Chocolate Chip Cookie Bars

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Golden, gooey, and speckled with melted chocolate in every bite, Chocolate Chip Cookie Bars are the answer when you’re craving something sweet but don’t want the fuss of scooping individual cookies. These bars are thick, chewy, and rich with brown sugar and butter, delivering that classic cookie flavor in a soft-baked slab that’s perfect for slicing and sharing.

Perfect for parties, lunchboxes, or those late-night cravings, these cookie bars have a simplicity that makes them a staple dessert. All you need is one bowl, a handful of pantry staples, and about 30 minutes to transform your kitchen with the smell of homemade goodness.

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What Kind of Chocolate Chips Should I Use?

Semisweet chocolate chips are a classic choice, offering a balanced sweetness that doesn’t overpower the buttery base. For a more indulgent variation, you can mix in chunks of dark chocolate or even swirl in white chocolate. Mini chocolate chips disperse more evenly while larger chunks give those satisfying pockets of molten chocolate.

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Ingredients for the Chocolate Chip Cookie Bars

Unsalted Butter
Butter brings moisture and richness. Melting it creates a soft and chewy texture with crispy edges.

Brown Sugar
This adds a deep caramel flavor and contributes to the chewy softness that makes these bars irresistible.

Granulated Sugar
A little white sugar gives the bars a slight crisp on the edges, balancing the moisture from the brown sugar.

Eggs
They bind everything together and add richness.

Vanilla Extract
This simple addition brings out all the comforting flavors of the cookie base.

All-Purpose Flour
The backbone of the bars. It provides structure without making them cakey.

Baking Soda
It helps the bars rise just enough to keep them from being too dense.

Salt
Just a pinch sharpens the flavor and balances the sweetness.

Chocolate Chips
The star of the show—choose your favorite type or mix and match!

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How To Make the Chocolate Chip Cookie Bars

Step 1: Prep Your Pan

Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper or lightly grease it. This helps lift the bars out cleanly later.

Step 2: Melt the Butter

Melt the unsalted butter in a microwave-safe bowl or over the stove. Let it cool slightly—you want it warm, not hot, so it doesn’t scramble the eggs.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Then, mix in the eggs one at a time and add the vanilla extract.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture, stirring until just combined. Don’t overmix.

Step 5: Add the Chocolate Chips

Fold in the chocolate chips, reserving a handful to press on top for a bakery-style finish.

Step 6: Spread and Bake

Pour the dough into the prepared baking pan and spread evenly. Sprinkle the reserved chocolate chips on top.

Bake for 25 to 30 minutes or until the top is golden and a toothpick comes out mostly clean with a few moist crumbs.

Step 7: Cool and Slice

Let the bars cool completely in the pan before slicing into squares. This ensures clean cuts and helps the structure set properly.

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How to Serve and Store These Chocolate Chip Cookie Bars

Serve these cookie bars slightly warm for the ultimate gooey experience, especially with a scoop of vanilla ice cream on top. They make a perfect casual dessert or after-school treat. If you’re serving a crowd, slice them into bite-sized squares for easy sharing.

To store, keep the bars in an airtight container at room temperature for up to 4 days. For longer storage, you can refrigerate them for up to a week or freeze for up to 3 months. Just wrap individually in plastic and place in a freezer-safe bag.

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Frequently Asked Questions

How do I know when the bars are done baking?

The top should be golden and slightly cracked, and a toothpick inserted into the center should come out with a few moist crumbs.

Can I use different types of chocolate?

Yes! Feel free to swap in milk chocolate, white chocolate, or even chopped candy bars for variety.

What if I only have salted butter?

You can use salted butter, just reduce the added salt in the recipe to about 1/4 teaspoon.

Can I make these gluten-free?

Absolutely. Use a 1:1 gluten-free flour blend. The texture might be slightly different but still delicious.

Why did my bars turn out cakey?

Overmixing or using too much flour can lead to a cakier texture. Be sure to measure flour correctly and mix only until combined.

Can I double this recipe?

Yes, you can double it and bake in a larger sheet pan. Just monitor the baking time—you might need to extend it slightly.

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Want More Dessert Bar Ideas?

You might also like the Indulgent 6-Minute Caramel Recipe, perfect for drizzling over cookie bars or using as a swirl inside the batter. Or try the Apple Enchiladas – a comforting sweet bake wrapped in tortillas, great for fall vibes.

For more chocolatey delights, the Indulgent Chocolate Chess Pie delivers deep cocoa flavor in a smooth, fudgy filling. And don’t miss the Thick and Chewy Peanut Butter Cookies Recipe if you’re in the mood for something nostalgic and nutty.

For a no-bake option, the No-Bake Banana Pudding Cheesecake Recipe is creamy, cool, and perfect when the oven needs a break.

Pin and Tell Me How Yours Turned Out

You can save this to your dessert boards for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you go dark chocolate? Add nuts? Leave a comment below. I’m always curious how others bake it.

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