From an SEO standpoint, chocolate chip cookie bars are a high-intent comfort bake readers search for year-round: quick dessert, party bars, freezer-friendly snacking, and guaranteed success even for beginners. The dependable method, approachable ingredients, and flexibility for dietary tweaks make this a recipe your audience will bookmark and remake. Whether you prefer gooey centers or a slightly firmer bite, this guide offers precise timing, pan tips, and cooling cues so your chocolate chip cookie bars come out perfect every single time.
Quick Recipe Introduction
Meet your new go-to dessert: chocolate chip cookie bars with chewy centers, crisp edges, and a glossy top—made in one bowl. No scooping, no chilling, just spread, bake, and slice. Loaded with chocolate and finished with optional flaky sea salt, these bars travel well, freeze beautifully, and satisfy any cookie craving fast.
Summary
Yield: 24 small bars (or 12 generous) • Pan: 9×13-inch metal pan • Prep: 15 minutes • Bake: 22–27 minutes • Level: Easy, one-bowl
Equipment
- 9×13-inch metal baking pan
- Mixing bowl (large) and whisk/spatula
- Measuring cups and spoons (or kitchen scale)
- Parchment paper
- Offset spatula (optional, for spreading)
- Wire cooling rack
Ingredients
- 1 cup (226 g) unsalted butter, melted and slightly cooled
- 1 cup (200 g) granulated sugar
- 1 cup (210 g) light brown sugar, packed
- 2 large eggs + 1 large egg yolk, room temperature
- 2 tsp pure vanilla extract
- 2 1/4 cups (280 g) all-purpose flour
- 1 tbsp cornstarch (optional but recommended for tenderness)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp fine sea salt
- 2 cups (340 g) semisweet chocolate chips or chunks
- Optional: 3/4 cup (90 g) chopped toasted walnuts or pecans
- Optional finishing: flaky sea salt
Instructions
- Prep: Heat oven to 350°F (175°C). Line a 9×13-inch metal pan with parchment, leaving overhang on the long sides for easy lifting. Lightly grease the parchment.
- Mix wet: In a large bowl whisk melted butter, granulated sugar, and brown sugar until glossy. Whisk in eggs, egg yolk, and vanilla until smooth.
- Add dry: Sprinkle flour, cornstarch, baking soda, baking powder, and salt over the bowl. Fold with a spatula just until a few flour streaks remain.
- Fold-ins: Add chocolate chips (and nuts, if using). Fold just to distribute—do not overmix.
- Pan & level: Scrape batter into the pan. Spread evenly; the batter will be thick. For extra chocolate pools, press a few chips on top.
- Bake: 22–27 minutes, until the top is set, edges are lightly golden, and a toothpick inserted 2 inches from the edge comes out with moist crumbs (the center should look just set).
- Finish: Sprinkle flaky sea salt while warm (optional). Cool in the pan on a rack for at least 45–60 minutes before lifting out and slicing for clean edges.
- Slice: Cut 4×6 for 24 small bars or 3×4 for 12 large bars.
Notes
- Pan type: A light-colored metal pan yields the most even bake. Glass may require a few extra minutes and can brown edges faster.
- Texture control: Pull earlier for softer, gooier chocolate chip cookie bars; bake longer for firmer, lunchbox-ready bars.
- Measuring flour: For best results, weigh flour. If using cups, fluff, spoon, and level to avoid dry bars.
- Egg temperature: Room-temp eggs incorporate better and prevent greasiness.
Tips for Success
- Don’t overbake: Residual heat finishes the center—aim for a set top with a slight jiggle.
- Line with parchment: Ensures easy removal and clean slices for your chocolate chip cookie bars.
- Reserve some chips: Press a handful on top before baking for a bakery-style look.
- Chill to slice neatly: For ultra-clean edges, chill the slab 20–30 minutes before cutting.
- Salt lift: A pinch of flaky salt contrasts sweetness and intensifies chocolate flavor.
Additional Tips and Variations
- Browned butter: Brown the butter and cool before mixing for deep, nutty notes.
- Mix-in swaps: Try butterscotch chips, peanut butter chips, or chopped candy bars.
- Gluten-free: Use a quality 1:1 GF all-purpose blend (with xanthan gum). Check doneness a minute or two early.
- Dairy-free: Substitute plant butter sticks and dairy-free chips.
- Small batch (8×8 pan): Halve all ingredients and bake 18–23 minutes.
Storage Options
- Room temperature: Store chocolate chip cookie bars airtight for 3–4 days.
- Refrigerator: Up to 1 week; bring to room temp for best texture.
- Freezer: Wrap the uncut slab or individual bars tightly and freeze up to 2 months. Thaw at room temp or warm briefly.
- Reheat: 300°F (150°C) for 5–7 minutes to revive gooey centers and melty chips.
Frequently Asked Questions (FAQ)
Do I need to chill the dough?
No. This recipe is designed for immediate baking, keeping chocolate chip cookie bars quick and convenient.
Why are my bars greasy or dense?
Butter may have been too hot or the flour under-measured. Let butter cool slightly and weigh flour for accuracy.
Can I double the recipe?
Yes—bake in two 9×13 pans for even results. A single, deeper pan may bake unevenly.
How do I avoid overbaking?
Start checking at 22 minutes. Look for set edges and a just-set, shiny center. Pull when a toothpick shows moist crumbs.
Can I use all brown sugar?
Yes. Expect slightly denser, chewier bars with deeper caramel notes—delicious!
Conclusion
When you need a fast, fail-proof treat, chocolate chip cookie bars deliver classic cookie comfort with half the effort. One bowl, simple ingredients, and bakery-worthy results—slice them warm for gooey decadence or cool completely for clean, portable squares. Keep this versatile base on repeat and customize it for every occasion.