These Chocolate Chip Cookie Bars are thick, chewy, buttery, and packed with melty chocolate chips in every bite. They deliver everything you love about classic chocolate chip cookies without the work of scooping and baking individual batches. With crisp golden edges and a soft, gooey center, these easy cookie bars are perfect for parties, lunchboxes, holidays, or an everyday homemade dessert.
Why You’ll Love This Recipe
- Thick, soft, and chewy texture
- Loaded with chocolate chips
- Easier than individual cookies
- Simple pantry ingredients
- Perfect for parties and bake sales
- Easy to slice and serve
- Delicious warm or at room temperature
Ingredients
- 2¼ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup unsalted butter, melted and slightly cooled
- 1 cup packed light brown sugar
- ⅔ cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 cups semi-sweet chocolate chips, divided
Instructions
- Preheat the oven to 350°F (175°C).
- Line an 8×8-inch baking pan completely with parchment paper, leaving enough overhang to lift the bars out after baking.
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
- In a separate large mixing bowl, combine the melted butter, brown sugar, and granulated sugar.
- Whisk for about 30 seconds until the mixture becomes smooth and slightly thick.
- Add the eggs and vanilla extract.
- Whisk for about 1 minute until fully incorporated and glossy.
- Add the dry ingredients to the wet ingredients.
- Gently fold everything together with a spatula until almost combined.
- Reserve about ¼ cup of the chocolate chips for the top.
- Fold the remaining chocolate chips into the cookie dough.
- Transfer the dough to the prepared baking pan.
- Spread it evenly into the corners while leaving a little texture on the surface.
- Sprinkle the reserved chocolate chips evenly over the top.
- Bake the Chocolate Chip Cookie Bars for about 50–55 minutes, or until the edges are golden and set.
- Insert a toothpick into the center. It should come out with a few moist crumbs rather than wet batter.
- Allow the bars to cool in the pan for about 1 hour.
- Lift them out using the parchment paper, slice into squares, and serve.
Tips & Tricks
- Measure the flour carefully to avoid dry cookie bars.
- Let the melted butter cool slightly before mixing it with the sugar.
- Do not overmix after adding the flour.
- Reserve chocolate chips for the top to create bakery-style bars.
- Avoid overbaking if you want a soft and chewy center.
- Let the bars cool before slicing for clean edges.
- Sprinkle flaky sea salt over the top for a sweet-and-salty variation.
Details
Prep Time: 15 minutes
Cook Time: 50–55 minutes
Cooling Time: 1 hour
Total Time: Approximately 2 hours 10 minutes
Yield: 16 bars
Category: Dessert
Method: Baking
Cuisine: American
Difficulty: Easy
Dietary Notes: Vegetarian, Nut-Free
Notes
- Dark chocolate, milk chocolate, or a combination of chips can replace semi-sweet chocolate.
- Add chopped walnuts or pecans if desired.
- For extra gooey bars, begin checking them a few minutes before the full baking time.
- Warm individual bars briefly before serving for softer chocolate chips.
Nutrition (Approximate Per Bar)
- Calories: 325
- Protein: 4g
- Carbohydrates: 44g
- Fat: 16g
- Fiber: 2g
- Sugar: 28g
- Sodium: 220mg
FAQ
How do I keep Chocolate Chip Cookie Bars soft and chewy?
Avoid overbaking them. Remove the bars when the edges are set and the center still looks slightly soft. They will continue to firm up while cooling.
Can I make Chocolate Chip Cookie Bars ahead of time?
Yes. Bake and cool them completely, then store them in an airtight container for several days.
Can I use different chocolate chips?
Absolutely. Milk chocolate, dark chocolate, white chocolate, chocolate chunks, or a mixture all work well.
Why is cornstarch added to cookie bars?
Cornstarch helps create a softer, more tender texture while keeping the bars thick and chewy.
Can I double this recipe?
Yes. A doubled batch can be baked in a larger pan, though the baking time may need to be adjusted.
How do I know when cookie bars are done?
The edges should be golden and set, while a toothpick inserted into the center should come out with a few moist crumbs.
Storage
Room Temperature: Store in an airtight container for up to 4 days.
Refrigerator: Refrigerate for up to 1 week if you prefer a firmer texture.
Freezer: Freeze individual bars in an airtight freezer-safe container for up to 3 months.
Reheating: Microwave a bar for about 10–15 seconds for a warm, soft center and melty chocolate.
Similar Recipes
Chocolate Chip Cookie Bars
Ingredients
- 2¼ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup unsalted butter melted and slightly cooled
- 1 cup packed light brown sugar
- ⅔ cup granulated sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 2 cups semi-sweet chocolate chips divided
Instructions
- Preheat the oven to 350°F (175°C).
- Line an 8×8-inch baking pan completely with parchment paper, leaving enough overhang to lift the bars out after baking.
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
- In a separate large mixing bowl, combine the melted butter, brown sugar, and granulated sugar.
- Whisk for about 30 seconds until the mixture becomes smooth and slightly thick.
- Add the eggs and vanilla extract.
- Whisk for about 1 minute until fully incorporated and glossy.
- Add the dry ingredients to the wet ingredients.
- Gently fold everything together with a spatula until almost combined.
- Reserve about ¼ cup of the chocolate chips for the top.
- Fold the remaining chocolate chips into the cookie dough.
- Transfer the dough to the prepared baking pan.
- Spread it evenly into the corners while leaving a little texture on the surface.
- Sprinkle the reserved chocolate chips evenly over the top.
- Bake the Chocolate Chip Cookie Bars for about 50–55 minutes, or until the edges are golden and set.
- Insert a toothpick into the center. It should come out with a few moist crumbs rather than wet batter.
- Allow the bars to cool in the pan for about 1 hour.
- Lift them out using the parchment paper, slice into squares, and serve
Notes
- Dark chocolate, milk chocolate, or a combination of chips can replace semi-sweet chocolate.
- Add chopped walnuts or pecans if desired.
- For extra gooey bars, begin checking them a few minutes before the full baking time.
- Warm individual bars briefly before serving for softer chocolate chips.
Conclusion
These Chocolate Chip Cookie Bars are an easy way to enjoy all the buttery, chocolate-filled goodness of homemade cookies without baking multiple trays. Their chewy centers, golden edges, and generous amount of semi-sweet chocolate make them a dependable dessert for parties, family gatherings, or simple afternoon cravings. Once you see how easy cookie bars are to make, they may become your favorite way to bake chocolate chip cookies.