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!
Ellie
Looks great! I have a question though; could I brown the butter, then chill it in the fridge until it becomes room temperature and then cream it for the recipe? Or would the melting of the butter change the structure to the point that it wouldn’t cream correctly even if I chilled it again?
Missy C
I don’t think that will work. Have you ever melted butter and put it back in the fridge? It becomes grainy. I can’t speak for clarified butter. If you are looking for a nutty flavor add nuts, if you are wanting a darker cookie then use dark brown sugar.
Ryan
I just made these in the larger pan, and it was aluminum. Baked for 35 min and heard absolutely perfect-a little crispy, plenty chewy, and better than the cookies I make. Tomorrow I’m going to pick up some premium vanilla ice cream and try it that way
Jesse V
Just made these as per the recipe and they’re great. Thanks for sharing your recipe.
Julie
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!
Michelle
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!
Rachel
Super delish! I made them in a 10x10 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.
Amber
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!
Bob
Good cookies!
BillyD
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.
Modern Honey
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!
Elizabeth
If I make these in a jelly roll pan, would you recommend adjusting the ingredients and/or bake time at all? Thanks
Modern Honey
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!
ML
This was a truly delicious recipe! I made it in an 8x8 pan and it took 33 minutes to bake. I'll definitely made it again!
Elizabeth
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!!
Paola
Ciao from Positano, Italy! Made your bar and my son DEVOURED it. We all loved it. Thank you for sharing!
amélie ( french)
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.
Angie
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!!
barbara gray
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?
Ami
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.
Claire
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.
Donna
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!
Donna Pitner
These are just whatI was looking for! The 8 x 8 size is just right. They taste amazing! Thanks for this great recipe!
Modern Honey
I am so glad to hear it! Thanks, Donna for trying the recipe!
Samantha
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
cent
SOOO GOOD!!! Made this and it Was insanely good, i cut the sugar though i cut 1/2 cup sugar (100g) to 70g! i think it’s perfect 😉
cent
SOOO GOOD!!! Made this and it Was insanely good, i cut the sugar though i cut 1/2 cup sugar (100g) to 70g! i think it’s perfect 😉 AWESOME!