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 chocolate chip 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.
These chocolate chip 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 chocolate chip cookies 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 chocolate chip 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:
- 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
- Preheat the oven to 325 degrees F.
- Line a 9x13 inch baking dish with aluminum foil or parchment paper, leaving an overhang, and lightly spray with non-stick cooking spray.
- In a large bowl, stir together the melted butter, baking soda, and salt.
- Add the brown sugar, granulated sugar, eggs, and vanilla and whisk together until smooth and well combined.
- Stir in the flour until just combined.
- Fold in the chocolate chips.
- Press the cookie dough into the prepared baking dish, as evenly as possible.
- Bake the cookie bars for 25-28 minutes, until they are golden brown.
- Let them cool completely in the pan before lifting them out and slicing them into bars.
- Store the bars in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Source: Adapted from a family friend’s recipe - thanks Lucie!
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Serving Size:1 cookie bar
Amount Per Serving: Calories: 215Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 107mgCarbohydrates: 30gFiber: 1gSugar: 20gProtein: 2g
Nutrition Information is estimated based on ingredients used and may not be exact.