Chocolate Chip Cookie Bar Recipe

By
Morgan Baker
Morgan Walker
Morgan Baker
Morgan is a recipe developer and photographer. She is also a gardener and exceptional hugger.
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Published on 12/20/21
Chocolate Chip Cookie Bars

The Spruce Eats / Morgan Baker

Prep: 10 mins
Cook: 22 mins
Total: 32 mins
Servings: 16 to 24 servings
Yield: 16 to 24 cookies
Nutrition Facts (per serving)
167 Calories
4g Fat
31g Carbs
3g Protein
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Nutrition Facts
Servings: 16 to 24
Amount per serving
Calories 167
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 12%
Cholesterol 17mg 6%
Sodium 163mg 7%
Total Carbohydrate 31g 11%
Dietary Fiber 1g 4%
Total Sugars 18g
Protein 3g
Vitamin C 0mg 0%
Calcium 17mg 1%
Iron 1mg 7%
Potassium 68mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These cookies are the answer to the ever-present worries that come with serving a crowd. This is essentially a dump-and-stir recipe that requires no chilling or dividing into equal portions, can be made a day ahead, and is even more delicious served with a scoop of ice cream on top. These bars are soft, chewy, and full of chocolate.

These chocolate chip cookie bars would make a great idea for a birthday party. You could do a build-your-own cookie bar sundae with different types of ice cream, sprinkles, syrups, and whipped cream for a fun alternative to a birthday cake. However you decide to enjoy these, they're sure to be a treat to repeat.

Ingredients

  • Cooking spray

  • 1 cup salted butter, room temperature

  • 1 cup granulated sugar

  • 1/2 cup dark brown sugar

  • 2 teaspoons pure vanilla extract

  • 2 large eggs

  • 3 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1 teaspoon salt

  • 1 1/2 cups chocolate chips

Steps to Make It

  1. Gather the ingredients.

  2. Position a rack in the center of the oven and heat to 350 F. Spray a standard 8x8 inch brownie pan with cooking spray and line with parchment.  

  3. Microwave the butter in short bursts at low power until slightly melted, but not hot.

  4. In the bowl of a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter, granulated sugar, and dark brown sugar until light and creamy, about 4 minutes.

  5. Add vanilla and eggs. Beat on low speed until just incorporated.

  6. Add the flour, baking soda, baking powder, and salt and mix until well combined.

  7. Fold in the chocolate chips with a silicone spatula.

  8. Spread the cookie dough evenly in the prepared brownie pan.

  9. Bake until the edges are just beginning to brown and the center is puffed, about 22 minutes.

  10. Transfer the pan to a wire rack to cool completely.

  11. Cut into equal size bars and serve.

Tip

If you don't own a stand or hand mixer you can whisk these by hand using a whisk and a fair amount of elbow grease. The tip here is to make sure the sugars and butter are whisked very well, so don't skimp when whisking if you choose to do these by hand.

Recipe Variations

  • You can easily substitute the chocolate chips for chopped semi-sweet or dark chocolate if you prefer chocolate chunks instead.
  • Or, you could add chopped pecans or walnuts for an added crunchy texture. Just remove half the chocolate chips and fold the chopped nuts along with the chocolate.
  • If you want a decadent treat, try topping these cookie bars with whipped ganache and chocolate sprinkles.

How to Store

The easiest and best way to maintain freshness is to store the bars in the pan you baked them in wrapped tightly with plastic wrap or covered in foil. They will store for up to five days on the countertop if properly covered.