Classic Chocolate Chip Cookie Bars
This recipe for chocolate chip cookie bars is an easy and delicious way to make cookies! All you have to do is mix and spread the dough in the pan!
Chocolate chip cookie bars are a great alternative to scooped-and-dropped cookies. The bars take far less time to prepare, and they are moister than flat cookies. The buttery brown sugar cookie dough takes just minutes to mix, and you can easily tailor it to include nuts, butterscotch or white chocolate chips, brickle pieces, or chopped dried fruit.
The bar cookie is made in a 10-by-15-inch jelly roll pan, but feel free to use a 9-by-13-inch baking pan if you don’t have a jelly roll pan—either one will work nicely. Thicker bars will take a few minutes longer in the oven, but will be just as delicious.
The cookie dough is quite thick, but a metal offset spatula made spreading easily. If you have trouble spreading the dough, try wetting the spatula or knife with a little water. These bars are a treat everyone will love, and they are made for sharing with friends and family.
What You’ll Like About This Dish
Quick and easy. One bowl for dry ingredients, one for wet, and no scooping needed—just spread and bake.
Perfect texture. Soft and chewy in the center with crisp, golden edges.
Feeds a crowd. Makes a large pan of bars, ideal for gatherings or gifting.
Versatile chocolate options. Use semisweet, milk chocolate, dark chocolate, or a blend.
Ingredient Notes
- All-purpose flour: Provides structure and helps the bars hold their shape when sliced.
- Salt: Enhances flavors and balances sweetness.
- Baking soda: Gives lift and helps create a chewy texture.
- Butter: Adds richness; softens well for proper creaming.
- Brown sugar: Contributes moisture, color, and caramel flavor.
- Granulated sugar: Balances sweetness and helps aerate the dough.
- Eggs: Bind the dough and add richness.
- Vanilla: Essential for classic chocolate chip cookie flavor.
- Chocolate chips: Use a mix of semisweet and milk chocolate or your favorite variety.
Steps to Make Classic Chocolate Chip Cookie Bars
- Preheat the oven and grease a jelly roll pan.
- Combine the flour, salt, and baking soda in a bowl.
- Beat the softened butter until creamy, then add the sugars and beat until light and fluffy.
- Add the eggs one at a time, followed by the vanilla.
- Add the dry ingredients and mix on low speed until combined.
- Fold in most of the chocolate chips.
- Spread the dough evenly in the prepared pan.
- Bake until golden brown, then cool before slicing into bars.
Tips for Chocolate Chip Cookie Bars
- Beat the butter and sugars thoroughly—this step creates a lighter, softer bar.
- Use room-temperature eggs to ensure the dough blends evenly.
- Reserve some chocolate chips to sprinkle on top before baking for extra appeal.
- Line the pan with parchment for easier removal and cleaner edges when slicing.
- Cool the bars fully before cutting to prevent crumbling.
- For chewier bars, bake on the shorter end of the time range; for firmer bars, add a few extra minutes.
- Add a pinch of flaky sea salt on top before baking if you enjoy the sweet–salty contrast.
Recipe Variations
- Double chocolate bars. Replace ¼ cup of flour with cocoa powder and use dark chocolate chips.
- Nutty version. Fold in chopped pecans or walnuts for crunch and flavor.
- M&M or candy bar bars. Substitute part of the chocolate chips with candy pieces for a colorful twist.
- Peanut butter swirl. Warm a few tablespoons of peanut butter and swirl into the batter before baking.
- Salted caramel bars. Add caramel bits to the batter or drizzle caramel on top after baking.
- Espresso chocolate bars. Add 1 teaspoon instant espresso to the dough for a deeper chocolate flavor.
- White chocolate–cranberry. Swap chocolate chips for white chocolate and add dried cranberries for a festive variation.
What to Serve With Chocolate Chip Cookie Bars
- Serve with cold milk or hot coffee for a classic pairing.
- Pair with ice cream for an easy dessert plate.
- Add a drizzle of melted chocolate or caramel for extra indulgence.
- Choose fresh berries for a lighter complement.
How to Store Chocolate Chip Cookie Bars
Room temperature: Store covered or in an airtight container for up to 4 days.
Refrigerate: Bars can be kept chilled for up to 1 week; allow to come to room temperature for best texture.
Freeze: Freeze individually wrapped bars or whole slabs for up to 2 months. Thaw at room temperature.
Make ahead: Prepare the dough and refrigerate for up to 24 hours before baking.
Classic Chocolate Chip Cookie Bars
Ingredients
- 2 1/4 cups all-purpose flour, (284 grams)
- 3/4 teaspoon fine salt
- 1 teaspoon baking soda
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 2 cups chocolate chips, semisweet, milk chocolate, or combination, divided
Instructions
- Preheat the oven to 350 F and grease a 10-by-15-inch jelly roll pan.
- Combine the flour, salt, and baking soda in a bowl; stir and set aside.
- In a mixing bowl with an electric mixer, beat the butter for about 1 minute, until creamy. Add the brown and granulated sugars and continue beating on medium-high speed for about 3 minutes, until light and fluffy.
- Add the eggs, one at a time, beating after each addition. Beat in the vanilla.
- Add the dry ingredients and mix on low speed until well blended.
- Fold in 1 1/2 cups of the chocolate chips.
- Spread the dough in the prepared baking pan. A metal spatula works well for spreading the thick dough.
- Bake the chocolate chip cookie bars in the preheated oven for about 22 to 26 minutes, until golden brown.
- Cool before slicing.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
