I know you’re going to LOVE these easy and delicious Chocolate Chip Cookie Bars, along with 185,000+ others who have pinned this recipe. I’ve had a lot of questions regarding this recipe, so be sure to check out the FAQ at the end of this post + recipes for a few other crowd favorites, too!
And now…on to what you really came for– the Best Chocolate Chip Cookie Bar recipe!
And yes, I mean the best. I don’t usually claim something to be the “best”, but in this case I will. Just look at these chocolate chip cookie bars.
I originally posted this Chocolate Chip Cookie Bar recipe for May 15th–National Chocolate Chip Day. Did you know such a holiday existed? It’s true. A day dedicated to chocolate chips calls for a delicious way to celebrate. But, if you don’t have time for individual chocolate chip cookies, then this recipe is just for you.
And hey, this recipe is great for any occasion, not just on May 15th.
I have never been a huge fan of chocolate chip cookie bars, until my aunt Sherol gave me her recipe. And ever since then, I’ve been hooked. The chocolate chip cookie bars have a delicious flavor, are just the right consistency, and look great when you cut them up.
I use this easy and quick recipe when I need a treat in a hurry. Need a treat to take to someone? Or a last minute party dessert? I promise you, you will not be disappointed!
You can have a few dozen cookies made in about 30 minutes!
To make these cookie bars, you’ll mix up a cookie dough and then place all the dough into a 9×13 pan. After baking and cooling slightly, you can cut them up as big or small as you’d like! You can get about 24 medium size cookies out of one pan. Let me know if you have any more questions!
What kind of pan do you use?
I always bake my cookie bars in this aluminum baking pan . I have tried a few other pans, but without question, they always turn out better in this pan. A great pan makes all the difference! If you don’t have a pan like this, be sure to use a metal one. A glass pan will make the bars turn out soggy. If soggy cookies are your thing, go for it. But I prefer the firm, crisp edges that my aluminum pan give these cookie bars. After all, I want them to turn out like cookies. And I’m betting you do, too. Investing a great baking pan (for only around$15) is well worth it. I’ve had mine for 12 years now. 12 years! And the pan is still holding up strong.
Do yourself a favor and invest a good pan. You’re chocolate chip cookie bars will thank you. Here’s the pans I’m talking about! The larger cookie sheet is what I use for a double batch.
What if the dough is too crumbly? I have had a lot of readers telling me their dough is too crumbly. I have never had this problem. But, if you do, you can add an extra egg or reduce the flour. I live at high altitude, so if you are at a lower elevation, you may need to adjust how much flour you use.
What kind of Chocolate Chips do you use? I always have a big bag of Kirkland Semi-Sweet Chocolate Chips or Nestle on hand because they are affordable, but good quality. If I really want to splurge, I’ll buy these ones. Get creative and try an assortment of milk and semi-sweet chocolate. Or butterscotch and milk chocolate.
Tip: You can keep extra chocolate chips in the freezer!
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Chocolate Chip Cookie Bar Recipe