Easy Chocolate Chip Cookie Bars are thick, chewy, and basically foolproof! A great bar recipe that bakes up in less than 30 minutes! If you’re serving a crowd, simply double the recipe and bake it in a 9 x 13 pan!
Chocolate Chip Cookie Bars
If there’s one thing I know you and I have in common, it’s this: we both really LOVE cookies!
I know this because the 3 most popular recipes on my website are as follows:
But I get that sometimes baking cookies can be frustrating because they spread too much… or not enough… or just don’t come out looking as pretty as you were hoping. Other times they’re simply too time consuming or require ridiculously long chill times. And sometimes, you just don’t feel like rolling a million balls of cookie dough. I get it! Which is why I created this great recipe for thick and chewy cookie bars for you!!!
These Chewy Chocolate Chip Cookie Bars are:
- Just like your favorite chocolate chip cookies… but in bar form
- Made with basic baking ingredients
- Thick, soft, and so chewy
- Made with brown butter and plenty of vanilla, so they’re extra flavorful
- loaded with gooey chocolate chips
- So easy – no mixer or fancy tools required
- Always a crowd pleasing dessert… trust me, there’s never a crumb left when I take these to a potluck
- A lazy bakers (or a busy bakers!) dream come true
Ingredients for Chocolate Chip Cookie Bars
- The ingredients to make chocolate chip cookie bars is almost identical to the ingredients you’d use for chocolate chip cookies. You’ll need butter, brown sugar, granulated sugar, vanilla extract, eggs, flour, cinnamon, baking soda, salt, and semi sweet chocolate chips.
- To make this recipe extra quick and extra flavorful, we use melted brown butter instead of room temperature butter. If you’ve never browned butter before, don’t worry. You simply melt the butter, then continue to cook it until it’s slightly brown in color and nutty in smell. We also use an extra egg yolk when we add the eggs, which makes the cookies extra chewy.
- Finally, I like to add flaky sea salt on top of the cookie bars to give them a little extra pop! But this is totally optional and may be omitted.
How to Make Chocolate Chip Cookie Bars
- Set your oven: You’ll preheat your oven to 350 degrees (F). Line a 9″ square baking pan with foil or parchment paper.
- Combine Ingredients: In a large bowl whisk together the melted butter, sugars, and vanilla. Then whisk in the eggs. And toss in the dry ingredients. Finally, fold in the chocolate chips.
- Bake: Scrape the batter into the prepared pan and bake for about 28 minutes. Top with extra chocolate chips and sea salt, if desired. Cool for at least one hour before enjoying!
Jump to recipe below!!! And enjoy!
More Cookie Bars:
- White Chocolate Macadamia Nut Cookie Bars
- Brown Butter and Honey Pistachio Cookie Bars
- Coconut Oil Chocolate Chunk Cookie Bars
- Loaded Peanut Butter Cookie Bars
- Gooey Chocolate Chunk Cookie Butter Bars
If you try this recipe for Chocolate Chip Cookie Bars, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day ♥
Easy Chocolate Chip Cookie Bars
Prep
Cook
Inactive
Total
Yield 9" Pan
Easy Chocolate Chip Cookie Bars are thick, chewy, and basically foolproof! A great bar recipe that bakes up in less than 30 minutes! If you're serving a crowd, simply double the recipe and bake it in a 9 x 13 pan!
Ingredients
- 1 cup (227 grams) unsalted butter, melted until browned
- 1 cup (200 grams) packed light brown sugar
- 1/3 cup (60 grams) granulated sugar
- 3 teaspoons pure vanilla extract
- 2 large eggs plus 1 large egg yolk, at room temperature
- 2 and 1/3 cups (297 grams) all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 cups (9 ounces) semi-sweet chocolate chips, plus more for the top, if desired
- Flaky Sea Salt, optional
Instructions
- Preheat oven to 350 degrees (F). Line an 9x9-inch baking pan with parchment paper or aluminum foil. Spray lightly with non-stick spray and set aside.
- In a saucepan over medium heat, melt the butter, then continue to cook it, stirring occasionally, until golden brown. Keep an eye here, you don't want burnt butter! Remove from heat and scrape the butter into a large heat proof mixing bowl.
- Whisk in both sugars and mix until well combined. Stir in the vanilla. Then add in the eggs and egg yolk, beating until combined.
- Using a rubber spatula, add in the flour, cinnamon, baking soda, and salt, mixing until just combined. Finally, fold in the chocolate chips. Scrape the batter into the prepared pan.
- Bake for 28 to 32 minutes, or until the edges are firm and golden. Press extra chocolate chips on top of the warm blondies, if desired.
- Cool in pan for at least 1 hour before cutting. Sprinkle with flaky sea salt before serving, if desired.
Notes
For extra firm cookie bars, you may want to add 2 to 4 minutes onto the bake time. This will provide a less chewy bar.
Courses Dessert
Cuisine American
These are so easy to make that my 3 year-old did it with very little help! They taste amazing, and I wish we would’ve doubled the recipe! New house favorite!
Awww, love hearing that! Thanks for letting me know, Alicia! Happy baking to you and your little one 🙂
Thank you for posting this recipe! It looks delicious! I’m planning to double up and cook in a 9 by 13 inch pan. How long would you recommend me baking the cookie bar?
Hey, ashley hope you are doing well!!
I have tried these lovely chocolate chip cookies bar.
I first time tired it turned out perfect And taste amazing with perfect flakey crust.
But today again i baked it but sadly it turned very bad like no flakey crust on top and I baked for 30 min but I was uncooked. Please guide me as I have started my home based business.
Hi, is there a video for these recipe as I just wanted to see how’s the actual process.. never baked before:( Thank u very much!
Hi. Is the baking soda same with bicarbonate soda? Thank you for this recipe!
Bicarbonate is the chemical formula name for baking soda— they are the same thing just different naming 🙂
Such a tasty recipe and so easy to follow! Have gone down an absolute treat in the house! All recipes I have done have turned out so good.
So happy to hear it, Jasmine!!! Thank you for taking the time to let me know 🙂 Happy baking!
This is the fourth recipe of yours that I have tried and it did not disappoint much like the others!!!! In fact, I made them yesterday and out of the 16 pieces I cut there are only 2 1/2 left :-O My family absolutely adored theses insanely yummy bars. Your recipes are so easy to follow and turn out every time. Our other household faves are your Salted Chocolate Peanut Butter Truffles 🙂
My family and I thank you very much for sharing your recipes!
Hi Amanda! This made my day! So happy these were a hit with you and your family! Also, thank you for reminding me I need to whip up a batch of those PB truffles ASAP!
These taste good, but took much closer to an hour to cook all the way through. I lost track of how many times I had to pull it out and check, only to put it back in to finish.
Hi Katie! I’m glad you enjoyed the taste! They shouldn’t look all the way cooked through before you take them out of the oven. They should be set at the edges with a little wiggle in the middle – typically this is achieved around 30 minutes. This recipe calls for cooling the cookie bars fully in the pan for an hour, where the bars will continue to cook. This method gives you cookie bars with firm and crispy edges and slightly chewy edges. I hope that helps! Happy baking 🙂
I waited an hour in the pan and was uncomfortable with the amount of uncooked batter in the middle when I cut into them.
I also want to be clear that I gave my original review 3 stars. Why is it showing that I gave 5 stars?
Hi Katie. It’s not. I just double checked and you have successfully rated this recipe 3 stars, twice.
Followed the recipe and it’s perfect. Maybe you need to fix your oven and check your attitude. @Katie. You are getting the recipe for free, if it doesn’t work for you just go somewhere else. Love this site! Greetings from Iceland xx
Just one final note that might help! You mentioned opening the oven door multiple times to check during the baking. Each time you open the oven door, it releases heat, so the oven may have been running low, which would prolong the baking time. If you make them again, I would recommend baking them for the full 30 minutes without opening the oven door, and then if they still seem too wobbly, add another 5 minutes. Stay safe and healthy 🙂
Those cookies are so amazing taste. I used colorful chocolate chips, so that it looks awesome.
Hi! Can i use salted butter for this recipe and omit adding the extra salt? Thankyou
Yes!
Hi! Your recipes look incredible and I can’t wait to try them! Definitely trying these bars!
How sweet are they? If they are quite sweet, would they work as well with less sugar?
Like 2/3 of a cup of brown sugar, and 1/4 cup of granulated sugar?
Just to cut down on the sweetness a bit as I don’t like treats that are tooo sweet 🙂
Thanks!
Hi Ella! Thank you for the kind words! You can definitely experiment with cutting down the sugar, but I wouldn’t suggest reducing it by too much or it will change the texture of the cookie bars. I can’t wait to hear how they turn out for you!
Hi there! I’m unable to get my hands on light brown sugar during quarantine. Would dark brown sugar work? Thank you!
Hey Carolyn! Absolutely! Happy baking 🙂
Hey, for how many days we can store a cookie or chocolate bar? Actually i want to give it as a gift. It would be helpful to know the same! Thanks e
These will keep fresh for about 3 days! Chocolate bars will vary brand to brand, but unopened, should last at least a few weeks if not months!
Hello,
How long do you bake this for if you’re doubling the recipe?
Hello,
How long do you bake this for if you’re doubling the recipe?
Hi Rita! I would check them at 40 minutes, and then take them out when the edges are set and the middle is just a little bit wiggly.
Woow they look amazing.. gonna try them …
But in this recipe also have two different pan size … in the information text under PRINT have ( yield 8×8 pan ) and in the instructions have 9” by 9”
So which size should I follow ?
Also I notices same thing in the oatmeal bars
Hi Mona! How strange, I’ll take a look at that now. The proper size is 9″, although an 8×8 would work, you’d just add a few minutes to the bake time.
Hello,
I noticed the cinnamon wasn’t included, added it with the dry ingredients. Tasted delicious! It was easy to make.
Thank you
I enjoy following you and seeing all of your amazing recipe photos. You are my go to for all desserts. Thank you!
rookie question here..can i replace the baking soda for baking powder? whats the difference? because i have to make these asap
Instead of chocolate chip bars i came up with Chocolate Chips bread but the taste and texture are the best.
I’m not sure what happened though!
Hi! These look amazing and I’d love to make them but can I replace the flour with wheat flour? And the butter with coconut oil? Or would that totally change everything up? (I’m trying to be frugal and those are the ingredients I already have )
Can I make these in a 13 by 9?
This recipe looks amazing and I cannot wait to try this out! However, I’m planning on making half the quantity, how many eggs do I put?
Hi !It took me awhile to scroll down and find the comments section but I couldn’t leave without letting you know that these turned out great ! We didn’t had the salt flakes but later on wished we had. We use only whole meal flours and natural sugars at home and this was a perfect recipe to have.Thank you so much ! will be sharing it on my website today.
YUM. Real easy, these bars.
Tell me the substitute of eggs?
I just made these brownies! Letting them cool and this will be our family’s treat after dinner tonight! Thanks you for all your awesome recipes!!
This is my third time making them. The brown butter is GENIUS!! Thanks for the lovely recipe.
Hey! I just made these today and k have to say the taste is absolutely fantastic. However i feel like i did somethig wrong. After adding the flour it was rather goopy more than like the cookie dough batter in your picture. Also the dough was so warm that when i put the chocolate chips in they melted.. kept the dough in the fridge for a little to try to tackle the problem but it had already coloured the dough.. i whisked the butter and sugar by hand. Should i have used an electric whisk?
Do you have to refrigerate the hot brown butter for 40 minutes like you we do for the cookies?
Hi. Can we omit eggs or use a substitute?
And what possible subs can I use, instead of eggs and flax.
Hello
Your work is incredible.. XOXO
Can you please tell an eggless version for these bars?
Thank you.
The recipe calls for a 9×9 inch pan. I see in the comments that people are using 9×12. Which is the correct pan size to use? I used a 9×9 and I’m thinking it may have been the incorrect size pan. They came out way undercooked. I may need to let them set for a while.