Name: Chocolate Chip Cookie Bars
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 24
Ingredients: 3/4 cup unsalted butter, melted and cooled; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup brown sugar, lightly packed; 1/2 cup granulated sugar; 2 large eggs; 1 1/2 teaspoons vanilla; 2 1/4 cups all purpose flour; 2 cups semi-sweet chocolate chips

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These soft and chewy chocolate chip cookie bars mix up in minutes in just one bowl for the perfect sweet treat!

Chocolate chip cookie bars are one of my favourite quick and easy treats to whip up. I’ve been making these cookie bars forever, and they’re still a favourite.

Because you have to love a soft and chewy chocolate chip cookie that mixes up in minutes, and doesn’t need to be chilled or scooped into individual cookies.

soft and chewy chocolate chip cookie bars

These cookie bars can be made in one bowl. You don’t need an electric mixer. And they can be ready to put in the oven before it’s even finished heating up.

You don’t even need to remember to soften your butter for this recipe because it’s melted instead.

It really doesn’t get much better than these soft and chewy chocolate chip cookie bars!

How do you know when cookie bars are done?

For chocolate chip cookie bars, they’re done if the top is completely golden brown, and they are just barely starting to pull away from the edges of the pan.

If you’re not sure, err on the side of underdone rather than overdone, so that they are nice and chewy.

If you over bake them, they won’t be as soft and chewy, although they’ll still taste pretty great!

What is the best way to store chocolate chip cookie bars?

To store these cookie bars, first let them cool completely in the pan, and then lift them out and slice them into bars.

You can then store them in an airtight container at room temperature. I find they stay fresh for 4-5 days this way.

Can you freeze fresh baked cookie bars?

I freeze homemade cookie bars all the time.

You should let them cool completely, then slice them into bars, and freeze them in a large ziplock bag or an airtight container for up to 3 months.

How to make Chocolate Chip Cookie Bars:

These cookie bars will not look like they’re completely done when you take them out of the oven. They should be golden brown on top and just starting to pull away from the edges of the pan, but the middle may still look a bit under done. That’s okay, they will firm up as they cool, but if you over bake them they won’t be as soft and chewy. Err on the side of under done for chewy cookie bars.
I like to line the baking dish with foil or parchment paper, leaving an overhang, before pressing the cookie dough into the pan. This way I can lift out the entire pan of cookies easily once they’re cool to cut them into bars.

Here are some more great bar cookies for you:

Yield: 24 bars