Name: Chocolate Chip Cookie Bars
Prep time: 10 min
Cook time: PT-488385H39M6S
Total time: PT-488385H39M6S
Cuisine: American
Ingredients: 1 cup unsalted butter, melted; 1 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs; 2 tsp vanilla extract; 2 1/4 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 2 cups semi-sweet chocolate chips

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I make these Chocolate Chip Cookie Bars when I want all the comfort of fresh-baked cookies without the hassle of scooping and rotating trays. They’re soft, chewy, buttery, and packed with chocolate chips—baked in one pan, then sliced into irresistible squares.

Chocolate Chip Cookie Bars

Why You’ll Love This Recipe

I love that I can get a whole batch of cookies in one bake. No multiple pans, no waiting between rounds—just mix, spread, bake, and enjoy. The bars have that perfect balance of slightly crisp edges and gooey centers, and they hold up beautifully for sharing or storing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I gather:

Unsalted butter, melted
Brown sugar
Granulated sugar
Large eggs
Vanilla extract
All-purpose flour
Baking soda
Salt
Semi-sweet chocolate chips

Directions

I preheat my oven to 350°F and grease or line a 9×13-inch baking pan with parchment paper.
In a large bowl, I whisk together melted butter, brown sugar, and granulated sugar until smooth. I add the eggs and vanilla, whisking until well combined.
In another bowl, I mix the flour, baking soda, and salt. I add this dry mixture to the wet ingredients, stirring gently until just combined. Then I fold in most of the chocolate chips, reserving a handful for the top.
I spread the dough evenly into the prepared pan, sprinkle the remaining chocolate chips over it, and bake for about 22–28 minutes, until the edges are golden and the center is just set. I let the bars cool before slicing so they hold their shape.

Servings and timing

This recipe makes about 24 bars. Prep time is around 10 minutes, and bake time is 22–28 minutes, for a total of 35–40 minutes.

Variations

Sometimes I mix in chopped nuts—walnuts or pecans—for extra crunch. I’ve also swapped the semi-sweet chips for dark, milk, or even white chocolate. For a festive twist, I stir in colorful candy-coated chocolates or swirl in peanut butter before baking.

storage/reheating

I store cooled bars in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them in layers separated by parchment for up to 3 months. To reheat, I warm a bar in the microwave for 10–15 seconds for that fresh-baked feel.

FAQs

How do I keep the bars soft?

I avoid overbaking and store them in an airtight container as soon as they’ve cooled.

Can I double the recipe?

Yes—I bake in two 9×13 pans or a large sheet pan, adjusting baking time slightly.

What’s the best way to cut neat squares?

I let the bars cool completely, then use a sharp knife wiped clean between cuts.

Can I make these gluten-free?

Yes—I use a cup-for-cup gluten-free baking flour blend in place of regular flour.

How do I get extra-gooey bars?

I slightly underbake them by 2–3 minutes and let them finish setting in the pan.

Conclusion

I find these Chocolate Chip Cookie Bars to be the easiest way to enjoy that classic cookie flavor. They’re quick to make, endlessly adaptable, and perfect for everything from bake sales to late-night cravings.