Chocolate chip cookie bars are chewy with crispy edges and soft insides! This cookie bar recipe is ready to bake in 10 minutes because you don’t chill the dough. Bake in a 9×13 inch pan for thick cookie bars.

chocolate chip cookie bars in baking sheet with one cookie cut into a square

These Chocolate Chip Cookie Bars are..

  • 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! 
2 chocolate chip cookie bars cut into squares on white plate

Ingredients

  • 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

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 make chocolate chip cookie bars collage

How to Make Chocolate Chip Cookie Bars

  1. Preheat the oven to 350º F. Line a 9×13 inch dish with aluminum foil.
  2. In a mixing bowl combine all of the dry ingredients and 1 & 1/2 cups of chocolate chips. Set aside. 
  3. In a larger mixing bowl beat the butter, brown sugar, and granulated sugar for 2 minutes. 
  4. Add in the eggs and vanilla extract, beat for 30 seconds.
  5. Gradually mix in the dry ingredients, mixing on low speed.
  6. 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 Know When Cookie 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. 

chocolate chip cookie bars in baking sheet with one cookie cut into a square on top of the others
cookie bars arranged in a grid pattern

How to Make Gluten Free Chocolate Chip Cookie Bars

I have made these cookie bars multiple times with King Arthur’s Gluten Free Measure for Measure Flour with great success. 

Tips for Making Cookie Bars

  • 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. 
3 chocolate chip cookie bars cut into squares stacked on top of each other

More Cookie Recipes

Chocolate Chip Cookie Bars

Chocolate chip cookie bars are chewy with crispy edges and soft insides! This cookie bar recipe is ready to bake in 10 minutes because you don’t chill the dough! Bake in a 9×13 inch pan for thick cookie bars! 
5 from 1 vote
Print Pin Rate
Course: Dessert
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 20 minutes
Total Time: 1 hour
Servings: 20 cookie bars
Author: Beth

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. 

Notes

  • I have made these bars multiple times with King Arthur’s Gluten Free Measure for Measure Flour with great success. 
  • Properly measure the all purpose flour using the spoon and sweep method.
  • Substitute the semi-sweet chocolate chips for milk or dark chocolate chips.
  • Nutrition

    Calories: 323kcal | Carbohydrates: 40g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 97mg | Potassium: 150mg | Fiber: 2g | Sugar: 23g | Vitamin A: 315IU | Calcium: 31mg | Iron: 2mg
    Tried this recipe?Tag @beth_thefirstyear!