Chocolate Chip Cookie Bars
These Chocolate Chip Cookie Bars are thick, chewy, and loaded with melted chocolate chips. Made in one bowl and one pan, they are the easiest way to get that classic cookie flavor without any scooping or chilling.
Equipment
- 1 9x13-inch Baking Pan
- 1 Large Mixing Bowl
- 1 Wooden Spoon or Spatula
- 1 Parchment Paper
- 1 Wire Cooling Rack
- 1 Sharp Knife for cutting bars
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour spooned and leveled for accuracy
- 1 tsp baking soda
- 1 tsp salt reduce if using salted butter
Wet Ingredients
- 3/4 cup unsalted butter melted and slightly cooled
- 3/4 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp pure vanilla extract
Mix-ins
- 2 cups semi-sweet chocolate chips reserve a handful for the top
- 1/2 cup chopped walnuts or pecans optional
Instructions
- Preheat your oven to 350°F. Line a 9x13 inch baking pan with parchment paper and lightly grease it.
- Melt the butter in a large bowl. Let it cool for two minutes before adding the sugars.
- Stir both sugars into the melted butter until fully combined and smooth.
- Add the eggs and vanilla extract. Mix well until the batter looks glossy and thick.
- Add the flour, baking soda, and salt. Stir until no dry streaks remain. Do not overmix.
- Fold in the chocolate chips. Reserve a small handful to press onto the top before baking.
- Spread the dough evenly into the prepared pan. Use your hands or a spatula to press it flat.
- Scatter the reserved chocolate chips over the top and press them in gently.
- Bake for 22 to 26 minutes, until the top is golden and a toothpick comes out with moist crumbs.
- Cool in the pan on a wire rack for at least 20 minutes before cutting into bars.
Notes
Do not overbake. Pull the pan when the center looks slightly underdone — the bars continue to set as they cool. Use melted butter for the best chewy texture. Store in an airtight container for up to 5 days at room temperature or freeze for up to 3 months.