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    Home » Recipes » Brownies + Bars

    Chocolate Chip Cookie Bars

    Published: Apr 22, 2017 · Modified: Jul 19, 2020 by Melissa Stadler · This post may contain affiliate links · 76 Comments

    8276 shares
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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

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

    Chocolate Chip Cookie Bars

    Melissa Stadler, Modern Honey
    Classic buttery chocolate chip cookies in a bar. So easy to make!
    4.72 from 49 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Dessert
    Servings 8

    Equipment

    • kitchenaid mixer
    • baking sheet
    • parchment paper baking sheets
    • measuring cups and spoons
    • spatula set
    • turner
    • cookie scoop

    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

    *** I suggest using an aluminum pan. This recipe DOES NOT work as well in a glass pan.  
    Tried this recipe?Let us know how it was!

    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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    Reader Interactions

    Comments

    1. Ellie

      October 17, 2019 at 7:28 pm

      5 stars
      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?

      Reply
      • Missy C

        November 19, 2019 at 11:41 pm

        5 stars
        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.

        Reply
    2. Ryan

      August 10, 2019 at 8:01 pm

      5 stars
      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

      Reply
    3. Jesse V

      March 28, 2019 at 5:47 am

      5 stars
      Just made these as per the recipe and they’re great. Thanks for sharing your recipe.

      Reply
    4. Julie

      January 15, 2019 at 5:26 am

      5 stars
      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
    5. Michelle

      December 24, 2018 at 9:22 am

      4 stars
      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
    6. Rachel

      December 18, 2018 at 9:08 pm

      5 stars
      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.

      Reply
    7. Amber

      December 10, 2018 at 11:08 pm

      5 stars
      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
    8. Bob

      December 05, 2018 at 1:05 pm

      5 stars
      Good cookies!

      Reply
    9. BillyD

      October 30, 2018 at 10:18 pm

      4 stars
      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

        November 02, 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
    10. Elizabeth

      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

        November 02, 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
    11. ML

      October 14, 2018 at 4:22 pm

      5 stars
      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!

      Reply
    12. Elizabeth

      September 22, 2018 at 8:53 am

      5 stars
      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
    13. Paola

      September 22, 2018 at 1:07 am

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

      Reply
    14. amélie ( french)

      July 21, 2018 at 1:24 am

      5 stars
      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
    15. Angie

      July 03, 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
    16. barbara gray

      June 05, 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

        February 03, 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
    17. Claire

      May 20, 2018 at 12:30 pm

      5 stars
      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
    18. Donna

      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
    19. Donna Pitner

      May 15, 2018 at 2:03 pm

      5 stars
      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

        May 15, 2018 at 5:15 pm

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

        Reply
    20. Samantha

      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
      • cent

        January 20, 2020 at 7:29 am

        5 stars
        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 😉

        Reply
      • cent

        January 20, 2020 at 7:29 am

        5 stars
        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!

        Reply
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    Melissa Stadler Modern Honey

    Hi, I'm Melissa Stadler! I am an Award-Winning Recipe Creator. Cover of Food Network Magazine. Two-Time Pillsbury Bake-Off Finalist. I am passionate about sharing the best recipes so you have success in the kitchen!

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