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These thick, chewy chocolate chip cookie bars are easier to make than traditional cookies! And with no scooping or baking in batches, you can enjoy these cookie bars in only 30 minutes!
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Cookie Bars vs Regular Cookies
Don’t get me wrong, I love me some traditional chocolate chip cookies, but sometimes bars are just easier. Here’s why: no chilling required, ready in about 30 minutes, and it’s a one-bowl recipe for easy cleanup. Perfect for parties, bake sales, or freezing for later. They stack easily and hold up better than regular cookies, making them better for camping and gatherings.
Ingredients to Make Chocolate Chip Cookie Bars
- Butter – Melted for chewiness. When baking I usually go for unsalted butter but salted is also fine.
- Brown Sugar & Granulated Sugar – A mix of both ensures softness and chewiness.
- Eggs – Room temperature for the best texture. Remove from the fridge about 30 minutes before baking and they will be perfect.
- Vanilla Extract – Use a high quality extract or make your own using our easy homemade vanilla extract recipe.
- Flour – Use all-purpose flour for structure.
- Baking Soda & Baking Powder – The perfect combo for lift and texture.
- Sea Salt – Balances sweetness and enhances chocolate flavor.
- Chocolate Chips – Try semi-sweet, milk, dark chocolate, or a mix of different kinds. I always prefer dark chocolate but that is my personal preference. You can also use chopped chocolate bars.
- Flaky Sea Salt – Trust me on this, just a sprinkle over the top will add a delicious salty flavor you are going to love. I always have the “Maldon” flaky sea salt on hand for this exact purpose.
How to Make Chocolate Chip Cookie Bars
- Preheat & Line – Preheat oven to 350°F and line a 9×13 baking pan with parchment paper for easy removal.
- Mix Ingredients – Start by whisking butter, sugar, and brown sugar until smooth. Add eggs and vanilla, mixing until fully combined. Next, add flour, baking soda, baking powder, and salt, mixing until combined. Then stir in the chocolate chips.
- Spread Dough – Evenly spread the dough into the prepared baking dish. It’s easier to use your hands for this part.
- Bake – Bake for 20-25 minutes, or until the edges are golden brown and an inserted toothpick comes out with a few moist crumbs.
- Cool & Cut – Cool completely before cutting. Cut into 20-24 squares.
Enjoy A La Mode
Because these bars hold up best after cooling, I don’t serve them warm in bar form. They will fall apart. That being said, They are amazing when served warm as a dessert with ice cream over the top. There are few things better than a thick, warm cookie bar with ice cream over the top!
Tips for the Best Results
- Use parchment paper – Makes lifting out and cutting easier, it also makes cleanup easier too.
- Don’t overmix – Overmixing creates tough bars.
- Let them cool completely – Cutting too soon leads to crumbly bars.
- Sprinkle flaky sea salt – Enhances the chocolate flavor and also just makes them taste amazing.
- Customize mix-ins – Add nuts, caramel bits, or peanut butter chips.
Chocolate Chip Cookie Bars
Ingredients
- 1 cup butter (melted)
- 3/4 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 1/2 cups chocolate chips
- flaky sea salt (for topping)
Instructions
- Preheat oven to 350°F.Line a 9×13-inch baking dish with parchment paper, letting the paper come up over the edges so the bars can be removed easily after baking.
- In a large bowl, whisk together melted butter, sugar, and brown sugar until smooth.
- Add eggs and vanilla, mixing until fully combined.
- Add flour, baking soda, baking powder, and salt, mixing until combined. Then stir in the chocolate chips.
- Spread the dough evenly into the prepared baking dish (I use my hands to help spread it out) and sprinkle flaky sea salt over the top.
- Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
- Let cool completely before cutting into bars. Do not cut them while they are still warm or they will not hold their shape. Cut into 20-24 squares.
To Serve Warm:
- Serve warm in a bowl with ice cream over the top.If the bars have already cooled, microwave the chocolate chip cookie bar for 10 seconds.
Nutrition Information
Making Chocolate Chip Cookie Bars Ahead of Time
What I love most about these bars is how well they store. They stack without falling apart, they travel well, they are sturdy. Room temp: Store in an airtight container for 4 days. Store in the fridge for up to a week. Cut and freeze bars. Keep in the freezer for up to 3 months; thaw at room temp.
More Easy Cookie Bar Recipes
Sugar Cookie Bars
Peanut Butter Bars
Magic Bars
Nanaimo Bars
German Chocolate Cookie Bars
Lemon Bars
Lemon Cream Cheese Bars
Raspberry Oatmeal Bars
