Chocolate Chip Cookie Bar Recipe

This chocolate chip cookie bar recipe is the perfect combination of soft and chewy. They are so easy to make and don’t require chilling the cookie dough or using a mixer. The shape of the cookie offers versatility to even turn it into ice cream sandwich!

Recipe for Chocolate Chip Cookie Bars

These chocolate chip cookie bars are so quick to whip up (no chill and no mixer required!) and the dough can be made ahead of time and freezes well. Follow these tips and you will have perfect cookies every time!

1.  Use Room Temperature Ingredients– set eggs to sit a room temperature for 30 minutes before baking or in a bowl with warm water for 5-10 minutes.
2. Using both White Sugar and Brown Sugar creates a chewy and soft cookie texture.
3. Measure Flour Accurately– Always scoop flour with a spoon into measuring cup and level off with a knife for the most accurate measurement (unless you have scale at home). Otherwise you may have a cookie that is too dense. Tips on how to properly measure are on our Instagram Reel videos!
4. Make sure your baking soda and baking powder are not expired– they can expire within 4-6 months so I always write the date I open the box. This may impact your cake from rising properly!
5. Do Not Over mix the batter– once the dry ingredients are incorporated with the wet, gently fold or mix until just combined. Over mixing can yield a more dense cookie.
6. Do Not Over Bake– the best tip when baking cookies is once you start to smell that fragrant cookie smell baking, they are done or very close to done! Bake these for 15-18 minutes and allow to cool in the pan.
7. Use quality chocolate–  I love getting quality chocolate from Trader Joes. They actually import their chocolate bars from Europe which I will cut into chunks for the cookies. For semi-sweet chocolate chips I would recommend Ghiradelli which can be found at almost every grocery store.

How to make chocolate chip cookie bars from scratch

• Preheat oven to 350 degrees F and Line 2 9×13 baking pans with parchment paper. Set aside.
• In a medium, microwave safe bowl- melt the butter in 30 second increments, stirring each time to ensure that it evenly melts.
• While the butter slightly cools. In a large bowl- combine flour, baking soda, baking powder, salt and whisk to combine.
• Whisk sugars into the bowl with the melted butter. Once fully combined, whisk in 1 egg and combine before adding the second egg and egg yolk. Add the vanilla.
• Combine the wet Ingredients with your dry ingredients and mix with a spatula until combined. This step takes some wrist action for a few minutes but do not over mix! Fold in the chocolate.
• Spread the dough thin into a 9×13 inch pan and bake for 15 minutes or until slightly golden on top. They may still appear soft but they will firm up! Optional- top with sea salt. Allow to cool at room temperature before cutting the bars into squares.

This recipe yields 20 (2×2 inch square) cookies baked in a 9×13 pan.

Whisk sugars into the bowl with the melted butter. Once fully combined, whisk in 1 egg and combine before adding the second egg and egg yolk. Add the vanilla.

Combine the wet Ingredients with your dry ingredients and mix with a spatula until combined. This step takes some wrist action for a few minutes but do not over mix! Fold in the chocolate.

This recipe yields 20 (2×2 inch square) cookies baked in a 9×13 pan.

Variations to make with this chocolate chip cookie bar recipe

This chocolate chip cookie bar recipe doesn’t require the dough to chill which means you can quickly whip up this dough and bake it directly into a sheet pan.

The bake time takes 15-18 minutes and the cookies can be cut into any shape! Square, rectangle, circles.

Add additional toppings like sprinkles, crushed pretzels, or peanut butter chips.

My favorite way to turn these cookies into a decadent dessert is by adding a layer of vanilla ice cream and dipping them into chocolate for a delicious homemade chocolate chip cookie ice cream sandwich.

Can you freeze these chocolate chip cookie bars?

Absolutely! You can make the chocolate chip cookie dough in advance and freeze it by wrapping in plastic wrap and then wrap the dough again in foil (this helps prevent freezer burn) and place into a sealable freezer bag for 3 months.

When you are ready to bake, allow to thaw at room temperature into the dough is spreadable.

Or you can bake the cookies and allow to cool completely. Wrap in plastic wrap and then wrap it again in foil (this helps prevent freezer burn) and place into a sealable freezer bag for 3 months.

When you are ready to enjoy, take a cookie out of the freezer to thaw at room temperature for 30 minutes or microwave on 10 second increments until warm. Serve with a bowl of vanilla ice cream and enjoy!

If you like this recipe, you might also want to try:

Best Ever Chocolate Chip Cookie

Tahini Chocolate Chip Cookie

Funfetti Sugar Cookies

Chocolate Chip Cookie Bars

Sheet Pan chocolate chip cookie bars are soft and chewy. They are so easy to make and don't require chilling the cookie dough or using a mixer. The shape of the cookie offers versatility to even turn it into ice cream sandwich!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Servings 20 cookies

Ingredients

  

• 1/2 cup unsalted butter melted
• 6 tablespoons granulated sugar
• 1/2 cup +2 tablespoons light brown sugar or 10 tablespoons firmly packed
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 tsp kosher salt
• 1 large egg room temperature
• 1 large egg yolk room temperature
• 1 teaspoons vanilla extract
• 3/4 cups chocolate chips semi-sweet milk, or dark chocolate

Instructions

 

• Preheat oven to 350 degrees. Line a 9×13 baking pan with parchment paper. Set aside
• In a medium, microwave safe bowl- melt the butter in 30 second increments, stirring each time to ensure that it evenly melts.
• While the butter slightly cools, combine flour, baking soda, baking powder, salt in a medium bowl. Whisk to combine.
• Whisk the sugars into the bowl with the melted butter. Once fully combined, whisk in 1 egg and combine before adding the egg yolk. Add the vanilla.
• Combine the wet Ingredients with your dry ingredients and mix with a spatula until combined. Fold in the chocolate chips.
• Spread the dough thin into your prepared 9x 13 baking pan and bake for 15-18 minutes or until slightly golden on top. They may still appear soft but they will firm up! Allow to cool at room temperature before cutting the bars into 2×2 squares.