If you think chocolate chip cookies should be a food group, then you are going to go crazy over these chocolate chip cookie bars. It's basically classic, buttery chocolate chip cookie dough baked in a large pan and cut into squares. It's a chocolate chip cookie shaped like a brownie! Be still my heart. These cookie bars are literally gone within minutes in our home.
These Chocolate Chip Cookie Bars are made like traditional chocolate chip cookie dough by creaming the butter and sugars for at least 4 minutes. This recipe calls for a good amount of sugar which gives it that ooey gooey texture that melts in your mouth. A hefty dose of vanilla is added for the depth of flavor and semi-sweet chocolate proves to be the best balance for the brown sugar dough.
This recipe can be made in a 8 x 8 square pan or doubled and baked in a 9 x 13 pan. The 9 x 13 pan of cookie bars will need to bake a few minutes longer so watch carefully. Let the bars cool for at least 10 minutes before cutting into squares, to allow time to set up.
TIP: I suggest using an aluminum pan. This recipe does NOT work as well in a glass pan.
Chocolate Chip Cookie Bars
Equipment
Ingredients
- For 8 x 8 pan:
- ½ cup Butter softened
- ½ cup Brown Sugar
- ½ cup Sugar
- 1 Egg
- 2 teaspoons Vanilla
- 1 ¼ cup Flour
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 cup Semi-sweet Chocolate Chips
- For 9 x 13 pan:
- 1 cup Butter
- 1 cup Brown Sugar
- 1 cup Sugar
- 2 Eggs
- 1 Tablespoon Vanilla
- 2 ½ cups Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 2 cups Semisweet Chocolate Chips
Instructions
- Preheat oven to 350 degrees.
- Cream butter, brown sugar, and sugar for 4 minutes, until light and fluffy. Stir in egg(s) and vanilla and mix well.
- Stir in flour, baking soda, and salt. Stir until incorporated.
- Stir in chocolate chips.
- Bake for 20-28 minutes, or until light golden brown.
- Let cool for 10 minutes before cutting into squares.
Notes
It's a GUARANTEE that you will LOVE these Chocolate Chip Cookie Bars. Find me on Instagram at modern_honey. I would love to hear from you!
Happy Baking!
Mary
It’s when awhile since I made these but remember how good they were! I’m making them today and wondered if the brown sugar needs to be packed?
Mickey
These chocolate chip cookie bars hit the spot! I wanted something with chocolate chips but did not want to make cookies. I added walnuts. I cooked them for 28 minutes and still wasn't sure if done but did not want to burn them. The texture improved as they cooled. Did not know if I was to grease the pan so used parchment in bottom and sprayed a little oil on the sides. Thanks for the recipe!
Brennah
These are my favorite recipe for sure! Definitely recommend cooking an extra 5-10 minutes, as they never seem to set in the center. That being said, absolutely amazing! I always crush some Heath bar pieces and mix in/top with, extra yum!
Jen
These are my go to cookies! I’ve made them so many times and they are fail proof. Everyone loves them!
kyteach
I really wanted to like the gooey-ness of these bars, but they did not bake correctly. I cooked them in a 13 x 9 aluminum pan and followed all the directions precisely with no modifications. They baked into a crisp outer shell with a middle that never set. I even lightly covered them with foil and baked for a total of 45 minutes and then let them rest in the oven as it cooled - they were just a raw, gooey mess in the center. I'm a seasoned caterer and baker who does dozens of cookies and cakes each month - the oven is also calibrated correctly (I have a back-up thermometer installed to verify temps.). I noticed several others who used the larger pan comment about similar outcomes, so perhaps the issue comes from doubling the recipe.
AmberB
It’s a bit tricky to find the perfect middle ground between too gooey and overcooked when I make (and double) these. It works when I bake them at 325, and check them after about 30 mins. Make sure they are not liquid in the center, not solid, but if it still looks a tiny bit gooey, that’s what I look for. Usually they need another 5 or 10 mins. They will remain goo until they are cooled off. That’s when the texture is really amazing, but I don’t mind eating them with a spoon while they are piping hot haha. It sounds like maybe yours needed another 5-10 mins.
Bridget
I'm that person who craves marble cookie brownies from Dominos but is unwilling to shell out for them, so this recipe is GREAT. Just put one in my mouth. Delicious. Cooked in 20 minutes in my oven somehow (?) Used half all-purpose and half whole-wheat flour and it still tastes fantastic (albeit appears slightly browner than if I used white.)
Stephanie
So simple yet so darn good! . Thank you i found my new recipe when the kids want cookies its these now, and they love them.
Michelle
Oh my these are delicious! I just made a pan for my hubby for Valentine's day, and the only difference I made was to add ganache to the top along with some heart confetti. I followed the recipe for the 9x13 foil pan exactly, and I spread the mixture over a piece of parchment to make removal and cutting into bars easier. These are goey, moist, chewy, chocolatey and decadent. Will definitely be making these again and again! Thanks for the recipe!
Jaime
These are AMAZING!! I’ve made them a few times to take to parties and everyone loves them! They are really great with ice cream on top too!!
Caroline
Made these today, doubled the batch! Soo good. Thank you
Cam V.
Hi! I have a question about baking times. In your write-up it says that the 9x13 pan will need to bake longer. But in your response to someone (dated 10/17/17), you say to reduce the baking time for a 9x13 batch because the cookies will be thinner. Which is it? Longer or shorter baking time? Sorry, I’m confused and want to make sure these turn out right. Thanks!
smarties
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Charline
This is by far the most delicious treat I’ve made in some time. So highly recommend! Everyone loved them. I made the smaller batch just in case will be making more tomorrow. I made mine in a glass dish and sprayed alittle Pam worked just great.