Modern Honey

by Melissa Stadler

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Chocolate Chip Cookie Bars

April 22, 2017 by Modern Honey 57 Comments

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Chocolate Chip Cookie Bars. Classic buttery chocolate chip cookies in a bar. A favorite cookie bar recipe! www.modernhoney.com

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.

Chocolate Chip Cookie Bars. Classic buttery chocolate chip cookies in a bar. A favorite cookie bar recipe! www.modernhoney.com

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.

Chocolate Chip Cookie Bars. Classic buttery chocolate chip cookies in a bar. A favorite cookie bar recipe! www.modernhoney.com

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. Classic buttery chocolate chip cookies in a bar. A favorite cookie bar recipe! www.modernhoney.com

4.7 from 33 votes
Chocolate Chip Cookie Bars. Classic buttery chocolate chip cookies in a bar. A favorite cookie bar recipe! www.modernhoney.com
Print
Chocolate Chip Cookie Bars
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Classic buttery chocolate chip cookies in a bar. So easy to make!
Course: Dessert
Servings: 8
Author: Melissa Stadler, Modern Honey
Ingredients
  • For 8 x 8 pan:
  • 1/2 cup Butter softened
  • 1/2 cup Brown Sugar
  • 1/2 cup Sugar
  • 1 Egg
  • 2 teaspoons Vanilla
  • 1 cup Flour
  • 1/2 teaspoon Baking Soda
  • 1/4 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 cups Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 2 cups Semisweet Chocolate Chips
Instructions
  1. Preheat oven to 350 degrees.
  2. Cream butter, brown sugar, and sugar for 4 minutes, until light and fluffy. Stir in egg(s) and vanilla and mix well.
  3. Stir in flour, baking soda, and salt. Stir until incorporated.
  4. Stir in chocolate chips.
  5. Bake for 28-34 minutes, or until light golden brown.
  6. Let cool for 10 minutes before cutting into squares.
Recipe Notes

*** I suggest using an aluminum pan. This recipe DOES NOT work as well in a glass pan.  

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!

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Filed Under: Brownies + Bars, Cookies, Dessert, Recipes Tagged With: chocolate chip bars, chocolate chip cookie bars, chocolate chip cookie brownies, chocolate chip cookies baked in pan, chocolate cookie bars, cookie bars, dessert bars, Modern Honey, ooey gooey bars

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Comments

  1. Cari says

    April 23, 2017 at 4:38 PM

    I just made these bars, and they are unbelievably good! This is the first recipe I’ve tried from your site, and I absolutely will be back for more. Thank you for such a great recipe — you’ve made my whole family happy!

    Reply
    • Modern Honey says

      April 24, 2017 at 8:12 AM

      Thank you so much for taking the time to write a comment, Cari! I appreciate it and am so happy that your family loved them! Have a fabulous day! – Melissa 🙂

      Reply
      • Joyce Quick says

        August 3, 2018 at 5:52 AM

        I just put this in the oven. Hopefully, I wasn’t suppose to grease or flour my pan.

        Reply
  2. Cari says

    April 23, 2017 at 5:18 PM

    I just made these bars and they are unbelievably good! This is the first recipe I’ve tried from your site and I absolutely will be back for more. Thank you for a great recipe — you’ve made my family very happy!

    Reply
    • Modern Honey says

      October 17, 2017 at 3:06 PM

      Yay! I am so glad that they turned out and you loved them. Thank you for taking the time to spread positivity. I appreciate it!

      Reply
      • Carol says

        November 8, 2018 at 8:36 AM

        Your recipe was excellent 🇳🇿

        Reply
  3. MomOf3 says

    June 13, 2017 at 3:00 AM

    Is the cooking time the same whether you make in 8×8 pan or 13×9 pan?

    Reply
    • Modern Honey says

      October 17, 2017 at 3:07 PM

      Hi! Since the cookie bars will be thinner in a 9 x 13 pan, you will want to reduce the baking time. I would set the time for 5-10 minutes less and just watch them. Hope that helps!

      Reply
      • Tammy says

        December 28, 2017 at 1:54 PM

        I made a 9×13 and set the timer for 23 minutes since you said to to do 5-10 less for 9×13 and could tell it wasn’t done at all in the middle. So I baked it for 29 minutes and took it out because the edges were getting quite dark but even thought the middle was light brown, it wasn’t done at all. It was super gooey (not done at all) in the middle and the edges were quite crisp. I don’t know what I did wrong. I used a glass pan maybe that was my problem. I’m bummed because this was to go to our family Christmas tonight.

        Reply
        • Nicole says

          February 3, 2018 at 12:40 PM

          I also used a glass pan, and had the same experience. I ended up baking them for 34 minutes at 350 plus an extra 10 at 300. They’re not cool yet, but they’re solid enough to sneak one. (I ate with with a fork. 🙂 I’m thinking once they cool, they’ll set into a more chewy bar. I’ll probably bake these at a lower temp for longer if I make them again — maybe split the difference and bake at 325.

          Reply
        • Ava says

          May 29, 2018 at 11:00 PM

          I made these using a glass Pyrex 9 X 13 and added 2 extra tablespoons of unbleached flour … plus cut the granulated sugar back to 3/4 cup & added pecans. I also do not buy brown sugar, but instead add 1 tablespoon of molasses to granulated sugar for every cup of brown sugar called for. Very good.

          Reply
  4. Candin says

    July 17, 2017 at 6:34 PM

    These bars were what the chocolate chip cookie of my dreams tastes like. Better than any chocolate chip cookie I’ve ever made, and I’ve made a lot. These were soooo good!

    Reply
    • Modern Honey says

      October 17, 2017 at 3:08 PM

      Yay! I love to hear that, Candin! A chocolate chip cookie bar is one of the best things ever. Thank you for your nice comment!

      Reply
  5. Gail Hatch says

    July 19, 2017 at 4:01 PM

    Just pulled up this recipe and new to your site. And it’s exactly what I am looking for==and thank you so much for showing the ingredients for the 9×13. In a hurry to bake them for a bunch of youth and be there in a couple of hours. Appreciate the recipe already! Thank you!

    Reply
    • Modern Honey says

      October 17, 2017 at 3:10 PM

      Hi Gail! Thank you so much for trying out the recipe. I hope you loved them!

      Reply
  6. Shawna says

    September 13, 2017 at 12:12 PM

    My husband doesn’t want me to make chocolate chip cookies anymore… just these!! Sooooooooooooooooooo good!!!!!!

    Reply
    • Modern Honey says

      October 17, 2017 at 3:10 PM

      Smart husband! Thanks, Shawna. So happy you guys loved them. Thank you for trying out the recipe!

      Reply
  7. GINA STEVENS says

    September 17, 2017 at 5:15 PM

    Do you need to grease the pan?

    Reply
    • Shawna says

      September 18, 2017 at 5:16 PM

      I line the pan with parchment paper. Not sure about greasing the pan.

      Reply
    • Modern Honey says

      October 17, 2017 at 3:12 PM

      Hi Gina! Since it has a hefty dose of butter, you don’t have to grease the pan. Parchment paper works like a charm since it makes them so easy to get out of the pan. Hope that helps!

      Reply
  8. Michele says

    September 29, 2017 at 5:50 PM

    Was really easy and was happy for the 8×8 recipe

    Reply
    • Modern Honey says

      October 17, 2017 at 3:13 PM

      Hi Michele! Happy to hear that it was easy and you were happy with the result. Thanks!

      Reply
  9. Michelle says

    October 16, 2017 at 3:48 PM

    Could this recipe be used for a cookie cake decorated with buttercream?

    Reply
    • Modern Honey says

      October 17, 2017 at 3:14 PM

      Hi Michelle! Absolutely. It would be fabulous! You may want to 1 1/2 times or double the recipe, possibly, depending on the size of your pan. Good luck!

      Reply
  10. naomi winkel says

    October 21, 2017 at 5:16 PM

    I wanted something quick and easy to wipe up for my husband’s church lunch tomorrow. I found this recipe on Google. They turned out great. Thanks

    Reply
  11. Mary Hart says

    October 26, 2017 at 5:36 AM

    THANK-YOU for 2 sizes of this Recipe. Cannot wait to try this recipe!!!!!!!

    Reply
  12. Rayan says

    October 28, 2017 at 6:35 AM

    Is the 8×8 going to be thin or not ???

    Reply
  13. Samantha says

    November 4, 2017 at 12:36 PM

    I can’t wait to try this…just curious if the butter should be cold or softened for the 9×13. I would assume the same as the 8×8 but I always thought butter had to be cold for creaming. I guess I’m clueless haha…

    Reply
    • Ava says

      May 29, 2018 at 10:53 PM

      Your butter should be softened slightly but still chilled, not room temperature.

      Reply
  14. Mya says

    November 12, 2017 at 6:53 PM

    I love this simple recipe for cookie bars! It was so easy to make and tasted absolutely delicious!

    Reply
  15. Angie says

    December 21, 2017 at 9:40 AM

    Hi! I was wondering for measuring the flour for this and your other recipes…do you dip your measuring cup into the packed bag of flour, or do you spoon the flour into the measuring cup for a less-packed cup of flour? I never know what to do. Thank you!

    Reply
  16. Aruna says

    December 27, 2017 at 10:16 AM

    I made these yesterday and they were super delicious. This recipe is a keeper.

    Reply
  17. Kim says

    January 9, 2018 at 7:27 AM

    Last night I was going to have dinner with a friend, leaving my husband and kids at home with leftovers. I figured it would go over easier if I made them a yummy dessert. So I googled “easy cookie bars” and found this recipe. It looked easy enough, indeed, so I went for it. I made the larger recipe, in the 9×13 pan. I melted the butter (to save time and because I almost always melt butter when I make cookies). I used a combo of dark chocolate and white chocolate chips, and I threw in some chopped pecans. I think the baking time ended up being close to 40 minutes, but the two under-done ones I sneaked out of the pan early to take to my friend’s house were gooey and awesome. So, either way…. These are so good—better than the recipe for cookie bars on the back of the famous chocolate chip brand package (you know the one I mean, in the yellow bag!). I will make these again and again. Thank you for sharing the recipe with the world!

    Reply
  18. Jennifer says

    January 13, 2018 at 5:37 PM

    I made this tonight. Good flavor but they seem very greasy.

    Reply
  19. Jessica says

    January 14, 2018 at 6:56 PM

    These turned out amazing!! I tried it with a layer of Nutella in between a top and bottom layer of cookie dough and they were delicious.

    Reply
  20. Kate says

    March 2, 2018 at 10:24 AM

    Do you grease if you don’t have parchment paper??

    Reply
  21. Samantha says

    April 14, 2018 at 11:37 AM

    Hi there just wondering how abouts you think it would work if i were to use a brownie tray to make them?
    Great recipe can’t wait to try it

    Reply
  22. Donna Pitner says

    May 15, 2018 at 2:03 PM

    These are just whatI was looking for! The 8 x 8 size is just right. They taste amazing! Thanks for this great recipe!

    Reply
    • Modern Honey says

      May 15, 2018 at 5:15 PM

      I am so glad to hear it! Thanks, Donna for trying the recipe!

      Reply
  23. Donna says

    May 15, 2018 at 5:46 PM

    I made these two times now in a metal 9 x 13 pan. I did spray the bottom with canola oil. I baked them for 34 min at 350 degrees. They turned out FANTASTIC! My entire family loves them! Thank you!

    Reply
  24. Claire says

    May 20, 2018 at 12:30 PM

    I made these this afternoon to use up some whole wheat flour i had laying around – AMAZING. Threw in some walnuts i had too. Wow. So good. thanks – sending this along to my friends.

    Reply
  25. barbara gray says

    June 5, 2018 at 8:36 AM

    i make a chocolate chip cake the family loves but the chips all to the bottom. is there something you can do to keep this from happening?

    Reply
    • Ami says

      February 3, 2019 at 2:54 PM

      Scrolling through comments for this recipe and saw your question… When I add chocolate chips to cake, I mix them in with the flour before adding to the egg and butter mixture. The light flour coating helps to keep the chocolate chips from sinking during baking.

      Reply
  26. Angie says

    July 3, 2018 at 7:00 AM

    This is my new go-to recipe. My kids are obsessed with them, and they are the talk of any potluck I bring them to. The crisp, flaky texture of the top perfectly accents the gooey middle. I’m so glad I started following you—thank you!!

    Reply
  27. amélie ( french) says

    July 21, 2018 at 1:24 AM

    Hello
    i’m french ( sorry for my english, i’m not bilingual)
    Your recipe is amazing, wonderfull, delicious, French bakery is very good but your recipe is awesome. Chocolate chips cookies bars don’t exist in France. Thank you.

    Reply
  28. Paola says

    September 22, 2018 at 1:07 AM

    Ciao from Positano, Italy! Made your bar and my son DEVOURED it. We all loved it. Thank you for sharing!

    Reply
  29. Elizabeth says

    September 22, 2018 at 8:53 AM

    Hello! I’m making these for the second time today. I thought the first time they were too tall in a 9×13, so this time I’m doing them in my giant baking pan, which is probably about 11×15. Really great flavor!! Thank you!!

    Reply
  30. ML says

    October 14, 2018 at 4:22 PM

    This was a truly delicious recipe! I made it in an 8×8 pan and it took 33 minutes to bake. I’ll definitely made it again!

    Reply
  31. Elizabeth says

    October 30, 2018 at 9:16 PM

    If I make these in a jelly roll pan, would you recommend adjusting the ingredients and/or bake time at all? Thanks

    Reply
    • Modern Honey says

      November 2, 2018 at 9:05 AM

      Hi Elizabeth! You will need to adjust the baking time since they will be thinner. I would suggest reducing the baking time by at least 5-7 minutes and just keep checking. I keep my oven light on and watch for those light golden edges to start to form. You don’t want to overbake these as they are supposed to be ooey gooey so watch carefully. Good luck!

      Reply
  32. BillyD says

    October 30, 2018 at 10:18 PM

    Easy to make and taste great. Only thing is the butter. This could be cut back a couple tablespoons. There was an oily mess at the bottom of the pan. I use a silicon pan so a lot of oil isn’t needed.
    Do yourself a favour an invest in some silicon pans.

    Reply
    • Modern Honey says

      November 2, 2018 at 9:02 AM

      Thanks so much for trying the recipe! I am so glad you loved it. They are definitely rich and buttery without a doubt. Have a great day!

      Reply
  33. Bob says

    December 5, 2018 at 1:05 PM

    Good cookies!

    Reply
  34. Amber says

    December 10, 2018 at 11:08 PM

    These are so simple, but everyone I have ever served them to can’t get enough of them. I’ve had several people ask me for the recipe, and even more beg me to make them again. I use Ghirardelli bittersweet chips and they perfectly compliment the gooey sweetness. The first time that I made these I used parchment paper. My sister tried lifting them out of the pan before they were cooled because we couldn’t wait, and the entire pan landed on the floor. Needless to say we scooped them up and ate most of it anyway, and didn’t regret it one bit. These will forever be referred to as “floor brownies” in our house. Thanks so much for this recipe, I’ll be making these for my family for years to come!

    Reply
  35. Rachel says

    December 18, 2018 at 9:08 PM

    Super delish! I made them in a 10×10 sheet cake pan and baked them for 28 minutes. They’re gooey and yummy, but not underbaked. I did reduce the sugar by 1/4 cup each – so 3/4 C each of white sugar and brown sugar, rather than 1 cup each – and they are still very sweet and caramalized; you could probably reduce the quantities even more.

    Reply
  36. Michelle says

    December 24, 2018 at 9:22 AM

    Just made these for Christmas…. my kids loved them!!!! Had to cook an additional 5-10 mins because it was not done in the center. Otherwise a great recipe!

    Reply
  37. Julie says

    January 15, 2019 at 5:26 AM

    These are amazing! Great to ship to my sons in college. They love them! My husband loves them as well. I actually have a batch going right now. Thank you for this wonderful ad easy recipe!

    Reply

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