Chocolate Chip Cookie Bars

I stopped making individual cookies years ago when my kitchen timer became more myth than tool. One Saturday afternoon, rushing to fill a baking order for a neighbor's book club, I spread cookie dough straight into a pan instead of portioning it out. Those chocolate chip bars came out better than any cookie I'd ever scooped, and honestly, I've never looked back since.

My daughter brought these to a potluck once and someone asked for the recipe before the plate was even empty. That moment, watching people genuinely want to know how I made them, felt like a small kitchen victory I didn't expect from something so simple.

Ingredients

• All-purpose flour (2 1/4 cups): This is the backbone that holds everything together without being heavy; I learned to measure by weight after too many dense batches.
• Baking soda (1 tsp): Just enough to give them lift and that tender crumb without making them cake-like.
• Fine sea salt (1/2 tsp): A pinch that wakes up the chocolate and balances the sweetness in a way that surprises people.
• Unsalted butter, melted and cooled (1 cup): Melting the butter first means no creaming step, which is why this recipe works so well in a rush.
• Packed light brown sugar (1 cup): The molasses in here gives these bars their signature chewiness and depth.
• Granulated sugar (1/2 cup): The ratio of brown to white sugar is what keeps them from spreading too thin.
• Large eggs at room temperature (2): Room temperature eggs mix more smoothly and create a better texture throughout.
• Pure vanilla extract (2 tsp): Don't skip or skimp here; it's the quiet flavor that makes people wonder what's different about your bars.
• Semisweet chocolate chips (2 cups): These are my default, but honestly, use whatever chocolate you find yourself eating straight from the bag.

Instructions

Set up your stage:

Preheat your oven to 350°F and line a 9x13-inch pan with parchment paper, letting it hang over the edges. This one small step saves you from wrestling with hot bars later.

Build your dry mix:

Whisk together flour, baking soda, and salt in a medium bowl and set it aside. I learned to sift after a few batches with pockets of unmixed baking soda, so trust this step.

Create the sweet base:

In a large bowl, whisk the melted butter with both sugars until the mixture looks smooth and glossy, almost like wet sand. This takes about a minute and means the sugars are dissolving slightly into the butter.

Add the eggs gently:

Crack in one egg, whisk it smooth, then add the second and whisk again before stirring in vanilla. Adding them one at a time prevents lumps and keeps the batter emulsified.

Bring it together:

Fold the dry ingredients into the wet mixture with a spatula using as few strokes as possible. Stop as soon as you don't see streaks of flour anymore.

Scatter in the chocolate:

Fold the chocolate chips through evenly so every bite has enough chocolate to matter. I sometimes do this by hand, breaking up any clumps as I go.

Spread and level:

Press the dough into the prepared pan, smoothing the top with a spatula so it bakes evenly. Don't overwork it, just enough so there are no obvious thick and thin spots.

Bake with attention:

Pop it in the oven for 22 to 25 minutes, watching for the edges to turn golden while the center still looks slightly underbaked. The toothpick test should show a few moist crumbs, not a clean pull.

Cool with patience:

Let it cool completely in the pan on a wire rack, then use that parchment overhang to lift the whole thing out and onto a cutting board. Trying to cut warm bars is a frustrating mess I've made more than once.

Save

A friend with a severe sweet tooth once told me these reminded them of the perfect moment between a soft cookie and a brownie. I think about that description every time I pull these from the oven.

Why These Bars Win Every Time

The beauty of bar cookies is that you're not trying to keep them perfectly uniform or picture-perfect. They're inherently forgiving because nobody expects them to look precious. What they do expect is that perfect balance of chewy and tender, and this recipe delivers that every single time.

Making Them Your Own

I've made these with dark chocolate, white chocolate, and even crushed candy bars folded in instead of regular chips. Each version tastes like something different, but they're always recognizably these bars. The base is solid enough to be a canvas for whatever chocolate mood you're in.

Storage and Serving Ideas

These sit beautifully in an airtight container at room temperature for up to four days, which is longer than most baked goods stay tender. Stack them between parchment squares so they don't stick together, and they actually taste better on day two when the flavors have settled.

• A sprinkle of flaky sea salt on top before baking brings out the chocolate and balances the sweetness in an almost magical way.
• Try swapping in dark chocolate chunks, white chocolate chips, chopped nuts, or even a combination of multiple chocolate types for complexity.
• Serve them slightly warm with cold milk or coffee, or pack them for lunch because they travel better than almost any other treat you could bring.

Save

These bars live in that comfortable space where baking feels less like a project and more like something you can do on a whim. Once you've made them once, they become automatic.

Questions & Answers

→ What baking pan size is recommended?

A 9x13-inch (23x33 cm) baking pan lined with parchment paper is ideal for even cooking and easy removal.

→ How can I tell when the bars are done?

They are ready when the edges turn golden and a toothpick inserted shows a few moist crumbs without raw batter.

→ Can I substitute other chocolate types?

Yes, dark chocolate chunks, white chocolate chips, or chopped nuts can be folded in for variety.

→ How should these bars be stored?

Store in an airtight container at room temperature for up to 4 days to maintain freshness.

→ Is it necessary to use parchment paper?

Using parchment paper helps with easy removal and prevents sticking, making cleanup simpler.