I absolutely love chocolate chip cookie bars! They are a delightful treat that combines the classic flavors of a chocolate chip cookie with the convenience of a bar. Each bite is a perfect balance of soft and chewy texture, filled with gooey chocolate chips that melt in your mouth.

The golden brown edges add a touch of crunch, making these bars truly irresistible. Whether enjoyed on its own or paired with a cold glass of milk, chocolate chip cookie bars are a comforting and indulgent dessert that always brings a smile to my face.

Ingredients Needed for This Recipe

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature

1/2 cup granulated sugar
1 cup packed brown sugar
1 teaspoon salt

2 teaspoons vanilla extract
2 large eggs
2 cups (about 12 oz) semi-sweet chocolate chips

Optional: 1 cup chopped nuts (walnuts or pecans), if you like a bit of crunch

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper, leaving some overhang for easy removal.
In a medium bowl, whisk together the flour and baking soda; set aside.

In a large bowl, using an electric mixer, beat together the butter, granulated sugar, brown sugar, and salt until smooth and creamy. Beat in the vanilla extract, then add the eggs one at a time, fully incorporating each before adding the next.
Gradually blend the dry ingredients into the butter mixture. Stir in the chocolate chips (and nuts if using) until evenly distributed.
Spread the batter evenly in the prepared baking pan, smoothing the top with a spatula.

Bake for 24 to 30 minutes, or until the top is golden brown and slightly firm to the touch. Be careful not to overbake to ensure the bars remain soft.
Cool in the pan on a wire rack for at least 10 minutes. Then, using the parchment paper overhang, lift the bars out of the pan and transfer to the rack to cool completely. Once cooled, cut into squares or rectangles as desired.

Tips for Perfecting the Recipe

Quality Ingredients Matter: The quality of the ingredients can significantly affect the taste and texture of your cookie bars. Using high-quality unsalted butter and a reputable brand of chocolate chips can make a difference. Pure vanilla extract, as opposed to imitation vanilla, also adds a richer flavor.

Room Temperature Ingredients: For the best results, ensure your butter and eggs are at room temperature before you start. Room temperature ingredients blend more easily and evenly, creating a smooth batter that results in a tender, evenly baked bar.

The Right Pan: The size of the pan is crucial. A 9×13-inch pan is ideal for achieving bars that are just the right thickness. Using a pan that’s too small will give you overly thick bars, while a larger pan will result in thin, possibly overcooked bars.

Parchment Paper Is Your Friend: Lining your baking pan with parchment paper not only prevents sticking but also allows you to lift the entire batch out of the pan effortlessly for easy cutting. Leave an overhang on the sides to use as handles.

Don’t Overmix: After adding the flour, mix just until it’s incorporated. Overmixing can lead to tough bars because it develops the gluten in the flour.

Underbake Slightly: For gooey, soft cookie bars, remove them from the oven when they are set on the edges but still slightly soft in the middle. They will continue to cook with the residual heat of the pan.

Cool Completely Before Cutting: It’s tempting to cut into your cookie bars as soon as they’re moderately cool, but letting them cool completely will help them set properly, making it easier to get clean cuts.

Serving Suggestions

Classic Enjoyment: Sometimes, simplicity is key. A warm chocolate chip cookie bar, with its gooey chocolate and soft, chewy texture, is delightful on its own.

Ice Cream Pairing: Serve your chocolate chip cookie bar with a scoop of vanilla ice cream for a classic dessert combo. The contrast of warm cookie bar with cold ice cream is unbeatable.

Chocolate Drizzle: For an extra touch of chocolate, melt some chocolate chips and drizzle over the top of the bars before serving.

Dessert Platter: Cut the bars into smaller pieces and serve on a platter with a variety of other treats like brownies and mini cupcakes for a dessert buffet.

Coffee or Tea Companion: These cookie bars make a great snack alongside a hot cup of coffee or tea. The flavors complement each other wonderfully.

Storage Tips

Room Temperature Storage: Once completely cooled, store the cookie bars in an airtight container at room temperature. They will keep for up to a week.

Refrigerating for Longer Freshness: If you prefer them to last a bit longer, you can refrigerate them in an airtight container for up to two weeks. Bring them to room temperature before serving for the best flavor and texture.

Freezing: For long-term storage, wrap the bars individually in plastic wrap and then place them in a zip-top freezer bag. They can be frozen for up to 3 months. Thaw at room temperature or in the refrigerator before enjoying.

Reviving Leftovers: If your cookie bars have become slightly dry over time, you can revive them by microwaving for a few seconds until warm and tender again.

Frequently Asked Questions

Can I use different types of chocolate chips? Yes, you can customize the recipe by using milk chocolate, dark chocolate, or white chocolate chips. You can also mix in other ingredients like M&M’s, nuts, or dried fruit for variety.

Can I make these gluten-free? Absolutely. Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Ensure that the blend includes xanthan gum, or add it according to the package’s directions for best results.

How can I make the bars chewier or crispier? For chewier bars, use more brown sugar than white sugar, and ensure you don’t overbake them. For crispier bars, increase the amount of white sugar and bake a little longer.

Can I halve the recipe? Yes, you can halve the recipe and use an 8×8-inch square pan for baking. Just keep an eye on the baking time, as it may need to be adjusted slightly.

Why did my cookie bars come out dry? Overbaking is the most common reason for dry cookie bars. Make sure to check your bars a few minutes before the suggested baking time, as oven temperatures can vary.

Can I add peanut butter to the recipe? For a peanut butter twist, you can add a few tablespoons of peanut butter to the batter or use peanut butter chips in place of some of the chocolate chips.

What if my batter seems too thick? The batter for cookie bars is generally thicker than traditional cookie dough. However, if it seems excessively thick, a tablespoon or two of milk can help soften it.

Can I use salted butter instead of unsalted? Yes, but reduce the added salt in the recipe by 1/4 teaspoon for every stick of salted butter used to avoid overly salty bars.

Chocolate Chip Cookie Bars

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This Chocolate Chip Cookie Bars recipe is a real treat, merging the timeless appeal of chocolate chip cookies with the ease of bar form.

Ingredients

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda

1 cup 2 sticks unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed brown sugar

1 teaspoon salt
2 teaspoons vanilla extract
2 large eggs

2 cups about 12 oz semi-sweet chocolate chips
Optional: 1 cup chopped nuts walnuts or pecans, if you like a bit of crunch

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper, leaving some overhang for easy removal.

In a medium bowl, whisk together the flour and baking soda; set aside.
In a large bowl, using an electric mixer, beat together the butter, granulated sugar, brown sugar, and salt until smooth and creamy. Beat in the vanilla extract, then add the eggs one at a time, fully incorporating each before adding the next.
Gradually blend the dry ingredients into the butter mixture. Stir in the chocolate chips (and nuts if using) until evenly distributed.

Spread the batter evenly in the prepared baking pan, smoothing the top with a spatula.
Bake for 24 to 30 minutes, or until the top is golden brown and slightly firm to the touch. Be careful not to overbake to ensure the bars remain soft.
Cool in the pan on a wire rack for at least 10 minutes. Then, using the parchment paper overhang, lift the bars out of the pan and transfer to the rack to cool completely. Once cooled, cut into squares or rectangles as desired.