Chocolate Chip Cookie Bar Recipe

By
Morgan Baker
Morgan Walker
Morgan Baker
Morgan is a recipe developer and photographer. She is also a gardener and exceptional hugger.
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Updated on 01/18/22
Tested by
Tracy Wilk
Photo of Tracy Wilk
Tested by Tracy Wilk
Tracy Wilk is a professional pastry chef, recipe developer and chef instructor, and, most importantly, a firm believer in sprinkles.
Learn about The Spruce Eats' Editorial Process
Chocolate Chip Cookie Bars on a white surface

The Spruce Eats / Julia Hartbeck
Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Servings: 16 to 24 servings
Yield: 16 to 24 cookies
Nutrition Facts (per serving)
231 Calories
11g Fat
31g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 16 to 24
Amount per serving
Calories 231
% Daily Value*
Total Fat 11g 15%
Saturated Fat 7g 35%
Cholesterol 36mg 12%
Sodium 220mg 10%
Total Carbohydrate 31g 11%
Dietary Fiber 1g 4%
Total Sugars 18g
Protein 3g
Vitamin C 0mg 0%
Calcium 19mg 1%
Iron 1mg 7%
Potassium 70mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These cookies are the answer to the ever-present worries that come with serving a crowd. This is essentially a dump-and-stir recipe that requires no chilling or dividing into equal portions, can be made a day ahead, and is even more delicious served with a scoop of ice cream on top. These bars are soft, chewy, and full of chocolate.

These chocolate chip cookie bars are a great idea for a birthday party. You could do a build-your-own cookie bar sundae with different types of ice cream, sprinkles, syrups, and whipped cream for a fun alternative to a birthday cake. However you decide to enjoy these, they're sure to be a treat to repeat.

"This recipe is all the flavor, texture, and perfection of a chocolate chip cookie - without any of the time-consuming scooping! I love the idea of serving these warm with some vanilla ice cream and chocolate sauce as an indulgent treat, but they were perfect on their own." - Tracy Wilk

cookie bars/tester image
A Note From Our Recipe Tester

Ingredients

  • Cooking spray

  • 1 cup salted butter, room temperature

  • 1 cup granulated sugar

  • 1/2 cup dark brown sugar

  • 2 teaspoons pure vanilla extract

  • 2 large eggs

  • 3 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1 teaspoon salt

  • 1 1/2 cups chocolate chips

Steps to Make It

  1. Gather the ingredients.

    Chocolate Chip Cookie Bar ingredients in bowls

    The Spruce Eats / Julia Hartbeck

  2. Position a rack in the center of the oven and heat to 350 F. Spray a standard 8x8 inch brownie pan with cooking spray and line with parchment.  

    Greased and lined brownie pan

    The Spruce Eats / Julia Hartbeck

  3. Microwave the butter in short bursts at low power until slightly melted, but not hot.

    Butter in a white bowl

    The Spruce Eats / Julia Hartbeck

  4. In the bowl of a stand mixer fitted with the paddle attachment or using an electric hand mixer, beat the butter, granulated sugar, and dark brown sugar until light and creamy, about 4 minutes.

    Butter, granulated sugar, and dark brown sugar in a stand mixer

    The Spruce Eats / Julia Hartbeck

  5. Add vanilla and eggs. Beat on low speed until just incorporated.

    Vanilla and eggs added to the butter mixture in the stand mixer

    The Spruce Eats / Julia Hartbeck

  6. Add the flour, baking soda, baking powder, and salt and mix until well combined.

    Cookie dough in a stand mixer

    The Spruce Eats / Julia Hartbeck

  7. Fold in the chocolate chips with a silicone spatula.

    Cookie dough and chocolate chips in a bowl, with a spatula

    The Spruce Eats / Julia Hartbeck

  8. Spread the cookie dough evenly in the prepared brownie pan.

    Chocolate chip cookie dough in a prepared brownie pan

    The Spruce Eats / Julia Hartbeck

  9. Bake until the edges are just beginning to brown and the center is puffed, 30 to 35 minutes.

    Chocolate Chip Cookie in a brownie pan

    The Spruce Eats / Julia Hartbeck

  10. Transfer the pan to a wire rack to cool completely.

    Chocolate Chip Cookie in a brownie pan on a cooling rack

    The Spruce Eats / Julia Hartbeck

  11. Cut into equal size bars and serve.

    Chocolate Chip Cookie Bars

    The Spruce Eats / Julia Hartbeck

Tip

If you don't own a stand or hand mixer you can whisk these by hand using a whisk and a fair amount of elbow grease. The tip here is to make sure the sugars and butter are whisked very well, so don't skimp when whisking if you choose to do these by hand.

Recipe Variations

  • You can easily substitute the chocolate chips for chopped semi-sweet or dark chocolate if you prefer chocolate chunks instead.
  • Or, you could add chopped pecans or walnuts for an added crunchy texture. Just remove half the chocolate chips and fold the chopped nuts along with the chocolate.
  • If you want a decadent treat, try topping these cookie bars with whipped ganache and chocolate sprinkles.

How to Store

The easiest and best way to maintain freshness is to store the bars in the pan you baked them in wrapped tightly with plastic wrap or covered in foil. They will store for up to five days on the countertop if properly covered.