Chocolate Chip Cookie Bars
Chocolate Chip Cookie Bars are basically cookies in bar form. They are perfect for serving at parties or to large groups because it’s so easy to cut the bars into whatever serving size you need. Plus, you’ll save time by not rolling the dough into balls like regular cookies – just simply press the dough into a pan and bake!
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Chocolate Chip Cookie Bars Recipe
My favorite way to upgrade chocolate chip cookies or bars is by using a chopped chocolate bar. This chocolate is usually higher quality and it will melt a bit when baking. I love to use half chocolate chips and half a chocolate bar to give the best variety in every single bite. Then, top the bars with sea salt and they will truly feel like a gourmet treat!
Ingredients for Chocolate Chip Bar Cookies
- Salted Butter (softened) – I always use salted butter, but if you only have unsalted, just add an extra pinch of salt to the dough.
- Granulated Sugar – We’ll use both granulated sugar and brown sugar in this recipe to give the top of the cookie bars a nice crisp, while keeping the inside of the bars gooey and soft.
- Brown Sugar
- Egg
- Vanilla Extract – This is my favorite vanilla for baking.
- All Purpose Flour
- Baking Soda
- Salt
- Chocolate Chips/Chopped Chocolate – Chocolate chips are meant to keep their shape and not get super melty. So if you love more melted chocolate in your cookies, try chopping up a high-quality chocolate bar instead. My favorites are Lindt, Ghirardelli, or Cadbury. You can find these in the baking aisle by the cocoa powder.
How to Make Chocolate Chip Cookie Bars
- Begin by preheating your oven to 350°F (180°C).
- Prepare a 9×9 baking pan by lining it with parchment paper, then set aside.
- In the bowl of a stand mixer, or using a hand mixer, cream together the softened butter, sugar, and brown sugar until smooth, fluffy, and light in color. This should take a few minutes.
- Scrape the sides of the bowl with a rubber spatula to ensure you’ve included all ingredients, then mix in the egg and vanilla.
- Once combined completely, stop the mixer, then add in your dry ingredients (flour, baking soda, and salt). Mix until combined and a dough forms.
- Next, add in your chocolate chips, chopped chocolate, or a little of both, and fold into the dough until evenly distributed.
- Gently press the dough into an even layer in your prepared baking pan. Top with a bit of extra chocolate if you want your bars extra chocolatey!
- Bake your bars for 25-30 minutes or until the top of the cookie bars are a golden-brown.
- Remove from the oven and allow the cookie bars to cool completely before cutting and serving.
- Store your bars in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.
- ENJOY!
What chocolate bar is best for chocolate chip cookies?
You can use whatever type of chocolate you prefer! Many people like using semi-sweet chocolate to balance out the sweet flavor of the cookie dough. However, my kids and husband love milk chocolate, so that it what I usually use.
Make sure you use a high-quality baking bar because that will definitely make a difference in your final cookie flavor. You can find these in the baking aisle by the cocoa powder. My favorite brands are Lindt, Ghirardelli, and Cadbury.
How do you know when bar cookies are done?
Make sure you’re following the recipe instructions for oven temperature and baking time. When the tops of the cookie bars are golden-brown and feel firm when you tap, then they’re ready to be removed from the oven. Then, as the cookie bars cool in the pan, the inside will continue baking without burning the top.
The toothpick method used for cakes doesn’t work for cookie bars; if you wait until a toothpick comes out clean, your cookie bars will be very over-baked.
Do bar cookies need to be refrigerated?
Nope! You can store your cookie bars in an airtight container on the counter for up to 3 days, or in the freezer for up to 3 months.
Recipes Similar to Chocolate Chip Cookie Bars
Chocolate Chip Cookie Bars
Ingredients
- 3/4 cup (167g) salted butter softened
- 1/2 cup (115g) granulated sugar
- 1/2 cup (131g) brown sugar
- 1 egg
- 1 tbsp vanilla extract
- 2 cups (304g) all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups chocolate chips/chopped chocolate
Instructions
- Preheat oven to 350° F (180 ° C). Line a 9×9 pan with parchment paper and set aside.
- In the bowl of a stand mixer, cream together the butter and sugars until smooth, light in color and fluffy. This will take a few mintues.
- Scrape the sides of the bowl and mix in the egg add vanilla.
- Once completely combined, stop the mixer and add in the flour, baking soda and salt. Mix until combined.
- Once the dry ingredients are mixed in, add in the chocolate chips/chopped chocolate and mix until thoroughly distributed. Gently press the mixture into your pan. Top with more chocolate, if desired.
- Bake at 350° F (180° C) for 25-30 minutes or until the tops of the cookie bars are golden brown.
- Remove from the oven and allow the cookie bars to cool completely before cutting and serving.
- Store in an airtight container for up to 3 days or in the freezer for up to 3 months.
Wow!! So, so good. Great, easy to throw together recipe. Huge hit!!
Made these this past weekend. I didn’t have regular chocolate chips so I used mini chocolate chips. They were a hit! So tasty! Your recipes are always so good!
Very tasty. Good texture and balance of salty and sweet. Will definitely make again!
These are amazing. The flake salt on top is chef’s kiss. Every time I have made them, they are loved. I use a chocoloney milk chocolate bar and semi sweet chips to make 2c. Delicious! Thank you!