These soft and buttery Chocolate Chip Cookie bars are so easy to make, and they have the perfect amount of semi-sweet chocolate chips for all your favorite chocolate lovers. Make a batch for your loved ones, and they will be singing your praises.
We love bar cookies. If you like these cookies, try carmelitas and lemon bars. I promise that you will not be disappointed.
Ingredients Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Butter: Unsalted or salted. If using salted butter, omit the added salt.
- Light brown sugar: Substitute dark brown sugar for slightly chewier cookies
- Large eggs: Remove the eggs from the fridge about 40 minutes in advance to let them reach room temperature.
- Vanilla extract: Use the pure stuff, please. It is worth every dime.
- Chocolate chips: Use high-quality semi-sweet or dark chocolate chips such as Ghirardelli or Guittard.
How To Make Chocolate Chip Cookie Bars
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Whisk the flour, baking soda, cornstarch, and salt in a medium bowl.
- In a large bowl, stir the melted butter, brown sugar, and granulated sugar.
- Stir in the eggs and vanilla extract.
- Mix the flour mixture into the sugar mixture in several increments until combined. Fold in the chocolate chips.
- Spread the cookie batter into a parchment paper-lined 9×13-inch dish. Use an offset spatula to even the batter.
- Bake until lightly browned and set.
Preparation Tips For Success
- Line the baking dish with parchment paper to make it easy to remove the lemon bars. For a quick tutorial, watch this video.
- Slice the bars using a sharp knife. For extra-clean cuts, rinse the knife with hot water and dry it between cuts.
- A dough scraper works great for making clean, even, large cuts. Coat the end of it with a little nonstick baking spray.
- Store thoroughly cooled bars in an airtight container on the counter at room temperature for up to 5 days or in the fridge for up to 8 days.
More Cookie Recipes
- Coffee cookies
- Pecan pie cookies
- Cinnamon roll cookies
- Brown butter chocolate chip cookies
- Banana cookies
- Mexican wedding cookies
Chocolate Chip Cookie Bars
These soft and buttery Chocolate Chip Cookie bars are so easy to make and they have the perfect amount of semi-sweet chocolate chips.
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Servings: 16 servings
Calories: 330kcal
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- ½ teaspoon salt
- ¾ cup unsalted butter, melted and slightly cooled
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1½ cups semi sweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Line a 13×9 inch metal baking pan with parchment paper.
- Whisk the flour, baking soda, cornstarch, and salt in a medium bowl. Stir in the eggs and vanilla extract.
- Mix the flour mixture into the sugar mixture in several increments until combined. Fold in the chocolate chips.
- Spread the batter into the prepared pan. Use an offset spatula to even the batter.
- Bake for 22-25 minutes or until lightly browned and set. Cool in the pan for 1 hour, then use the parchment paper overhang to lift them out of the pan.
Notes
- Store the bar cookies in airtight container at room temperature for up to 5 days.
- Freeze in an freezer safe container for up to 2 months.
Nutrition
Calories: 330kcal | Carbohydrates: 40g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 47mg | Sodium: 153mg | Potassium: 127mg | Fiber: 2g | Sugar: 24g | Vitamin A: 308IU | Calcium: 19mg | Iron: 2mg
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