These chocolate chip cookie bars are soft and chewy with brown sugar flavor. Easy to make in one pan with no need to chill the dough, this dessert bar is a family favorite.
Chewy Chocolate Chip Cookie Bars
Chocolate chip cookie bars have the taste of classic chocolate chip cookies with the texture of a thick and chewy homemade brownie recipe.
These chocolate chip bars take just 40 minutes from start to finish and it’s all done in one bowl for minimal cleanup. A chocolate chip cookie made in one pan, add a scoop of vanilla ice cream and I’m obsessed!
More cookie bar recipes we love include sugar cookie bars, caramel brownies and M&M cookie bars.
Cookie Bar Ingredients
- Unsalted butter: Bring it to room temperature about 30 minutes before so it’s soft enough to cream.
- Sugars: Both light brown sugar and white granulated sugar.
- Large eggs: It’s helpful to bring these out when you take the butter out so everything starts at room temperature.
- Baking soda: This helps the chocolate chip cookie bars rise to a nice thickness and keeps them chewy and soft.
- Chocolate chips: I use a combination of semi-sweet chocolate chips and milk chocolate chips.
- Sea salt: A sprinkle of flaky sea salt at the end gives a salty balance to the sweetness.
- You’ll also need: Vanilla extract, all-purpose flour, and salt.
How to Make Chocolate Chip Cookie Bars
Cream together the butter and sugars until light and fluffy. Add the eggs and vanilla and mix. Add dry ingredients and stir until just combined. Fold in the chocolate chips.
Transfer the cookie dough to a prepared 9×9 baking pan. Sprinkle extra chocolate chips on top.
Bake for 18-25 minutes until the edges are golden. Cool completely before lifting out of the pan and slicing.
Tips and Variations
- Chocolate chips: Use white chocolate chips, dark chocolate chips, chocolate chunks peanut butter chips, butterscotch chips, or M&M’s instead. Make 4-in-one bars with these sheet pan cookies!
- Nuts: Mix in some chopped nuts like pecans, walnuts, or almonds.
- Cake-like: If you’ve got a boxed cake mix lying around, maybe you’d rather try cake mix cookie bars.
- Line your baking pan. Use parchment paper and leave the sides overhanging. Even if it’s a nonstick pan, the paper will make it easy to leave the bars up and out.
- Make one larger one. You can also double the recipe and use a bigger 9×13 pan if you want! Need even more? Make congo bars in a 12×14 pan.
Storage
- Store: Store chocolate chip cookie bars at room temperature for up to 3 days. Make sure they’re covered to keep in the moisture.
- Freeze: Store frozen up to 3 months. Either store whole or in individual bars. Wrap in plastic wrap then foil to prevent freezer burn.
More dessert bar cookie recipes include magic cookie bars, Oreo cookie bars and blondies.
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Chocolate Chip Cookie Bars
Video
Ingredients
- ½ cup unsalted butter , at room temperature
- ½ cup light brown sugar , packed
- ⅓ cup granulated sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup semi-sweet chocolate chips
- ½ cup milk chocolate chips
- flake sea salt
Instructions
- Preheat the oven to 325°F. Line a 8×8 or 9×9" pan with parchment paper. Leave an over hang for easy removal.
- In a large bowl using a mixer, cream together the butter and sugars for 1 minute. Add the egg and vanilla and mix until combined.
- Add the flour, baking soda and salt and mix just until combined. Fold in the chocolate chips (saving about some for the top).
- Scoop cookie dough into the pan and press down evenly. Then place extra chocolate chips on the top.
- Bake for 18-25 minutes, or until edges are golden. Add flake sea salt on top if desired. Allow to cool completely, then remove from pan and slice.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Bars, Chocolate Chip Cookies, Desserts, Kid-Friendly, Nut-Free, Reader Favorites
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Hi there! Thank you for sharing this! Is it possible to leave out the chocolate chips altogether?
Hi! It has not been tested without them and am not sure how that would turn out. You could try turning these chocolate chipless cookies into bar cookies.
Thank you! I’ll give it a go!
This chocolate chip cookie bar is a winning recipe! Tried it and we loved it! It turned out chewy, super thick and moist! These are amazing for dessert!
I made these for a family gathering, and they disappeared in minutes! The mix of semi-sweet and milk chocolate chips is perfect, and the hint of sea salt is amazing.
So glad everyone enjoyed them!
This was the EASIEST way to enjoy our favorite cookie! The only bad thing is we devoured them all in one day. LOL!
Awesome
These cookie bars were a big hit at my sons graduation party ❣️
So glad the cookie bars were a hit!
I’d like to double the recipe and bake in a 13×9 pan, but do I bake it at the same temperature and for how long?? Thanks!
Yes you can double it, the bars will just be a little thicker (which is yummy too). I’d add an extra 5-7 minutes on the cook time, same temp.
Love making these, they always disappear fast in the house!