This Chewy Chocolate Chip Cookie Bars recipe transforms your favorite cookie into a delicious handheld treat! Thick, soft, and full of semi-sweet chocolate chips, it’s a from-scratch recipe perfect for every occasion.
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Pin RecipeChewy Chocolate Chip Cookie Bars Recipe
What’s better than a chocolate chip cookie? Chocolate chip cookie bars, of course!
I didn’t think it was possible to improve upon my perfect chocolate chip cookie, but I have to say that this recipe comes close! These brownie-like chocolate chip cookie bars make a wonderful after-school treat. I also love to tuck chocolate chip cookie bars into lunches or just have a plate on the counter to snack on during the afternoon.
Making cookie bars instead of individual cookies saves a bit on prep time. you won’t need to form individual cookies and wait impatiently for each tray to bake. Instead, you bake the dough as one big cookie. Then, cut it up into thick squares after it bakes to perfection.
This is a wonderful, classic chocolate chip cookie recipe that hits all the chocolate chip cookie notes you’ll want. Ingredients like vanilla, brown sugar, and butter combine to make the ultimate comfort food treat. Plus, your kitchen will smell absolutely amazing.
I like to throw in semisweet chocolate chips, but you could also swap in M&Ms or go the even sweeter route with milk chocolate chips. Don’t forget a cold glass of milk with your chewy cookie bars, too!
(Looking for more chocolate chip recipes? Try my Chocolate Chip Pancakes, Chocolate Chip Cookie Dough Dip, Chocolate Chip Muffins, Chocolate Chip Pie, or Bakery Style Chocolate Chip Cookies!)
Recipe Ingredients
To print: see recipe card below
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt – Fine sea salt or table salt.
- 1 cup unsalted butter – Make sure it’s softened!
- 3/4 cup granulated sugar
- 3/4 cup brown sugar – You can use light or dark brown sugar.
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
Variations
- Make it gluten-free. Swap the all-purpose flour with a 1:1 gluten-free all-purpose flour if needed.
- Add nuts. Toss in some toasted nuts like chopped almonds or walnuts to add a bit of crunch to these cookie bars.
- Swap the chocolate for candy. I’m thinking mini M&Ms, chopped peanut butter cups, toffee, or even some caramel bits!
- Try a different kind of chocolate. You could switch out the semisweet chips for milk chocolate or even white chocolate if that’s your thing.
- Add mini marshmallows. Turn these bars into a s’mores-like confection with the addition of mini marshmallows!
Directions for How to Make This Chocolate Chip Cookie Bars Recipe
- Prepare: Before you begin, preheat your oven to 375 degrees Fahrenheit. Then, grease a 9×13 baking pan with cooking spray, and set it aside.
- Combine the dry ingredients: In a medium bowl, whisk the flour, baking soda, and salt until smooth.
- Cream the wet ingredients: In a separate large bowl, add the softened butter, granulated sugar, and brown sugar. Use a hand mixer or stand mixer to cream until light and fluffy.
- Add the eggs: Add the eggs and vanilla extract to the bowl of wet ingredients, and beat until well combined.
- Combine the wet and dry ingredients: Working slowly, add the dry ingredients to the bowl of wet ingredients. Mix just until combined. Then, use a rubber spatula to fold in the chocolate chips.
- Bake: Transfer the dough to the prepared pan, spreading it out evenly. Then, transfer it to the oven, and bake for 35 to 30 minutes or until the top is lightly browned. A toothpick inserted into the center should also come out clean!
- Cool: Allow the bars to cool in the pan for at least 10 minutes. Then, slice, and serve warm. Or, let them cool completely.
Serving Suggestions
Of course, these cookie bars are incredible on their own. However, if you want to get fancy, here are some of my favorite ways to serve them:
- With ice cream. Top a warm chocolate chip cookie bar with a big scoop of vanilla ice cream for the ultimate dessert!
- Make a sundae. Top your cookie bars with whipped cream, chocolate syrup, and chocolate chips.
- Top with frosting. Spread homemade chocolate frosting or cream cheese frosting over the top of the cooled pan of cookie bars for a decadent finishing touch.
How to Store
- Store leftover cookie bars in an airtight container at room temperature for up to 5 days.
- Freeze the bars for up to 3 months. To keep them fresh, wrap each bar with plastic wrap or aluminum foil, and transfer them to a sealable bag.
- Thaw the bars in the fridge overnight. Then, enjoy cold, or warm them up for a few seconds in the microwave!
Quick Tip
Line the baking pan with parchment paper, letting it hang over the edges. Then, just lift them up to remove the bars!
Chocolate Chip Cookie Bars
Equipment
- 1 9×13 baking dish
- 1 Medium mixing bowl
- 1 Large mixing bowl
- 1 Hand Mixer or Stand Mixer
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven to 375°F. Grease a 9×13 inch baking pan with cooking spray.
- In a medium mixing bowl, whisk together the flour, baking soda, and salt.2 ¼ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy.1 cup unsalted butter, softened, ¾ cup granulated sugar, ¾ cup brown sugar
- Add the eggs and vanilla extract to the bowl, and beat until well combined.2 large eggs, 2 teaspoons vanilla extract
- Gradually mix in the dry ingredients until just combined.
- Fold in the chocolate chips using a rubber spatula.2 cups semisweet chocolate chips
- Spread the cookie dough evenly into the prepared baking pan.
- Bake for 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the cookie bars cool in the pan for at least 10 minutes before slicing and serving.
Notes
- Store leftover cookie bars in an airtight container at room temperature for up to 5 days.
- Freeze the bars for up to 3 months. To keep them fresh, wrap each bar with plastic wrap or aluminum foil, and transfer them to a sealable bag.
Nutrition
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