Chocolate Chip Cookie Bars (Printable View)

Soft and chewy bars packed with chocolate chips, easy to make and share.

# Ingredient List:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

04 - 1 cup unsalted butter, melted and slightly cooled
05 - 1 cup packed light brown sugar
06 - 1/2 cup granulated sugar
07 - 2 large eggs, at room temperature
08 - 2 teaspoons pure vanilla extract

→ Add-Ins

09 - 2 cups semisweet chocolate chips

# How to Make It:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking soda, and salt until evenly mixed.
03 - In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth and glossy.
04 - Add eggs one at a time to the wet mixture, whisking after each addition, then stir in vanilla extract.
05 - Fold dry ingredients into the wet mixture with a spatula until just combined without overmixing.
06 - Gently fold in the semisweet chocolate chips, dispersing evenly throughout the batter.
07 - Spread the batter evenly in the prepared pan, smoothing the surface for uniform thickness.
08 - Bake for 22 to 25 minutes, or until edges are golden and a toothpick inserted in the center comes out with moist crumbs.
09 - Allow to cool completely in the pan on a wire rack. Lift out using the parchment overhang and cut into 16 bars.

# Expert Suggestions:

01 -
  • No scooping, no cooling trays cluttering your counters, just one pan and pure cookie bliss.
  • They stay soft and chewy for days, which means you can actually plan ahead instead of eating them all fresh from the oven.
  • This is the recipe that finally made my family stop asking for separate cookies and start asking for seconds of bars.
02 -
  • The toothpick test is everything here; pull them out too early and they crumble when you cut, leave them in too long and they're dense.
  • Cooling them completely in the pan is non-negotiable if you want bars that hold their shape when you slice them.
  • Room temperature eggs make a visible difference in how smoothly the batter comes together, so plan ahead if you can.
03 -
  • Weighing your ingredients, especially the flour, changes everything about consistency and prevents the guessing game of how packed to make your measuring cup.
  • If your pan is darker than standard, pull them out a minute or two earlier to avoid over-browning the edges.

Go Back