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featured chocolate chip cookie bars.

Chocolate Chip Cookie Bars Recipe

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 50 minutes
Cool Time: 1 hour
Total Time: 2 hours 5 minutes
Servings: 16 bars
Calories: 357kcal
Author: Becky Hardin
Soft, buttery and loaded with chocolate - whip up a batch of these glorious Chocolate Chip Cookie Bars today! A delicious dessert or weekday treat!
Print Recipe

Equipment

Ingredients

  • cups all-purpose flour 300 grams
  • 1 teaspoon baking soda 6 grams
  • 1 teaspoon corn starch 3 grams
  • ½ teaspoon kosher salt 2 grams
  • 1 cup unsalted butter 227 grams, room temperature (2 sticks)
  • 1 cup brown sugar 200 grams
  • ½ cup granulated sugar 100 grams
  • 2 large eggs 100 grams, room temperature
  • 2 teaspoons pure vanilla extract 8 grams
  • cups semisweet chocolate chips 255 grams, divided

Instructions

  • Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper and spray with nonstick spray. Set aside.
    overhead view of ingredients for chocolate chip cookie bars.
  • In a medium bowl, whisk the flour, baking soda, corn starch, and salt together.
    2½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon corn starch, ½ teaspoon kosher salt
  • To the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar, and granulated sugar. Beat until light and fluffy, about 1 -2 minutes. Scrape down the sides of the bowl as needed.
    1 cup unsalted butter, 1 cup brown sugar, ½ cup granulated sugar
  • Add the eggs and vanilla and beat until well combined, about 1 minute.
    2 large eggs, 2 teaspoons pure vanilla extract
    overhead view of wet ingredients, vanilla, flour, and eggs.
  • Mix the dry ingredients into the wet ingredients. Beat just until mixed and the dough starts sticking together. Scrape down the sides of the bowl as needed.
    overhead view of dough with flour and chocolate chips.
  • Gently fold in 1 cup of the chocolate chips.
    1½ cups semisweet chocolate chips
    overhead view of bowls with dough and chocolate chips.
  • Transfer the cookie dough to the prepared pan. Use a rubber spatula or the back of a spoon to spread the cookie dough into an even layer.
  • Sprinkle the remaining ½ cup of chocolate chips over the top of the cookie dough.
    overhead view of chocolate chip cookie bars prior to baking.
  • Bake for 15 minutes.
  • After 15 minutes, loosely cover the baking pan with aluminum foil. Bake for another 35 minutes, or until the edges are set and the middle is slightly browned. A toothpick inserted in center should come out clean.
  • Remove the pan from the oven and leave the cookie bars in the baking pan until completely cool.
    overhead view of chocolate chip cookie bars after baking.
  • Once cool, remove the cookie bars from the baking pan and slice into 16 squares.

Video

Notes

Storage: Store cookie bars in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.
  • The middle of the cookie bars will not look as set as the outside and that’s okay. Once the bars come out of the oven, they’ll continue to bake in the hot pan. It's better to slightly undercook the bars than overcook them!
  • Use your favorite add-ins. Swap half or all of the chocolate chips for white chocolate chips, cinnamon chips, toffee pieces, sprinkles, or chopped nuts.
  • For a decadent sundae, reheat a cookie bar for 30 seconds in the microwave and serve topped with ice cream and chocolate sauce.

Nutrition

Serving: 1bar | Calories: 357kcal | Carbohydrates: 44g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 156mg | Potassium: 147mg | Fiber: 2g | Sugar: 26g | Vitamin A: 393IU | Calcium: 31mg | Iron: 2mg