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!
Line a 9x9” square baking pan (or 8x8" 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.
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Notes
How to double this cookie bar recipe: Need to serve a large crowd? Simply double the recipe exactly and bake it in a 9x13" 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/FreezeStore these cookie bars in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months.