I know you’re going to LOVE these easy and delicious Chocolate Chip Cookie Bars, along with 500,000+ 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, photo instructions + 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.
No Need For Individual Cookies
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.
However, don’t be fooled. This recipe is one you’ll want to keep up your sleeve all year long. It’s great for baby and bridal showers, family gatherings, Sunday night treats, or when you need a quick dessert to take to someone.
So What’s So Great About These?
I have never been a huge fan of chocolate chip cookie bars, until my aunt Sherol gave me her recipe. Oh, my Aunt Sherol! I wish everyone could meet her. She has a heart of gold and always puts a million stickers on the envelopes when she sends us mail.
Anyway, ever since she shared this amazing chocolate chip cookie bars recipe, I’ve been hooked.
- These cookie bars have a delicious flavor
- The consistency is perfect-not too soft, not too hard, just right.
- They look pretty perfect when you cut them up.
- The bars can be made in advance and stored for a day or two.
- All of the ingredients are standard, basic ingredients you’ll have on hand in your pantry.
Like I mentioned before…
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!
How to Make the Chocolate Chip Cookie Bars
1. You’ll cream the butter and sugars for a few minutes until you get a mixture that looks like this. Make sure it’s light and fluffy.
2. Then add in the flour and dry ingredients and give it a good mix. Your dough should now look like this:
3. Stir in the chocolate chips. And guess what? I never measure the chocolate chips. I just pour straight from the bag until the ratio looks right.
This dough only takes about 5-7 minutes to make! Super fast and easy.
4. You’ll want to spray your 9×13 pan with your favorite spray. I use this 9×13 pan that I got off Amazon. I love that it bakes the cookie bars evenly and love it that it comes with a lid!
5. Firmly press your dough into the pan so that the dough is evenly distributed. Sprinkle a few more chocolate chips for good measure.
6. Bake at 350 degrees F for 20-25 minutes. *See the FAQ for more details about this temperature and time!
This recipe will make 24 (2 dozen) good-sized cookie bars. You can cut them smaller to make bite-sized portions that are cute for baby showers or gatherings.
Ways to Serve Them
Eat the cookie bars straight from the pan. Or try serving them warm with a scoop of vanilla ice cream on top. Store the rest for your party or gathering. Just pop the 9×13 pan lid on top and you’re set to go!
FAQ:
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 pan should I use?
Do yourself a favor and invest a good pan. You’re chocolate chip cookie bars will thank you.
Can I double the recipe?
Yes, of course! This recipe doubles well. If you do double the recipe, make sure you use a large enough mixing bowl to hold all the ingredients.
If you plan to double the recipe, you’ll want to use a large baking sheet. This is the baking sheet I got off Amazon that I always use for a double batch.
Tip: plan to bake the double batch about 5 extra minutes than the normal recipe.
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 Ghiradelli when they are on sale. Get creative and try an assortment of milk and semi-sweet chocolate. Or butterscotch and milk chocolate. Another really yummy combination is chocolate chips and toffee bits. Really, the sky is the limit!
Tip: You can keep extra chocolate chips in the freezer and pull them out when you’re ready to use. No need to thaw!
How long should I bake my cookies?
I’ve had the best turnout baking these chocolate chip cookie bars for about 25 minutes. I live at high altitude, so you may need to adjust the timing just a bit. A lot of readers have left comments below, so you could read what others say. Mostly, just watch for the bars to be golden brown in color. It won’t hurt if you overbake them a few minutes. It’s all up to your preference.
Give It As a Gift!
This recipe is loved by hundreds of thousands of people, so why not give this as a gift? This recipe paired with the perfect cookie bar pan would be so fun for:
- a bridal shower
- a housewarming gift
- a Christmas gift
- a Favorite Things party (because these are quickly going to be your favorite thing. )
Chocolate Chip Cookie Bars Recipe
I’d love to see your amazing kitchen skills at work! Tag your chocolate chip cookie bars on Instagram with @sofestive and #celebratesimpler! Can’t wait to see them!
This is the best way to whip out a huge batch of chocolate chip cookies in a jiffy. This recipe will quickly become a go-to when you need to feed a crowd in a hurry.
Ingredients
- 1 cup butter or margarine, at room temperature
- 1 cup brown sugar
- 3/4 cup white sugar
- 2 tsp. vanilla
- 2 eggs
- 3 cups flour
- 3/4 tsp. salt
- 3/4 tsp. baking soda
- 1 cup chocolate chips (or more if desired)
Directions
- Cream butter, sugars, and vanilla together. Add in eggs.
- Stir in flour, salt and baking soda until combined.
- Gently fold in chocolate chips and nuts if desired.
- Spread on greased 9x13 pan. Bake at 350 for 20 minutes, or until lightly golden brown on top.
71 comments
Mmmmm these look great!
They are so good!!!! I ended up making a three flavour cookie bar (cinnamon, peanut butter and Original) They were delicious, I would definitely make again!!
I found the dough to be too crumbly. I had to add some water to this recipe. They’re in the oven now and I am hoping for the best.
I made these a few weeks back while hosting friends and they all absolutely loved them! Thank you! 🙂 (found you through Pinterest!)
I made these tonight for a party. I Followed the directions and yes the dough is a little dry but I crossed my fingers and threw them in the oven. They were DELICIOUS and very MOIST coming out of the oven. Thanks for the delicious recipe!
At first, I also found the dough to be dry and crumbly but rather than adding water I added an extra small egg. It really made a difference and they came out great!! Quick and easy to make.
Not sure what happened to mine.. followed the directions exactly. My batter looked a little runny and I cooked it for almost an hour and it kept getting brown but still wasn’t done at all… :/
Manufacturers are putting a lot of water in margarine these days. Use butter or spend a little more and get a name brand margarine like imperial or blue bonnet. Make sure it is regular margarine and not light. The batter will be runny if you use light. Try this recipe again I think you’ll like it.
I’ve also tried both butter and margarine and butter always turns out better.
Do you ise semi sweet, milk, or dark chocolate chips?
Made these tonight …cut down on chocolate chips and added butterscotch chips and walnuts. So GOOD!!
Made these and loved them. People were saying dough was crumbly and some said runny. Well I made them and they were the perfect consistency. I followed the instructions to the t and they were perfect. I will make them over and over again.
Just made these! I loved them, check out my post here… http://www.goddessofbaking.com/2015/03/03/chocolate-chip-cookie-bars/
These are ON POINT! The dry/crumbly dough comments, I don’t understand. Mine wasn’t at all, and I followed the recipe exactly. I’m wondering if they used a full cup of butter? Anyway, this has been stashed in my recipe book and will be made again and again! Thank you for sharing!
I’m so glad you loved them!
Cookie bars are the best! Love, love, LOVE it!
These cookie bars are absolutely amazing!! I have never had problems with the dough being too crumbly, so just make sure you stick exactly to the recipe and it will be perfect. These are my go-to baked goods! My friends and family make me bake these all of the time… they are obsessed! The only thing I change is sometimes I add more chocolate chips since I have a love for chocolate. Otherwise, PERFECT and so so DELICIOUS
Some scoop their flour and level off. This packs the flour. I was taught to spoon the flour in the cup and level off. Now I weigh it out. Better results.
3 cups flour is 15 oz.
Thanks for the clarification!
Just made these and they’re delicious!! I followed the recipe perfectly (except for my addition of cinnamon and nutmeg), and the dough consistency was perfect. But – they weren’t fully baked at the 20 minute mark. I needed to add another 6 minutes. I will be making these again!
I’m so happy they turned out for you! Our ovens may be difffernt, hence the additional time.
not sure what I did wrong, but these didn’t work out for me. It made a ton of dough, which made the bars very thick. Therefore, the middle didn’t get done before the outside burnt.
I’m sorry to hear this, Sara! Are you at low altitude?
These chocolate chip cookie bars are amazing!!! My family made me promise to make sure I make them exactly the same way as this time!!
Perfect, and so quick and easy too!!
Followed the directions exactly and they turned out perfectly! Cooked them a bit longer and possibly at a lower temp…I use an antique oven so I never know the exact temp. These will be my go-to bar pan recipe. For those that said they turned out crumbly, maybe they packed their flour too much? I can’t see how these could be messed up, they are so easy!
I’m so glad they turned out for you! They are our go-to bar as well because they are easy and everyone loves them. Have a great day!
Where is the recipe???
Emma,
I apologize. My site was undergoing some maintenance, but I will email you directly the recipe! Thanks for your patience!
Does the butter need to be room temperature?
Yes, the butter should be a room temperature! I’ll update the recipe! Thanks!
I just made these & they’re delicious! I started making them, thinking I had a bag of chocolate chips on hand. Well, I didn’t and did not feel like running to the store. Consequently, I added Heath toffee chips. and white chocolate chips– yum! Will make these again with semi-sweet chocolate chips! Thank you for sharing this recipe.
Heath and white chocolate is a great idea! I’ll have to try that! I’m so glad you liked them!
Is it best to use salted or unsalted butter?
Thank you kindly.
Unsalted is better, since the recipe calls for salt. If you use salted, you may want to reduce the salt used. Does that make sense?
I just made them today they really turned out perfect and delish… definitely going to make these again…thank you for sharing this recipe…love from Bahrain??❤
I’ m so glad you loved them!
Can I cut this recipe in half and use an 8×8 inch pan?
Yes!!
how many bars does this make?
24!
Made one using a square aluminum cake mold, turns out great! I was able to make a perfect 500g of cookie bar/cake on 350F for 20 minutes. Question: If I want to make 1kg using the same cake mold, should I maintain the same temperature and minutes or increase? Please advice.
Yes, keep the same temperature. You may need a few extra minutes, maybe 25 minutes? Check after 22.
If I live in a lower altitude how much flour would you recommend using ?
Good question! I’m not exactly sure. Try 1/2 cup less. If you try it, let us know!
Followed recipe exactly as written. Bars came out very crumbly. Next time I will try to add extra egg and decrease flour.
Thanks for the tips!
So sorry to hear this! What altitude do you live at? It may be that!
The cookies were sooo good. I’m going to make them for all my friends, they will love them! thanks so much
just want to let you know, that is probably the best dessert i have ever tasted, i can’t say anything more they were too good, thanks so much again
Thanks Lucy for your sweet commment! I’m so glad you LOVED them!
I used this recipe two weeks before Christmas for my son’s school treats. I followed the recipe, and added Christmas sprinkles on top. They came out perfect after baking 30 min. They were so simple and delicious I made six more batches throughout the holidays. Recently I noticed a bag of Oreo chips at my grocery store’s clearance rack. I was curious about using them, and immediately thought of these bars. They came out great. I love the texture of the bar itself, it can really take on any additions, doesn’ tjust have to be chocolate chips.
I’m so glad you loved them! They are a perfect, go-to treat, right? I’ve never tried oreo chips before, I’ll have to add that next time.
I would love to add oats and walnuts, is there an amount you would recommend? Or do you have a separate recipe?
Hmmm… I don’t have a specific amount, although now I’m curious to try it out. I’ll have to repost when I do. I’d say, reduce the amount of flour by the amount of oats you want to add as a starting place. For nuts, maybe 1/2-1 cup? Depends on how many nuts you want in there! Leave another comment if you try it out!
I was looking for a recipe for a chocolate chip bar, to make to say thank you to some people, had everything, they sounded good, made them, and my husband got a Lil jealous when he wasn’t really getting any and they turned out so good! They were Wonderful , I left hubby 4 bars, now I need to make him his own batch! Everyone loved them! Thanks now following you!
so GLAD you loved them!! 🙂
Need to feed a big crowd so will be making two or three double recipes! When you double the recipe for a 17×12 pan, how long do you bake it?
I would add at least 3 extra minutes! It depends on your oven. Just keep watching until it’s light brown. You won’t want to burn them!
Hello! These are GREAT! But I have a problem and I’ve done them 2 times, I have a industrial oven like the ones in bakeries, sometimes temperature may vary, and sometimes i bake recipes in 300, i tried with both temperatures 300 and 350 like the recipe says, both times they don’t rise like yours in the picture, they rise but when I take them out of the oven to cool of on the cooling rack they sink, and become very thin, I want them to be thick exactly like yours, what do you think is the problem here? Some tips please! Maybe the pan? I baked them in 9×13 maybe it’s to big?! Try them in 9×9? Or the baking soda, I don’t have the 3/4 tsp measurement, but I looked it up and it says that 3/4 tsp is 1/4 tsp 3 times! Let me know please! Thanks! 🙂
im sorry to hear they havent worked out for you! i use a 9×13. perhaps you need to add more flour? im at high altitude, so maybe thats why! and yes, 3/4 tsp is 1/4 three times.
Oh yes that might be! I will try adding more flour! How much extra flour do you think I should add?! And of course keeping the chewy and soft goey consistency (but thick bars), not cakey or dry! I’m making them again tomorrow, so let me know please! Thank you so much! 🙂
i would just add 1/4 cup extra at a time, until the dough is thick but soft. you don’t want it too dense.
Perfect! Thanks so much for your help! I will make them again adding the flour and will give you an update of the results! Still love them they are so delicious! 🙂
The temperature should be that exact one 350 for 20 minutes?!
These cookie bars were awesome. They came out soft in the middle and chewy around the edges. I cooked them 20 minutes . My Husband is a very picky eater and he loves them. I will make these again. I love how fast and easy they are to make and that they are not very sweet.
Thank you for The Best Chocolate Chip Cookie Bar recipe.
so glad you loved them!!
I’ve made this recipe-tis my favorite! Great vanilla flavor and consistency. This recipe is a keeper.
Can i use parachute paper instead of greasing pan?
Do you mean parchment paper? Yes! As long as it’s oven-friendly, parchment paper is a great idea!
They are so good!!!! I ended up making a three flavour cookie bar (cinnamon, peanut butter and Original) They were delicious, I would definitely make again!!
How do these bars freeze? Could I replace raisons or choc chips and if so is there any alterations? I also may try to add oats with an alteration to the flour.
the bars freeze well! and yes, you can sub in any variety of chocolate chips. i havent’ tried it with raisins since we don’t like them, but i don’t see why you couldn’t. i also haven’t tried with oats, but that’s a good idea. if you end up trying it with oatmeal, let me know how it turns out. i’ll do the same.