These Chocolate Chip Cookie Bars give you the chewy, buttery flavor of a cookie in an easy pan-baked format that feeds a crowd. I make them when I want warm, golden-brown cookie edges without scooping dozens of rounds. If you like variations, you might also enjoy this take on banana chocolate chip cookies for a fruity twist.
Why Make This Recipe
- They bake in one 9×13 pan, so you save time and cleanup compared with individual cookies.
- The texture is reliably chewy in the center and crisp at the edges — crowd-pleasing every time.
- Bars are easy to portion for lunches, potlucks, or school snacks.
- You can mix add-ins (nuts, toffee, different chips) without changing technique.
- Personal note: I love this recipe because the sheet-pan method gave me a perfect cookie interior when my oven inconsistency wrecked small cookies.
Recipe Overview
Prep time: 15 minutes (plus optional 30 minutes chilling)
Cook time: 22–28 minutes at 350°F (175°C)
Total time: 40–55 minutes
Servings: 12 large bars (or 24 small squares)
Difficulty: Easy
Method: Cream butter and sugars, fold in dry ingredients and chocolate, press into a parchment-lined 9×13 pan, then bake until golden and set.
My Experience Making This Recipe
I tested this recipe several times to dial in bake time for a chewy center without a raw middle. The biggest discovery was that chilling the dough in the pan for 20–30 minutes helps the edges stay tender while the top browns evenly. Using semi-sweet chips produced the best balance for my family.
How to Make Chocolate Chip Cookie Bars
Start by creaming 1 cup (226 g) unsalted butter with 1 1/2 cups (330 g) packed brown sugar and 1/2 cup (100 g) granulated sugar until light, then beat in 2 large eggs and 2 teaspoons vanilla. Whisk together 2 1/4 cups (280 g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon fine salt; fold into the wet mixture, then stir in 2 cups (340 g) chocolate chips. Press the dough evenly into a parchment-lined 9×13-inch pan and bake at 350°F (175°C) for 22–28 minutes until golden and just set in the center. Let cool at least 20 minutes in the pan before slicing so the bars hold together.
Equipment notes: use a stand mixer or hand mixer for easy creaming, and line the pan with parchment for clean removal. Expect the aroma of brown sugar and butter to fill the kitchen as they bake.
Expert Tips for Success
- Cream butter and sugar for 2–3 minutes until pale; this traps air and gives a tender crumb. For a nuttier flavor, brown the butter first (see a classic brown butter chocolate chip cookies approach).
- Measure flour by spooning it into the cup and leveling with a knife or use a kitchen scale; too much flour makes dry bars.
- Do not overmix once the flour goes in — stop as soon as streaks disappear to avoid tough bars.
- If your oven runs hot, rotate the pan halfway through baking and check doneness starting at 20 minutes.
- For a bright flavor lift, finish with a light sprinkle of flaky sea salt immediately after baking.
How to Serve Chocolate Chip Cookie Bars
- Warm a square and serve with a scoop of vanilla ice cream for an indulgent dessert. Also try pairing them with espresso for an afternoon pick-me-up.
- Cut into small squares for parties or into large bars for lunchboxes. For a decadent twist, try them alongside cheesecake-stuffed chocolate chip cookies at a dessert table.
- For presentation, dust with powdered sugar or drizzle melted chocolate and add a few extra chips on top before cooling so they look homemade and polished.
Storage and Reheating Guide
Store cooled bars in an airtight container at room temperature for up to 3 days. Refrigerate up to 7 days if your kitchen is warm; bring to room temperature before serving for best texture. To freeze, wrap individual bars in plastic and place in a freezer-safe bag for up to 3 months; thaw overnight in the fridge. Reheat chilled or frozen bars at 300°F (150°C) for 8–12 minutes or microwave a single bar for 10–20 seconds to revive that just-baked feel.
Recipe Variations
- Gluten-free: substitute a 1:1 cup-for-cup gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks binding.
- Dairy-free: use a firm vegan butter stick and dairy-free chocolate chips; baking time is the same.
- Fruit or nut mix-ins: fold in 1 cup chopped toasted pecans or 1 cup dried cherries for texture.
- Chocolate-forward: try a brown-butter raspberry twist inspired by a tested brown butter raspberry variation for a richer, fruity bar.
- For mini desserts, convert scraps into cookie dough brownie bites—a tested one-bite concept.
Nutritional Highlights
These bars are energy-dense and provide quick calories from butter, sugars, and flour — ideal for active kids or as an occasional treat. They contain common allergens: wheat (gluten), eggs, and dairy; add-ins may include tree nuts. Aim for 1 large bar or 1–2 small squares as a standard portion to keep treats moderate.
Troubleshooting Common Issues
- Bars are too dry or crumbly: likely overbaked or too much flour. Reduce bake time by 2–5 minutes and double-check flour measurement.
- Center sinks or is underbaked: your pan may be too deep or oven temperature too low; bake until the center springs back slightly and reaches 200–205°F internal if you use a thermometer.
- Edges burn before center sets: line the pan with parchment and try lowering oven temperature to 325°F and extend time by a few minutes, or rotate the pan halfway through baking.
Frequently Asked Questions
Q: Can I use cookie dough instead of making the dough from scratch?
A: Yes — pre-made cookie dough pressed into a 9×13 pan works. Reduce baking time slightly and start checking at 18 minutes. Commercial doughs vary in sugar and fat, so texture may differ from scratch-made bars.
Q: How do I know when the bars are done without overbaking?
A: Look for a golden top and edges that are set; the center should appear slightly soft but not wet. A toothpick will come out with moist crumbs, not raw batter. The center will firm up during the 20-minute cooling period.
Q: Can I make these ahead for a party?
A: Absolutely. Bake, cool completely, and store in an airtight container for up to 3 days. For longer hold, freeze individually wrapped bars and thaw in the fridge the day before serving.
Q: Will changing the chocolate change baking time?
A: Large chunks or mixed chips can affect melt and moisture, but they rarely change bake time more than a couple minutes. If using big chunks, check doneness a few minutes earlier to avoid overbrowning the top.