I finally nailed a Chocolate Chip Cookie Bar Recipe that looks far more complicated than it is.

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I keep coming back to these chocolate chip cookie bars because they get that perfect soft chewy middle every time, no fuss. I love that a little unsalted butter and heaps of semisweet chocolate chips turn out something almost criminally good.

I’ve had friends tell me this belongs in Best Chocolate Chip Cookie Bar Recipes roundups, and I swear a photo of a Chocolate Chip Bars 9×13 pan disappears in minutes at parties. They feel like a guilty secret, simple but better than most cookies you buy, and I always end up making them again and again.

Ingredients

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Unsalted butter: adds rich tender texture and buttery flavor, high in saturated fat.
Brown sugar: makes cookies moist and chewy, gives caramel notes, has tiny minerals.
Eggs: bind ingredients, add protein and moisture, help structure, but adds cholesterol too.
Vanilla extract: boosts aroma and sweetness, almost no calories, pure flavor not nutrition.
All purpose flour: main carbohydrate, gives structure and chew, moderate protein from gluten.
Baking soda: leavens fast with acids, helps brown and spread, use sparingly or tastes soapy.
Semisweet chocolate chips: add sweet chocolate pockets, fats and some antioxidants, mostly sugar and fat.

Ingredient Quantities

1 cup (2 sticks) unsalted butter softened

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

2 tsp vanilla extract

2 1/4 cups all purpose flour

1 tsp baking soda

1/2 tsp salt

2 cups semisweet chocolate chips

How to Make this

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1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper and lightly grease the sides so bars come out easy.

2. In a large bowl cream 1 cup (2 sticks) softened unsalted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and a bit fluffy, about 2-3 minutes with a mixer or a good arm.

3. Add 2 large eggs one at a time, beating after each, then stir in 2 tsp vanilla extract and scrape the bowl so nothing’s left behind.

4. In a separate bowl whisk together 2 1/4 cups all purpose flour, 1 tsp baking soda and 1/2 tsp salt so it’s evenly distributed.

5. Add the dry mixture to the wet and mix just until combined, dont overwork it or the bars will be tough. A few streaks of flour are ok.

6. Fold in 2 cups semisweet chocolate chips with a spatula, reserving a handful to press on top for prettier bars.

7. Spread the dough into the prepared pan using an offset spatula or wet fingers to smooth it, pressing into the corners so its even. Sprinkle the reserved chips on top.

8. Bake 20 to 25 minutes until the edges are golden and the center is set but still slightly soft, rotate the pan halfway if your oven has hot spots.

9. Let the pan cool on a wire rack at least 30 minutes before cutting for neat squares, or wait 10-15 minutes if you want them warm and gooey. Store airtight at room temp for up to 3 days.

Equipment Needed

1. Oven preheated to 350°F (175°C)
2. 9×13 inch baking pan, lined with parchment and lightly greased
3. Large mixing bowl
4. Medium mixing bowl for the dry stuff
5. Electric mixer or a sturdy wooden spoon if you wanna do it by hand
6. Measuring cups and spoons (dont skip them)
7. Whisk for the flour, baking soda and salt
8. Rubber spatula for folding and scraping, plus an offset spatula or wet fingers to smooth the top
9. Wire cooling rack and a sharp knife for neat squares

FAQ

Q: Can I use salted butter instead of unsalted? A: Yes, you can, but cut the added salt to about 1/4 teaspoon or skip it altogether since salted butter adds sodium. Taste the dough if you want, but remember cookie dough tastes blander raw than baked.

Q: How do I get chewy bars instead of cakey ones? A: Use more brown sugar than white like this recipe does, don't overmix once the flour goes in, and pull them out when the center still looks slightly soft, about 20 to 23 minutes at 350 F (175 C). They firm up as they cool so underbake by a little if you want chew.

Q: What pan size and bake time should I use and how do I know they're done? A: Bake in a 9×13 inch pan at 350 F (175 C) for 20 to 25 minutes. The top should be golden at the edges and slightly soft in the middle. A toothpick with a few moist crumbs is ok, if it's wet batter they're not done.

Q: Can I change the mix-ins or add nuts? A: Absolutely, swap semisweet chips for milk, dark, or chunks, or stir in 1 cup chopped nuts, toffee, or dried fruit. Just don't overload the dough or the bars may not bake evenly.

Q: Can I freeze the dough or baked bars? A: Yes to both. Freeze unbaked dough in a log or balls for up to 3 months then thaw and press into the pan; add a few minutes to bake time. Baked bars freeze well wrapped for 2 to 3 months, thaw overnight in the fridge.

Q: What's the easiest way to get clean slices and pretty presentation? A: Line the pan with parchment leaving a couple inch overhang, let the bars cool completely, then chill 20 to 30 minutes. Use a sharp knife warmed under hot water and wiped dry between cuts. Press a few extra chips on top before baking if you want them to look extra tempting.

Chocolate Chip Cookie Bars Recipe Substitutions and Variations

Unsalted butter: use salted butter 1:1 but cut the recipe salt by about 1/4 tsp; for extra flavor brown the butter and use the same amount.
Light brown sugar: if you dont have it, stir 1 tbsp molasses into 1 cup granulated sugar to mimic brown sugar; coconut sugar works 1:1 too but gives a drier, less chewy bar.
Eggs: swap each egg with a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes) or use 1/4 cup unsweetened applesauce per egg for a softer, cakier texture.
Semisweet chocolate chips: substitute chopped dark chocolate 1:1 for a richer bite, or use milk chocolate chips 1:1 if you want it sweeter.

Pro Tips

– If your butter was a little too soft, pop the mixed dough in the fridge for 20 to 30 minutes before baking. It firms up and stops the batter from spreading into a pancake so you get thicker chewy bars. Its a small wait that pays off.

– Weigh your flour or use the spoon and level method instead of scooping with the measuring cup, because too much flour makes them dry and crumbly. If you have a scale youre golden, no guessing.

– For gooey centers bake to just set then let the pan cool at room temp for at least 30 minutes, or chill 20 minutes for extra clean slices. Use a sharp knife wiped between cuts or a warm metal spatula for neater squares.

– Mix up the chocolate for better texture: use some chopped chocolate with the chips so parts get extra melty pockets, and sprinkle a pinch of flaky sea salt on top right after baking to make the chocolate flavors pop.

Chocolate Chip Cookie Bars Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I finally nailed a Chocolate Chip Cookie Bar Recipe that looks far more complicated than it is.

Servings

servings

Calories

157

kcal

Equipment: 1. Oven preheated to 350°F (175°C)
2. 9×13 inch baking pan, lined with parchment and lightly greased
3. Large mixing bowl
4. Medium mixing bowl for the dry stuff
5. Electric mixer or a sturdy wooden spoon if you wanna do it by hand
6. Measuring cups and spoons (dont skip them)
7. Whisk for the flour, baking soda and salt
8. Rubber spatula for folding and scraping, plus an offset spatula or wet fingers to smooth the top
9. Wire cooling rack and a sharp knife for neat squares

Ingredients

1 cup (2 sticks) unsalted butter softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups semisweet chocolate chips

Directions

Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper and lightly grease the sides so bars come out easy.
In a large bowl cream 1 cup (2 sticks) softened unsalted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and a bit fluffy, about 2-3 minutes with a mixer or a good arm.
Add 2 large eggs one at a time, beating after each, then stir in 2 tsp vanilla extract and scrape the bowl so nothing's left behind.
In a separate bowl whisk together 2 1/4 cups all purpose flour, 1 tsp baking soda and 1/2 tsp salt so it's evenly distributed.
Add the dry mixture to the wet and mix just until combined, dont overwork it or the bars will be tough. A few streaks of flour are ok.
Fold in 2 cups semisweet chocolate chips with a spatula, reserving a handful to press on top for prettier bars.
Spread the dough into the prepared pan using an offset spatula or wet fingers to smooth it, pressing into the corners so its even. Sprinkle the reserved chips on top.
Bake 20 to 25 minutes until the edges are golden and the center is set but still slightly soft, rotate the pan halfway if your oven has hot spots.
Let the pan cool on a wire rack at least 30 minutes before cutting for neat squares, or wait 10-15 minutes if you want them warm and gooey. Store airtight at room temp for up to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.