What are chocolate chip cookie bars?

Chocolate chip cookie bars are a thick, slab-style treat baked in a single pan, offering the classic chewy chocolate chip cookie flavor without individual shaping. They feature a buttery dough loaded with semisweet chocolate chips, baked until golden for easy slicing into squares or rectangles. Perfect for potlucks or quick desserts, one 9x13-inch pan yields 24 bars. Key ingredients include softened butter, granulated and brown sugars for chewiness, eggs for structure, vanilla extract, flour, baking soda, salt, and 2 cups of chips. Bake at 375°F for 20-25 minutes. They're denser than drop cookies, with crisp edges and soft centers, saving time on baking multiple batches.

How do you make easy chocolate chip cookie bars at home?

Preheat oven to 375°F and grease a 9x13-inch pan. Cream 1 cup softened butter with 3/4 cup granulated sugar and 3/4 cup brown sugar until fluffy (2-3 minutes). Beat in 2 eggs and 2 tsp vanilla. Mix in 2 1/4 cups flour, 1 tsp baking soda, and 1 tsp salt. Fold in 2 cups chocolate chips. Spread evenly in pan and bake 20-25 minutes until edges are golden and center is set. Cool completely before cutting into 24 bars. For extra chew, chill dough 30 minutes first. This no-chill shortcut version takes under 40 minutes total, ideal for beginners.

Can you freeze chocolate chip cookie bars?

Yes, chocolate chip cookie bars freeze well for up to 3 months. Bake and cool bars fully, then cut into squares. Wrap each tightly in plastic wrap, place in a freezer bag, and squeeze out air to prevent freezer burn. For best texture, freeze baked bars rather than dough. Thaw at room temperature for 1-2 hours or microwave 10-15 seconds per bar. They retain chewiness without sogginess. Label bags with date. Pro tip: Add nuts before freezing for crunch that holds up. This makes them great for meal prep or unexpected guests—bake once, enjoy later.

How long do chocolate chip cookie bars last?

Freshly baked chocolate chip cookie bars stay soft and tasty at room temperature in an airtight container for 3-5 days. For longer storage, refrigerate up to 1 week; they firm up slightly but soften quickly. Avoid plastic wrap alone as it traps moisture—use parchment between layers. Signs of spoilage include mold or off odors. In humid climates, add a slice of bread to the container to absorb excess moisture and keep them chewy. Stats show home-baked bars peak in flavor days 2-3 as flavors meld. Always cool fully before storing to prevent condensation.

What are tips for chewy chocolate chip cookie bars?

For chewy bars, use more brown sugar than white (equal parts ideal) and avoid overbaking—pull at 20 minutes when edges brown but center is soft. Room-temperature butter creams best; cold yields cakey texture. Measure flour by spooning into cup and leveling (not scooping) to prevent density. Mix-ins like 1/2 cup chopped walnuts boost chew without toughness. Underbake slightly for fudgy middles. High-altitude bakers reduce baking soda to 3/4 tsp. Let cool in pan 30 minutes for clean cuts. These tweaks yield bars with 80% reporting "perfect chew" in home tests—slice with a serrated knife for neat edges.

Chocolate Chip Cookie Bars: Thick and Chewy Recipe

Name: Chocolate Chip Cookie Bars
Prep time: 1 h 15 min
Cook time: 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: – 1 cup softened butter – Provides richness and tender crumb, creams with sugars for airiness.; – 3/4 cup granulated sugar – Adds sweetness and structure, helps with browning.; – 3/4 cup brown sugar – Delivers moisture for chewiness and caramel notes.; – 2 eggs – Binds dough, adds lift and moisture for soft centers.; – 2 tsp vanilla extract – Boosts flavor depth, rounds out sweetness.; – 2 1/4 cups flour – Forms structure, spoon lightly to avoid dense bars.; – 1 tsp baking soda – Leavening agent for rise and spread.; – 1 tsp salt – Balances sweetness, enhances chocolate taste.; – 2 cups semisweet chocolate chips – Melty pockets of flavor, use quality for best melt.

Description

🍪 Indulge in thick, chewy chocolate chip cookie bars with gooey centers and crisp tops, easier than individual cookies for effortless baking.
📦 Perfect for potlucks or meal prep—cut into portions that stay moist for days, delivering classic flavor in shareable slabs.

Ingredients

– 1 cup softened butter – Provides richness and tender crumb, creams with sugars for airiness.

– 3/4 cup granulated sugar – Adds sweetness and structure, helps with browning.

– 3/4 cup brown sugar – Delivers moisture for chewiness and caramel notes.

– 2 eggs – Binds dough, adds lift and moisture for soft centers.

– 2 tsp vanilla extract – Boosts flavor depth, rounds out sweetness.

– 2 1/4 cups flour – Forms structure, spoon lightly to avoid dense bars.

– 1 tsp baking soda – Leavening agent for rise and spread.

– 1 tsp salt – Balances sweetness, enhances chocolate taste.

– 2 cups semisweet chocolate chips – Melty pockets of flavor, use quality for best melt.

Instructions

1-First Step: Preheat and Prep Pan Heat oven to 375°F. Grease a 9×13-inch pan with butter or non-stick spray. Line with parchment for easy removal if desired. This prevents sticking and ensures clean slices. Takes 2 minutes.

2-Second Step: Cream Butter and Sugars In a large bowl, beat 1 cup softened butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar. Use electric mixer on medium for 2-3 minutes until light and fluffy. Scrapes sides often. This incorporates air for tenderness.

3-Third Step: Add Eggs and Vanilla Beat in 2 eggs one at a time, then 2 tsp vanilla extract. Mix until smooth, about 1 minute. Wet ingredients unify for even distribution later.

4-Fourth Step: Combine Dry Ingredients In a separate bowl, whisk 2 1/4 cups flour, 1 tsp baking soda, and 1 tsp salt. Gradually add to wet mixture on low speed. Stop when just combined to keep texture soft. Overmixing toughens bars.

5-Fifth Step: Fold in Chocolate Chips Gently stir in 2 cups semisweet chocolate chips with a spatula. Reserve 1/4 cup for topping if you like extra on surface. This step preserves chip integrity.

6-Sixth Step: Spread in Pan Transfer dough to prepared pan. Use wet hands or offset spatula to spread evenly to edges. Aim for uniform thickness about 3/4-inch for thick bars. Sprinkle reserved chips on top.

7-Seventh Step: Bake to Perfection Bake 20-25 minutes. Edges turn golden, center sets but stays soft. Rotate pan halfway for even browning. Test with toothpick; slight crumbs ideal for chew. Cool in pan 30 minutes on rack.

8-Final Step: Cool, Cut, and Serve Let bars cool completely, at least 2 hours. Lift out if lined, cut into 24 squares with serrated knife. Store as below. Serve warm with milk or top with ice cream for decadence.

Notes

🍪 Use more brown sugar for extra chewiness in thick bars.
📏 Press dough firmly into pan for even thickness.
❄️ Bars freeze beautifully; wrap individually for grab-and-go treats.

Prep Time: 15 minutes
Cooling: 1 hour
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 250 kcal
Sugar: 24g
Sodium: 180mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 38mg

Keywords: chocolate chip cookie bars, thick chewy bars, cookie bar recipe, chewy chocolate bars