Chocolate Chip Cookie Bars
These Chocolate Chip Cookie Bars deliver all that classic cookie goodness in a simple, fuss-free package. They offer the perfect balance of crispy edges and a super soft, chewy center, all baked in one pan. No need to chill dough or wait for multiple batches; just mix, press, bake, and enjoy. Perfect for potlucks, parties, or a simple weeknight dessert.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt (or 1/4 tsp table salt)
- 1 cup melted butter (2 sticks), salted or unsalted
- 1 1/2 cups packed brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups chocolate chips (semi-sweet, milk, dark, or a mix)
- 1/2 cup toffee bits (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper or foil, leaving an overhang on the sides. This makes it super easy to lift the entire slab out later. If you don't have parchment, spray the bottom with cooking spray.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside for a moment.
- In a large mixing bowl, combine the melted butter, brown sugar, and white sugar. Stir until they are thoroughly combined and smooth.
- Add the eggs one at a time to the butter-sugar mixture, stirring well after each addition. Then, stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix the dough.
- Fold in the chocolate chips. If you want to, save a few to sprinkle on top before baking for a prettier finish. If you’re using toffee bits, stir them in now or sprinkle them on top before baking.
- Press the cookie dough evenly into your prepared 9x13-inch baking pan. Make sure it's spread from edge to edge.
- Bake for 25-35 minutes, or until the edges are golden brown and the center still looks a little soft or slightly underdone. A perfectly baked bar will have a slightly gooey center when it first comes out of the oven.
- Remove the pan from the oven and place it on a wire rack to cool completely. This is the hardest part, but it’s crucial for the bars to set up properly.
- Once cooled, use the parchment paper overhang to lift the entire cookie slab out of the pan. Place it on a cutting board and slice into squares or rectangles of your desired size.
Notes
To avoid tough bars, never overmix the dough once you add the flour. Mix until just combined, then stop. Cooling completely is crucial for the perfect texture; resist cutting while hot to prevent a gooey, crumbly mess. Store cooled cookie bars in an airtight container at room temperature for up to 3-4 days, or refrigerate for up to a week for extra chewiness. They freeze well; wrap tightly and thaw at room temperature.