Chocolate Chip Cookie Bars

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These are the absolute best chocolate chip cookie bars. This cookie bar recipe is easy to make (5 minutes to mix, 20 minutes to bake) and results in a gooey, chewy, doughy yet fully cooked chocolate chip cookie bar that is 100% irresistible. Serve warm with a scoop of ice cream! 

front view of a stack of 4 chocolate chip cookie bars.


What do you do when the craving for chocolate chip cookies strikes, but you just don’t have the time (or energy) to scoop, roll and bake multiple batches of your favorite treat? Enter these Chocolate Chip Cookie Bars! They have all the taste (and dare I say even more gooey, doughy perfection), with way less work! A total win!

This chocolate chip cookie bar recipe is seriously the best. It is easy to make, taking only 5 minutes to whip up and 20 minutes to bake!

And the results speak for themselves, gooey, chewy, doughy yet fully cooked chocolate chip cookie bars that are 100% irresistible. Serve the warm with a scoop of ice cream and you have achieved dessert nirvana! 

overhead view of 16 chocolate chip cookie bars cut into squares

As you can see, there are only 10 ingredients in this chocolate chip cookie bar recipe, all of which you likely have on hand at all times! We’ll chat briefly about the ingredients and possible substitutions before we jump into the “how-to” make this cookie bar recipe! 

overhead view of the labeled ingredients in this chocolate chip cookie bar recipe
  • All-purpose flour. I recommend using unbleached, all-purpose flour in these cookie bars. For a gluten-free version, use an all-purpose gluten-free baking flour.
  • Brown sugar. I love the flavor of light brown sugar in this cookie bar recipe. If you like a deeper, molasses taste, use dark brown sugar.
  • Granulated sugar. white or organic cane sugar are great choices.
  • Salted Butter. unsalted butter, ghee or coconut oil are all good substitutes. Or, try using brown butter for a rich, caramel flavor.
  • Sea salt. Sea salt is different than table salt (that is iodized), so if you use table salt I recommend using half the amount called for in the recipe. 
  • Chocolate chips. Choose your favorite chocolate chip variety to use in these cookie bars! I prefer dark or semi-sweet chocolate chips. If you have an excess of candy in your house (think, post-Halloween) try making this Candy-Stuffed Cookie Bar variety!
    • Can I use chocolate bar instead of chocolate chips? Yes! You can use chopped chocolate in place of the chips.
stack of 4 Chocolate Chip Cookie Bars - the top one has a bite taken out of it.

Ok, now that we’ve chatted about the ingredients in this cookie bar recipe, let’s dive in and get baking! Remember to watch the video for the step-by-step process! 

Start making these cookie bars by creaming together the butter and sugars until the ingredients are evenly combined 

Next, add vanilla and egg and beat again until the ingredients are mixed well and the sugar is dissolved! 

two photos showing how to make this chocolate chip cookie bar recipe

You can either mix the dry ingredients together in a separate bowl before you begin the rest of the recipe – which I recommend to ensure even distribution – or just toss them into the mixer on top of the beaten wet ingredients.

Either way, beat them in until they are just combined and the dough is uniform throughout. 

two phots showing how to make this chocolate chip cookie bar recipe

Add in your favorite chocolate chips (or other mix-ins of your choice) and stir on low speed until they are evenly distributed throughout the dough!

If you’d like to add different mix-ins to this cookie bar recipe, here are some suggestions: 

  • Sprinkles. Choose your favorite sprinkles to make these cookie bars festive! Red and green for Christmas, black and orange for halloween! You can’t go wrong! 
  • White chocolate. Add some white chocolate chips or chunks!
  • Peanut butter chips. LOVE this addition!
  • Cinnamon chips. YUM!
overhead view of chocolate chip cookie bar dough in a standing mixer

Bake

Line and grease an 8×8″ baking dish. Transfer the cookie bar dough to the baking dish and use a spatula to press it into the pan until the top is even. If desired, sprinkle a few extra chocolate chips on top! 

two photos showing how to make cookie bars

Bake these chocolate chip cookie bars for about 20 minutes. Please note: I use a convection oven (one that uses a fan to distribute heat evenly), so I don’t have to worry about the rack I bake on, hot pockets in the oven, etc. 

All Ovens bake differently

Make sure you know your oven. Does it have hot pockets? Where do things tend to bake most evenly? Invest in an inexpensive oven thermometer to check the temperature and ensure the internal temperature is actually the temperature to which the oven is set. If your oven is baking too hot or too cold, then the cookie bars might burn on the top and still be gooey in the center

overhead view of chocolate chip cookie bars baked in a square dish

Cool, Cut & Serve

Finally, let the cookie bars cool for at least 30 minutes. The longer they cool, the better they hold up to cutting. If you’re just going to serve them warm with vanilla ice cream, then I wouldn’t worry too much about their appearance, because the taste and warm gooey texture is most important in that situation! 

Store/Freeze

Store these cookie bars in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months. 

overhead view of 9 chocolate chip cookie bars
Can I double this recipe? 

Yes, double the ingredients and bake in a 9×13″ glass baking dish for 25-28 minutes.

How many bars does a 9×13 pan hold?

If you double this recipe and make it in a 9×13″ pan, you can make up to 36 bars depending on size.

Do cookie bars harden as they cool?

Yes, these cookie bars become firm as they cool. When they are fresh from the oven they are soft and gooey. But they do harden as they come to room temperature.

What are bar cookies?

A bar cookie is simply a cookie baked in a bar form. You can take almost all of your favorite cookie dough recipes and turn them into bar cookies! They are gooier and easier to make! 

How do you cut bar cookies cleanly and evenly?

Here are my tips on getting clean, even squares:
Let the cookie bars cool all completely to room temperature before cutting. 
Use a very sharp, long knife. 
Dip the knife in warm water and quickly dry it off before the first cut. Then wipe it clean, dip it in warm water, then dry again before each subsequent cut. 
Use a ruler to measure equal pieces. If cutting these cookie bars into 16 squares, you’d want each bar to be 2″ x 2.”

How do you know when cookie bars are done?

These chocolate chip cookie bars are done when the edges are lightly golden brown and the top is set. They will jiggle slightly when removed from the oven.

front view of a chocolate chip cookie bar with a bite taken out of it

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Chocolate Chip Cookie Bars

Laura
These are the best chocolate chip cookie bars. This cookie bar recipe is easy to make (5 minutes to mix, 20 minutes to bake) and results in a gooey, chewy, doughy yet fully cooked chocolate chip cookie bar that is 100% irresistible. Serve warm with a scoop of ice cream!
5 from 233 votes
Course cookies, Dessert
Cuisine American
Servings 16 Cookie Bars
Calories 201.32
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes

Ingredients 
 

Instructions 

  • Preheat oven to 350 degrees F.
  • Line a 9×9” square baking pan (or 8×8" for thicker bars) with parchment paper and lightly grease. Set aside.
  • In a small bowl, mix together flour, baking soda, baking powder, and salt. Set aside.
  • In the bowl of a standing mixer, cream together butter, light brown sugar and granulated sugar until well combined.
  • Add egg and vanilla to the butter/sugar mixture and beat until combined.
  • Add dry ingredients and beat until all the ingredients are thoroughly combined.
  • Add chocolate chips and mix until evenly distributed.
  • Press the cookie dough into the bottom of the prepared baking pan.
  • Top with extra chocolate chips (if desired).
  • Bake for 18-25 minutes, or until the edges are set, and the top is just barely browned.
  • Place baking pan on a wire cooling rack and let the bars cool in the pan for at least 30 minutes (preferably longer, they hold up better as they cool).
  • Use the parchment paper to lift the cookie bars out of the pan, then cut into squares and serve.

Video

Notes

How to double this cookie bar recipe: 
Need to serve a large crowd? Simply double the recipe exactly and bake it in a 9×13″ baking dish for 25-28 minutes (or until the edges are golden brown and the top is lightly browned and set). 
IngredientsSubstituions: 
  • All-purpose flour. I recommend using unbleached, all-purpose flour in these cookie bars. For a gluten-free version, use an all-purpose gluten-free baking flour.
  • Brown sugar. I love the flavor of light brown sugar in this cookie bar recipe. If you like a deeper, molasses taste, use dark brown sugar.
  • Granulated sugar. white or organic cane sugar are great choices.
  • Salted Butter. unsalted butter, ghee or coconut oil are all good substitutes. Or, use browned butter.
  • Sea salt. Sea salt is different than table salt (that is iodized), so if you use table salt I recommend using half the amount called for in the recipe. 
  • Chocolate chips. Choose your favorite chocolate chip variety to use in these cookie bars! I prefer dark or semi-sweet chocolate chips. If you have an excess of candy in your house (think, post-Halloween) try making this Candy-Stuffed Cookie Bar variety!
      • Can I use chocolate bar instead of chocolate chips? Yes! You can use chopped chocolate in place of the chips.
Store/Freeze
Store these cookie bars in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months. 

Nutrition

Serving: 1cookie bar (1/16) | Calories: 201.32kcal | Carbohydrates: 29.74g | Protein: 1.82g | Fat: 8.5g | Saturated Fat: 5.29g | Cholesterol: 16.94mg | Sodium: 167.47mg | Potassium: 28mg | Fiber: 0.62g | Sugar: 20.01g | Vitamin A: 202.47IU | Vitamin C: 0.07mg | Calcium: 24.92mg | Iron: 0.73mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




126 Comments

  1. 5 stars
    I made these and now my husband wants to know when I am making them again. He has mentioned them more than once so I am making them again today. 🙂 Thank you for a great recipe.

  2. 5 stars
    I absolutely love the name of this cookie recipe because it’s soo true!!! These are my family’s favorite chocolate chip cookies!! By far!!! I am so happy to have stumbled upon your recipe that’s out of this world but so simple and thesharing of your family’s story! I am sending nothing but love and hugs your way girly!! 🤗 🩷😊

  3. 5 stars
    Thank you for an amazing recipe! I subbed some of the chocolate chips for other toppings (white chocolate chips, heath bar bits) and topped with some maldon salt before baking (love the extra crunchy salt on my cc cookies normally), and baked for 21 mins total. The cookie bars are perfectly chewy with a nice outer crisp once cooled. Love love love the way the bars turned out!

  4. 5 stars
    This was a recipe I was looking for. Most use a 13×9 pan and make to many. With just 2 of us, I would prefer to make a smaller amount. I made this up and it was so easy. I baked 25 min and they are perfect. Thanks so much for this wonderful and smaller receipt

  5. 4 stars
    Are the cookie bars supposed to look underbaked? The ones cut in the middle still look doughy (I baked for 22-24 mins) so I don’t know. I sent an email with pictures about it.

    1. They are not supposed to be underbaked. If you find they are too gooey for you after they cool (they firm up as they cool) then increase the baking time.

  6. 5 stars
    Made these for the first time last week and they are amazing! They are now my go to now. So easy, quick and delicious!