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“A huge hit” is what I heard from everyone who tries these chocolate chip cookie bars! Perfectly chewy with crispy edges and soft insides, these are ready to bake in just 10 minutes and are my go-to when I need a quick dessert recipe to impress a crowd.
Why you’ll love this Chocolate Chip Cookie Bars Recipe
- chewy with crispy edges and soft insides
- ready to bake in 10 minutes
- made in a 9×13 inch pan
- substitute your favorite type of chocolate chips or add 2 types!
Ingredients for Chocolate Chip Bars
- all purpose flour: flour is necessary to build structure in cookies
- cornstarch: helps to produce chewy but soft cookies
- baking soda: helps to leaven and lift the dough
- salt: enhances the other flavors
- chocolate chips: I used semi-sweet chocolate chips
- unsalted butter: adds flavor and tender texture
- brown sugar: adds sweetness & flavor, keeps the cookies moist and adds chewiness
- granulated sugar: adds sweetness, flavor and encourages browning
- egg: binds the cookies together by providing structure
- vanilla extract: adds flavor
Gluten Free Chocolate Chip Bars Recipe Variation
I have made these cookie bars multiple times with King Arthur’s Gluten Free Measure for Measure Flour with great success.
How to Make Chocolate Chip Cookie Bars
- Preheat the oven to 350º F. Line a 9×13 inch dish with aluminum foil.
- In a mixing bowl combine all of the dry ingredients and 1 & 1/2 cups of chocolate chips. Set aside.
- In a larger mixing bowl beat the butter, brown sugar, and granulated sugar for 2 minutes.
- Add in the eggs and vanilla extract, beat for 30 seconds.
- Gradually mix in the dry ingredients, mixing on low speed.
- Press the dough into the foil lined pan. Press the remaining 1/2 cup chocolate chips onto the top. Bake for 25-32 minutes or until the top of the bars turn golden in color.
How to Properly Measure Flour
- Fluff the flour with a fork.
- Use a spoon to scoop the flour into your measuring cup.
- Use a butter knife to level off the flour in the measuring cup.
Sticking the measuring cup straight into the bag of flour will result in too much flour to be packed into the cup, which can result in dry cookies.
How to Know When These Chocolate Chip Bars Are Done
The chocolate chip bars are done when the top is golden brown in color and the edges are more set and a little more golden. Allow the bars to cool for 20 minutes before cutting. This is important because the bars will firm up while cooling.
Tips for this Chocolate Chip Cookie Bar Recipe
- Properly measure the all purpose flour using the spoon and sweep method.
- Use room temperature butter for easier creaming of the butter and sugar.
- Line the baking dish with aluminum foil or parchment paper.
- Press chocolate chips on the top of the dough before baking for a loaded cookie presentation like the photos!
- Allow the cookie bars to cool for 20 minutes before cutting them.
How to Store These Easy Cookie Bars
To store cookie bars, allow them to cool completely at room temperature. Once cooled, place them in an airtight container and store at room temperature for up to a few days, or in the refrigerator for longer shelf life
Chocolate Chip Cookie Bar Recipe FAQs
Cookie bars can become hard for several reasons. Baking cookie bars for too long can lead to a dry and hard texture. Follow the recommended baking time in your recipe and be cautious not to overbake. Ingredient Ratios play a role too. The proportions of ingredients in your recipe can affect the texture. Too much flour or not enough moisture can result in dry and hard bars.
Along with getting the ingredient ratios right, my secret to chewy, not cakey, cookie bars is adding cornstarch!
Cookie bars may not be done in the middle due to underbaking. Ensure you follow the recommended baking time and pan size in the recipe, and check your oven temperature for accuracy to ensure even baking.
More Cookie Recipes
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Easy Cookie Bars with Chocolate Chips
Ingredients
- 3 cups all purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- ¼ tsp salt
- 2 cups semi-sweet chocolate chips
- 2 sticks unsalted butter (1 cup), room temperature
- 1 ¼ cups brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350º F. Line a 9×13 inch dish with aluminum foil.
- In a mixing bowl combine the flour, cornstarch, baking soda, salt, and 1 & 1/2 cups of chocolate chips. Set aside.
- In a larger mixing bowl combine the butter, brown sugar, and granulated sugar. Beat on medium speed for 2 minutes. You want this mixture to be fluffy and pale in color.
- Add in the eggs and vanilla extract, beat for 30 seconds.
- Gradually mix in the dry ingredients, mixing on low speed. The dough will be thick. I like to finish mixing the flour into the dough by hand with a spatula.
- Press the dough into an even layer in the foil lined 9×13 inch pan. Press the remaining 1/2 cup chocolate chips onto the top. Bake for 25-32 minutes or until the top of the bars turn golden in color. Remove from the oven and allow the bars to cool for 20 minutes before cutting into squares.
Made these to take to someone’s house and they turned out so good!! They were a huge hit! Highly recommend!
How many bars does this recipe make? I”m talking a reasonable 2-3 bites per cookie?
If you’re looking for only a 2-3 bite cookie bar, I would say it would be 40 squares.
Can you make them oatmeal, chocolate chip?
Hi Sherri! I’ll add oatmeal chocolate chip cookie bars to my “to test” recipes!
Hi Beth—these look great! Just curious, it looks like you baked them in a jelly roll pan in photo. Do you prefer this over 9 x 13 and what would baking time be for the larger pan? Thank you!
Hey Liz! I baked these in a 9×13 inch glass pan, I moved them to the jelly roll pan for the photos!
I’ve never heard of using cornstarch in any cookie product. What does it do in the finished product. They look great!
Cornstarch helps to produce chewy but soft cookies!!
Can you bake without eggs?
Hi Gene! This recipe hasn’t been tested without eggs, so I don’t recommend it.
Made this and it turned out so yummy! Even with me substituting baking soda for baking powder. Just added a little extra salt. It was all gone within hours