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A close-up of two rich, golden-brown Chocolate Chip Cookie Bars, showcasing their soft texture and melted chocolate chips.

Chocolate Chip Cookie Bars

Chewy, chocolatey cookie bars that offer all the goodness of cookies without the fuss of baking multiple batches. Quick to make and perfect for any occasion.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 16 bars

Ingredients
  

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon kosher salt If using table salt, use ¼ teaspoon instead
  • 1 cup butter melted and cooled slightly; unsalted preferred, reduce salt if using salted butter
  • 1.5 cups packed brown sugar
  • 0.75 cup white sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract or good quality vanilla bean paste
  • 2 cups chocolate chips mix of semi-sweet and dark recommended, or milk/white chocolate chips
  • 0.5 cup toffee bits optional, for extra crunch

Instructions
 

  • Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with foil or parchment paper, leaving an overhang on the sides for easy removal. Optionally, lightly spray the bottom with cooking spray.
  • In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
  • In a large mixing bowl, combine brown sugar, white sugar, and cooled melted butter. Beat until smooth and creamy (1-2 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  • Gradually add the dry flour mixture to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
  • Stir in the chocolate chips until evenly distributed. (Save some for topping if desired. Do not add toffee bits yet if using.)
  • Press the dough evenly into the prepared 9x13 inch baking pan, spreading from edge to edge. If using toffee bits, sprinkle them evenly over the top of the pressed dough now.
  • Bake for 25-35 minutes in the preheated oven. Bars are done when edges are golden brown and the center is set but still looks slightly soft and gooey (a slight jiggle is fine).
  • Remove from oven and let cool completely to room temperature before cutting. This allows them to set properly. Once cooled, use the foil/parchment overhang to lift the slab, then cut into squares. Enjoy!

Notes

Do not overbake; pull from oven when edges are golden and center is slightly soft. Cool completely before cutting for clean squares; cutting warm will make them fall apart (unless serving with ice cream). Use quality ingredients for best flavor. Store in an airtight container at room temperature for 3-4 days, or freeze for up to 3 months. Dough can be made up to 24 hours in advance; refrigerate, then let soften at room temperature before baking.