Chocolate chip cookie bars are the easiest way to make a large batch of cookies. A perfectly soft, chewy middle with crisp, buttery edges and loaded with semi-sweet chocolate chips!
Need an easy dessert to feed a crowd? These chocolate chip bars are the way to go!
Why You’ll Love These
These chewy chocolate chip cookie bars are a snap to make! An easy chocolate chip cookie without chilling and rolling the dough!
- Measure the flour correctly. Aerate, spoon, and swoop level.
- Use room temperature eggs. They will blend more evenly and help the dough rise better.
- Be sure to line the baking pan! If you don’t have parchment paper use aluminum foil, or grease and flour the pan.
- Do not overbake, you want moist chewy ultimate chocolate chip cookie bars!
- Know your oven. Not all ovens bake the same.
- Let the bars cool. They will slice better after cooling.
- If you want dark chocolate chip cookie bars swap out the semi-sweet for dark chocolate chips such as Guittard or Ghiradelli.
- You can use white chocolate chips.
- Add some M&M’s for a fun little addition!
- Toss in some toffee bits.
- Use colorful sprinkles over the top to make them more festive.
How to Make Chocolate Chip Cookie Bars
Line a 9×13 baking pan with parchment paper that hangs over the sides for easy lifting. Spray the pan with non-stick baking spray.
In a medium bowl whisk the flour, baking soda, cornstarch, and salt together. Set aside.
In a large bowl mix the melted unsalted butter, brown sugar, and granulated sugar together until no lumps remain. Mix in the room temperature eggs and vanilla extract.
Add the dry ingredients to the wet ingredients and mix until combined.
Fold in the semi-sweet chocolate chips, reserving about 1/4 cup for the top if desired.
Transfer the dough to the prepared pan. Spread and press out the dough evenly.
Sprinkle the reserved 1/4 cup of chocolate chips over the top and bake for about 40 minutes.
Place the pan on a wire rack and let cool completely.
Once cool enough, lift out of the pan with the parchment handles and place on a cutting board. Cut into desired pieces.
This is a great recipe for those times when you need to bring baked goods.
Bar cookies are just cookies baked in bar form.
They will have risen, the edges will be set, and they will be a golden color. Want them gooey in the center under bake slightly. Want them firmer bake just a little longer but not too much because they will dry out.
Store the completely cooled chocolate chip cookie bars in an air-tight container at room temperature for up to 4 days.
Wrap tightly, place in a freezer-safe container or bag, and freeze them for up to 2 months for the best quality.
More Dessert Recipes
- Cranberry Bliss Bars (Starbucks Copycat)
- Red Velvet Brownies
- Ultimate Turtle Brownies
- Salted Butterscotch Pretzel Brookies
- Oatmeal Chocolate Chip Cookie Bars
Chocolate Chip Cookie Bars Recipe
- 4 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cornstarch
- 1 teaspoon salt
- 1 1/2 cups unsalted butter, melted and slightly cooled
- 2 cups brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups semi-sweet chocolate chips
- Preheat the oven to 350° F. Line the bottom of a 9×13 baking pan with parchment, leaving an overhang on all sides to easily lift the bars out of the pan when cool. Spray with non-stick baking spray. Set aside.
- In a medium-size bowl whisk the flour, baking soda, cornstarch, and salt together. Set aside.
- In a large bowl, mix the melted butter, brown sugar, and granulated sugar together until no lumps remain. Mix in the eggs, and vanilla extract. Pour the dry ingredients into the wet ingredients and mix together until combined. Fold in the chocolate chips, reserving 1/4 cup for the top if desired. (It’s just for appearance, you don’t have to do this step.)
- Transfer dough to the prepared baking pan and spread into an even layer. Sprinkle the top with the reserved chocolate chips.
- Bake for 35-40 minutes or until lightly browned on the sides. Test for doneness with a toothpick, if it comes out clean from the center of the pan, the bars are done. Do not overbake.
- Let the bars to cool in the pan set on a wire rack for about an hour before slicing.
- When cool, lift the bars out of the pan using the overhang on the sides and cut into desired size serving squares.