I finally landed on a Chocolate Chip Cookie Bar Recipe built around a single unexpected pantry swap that changes how the bars come together.

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I love a dessert that feels like a lucky accident, and these Best Chocolate Chip Cookie Bars do just that. I call them my Quick Chocolate Chip Cookies gone giant because the gooey semisweet chocolate chips and browned unsalted butter make every bite insane.

It’s the kind of Chocolate Chip Cookie Bar Recipe I hide from guests until it’s almost gone, cause I wanna nab the last piece. They’re rich, chewy, kinda messy, and somehow more chocolatey than any cookie should be.

If you like to test boundaries with dessert, this one will make you grin and then steal another square.

Ingredients

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Butter: adds rich fat and calories makes bars tender and gives deep buttery flavor.
Brown sugar: molasses in it adds moisture mild caramel sweetness and chewiness.
Granulated sugar: boosts sweetness and helps edges crisp up when baked more crunch.
Eggs: provide protein and structure help bind ingredients and give lift.
Flour: main carb source gives body and chew not much fiber unless whole grain.
Chocolate chips: deliver sweetness and fat antioxidants from cocoa but theyre high in sugar.
Nuts: optional protein healthy fats and crunch adds fiber and earthy flavor.
Vanilla extract: tiny amount it enhances sweetness and rounds flavor no nutrients.

Ingredient Quantities

1 cup (2 sticks) unsalted butter, melted

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups semisweet chocolate chips

1 cup chopped walnuts or pecans (optional)

How to Make this

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1. Preheat oven to 350 F and line a 9×13 inch pan with parchment or grease it well, leaving a little parchment overhang so you can lift the bars out later.

2. Melt 1 cup (2 sticks) unsalted butter in a microwave or on the stove, let it sit a few minutes so it isnt piping hot but still warm.

3. In a large bowl stir the warm melted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until smooth and a bit glossy, packing the brown sugar well so measurements are right.

4. Add 2 large eggs, one at a time, mixing each in until just combined, then stir in 2 teaspoons vanilla extract.

5. In a separate bowl whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda and 1/2 teaspoon salt so there are no lumps.

6. Fold the dry ingredients into the wet until mostly combined, dont overmix or youll get tough bars; a few streaks of flour are fine.

7. Stir in 2 cups semisweet chocolate chips and 1 cup chopped walnuts or pecans if using, reserving a handful of chips to sprinkle on top for looks.

8. Press the dough evenly into the prepared pan with your hands or a spatula, sprinkle the reserved chips on top and press them in lightly.

9. Bake 20 to 25 minutes until the edges are golden and the center is set but still slightly soft; a toothpick should come out with moist crumbs not wet batter. For extra chewy bars take them out at the lower end of the time, for firmer bars bake a couple minutes longer.

10. Cool completely in the pan on a wire rack (about 1 hour), then lift out with the parchment, slice into bars. Store in an airtight container at room temp up to 3 days or freeze for longer. Reheat briefly in the microwave for a warm, melty treat.

Equipment Needed

1. 9×13 inch baking pan, lined with parchment (leave an overhang so you can lift the bars out later)
2. Parchment paper and scissors
3. Microwave-safe bowl or small saucepan to melt the butter
4. Large mixing bowl
5. Medium bowl and a whisk for the dry stuff
6. Measuring cups and spoons
7. Rubber spatula and a wooden spoon for stirring and pressing the dough
8. Wire cooling rack
9. Sharp knife or bench scraper for slicing, plus an airtight container for storage

FAQ

Q: What oven temp and bake time should I use? A: Preheat oven to 350°F 175°C. Press the dough into a 9 x 13 pan lined with parchment and bake about 22 to 28 minutes. You're looking for golden edges and a center that is set but still a little soft. For chewier bars take them out closer to 22 minutes, for more browning leave them toward 28 minutes.

Q: How do I know when they are done? A: The edges will be golden and the center should look mostly set but still have a tiny jiggle. A toothpick should come out with a few moist crumbs not wet batter. If its still raw looking, bake a few more minutes.

Q: Can I swap ingredients like using salted butter or no nuts? A: Yes. If you use salted butter skip or cut back the added salt. Nuts are totally optional so just leave them out or swap pecans for walnuts. You can also use browned butter for more flavor but melting plain unsalted butter works great. Dont use margarine it changes texture.

Q: Any tips to make them softer or more cake like? A: For softer bars use all brown sugar or add one tablespoon cornstarch to the flour. Underbake them slightly and they will finish setting as they cool. For firmer bars bake a bit longer until the center is fully set.

Q: How should I store them and can I freeze these? A: Store at room temp in an airtight container for up to three days. Refrigerate up to one week. Freeze cooled bars wrapped well or in a freezer bag up to three months. Thaw at room temp or warm a piece 10 to 20 seconds in the microwave to refresh.

Q: Best way to get neat slices and no sticking? A: Line the pan with parchment with an overhang so you can lift the whole slab out. Let the bars cool completely or chill them before slicing for cleaner cuts. Run a sharp knife under hot water, dry it, then slice for smooth edges. If you want prettier tops press a few extra chocolate chips on while still warm.

Quick Chocolate Chip Cookies Bars Recipe Substitutions and Variations

Unsalted butter: Replace 1 cup melted butter with 3/4 cup neutral oil (canola, vegetable) to keep bars moist, or use 1 cup melted coconut oil for a mild coconut note but expect a slightly softer texture.
Light brown sugar: Use 1 cup granulated sugar plus 1 tablespoon molasses to recreate light brown sugar, or swap 1:1 with coconut sugar. Using plain granulated only will make them less chewy.
Eggs: For 2 large eggs use 2 “flax eggs” 2 tbsp ground flaxseed + 6 tbsp water (mix and wait 5 min), or 1/2 cup unsweetened applesauce. Flax gives better structure, applesauce makes them cakier.
All-purpose flour: Swap with an equal amount 1-to-1 gluten free flour blend to go gluten free, or replace half the AP flour with whole wheat pastry flour for a nuttier flavor but a slightly denser crumb.

Pro Tips

1. Keep the melted butter warm not hot. If its too hot it will start to cook the eggs and make little lumps. Let it sit 3 to 5 minutes, or touch the bowl to feel the temp. If youve got a thermometer aim for about 110 to 120 F but thats not required.

2. Pack the brown sugar firmly into the cup or even better weigh it if you can. Small differences in that measurement change chewiness a lot. Toasting the nuts in a dry pan for a few minutes before chopping will give extra flavor, just cool them first so they dont melt the chocolate.

3. Fold gently dont overmix. Use a rubber spatula and stop when most of the flour is gone, a few streaks are fine. Overmixing = tough bars, so trust me and stop early even if it looks a little shaggy.

4. Time the bake for the texture you want and check early. Pull at the lower end for chewy bars, a few extra minutes for firmer ones. A toothpick should come out with moist crumbs not raw batter. Rotate the pan halfway for even browning and if the edges brown too fast tent loosely with foil. Reheat individual bars briefly in the microwave 10 to 15 seconds for that warm melty chip moment.

Quick Chocolate Chip Cookies Bars Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I finally landed on a Chocolate Chip Cookie Bar Recipe built around a single unexpected pantry swap that changes how the bars come together.

Servings

servings

Calories

272

kcal

Equipment: 1. 9×13 inch baking pan, lined with parchment (leave an overhang so you can lift the bars out later)
2. Parchment paper and scissors
3. Microwave-safe bowl or small saucepan to melt the butter
4. Large mixing bowl
5. Medium bowl and a whisk for the dry stuff
6. Measuring cups and spoons
7. Rubber spatula and a wooden spoon for stirring and pressing the dough
8. Wire cooling rack
9. Sharp knife or bench scraper for slicing, plus an airtight container for storage

Ingredients

1 cup (2 sticks) unsalted butter, melted
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts or pecans (optional)

Directions

Preheat oven to 350 F and line a 9×13 inch pan with parchment or grease it well, leaving a little parchment overhang so you can lift the bars out later.
Melt 1 cup (2 sticks) unsalted butter in a microwave or on the stove, let it sit a few minutes so it isnt piping hot but still warm.
In a large bowl stir the warm melted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until smooth and a bit glossy, packing the brown sugar well so measurements are right.
Add 2 large eggs, one at a time, mixing each in until just combined, then stir in 2 teaspoons vanilla extract.
In a separate bowl whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda and 1/2 teaspoon salt so there are no lumps.
Fold the dry ingredients into the wet until mostly combined, dont overmix or youll get tough bars; a few streaks of flour are fine.
Stir in 2 cups semisweet chocolate chips and 1 cup chopped walnuts or pecans if using, reserving a handful of chips to sprinkle on top for looks.
Press the dough evenly into the prepared pan with your hands or a spatula, sprinkle the reserved chips on top and press them in lightly.
Bake 20 to 25 minutes until the edges are golden and the center is set but still slightly soft; a toothpick should come out with moist crumbs not wet batter. For extra chewy bars take them out at the lower end of the time, for firmer bars bake a couple minutes longer.
Cool completely in the pan on a wire rack (about 1 hour), then lift out with the parchment, slice into bars. Store in an airtight container at room temp up to 3 days or freeze for longer. Reheat briefly in the microwave for a warm, melty treat.

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.