Thick, Chewy, and Loaded with Chocolate – The Best Chocolate Chip Cookie Bars!
If you love warm, gooey chocolate chip cookies but don’t have time to scoop individual dough balls, chocolate chip cookie bars are your answer! They have everything you love about classic cookies—chewy centers, crisp edges, and melty chocolate—without the extra work. Just press the dough into a pan, bake, and slice into irresistible squares. Plus, they’re perfect for bake sales, potlucks, or late-night cravings!
Now, here’s a fun fact: Did you know the first chocolate chip cookie was an accident? In the 1930s, Ruth Wakefield, owner of the Toll House Inn, added chopped chocolate to her cookie dough, expecting it to melt. Instead, she created the world’s first chocolate chip cookies—and the rest is history!
Because these bars are thicker than traditional cookies, they stay soft and chewy for days. Even better, you can customize them—swap in peanut butter chips, add chopped nuts, or drizzle with caramel for an extra treat. Once you make these easy cookie bars, you’ll never go back to regular cookies again!
Recipe Yield: 24 bars
INGREDIENTS
2 ½ cups all-purpose flour (spooned & leveled)
1 tsp baking soda
½ tsp salt
1 cup unsalted butter, melted and slightly cooled
1 cup packed light brown sugar
½ cup granulated sugar
2 large eggs, room temperature
1 tbsp vanilla extract
2 cups semisweet chocolate chips (plus extra for topping)
INSTRUCTIONS
1. Prep the oven: Preheat to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease for easy removal.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. Combine wet ingredients: In a large bowl, whisk melted butter, brown sugar, and granulated sugar until well combined. Add eggs and vanilla extract, mixing until smooth.
4. Mix the dough: Gradually stir the dry ingredients into the wet mixture until just combined. Fold in chocolate chips, ensuring an even distribution.
5. Bake to perfection: Press the dough evenly into the prepared pan. Sprinkle a few extra chocolate chips on top for a bakery-style look. Bake for 22-25 minutes, or until the edges are golden brown and the center is just set.
6. Cool & slice: Let the bars cool completely in the pan before slicing into 24 squares. For extra fudgy bars, slightly underbake and allow them to set while cooling.
HELPFUL TIPS TO PERFECT THIS RECIPE
- Don’t overbake! – The bars should look slightly underdone in the center; they’ll set as they cool.
- Use high-quality chocolate chips – A mix of semisweet & dark chocolate chips makes these extra indulgent.
- Chill before slicing – If you want clean, bakery-style slices, let the bars cool completely or refrigerate for 30 minutes before cutting.
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