Classic Chocolate Chip Cookie Bars

Classic Chocolate Chip Cookie Bars desserts These cookie bars are chewy and irresistible. They have the same classic flavors of everyone's favorite chocolate chip cookies but in bar form cookie bars Classic Chocolate Chip Cookie Bars chocolate

These cookie bars are chewy and irresistible. They have the same classic flavors of everyone’s favorite chocolate chip cookies but in bar form - meaning thicker, chewier and more cookie and chocolate chips in every bite! This is my go to recipe for chewy chocolate chip cookie bars - sometimes I switch up the add ins, but the recipe stays the same - a staple recipe everyone should have in their arsenal. This is the perfect recipe for an after school snack and perfect for lunch treats - or for whenever you are craving chocolate chip cookies with way less fuss, no chilling cookie dough, and no cookies spreading! They recipe is simple, uses basic pantry ingredients, uses no mixer and is done in no time - the hardest part is waiting for them to cool! Enjoy a batch as they are or make them into an epic dessert with cookie bars and a scoop of vanilla ice cream.

Classic Chocolate Chip Cookie Bars ready to serve

  • FLOUR: I use all purpose flour for these cookies, but you can use a good quality all purpose gluten free 1-1 flour in it place for a gluten free version
  • SUGARS: Both granulated sugar and brown sugar are used in this recipe for sweetness and texture
  • EGGS: You will need 2 large eggs and at room temperature to that they mix in evenly int cookie batter/ cookie dough
  • BUTTER: You will need 2 sticks of unsalted butter - melted and slightly cooled. If you would like to brown your butter for extra flavor you can just make sure to measure and top up with 1-2 tablespoons more melted butter as needed
  • VANILLA EXTRACT: I always recommend pure vanilla extract for best flavor
  • BAKING POWDER & SALT: For leavening and flavor. I also like to use a little flaky sea salt for sprinkling over the cookie after but that is totally optional.
  • CHOCOLATE CHIPS: I prefer to use semi-sweet chocolate chips but feel free to use milk chocolate chips, dark chocolate chips, white chocolate chips, chocolate chunks, or chopped chocolate
  • ALTERNATE ADD INS: Feel free to add some more fun bits to your cookie bars like chopped pecans, walnuts, or even m&m

Classic Chocolate Chip Cookie Bars Ingredients

  • Preheat oven and prepare pan
  • Whisk flour with baking powder and salt
  • Whisk together the melted butter with sugars followed by vanilla and eggs
  • Fold dry ingredients into the wet ingredients
  • Fold in the chocolate chips
  • Scoop batter into prepared pan and spread it evening in pan
  • Bake
  • Cool
  • Slice & Enjoy!

Classic Chocolate Chip Cookie Bars step by step directions

Classic Chocolate Chip Cookie Bars step by step directions

Cookie Storage & Freezing

  • STORAGE: Cool bar cookies completely before storing. Cookie bars store best in their baking pan tightly covered with aluminum foil or if you need the pan - remove them from the pan and place in and airtight bag or container. Once you’re ready to eat them, slice cookie bars individually right out of the tray/pan with a sharp knife. Enjoy the bars at room temperature, or warm them up individually in the microwave at 10 to 15-second intervals, or warm the cookie bars in their tray in the oven at 425°Fahrenheit for four to five minutes. You can also store them sealed in the fridge which actually makes them fudgier. If you are slicing the bars and then storing them you can separate cookie bars with waxed paper between layers if desired and seal them in an airtight container.
  • FREEZING: Baked cookie bars freeze well for up to 3 months. Allow them to cool then wrap tightly with plastic wrap and foil. Thaw bars overnight in the refrigerator and bring to room temperature before serving.

Classic Chocolate Chip Cookie Bars

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Classic Chocolate Chip Cookie Bars

Recipe

Servings: Yields: 24 bars (using 9x13 baking dish)
Prep Time: 15 mins
Bake Time: 18-25 mins
Total Time: 1 hour, 20 minutes (includes slight cooling)

Ingredients

  • 2 sticks (8 ounces) unsalted butter, melted and cooled
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • 2 cups dark or semi-sweet chocolate chips plus ¼ cup more to toss on before baking
  • Flaky sea salt, for sprinkling

Directions

  1. Preheat the oven to 350°F and grease and line a 9×13-inch metal baking pan/ baking dish with parchment paper. Allow the paper to hang up and over the sides for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, whisk together the brown sugar, sugar, and melted butter until well combined. (It’s ok if the butter is still a little warm you just don’t want it hot.)
  4. Whisk in the vanilla and eggs.
  5. Switch to a rubber spatula or wooden spoon and add the dry ingredients/flour mixture to the wet ingredients. Gently stir/mix until just combined with a few streaks of flour in the cookie dough remaining.
  6. Fold in the chocolate chips evenly to combine. Do not over mix batter/dough.
  7. Transfer or spoon the cookie dough to the prepared baking pan and spread it even. Sprinkle with reacouple handfuls of chocolate chips and press them into the surface.
  8. Bake for 18-25 minutes. The bars are done with the edges are a very light golden brown and the center is evenly and slightly puffed.
  9. When the bars are fresh from the oven, sprinkle with a couple pinches of sea salt.
  10. Allow the bars to cool in the pan for about 45 minutes at room temp. You can also place the pan in the refrigerator to speed up the process.
  11. Once cooled (but ever-so-slightly warm), lift the bars out of the pan and slice in squares or rectangles. Enjoy! Store in an airtight container at room temperature for up to a week.

Recipe Notes

  • If browning the butter - make sure to measure and top up with 1-2 tablespoons more melted butter as needed because some of the water (liquid measure) evaporates while browning so you will likely need to make up for lost volume.
  • STORAGE: Cool bar cookies completely before storing. Cookie bars store best in their baking pan tightly covered with aluminum foil or if you need the pan - remove them from the pan and place in and airtight bag or container. Once you’re ready to eat them, slice cookie bars individually right out of the tray/pan with a sharp knife. Enjoy the bars at room temperature, or warm them up individually in the microwave at 10 to 15-second intervals, or warm the cookie bars in their tray in the oven at 425°F for four to five minutes. You can also store them sealed in the fridge which actually makes them fudgier. If you are slicing the bars and then storing them you can separate cookie bars with waxed paper between layers if desired and seal them in an airtight container.
  • FREEZING: Baked cookie bars freeze well for up to 3 months. Allow them to cool then wrap tightly with plastic wrap and foil. Thaw bars overnight in the refrigerator and bring to room temperature before serving.

Classic Chocolate Chip Cookie Bars