These soft and chewy Chocolate Chip Cookie Bars are even easier than making cookies!
Is there anything better than a freshly baked chocolate chip cookie? Yes, there is… and you’re looking at it! A ridiculously easy alternative to chocolate chip cookies, let me introduce you to soft and chewy Chocolate Chip Cookie Bars.
My obsession with dessert bars continues. I love the idea of taking the flavors of a classic cookie and turning it into bar form. These Chocolate Chip Cookie Bars join my Peanut Butter Bars, Toffee Bars, M&M Cookie Bars, and Snickerdoodle Bars.
This quick and easy cookie dough comes together in one bowl in just a few minutes.
- Combine wet ingredients: Whisk melted butter with brown sugar and granulated sugar. Add eggs and vanilla extract.
- Add dry ingredients: Stir flour, baking powder, and salt into the wet ingredients. Stir in chocolate chips.
- Transfer to pan and bake: Scoop the dough into a greased 9×13 pan, then spread it into an even layer and bake.
Serving and storage
- These bars will firm up as they cool, so hold off on cutting them until they are room temperature.
- Store tightly covered at room temperature for up to 3 days, refrigerator for up to 5 days, and the freezer for up to 2 months.
- These bars are extra delicious served warm with a scoop of vanilla ice cream. I recommend heating individual servings in the microwave until the chocolate chips are beginning to melt. The bars soften when they are warm, so you’ll need to eat them with a fork.
Love chocolate chips? Make these:
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Chocolate Chip Cookie Bars
- 1 cup unsalted butter, melted and still a little warm
- 1 cup firmly packed brown sugar*
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all purpose flour
- 1-½ teaspoons baking powder
- ½ teaspoon salt
- 1-½ cups chocolate chips (I like a combination of semi-sweet and milk chocolate)
- flaky sea salt, optional
- Preheat oven to 350°F.
- In a large bowl, whisk melted butter and both sugars until fully combined (at least 1 minute). Add eggs and vanilla and whisk until combined.
- Sprinkle the flour, baking powder, and salt over the top of the sugar mixture. Use a rubber spatula or wooden spoon to stir until combined (the dough will be fairly "wet" – thinner than cookie dough but thicker than brownie batter). Stir in the chocolate chips.
- Grease a 9×13 baking dish. Option: line the pan with foil and grease the foil (this makes for easy removal). Scoop the dough into the prepared pan and spread it into an even layer. Bake for 23-28 minutes, until the center is set (not jiggly) and the bars are turning golden brown. Be careful not to overbake.
- Remove from the oven and place on a cooling rack. If desired, you can sprinkle the top of the bars with flaky sea salt while they are still warm. Allow to cool before slicing. The bars will hold together best once completely cool. If you want to eat them when they are warm and fudgy I recommend using a fork.
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
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