Chocolate Chip Cookie Bars

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I’ve baked my fair share of cookies, but nothing hits the sweet spot quite like a batch of Chocolate Chip Cookie Bars. They’re everything you love about a chocolate chip cookie—gooey centers, crisp edges, buttery richness—all delivered in one thick, satisfying square. No need to roll dough into perfect balls or bake in batches. Just spread the batter in a pan, bake, and slice. It’s the kind of dessert that makes you look like you went all out, when in fact, it’s beautifully low-effort.

What I love most is how customizable and crowd-pleasing these bars are. Bake a batch for a party, pack some in a lunchbox, or sneak one for yourself with a cup of coffee—you’ll never run out of reasons to make them. They’re just classic enough to feel nostalgic, but every bite still feels like a small celebration.

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Why You’ll Love These Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars combine all the flavor and comfort of traditional cookies with the ease of a one-pan dessert. You get:

• That irresistible soft and chewy texture.
• A golden crust with a gooey, chocolate-loaded center.
• The simplicity of pressing dough into a pan instead of scooping individual cookies.
• A recipe that’s easy to double, travel-friendly, and perfect for feeding a crowd.

They’re the cookie bar equivalent of a warm hug—simple, sweet, and unforgettable.

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What Kind of Chocolate Chips Work Best in Chocolate Chip Cookie Bars?

I’ve experimented with everything from minis to chunks, and honestly, you can’t go too wrong here. Semi-sweet chocolate chips are the classic choice—they strike the perfect balance between sweet and rich. But if you’re into deeper chocolate flavor, go for bittersweet. Want a sweeter twist? Milk chocolate chips will make the bars extra melty and indulgent. You can even mix types or toss in a handful of chopped dark chocolate for added texture and bursts of flavor.

If you’re baking for a crowd or switching it up for the holidays, white chocolate chips or peanut butter chips add an entirely different (and delicious) vibe. It’s one of those desserts where a little customization goes a long way.

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Options for Substitutions

Baking is all about flexibility when you need it. Here’s how you can tweak the recipe without losing its magic:

• Butter: Swap in margarine or a plant-based butter if needed, but expect a slightly different texture.
• Eggs: For an egg-free version, use a flax egg (1 tbsp flaxseed + 3 tbsp water per egg). The bars will be a bit denser but still hold together.
• Flour: All-purpose is standard, but you can try a 1:1 gluten-free blend for a gluten-free version.
• Sugar: Brown sugar gives that chewy, molasses-rich flavor, but you can use coconut sugar or a white/brown blend if that’s what you have.
• Add-ins: Toss in walnuts, pecans, or shredded coconut if you want to add a crunchy or chewy twist.

These cookie bars are very forgiving—perfect for experimenting or adjusting to what’s in your pantry.

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Ingredients for These Chocolate Chip Cookie Bars

• Unsalted Butter – This gives the bars their rich, buttery flavor and helps with that golden, slightly crisp edge. Softened or melted, it creates the perfect base.
• Brown Sugar – Essential for that deep, caramel-like sweetness and chewy texture. It also keeps the bars moist for days.
• Granulated Sugar – Balances the moisture from the brown sugar and adds structure and a touch of crispness to the edges.
• Eggs – They bind everything together and contribute to the soft, cakey texture in the middle.
• Vanilla Extract – Just a splash enhances the overall flavor and makes the cookie dough taste truly classic.
• All-Purpose Flour – This is the structural backbone. It holds everything in place without making the bars too dry or dense.
• Baking Soda – A little goes a long way in giving the bars just the right amount of lift and chew.
• Salt – It brings out the sweetness and chocolate flavors, making each bite more balanced.
• Semi-Sweet Chocolate Chips – The star of the show. Melty, rich, and scattered throughout every bite for maximum indulgence.

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Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it with butter or nonstick spray. This makes it easy to lift the bars out cleanly once they’ve cooled.

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Step 2: Mix the Wet Ingredients

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy—about 2–3 minutes. Add in the eggs one at a time, beating well after each. Stir in the vanilla extract.

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Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. This ensures the leavening agent and salt are evenly distributed throughout the dough.

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Step 4: Bring It All Together

Gradually mix the dry ingredients into the wet mixture. Use a spatula or mixer on low speed and stop once combined—don’t overmix. Fold in the chocolate chips, saving a handful to press into the top before baking.

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Step 5: Spread and Smooth

Spoon the dough into your prepared baking pan and press it evenly into the corners. Sprinkle the reserved chocolate chips over the top and gently press them in.

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Step 6: Bake

Place the pan in the preheated oven and bake for 25–30 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

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Step 7: Cool and Slice

Let the cookie bars cool in the pan for at least 30 minutes. Once firmed up, lift them out using the parchment edges and cut into squares or rectangles.

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How Long to Cook the Chocolate Chip Cookie Bars

Bake these cookie bars at 350°F (175°C) for 25 to 30 minutes. The edges should be lightly browned, and the center just set with a slight jiggle. A toothpick inserted near the center should come out with a few moist crumbs but no raw batter. Keep in mind, they’ll continue to cook a bit as they cool in the pan, so don’t overbake—unless you’re going for crispier edges.

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Tips for Perfect Chocolate Chip Cookie Bars

• Use Room Temperature Ingredients: Softened butter and room-temp eggs blend more smoothly for a uniform dough.
• Don’t Overmix: Stir just until the flour disappears. Overmixing can lead to tough or dry bars.
• Line the Pan: Parchment paper makes for easy cleanup and helps lift the bars out for neat slicing.
• Press Chips on Top: For picture-perfect bars, press a few extra chocolate chips on top right before baking.
• Cool Completely: These bars cut much more cleanly once they’ve cooled and set—be patient!

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Watch Out for These Mistakes While Cooking

• Overbaking: It’s tempting to wait until the center looks totally firm, but that can lead to dry bars. Take them out when the middle is just barely set—they’ll firm up as they cool.
• Skipping the Salt: Even in sweet recipes, salt is essential. It balances the sweetness and intensifies the chocolate flavor.
• Using Cold Butter: This can lead to uneven mixing. Softened or melted butter helps everything blend smoothly.
• Overmixing the Dough: Stirring too much after adding flour can make the bars dense and tough. Mix until just combined.
• Cutting Too Soon: Give the bars time to cool. Slicing while warm might cause them to crumble and fall apart.

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What to Serve With Chocolate Chip Cookie Bars?

Vanilla Ice Cream

Scoop some on warm bars for a classic hot-and-cold dessert duo.

Fresh Berries

Strawberries or raspberries balance the sweetness with a bit of tartness and freshness.

Whipped Cream

A soft dollop adds a light, creamy contrast to the rich, chewy bars.

Espresso or Coffee

Perfect for highlighting the deep notes of the chocolate and balancing the sweetness.

Milk

Sometimes, nothing beats a cold glass of milk with a warm cookie bar.

Salted Caramel Drizzle

A drizzle of caramel over the top takes indulgence to the next level.

Chopped Nuts

Sprinkle toasted pecans or walnuts on top for extra crunch and nutty flavor.

Dark Chocolate Sauce

For true chocolate lovers, a drizzle of bittersweet chocolate enhances the richness.

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Storage Instructions

Once cooled, store your Chocolate Chip Cookie Bars in an airtight container at room temperature for up to 4 days. If you want them to last longer, refrigerate them—this keeps them fresh for about a week, though they’ll firm up a bit in the fridge.

To freeze, wrap individual bars tightly in plastic wrap, then place in a freezer-safe bag or container. They’ll keep for up to 3 months. When ready to enjoy, thaw at room temperature or microwave in short bursts to bring back that just-baked warmth.

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Estimated Nutrition

Here’s a rough estimate for one bar (based on cutting the pan into 20 pieces):

• Calories: 230
• Total Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Cholesterol: 35mg
• Sodium: 120mg
• Total Carbohydrates: 31g
• Fiber: 1g
• Sugar: 20g
• Protein: 2g

These bars are indulgent—definitely a treat—but they’re worth every bite.

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Frequently Asked Questions

Can I use a different size pan?

Yes, you can use an 8×8 or 9×9 pan for thicker bars, but you’ll need to increase the bake time by 5–10 minutes. Just keep an eye on the center for doneness.

Can I make these gluten-free?

Absolutely. Use a 1:1 gluten-free flour blend and be sure your chocolate chips are certified gluten-free. The texture may be slightly different, but still delicious.

Can I add nuts or other mix-ins?

Definitely. Walnuts, pecans, toffee bits, coconut, or even crushed pretzels work well. Stick to about 1 cup of mix-ins total to avoid overwhelming the dough.

Why did my bars come out dry?

They may have been overbaked or had too much flour. Be sure to measure your flour by spooning it into the measuring cup and leveling it off.

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Let it sit at room temperature for 20 minutes before spreading it in the pan.

Do I need to chill the dough before baking?

Nope, that’s the beauty of cookie bars—you can go straight from mixing to baking.

Can I use parchment paper instead of greasing the pan?

Yes, parchment makes cleanup easier and helps lift the bars out cleanly. It’s highly recommended.

Are these bars better warm or cooled?

That depends on your mood. Warm, they’re gooey and melty. Cooled, they slice cleanly and are perfect for packing or serving neatly.

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Conclusion

Chocolate Chip Cookie Bars are everything we love about classic cookies—only easier, thicker, and more shareable. They’re simple to make, easy to customize, and impossible to resist. Whether you’re baking for a party, a picnic, or just because you’re craving something sweet, these bars deliver every single time. Keep this recipe in your back pocket—it’s a dependable favorite you’ll come back to again and again.

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