Let’s be real: classic chocolate chip cookies are amazing, but sometimes shaping individual cookies and watching the timer tick 12 times in a row feels… tedious. Enter Chocolate Chip Cookie Bars — all the chewy, gooey, chocolatey goodness of cookies in one big pan.

These bars are thick, tender, and packed with chocolate chips in every bite. They’re perfect for parties, potlucks, or when you just want to eat cookies straight out of the pan without any judgment.

Plus, they’re easy to slice, serve, and store — basically, cookie heaven with zero hassle.

Why You’ll Love These Chocolate Chip Cookie Bars

1. All the Cookie Flavor in One Pan

You get the chewy edges, soft center, and melty chocolate without forming individual cookies.

2. Quick & Easy

No rolling, scooping, or spacing cookies on a tray. Mix, bake, slice — done.

3. Customizable

Add nuts, caramel, peanut butter chips, or drizzle with chocolate. Your imagination is the limit.

4. Perfectly Portionable

Cut into bars for a snack, dessert, or grab-and-go treat.

Honestly, this is the kind of recipe that makes you wonder why you ever baked cookies the old-fashioned way.

Ingredients You’ll Need

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, melted and slightly cooled
• ¾ cup brown sugar, packed
• ½ cup granulated sugar
• 1 tablespoon vanilla extract
• 2 large eggs, room temperature
• 2 cups semi-sweet chocolate chips
• Optional: ½ cup chopped nuts (walnuts, pecans, or macadamia)

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat oven to 350°F (175°C).

Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.

Lightly grease the parchment paper for extra insurance.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Baking soda
• Salt

Set aside.

This step ensures even distribution and prevents pockets of baking soda or salt.

Step 3: Mix Wet Ingredients

In a large mixing bowl, combine melted butter, brown sugar, and granulated sugar.

Beat until smooth and glossy.

Add eggs one at a time, beating after each addition.

Mix in vanilla extract.

Step 4: Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture.

Mix just until combined — do not overmix, or your bars may become dense.

Fold in chocolate chips and optional nuts.

The batter will be thick, slightly sticky, and chocolatey — perfection.

Step 5: Spread in Pan

Transfer the batter to the prepared pan.

Use a spatula or your hands (lightly greased) to press it evenly across the pan.

Smooth the top to make slicing easy later.

Step 6: Bake

Bake at 350°F (175°C) for 25–30 minutes.

The edges should be golden brown, and the center should be set but soft.

Do not overbake — the bars continue to firm up as they cool.

Step 7: Cool and Slice

Let bars cool in the pan for 15–20 minutes.

Use the parchment overhang to lift bars out of the pan.

Transfer to a cutting board and slice into squares or rectangles.

For clean edges, use a sharp knife and wipe between cuts.

Optional Topping & Variations

• Chocolate Drizzle: Melt extra chocolate and drizzle over cooled bars.
• Salted Chocolate: Sprinkle flaky sea salt on top before baking.
• Peanut Butter Swirl: Drop small spoonfuls of peanut butter on top and swirl with a knife.
• Caramel Layer: Drizzle caramel over bars after baking and cooling.
• Double Chocolate: Replace ¼ cup flour with cocoa powder for extra chocolatey bars.

Tips for the Perfect Cookie Bars

Use melted butter — keeps bars chewy and rich.

Do not overmix — overmixing develops gluten and makes bars tough.

Measure flour correctly — spoon and level for accurate measurement.

Cool before slicing — bars set better, and chocolate chips won’t slide.

Use parchment paper — makes lifting and slicing effortless.

Optional: Chill the dough — 15–20 minutes in the fridge helps bars hold shape and makes spreading easier.

Storage Instructions

Store in an airtight container at room temperature for up to 5 days.

For longer storage, freeze uncut bars for up to 2 months. Slice after thawing.

Bars can also be stored in the fridge, but room-temperature bars are chewier.

Common Mistakes to Avoid

Overbaking — Leads to dry, crumbly bars. Edges should be lightly golden, not dark brown.

Skipping parchment paper — Makes lifting bars messy and cutting awkward.

Overmixing dough — Develops gluten and creates dense bars.

Not chilling batter (optional) — Soft, sticky dough can be tricky to spread evenly.

FAQ

Can I use chocolate chunks instead of chips?
Yes! Larger pieces create pockets of melted chocolate — highly recommended.

Can I make these gluten-free?
Yes, substitute all-purpose flour with a 1:1 gluten-free flour blend.

Why are my bars too soft?
Slightly underbaked bars firm as they cool. Make sure they bake until edges are golden and the center is just set.

Can I add mix-ins?
Absolutely — nuts, toffee bits, M&Ms, or even dried fruit work beautifully.

Can I use a smaller pan?
Yes, but baking time may increase slightly. Keep an eye on the center.

Final Thoughts

Chocolate Chip Cookie Bars are the ultimate compromise between cookies and cake.

Chewy, gooey, and loaded with chocolate chips, they’re easy to make, easy to serve, and endlessly customizable.

Perfect for potlucks, holidays, or just an afternoon snack, these bars are guaranteed to disappear fast — and that’s exactly how it should be.

Soft center, slightly crisp edges, chocolatey goodness in every bite.

Baking these bars isn’t just dessert-making; it’s basically a happiness transfer into edible form.

Go on, bake a pan. You know you want to.