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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.
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Chocolate Chip Cookie Bars
Equipment
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 1/4 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 1/2 cups Flour
- 1 teaspoon Baking Soda
- 1/2 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
Do you grease if you don’t have parchment paper??
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.
I made this tonight. Good flavor but they seem very greasy.
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!
I made these yesterday and they were super delicious. This recipe is a keeper.
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!
I love this simple recipe for cookie bars! It was so easy to make and tasted absolutely delicious!
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…
Your butter should be softened slightly but still chilled, not room temperature.
Is the 8×8 going to be thin or not ???
THANK-YOU for 2 sizes of this Recipe. Cannot wait to try this recipe!!!!!!!