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If you think chocolate chip cookies should be a food group, then you are going to go crazy over these chocolate chip cookie bars. It’s basically classic, buttery chocolate chip cookie dough baked in a large pan and cut into squares. It’s a chocolate chip cookie shaped like a brownie! Be still my heart. These cookie bars are literally gone within minutes in our home.
These Chocolate Chip Cookie Bars are made like traditional chocolate chip cookie dough by creaming the butter and sugars for at least 4 minutes. This recipe calls for a good amount of sugar which gives it that ooey gooey texture that melts in your mouth. A hefty dose of vanilla is added for the depth of flavor and semi-sweet chocolate proves to be the best balance for the brown sugar dough.
This recipe can be made in a 8 x 8 square pan or doubled and baked in a 9 x 13 pan. The 9 x 13 pan of cookie bars will need to bake a few minutes longer so watch carefully. Let the bars cool for at least 10 minutes before cutting into squares, to allow time to set up.
TIP: I suggest using an aluminum pan. This recipe does NOT work as well in a glass pan.
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Chocolate Chip Cookie Bars
Equipment
Ingredients
- For 8 x 8 pan:
- 1/2 cup Butter softened
- 1/2 cup Brown Sugar
- 1/2 cup Sugar
- 1 Egg
- 2 teaspoons Vanilla
- 1 1/4 cup Flour
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 cup Semi-sweet Chocolate Chips
- For 9 x 13 pan:
- 1 cup Butter
- 1 cup Brown Sugar
- 1 cup Sugar
- 2 Eggs
- 1 Tablespoon Vanilla
- 2 1/2 cups Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 cups Semisweet Chocolate Chips
Instructions
- Preheat oven to 350 degrees.
- Cream butter, brown sugar, and sugar for 4 minutes, until light and fluffy. Stir in egg(s) and vanilla and mix well.
- Stir in flour, baking soda, and salt. Stir until incorporated.
- Stir in chocolate chips.
- Bake for 20-28 minutes, or until light golden brown.
- Let cool for 10 minutes before cutting into squares.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
It’s a GUARANTEE that you will LOVE these Chocolate Chip Cookie Bars. Find me on Instagram at modern_honey. I would love to hear from you!
Happy Baking!
Looks great! I have a question though; could I brown the butter, then chill it in the fridge until it becomes room temperature and then cream it for the recipe? Or would the melting of the butter change the structure to the point that it wouldn’t cream correctly even if I chilled it again?
I don’t think that will work. Have you ever melted butter and put it back in the fridge? It becomes grainy. I can’t speak for clarified butter. If you are looking for a nutty flavor add nuts, if you are wanting a darker cookie then use dark brown sugar.
I just made these in the larger pan, and it was aluminum. Baked for 35 min and heard absolutely perfect-a little crispy, plenty chewy, and better than the cookies I make. Tomorrow I’m going to pick up some premium vanilla ice cream and try it that way
Just made these as per the recipe and they’re great. Thanks for sharing your recipe.
These are amazing! Great to ship to my sons in college. They love them! My husband loves them as well. I actually have a batch going right now. Thank you for this wonderful ad easy recipe!
Just made these for Christmas…. my kids loved them!!!! Had to cook an additional 5-10 mins because it was not done in the center. Otherwise a great recipe!
Super delish! I made them in a 10×10 sheet cake pan and baked them for 28 minutes. They’re gooey and yummy, but not underbaked. I did reduce the sugar by 1/4 cup each – so 3/4 C each of white sugar and brown sugar, rather than 1 cup each – and they are still very sweet and caramalized; you could probably reduce the quantities even more.
These are so simple, but everyone I have ever served them to can’t get enough of them. I’ve had several people ask me for the recipe, and even more beg me to make them again. I use Ghirardelli bittersweet chips and they perfectly compliment the gooey sweetness. The first time that I made these I used parchment paper. My sister tried lifting them out of the pan before they were cooled because we couldn’t wait, and the entire pan landed on the floor. Needless to say we scooped them up and ate most of it anyway, and didn’t regret it one bit. These will forever be referred to as “floor brownies” in our house. Thanks so much for this recipe, I’ll be making these for my family for years to come!
Good cookies!
Easy to make and taste great. Only thing is the butter. This could be cut back a couple tablespoons. There was an oily mess at the bottom of the pan. I use a silicon pan so a lot of oil isn’t needed.
Do yourself a favour an invest in some silicon pans.
Thanks so much for trying the recipe! I am so glad you loved it. They are definitely rich and buttery without a doubt. Have a great day!
If I make these in a jelly roll pan, would you recommend adjusting the ingredients and/or bake time at all? Thanks
Hi Elizabeth! You will need to adjust the baking time since they will be thinner. I would suggest reducing the baking time by at least 5-7 minutes and just keep checking. I keep my oven light on and watch for those light golden edges to start to form. You don’t want to overbake these as they are supposed to be ooey gooey so watch carefully. Good luck!