Chocolate Chip Cookie Bars
Let’s be honest. Some days you crave the warm, gooey, chocolatey goodness of a fresh-baked cookie, but you just don’t have the patience for it.
The whole process of scooping individual dough balls, arranging them perfectly on baking sheets, and doing it all in multiple batches can feel like a chore.
That’s where these Chocolate Chip Cookie Bars come in to save the day. They have all the flavor of a classic cookie, but with about a quarter of the effort.
You just mix, press the dough into a pan, and bake. It’s one and done. This is my go-to recipe for potlucks, last-minute gatherings, or just a Tuesday night when I need a serious comfort food fix.
What You’ll Need
The ingredients are simple, classic, and probably in your pantry right now.
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
Tools Required for the Job
No fancy equipment is necessary. Here’s the short list of what you’ll need to pull this off.
- 9×13 inch baking pan
- Parchment paper
- Large mixing bowl
- Separate medium mixing bowl
- Electric mixer (stand or hand-held) or a whisk and some elbow grease
- Spatula
- Wire cooling rack
Pro Tips for Perfect Cookie Bars
I’ve made these bars more times than I can count. Along the way, I’ve picked up a few tricks that make a huge difference.
1. Don’t Overmix the Flour. When you add the dry ingredients to the wet, mix only until you no longer see streaks of flour. Overmixing develops the gluten too much, which can lead to tough, dense, or cakey bars instead of soft, chewy ones.
2. Use Room Temperature Ingredients. This is a big one. Softened butter and room temperature eggs create an emulsion. They trap air and expand when heated, which leads to a fluffier, more tender final product. Cold ingredients don’t combine as well.
3. Line Your Pan with a Parchment Sling. Cut a piece of parchment paper so that it fits the bottom of the pan with extra hanging over two of the sides. This creates “handles” that let you lift the entire slab of cookie bars out of the pan once they’ve cooled. It makes cutting them into perfect squares a breeze.
4. The “Underbake” Secret. For the gooiest, chewiest centers, pull the bars from the oven when the edges are golden brown but the center still looks a little soft and slightly underdone. The bars will continue to cook from the residual heat of the pan as they cool. This is the key to avoiding dry cookie bars.
How to Make Chocolate Chip Cookie Bars
This process is incredibly simple. Just a few steps stand between you and a pan full of happiness.
Step 1: Preheat your oven to 375°F (190°C). Prepare your 9×13 inch pan by lightly greasing it and lining it with parchment paper, leaving an overhang on the sides to use as handles later.
Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside.
Step 3: In a large bowl, using an electric mixer, beat the softened butter, granulated sugar, and brown sugar together on medium speed until the mixture is light and fluffy. This usually takes about 2-3 minutes.
Step 4: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Step 5: With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix only until just combined. Remember not to overmix!
Step 6: Using a spatula, fold in the chocolate chips. Reserve a small handful to sprinkle on top if you like.
Step 7: Spread the dough evenly into your prepared pan. It will be sticky, so you can lightly wet your fingertips or the back of a spatula to help press it down smoothly. Sprinkle the reserved chocolate chips over the top.
Step 8: Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs attached, but not wet batter.
Step 9: Let the bars cool completely in the pan on a wire rack before lifting them out with the parchment paper handles and cutting them into squares.
Substitutions and Variations
This recipe is a fantastic base. Feel free to get creative with it.
- Different Chips: Swap the semi-sweet chips for milk chocolate, dark chocolate, white chocolate, butterscotch, or a mix of all of them.
- Add Nuts: Fold in a cup of chopped walnuts or pecans for a nice crunch. Toasted nuts have an even better flavor.
- A Hint of Spice: A teaspoon of cinnamon or a tablespoon of instant espresso powder added with the dry ingredients can add a wonderful depth of flavor.
- Salty Finish: Sprinkle a little flaky sea salt over the top right when they come out of the oven. The sweet and salty combination is incredible.
- Candy Fun: Instead of chocolate chips, try using M&Ms, chopped Reese’s Cups, or toffee bits.
Dietary Swaps and Nutritional Info
Need to adjust this for a specific diet? No problem. Here are some common swaps.
For Gluten-Free Cookie Bars: Replace the all-purpose flour with a good quality 1-to-1 gluten-free baking flour blend. Look for one that contains xanthan gum.
For Vegan/Dairy-Free Cookie Bars: Use your favorite brand of vegan butter sticks. For the eggs, use two “flax eggs” (mix 2 tablespoons of ground flaxseed meal with 6 tablespoons of water and let it sit for 5 minutes to thicken). Make sure to use dairy-free chocolate chips.
Troubleshooting Common Issues
Even simple recipes can sometimes go wrong. Here’s a quick guide to fixing common problems.
| Problem | Likely Cause | Solution |
|---|---|---|
| Bars are dry or crumbly | Over-baking or too much flour. | Reduce bake time. Measure flour carefully. |
| Bars are greasy | Butter was too soft or melted. | Use butter at cool room temperature. |
| Bars are too cakey | Overmixing the flour. | Mix flour in until just combined. |
Nutritional Estimate
This is an approximation and can vary based on your specific ingredients. This is per bar, assuming the pan is cut into 24 bars.
| Nutrient | Approximate Amount |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 25 g |
| Fat | 11 g |
| Protein | 3 g |
Make-Ahead, Leftovers, and Storage
These bars are great for planning ahead.
Make-Ahead: You can prepare the dough, press it into the lined pan, cover it tightly with plastic wrap, and refrigerate it for up to 3 days before baking. You may need to add a couple of minutes to the baking time.
Storage: Once cooled and cut, storing these bars correctly keeps them fresh.
| Storage Method | Duration | Instructions |
|---|---|---|
| Room Temperature | 3-4 days | Store in an airtight container. |
| Freezer | Up to 3 months | Wrap bars individually and freeze. |
Frequently Asked Questions
Here are answers to a few questions that often come up.
Q1. Can I use melted butter instead of softened butter?
Ans: You can, but it will change the texture. Melted butter will result in a much chewier, denser, more brownie-like cookie bar. Softened butter creates a lighter, softer, more cake-like texture. Both are delicious, it’s just a matter of preference!
Q2. Why did my chocolate chips sink to the bottom?
Ans: This can happen if your batter is a bit too thin. To prevent this, you can toss your chocolate chips with a tablespoon of flour from the recipe before folding them into the batter. This helps them stay suspended.
Q3. Can I double this recipe?
Ans: Absolutely. To double it, you can use a larger pan, like a half-sheet pan (13×18 inches). The baking time will be similar, but keep a close eye on it as it may bake a little faster due to the thinner layer of dough.
Q4. How do I get clean, sharp cuts?
Ans: The secret is twofold. First, make sure the bars are completely cool. Chilling them in the fridge for 30 minutes helps. Second, use a large, sharp knife. Wipe the blade clean between each cut to prevent dragging crumbs.
Wrapping Up
And there you have it. A foolproof recipe for classic chocolate chip cookie bars that delivers maximum flavor with minimal fuss. They’re perfect for any occasion and are guaranteed to disappear quickly.
I really hope you give these a try. When you do, come back and leave a comment below. I’d love to hear how they turned out for you or if you discovered any fun new variations!
