough come together smoothly.

Eggs act as the binder, giving the bars their soft yet sturdy texture. A splash of vanilla extract enhances the sweetness and gives a warm aroma that reminds me of every bakery I’ve ever walked into. Baking soda is the leavening that provides that slight lift to keep things from turning dense. And of course, chocolate chips are the stars of the show, melting into gooey pockets that make each bite decadent.

How to Make Chocolate Chip Cookie Bars

Step 1: Preheat and Prep the Pan

Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy lifting later. Lightly grease the parchment if you want even cleaner edges.

Step 2: Mix Wet Ingredients

In a large bowl, whisk together the melted butter, brown sugar, and white sugar until the mixture is smooth and glossy. Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.

Step 3: Add Dry Ingredients

Sprinkle the flour, baking soda, and a pinch of salt over the wet mixture. Gently fold it all together until just combined. Be careful not to overmix—you want a tender crumb, not a tough bar.

Step 4: Stir in Chocolate Chips

Add your chocolate chips and fold them evenly into the dough. The batter will be thick and rich and should smell absolutely divine at this point.

Step 5: Spread and Bake

Scoop the dough into your prepared baking pan and press it into an even layer. Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted near the center comes out with just a few moist crumbs.

Step 6: Cool and Slice

Let the bars cool in the pan for at least 20 minutes. Then lift them out using the parchment and transfer to a wire rack to cool completely. Slice into squares or rectangles, depending on how generous you’re feeling!

Recipe Variations and Possible Substitutions

What I love about these Chocolate Chip Cookie Bars is how easily they can be adapted to suit different cravings or pantry situations. If you’re out of chocolate chips, chopped chocolate chunks or even a chopped-up chocolate bar will melt into the dough beautifully. Want a nuttier twist? Add some toasted walnuts or pecans for a bit of crunch and warmth.

For a deeper, caramel-like flavor, try swapping part of the granulated sugar with dark brown sugar. If you’re feeling fancy, sprinkle the top with flaky sea salt before baking—it brings out the chocolate in a big way. For gluten-free versions, I’ve had good results using a 1:1 gluten-free flour blend. And for a dairy-free take, coconut oil and dairy-free chocolate chips work better than you’d expect.

Serving and Pairing Suggestions

These bars are best served slightly warm, when the chocolate is still a little melty. I often top them with a scoop of vanilla ice cream or drizzle them with a bit of warm salted caramel. For something simple, just a tall glass of cold milk or a hot mug of coffee makes the perfect match.

They also pair beautifully on a dessert board with fresh strawberries or marshmallows, especially if you cut the bars into bite-sized pieces. If you’re serving them at a gathering, you can dress them up with a dusting of powdered sugar or even serve them with a bowl of whipped cream.

Storage and Reheating Tips

Once cooled, store the bars in an airtight container at room temperature for up to 4 days. They actually taste even better the next day as the flavors settle and meld. For longer storage, freeze the bars in a zip-top bag or container for up to 2 months.

To reheat, simply microwave a bar for 10–15 seconds to bring back the gooey magic. You can also warm them in the oven at 300°F for 5–7 minutes if you prefer a crispier edge.

FAQs

How do I know when the Chocolate Chip Cookie Bars are fully baked?

The top should be golden and set, and a toothpick inserted near the center should come out with a few moist crumbs. Don’t wait until it comes out clean—that means they’re overbaked.

Can I double the Chocolate Chip Cookie Bars recipe for a crowd?

Absolutely. Just use a larger baking pan or two 9×13-inch pans, and keep an eye on the baking time—you may need to add a few more minutes.

Are the Chocolate Chip Cookie Bars freezer-friendly?

Yes! They freeze beautifully. Just let them cool completely, slice them, and store in a freezer-safe container. They’ll last for up to two months.

Can I make Chocolate Chip Cookie Bars without brown sugar?

You can substitute with white sugar in a pinch, but you’ll miss that chewy texture and caramel flavor. If you have molasses, you can add a teaspoon to your white sugar to mimic brown sugar.

What kind of chocolate works best for Chocolate Chip Cookie Bars?

Semi-sweet chocolate chips are the classic pick, but feel free to use dark chocolate, milk chocolate, or a mix for a more complex flavor. Even white chocolate or butterscotch chips can be a fun twist.

Related Recipe You’ll Like

If you love these Chocolate Chip Cookie Bars, you’ll definitely want to check out the Brownie Mix Cookies for a rich, fudgy treat that starts with a shortcut. You might also enjoy Irresistible Peanut Butter Truffles, which offer a creamy bite-sized delight. And if you’re in the mood for a nostalgic, chewy dessert, don’t skip the Rhubarb Shortbread Bars.

Save and Share This Recipe for Later

Loved this recipe? Don’t forget to pin it to your dessert board on Pinterest so you can easily find it again when the craving hits. Share the love by sending it to a fellow cookie-lover or post it on your favorite Facebook baking group. Trust me, these bars are too good to keep to yourself!

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