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These Chocolate Chip Cookie Bars are your new best friend. Talk about comfort food!

up close image of Chocolate Chip Cookie Bars

Whenever I’m in the mood for something sweet but can’t be bothered to roll out individual cookies, I whip up these chocolate chip cookie bars. Give in to your cookie craving!

These bars are thick, buttery, and filled with plenty of semi-sweet chocolate chips. You can taste the slight caramel flavor that comes from a blend of white sugar and brown sugar.

Best of all, the edges of the pan turn perfectly golden brown, while the center stays nice and soft. I love a good corner piece…

Honestly, that’s the best part—they’re gooey enough to feel like cookie dough in some spots, but fully baked so you don’t have to worry about them being raw.

My family loves them, my friends ask for the recipe, and I’m often left with an empty container wishing I had made a double batch!

They’re super easy to customize! Swap out half the semi-sweet chocolate chips for white chocolate chips, or add dark chocolate chips if you like a richer taste.

You can even sprinkle flaky sea salt on top to hit that sweet-salty spot. Honestly, once you’ve made your own chocolate chip cookie bars, you’ll never look at regular cookies the same way!

Some of our other favorite COOKIE RECIPES we have on our site include: Crumbl Copycat Chocolate Cupcake Cookies, Soft M & M Peanut Butter Cookies Recipe, and Oatmeal Blueberry Cookies Recipe.

overhead image of cut up Chocolate Chip Cookie Bars

WHY THIS RECIPE WORKS:

Easy “Bar Form” Baking: Instead of scooping out individual cookies, you press the dough into a square baking pan (9×9 inch).
Perfect Texture: A combination of melted butter and a balance of brown sugar and white sugar creates a moist, soft bar that’s still sturdy enough to hold up to hungry hands.
One-Bowl Wonder: You can mix almost everything in one large bowl (or medium bowl) with a spatula or hand mixer for best results.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

Butter
White sugar
Golden brown sugar
Vanilla extract
Eggs
Baking powder
Salt
All-purpose flour
Chocolate chips
Chopped chocolate

ingredients needed to make Chocolate Chip Cookie Bars

Preheat your oven to 350°F. Line a 9×9 inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
In a large bowl, cream together the softened butter, white sugar, and brown sugar with an electric hand mixer.
Add the eggs and beat until well incorporated.
Add the vanilla extract and salt at the same time and continue beating until well mixed.
In another bowl, sift together the flour and baking powder.
Add the flour mixture all at once to the butter and sugar mixture, and fold with a spatula until well combined.
Stir in the chocolate chips until evenly distributed.
Pour the batter into the prepared pan and spread it out evenly with a spatula.
Sprinkle the chopped chocolate over the top of the batter.
Bake in the preheated oven for 30 minutes or until the edges are golden brown and the center is cooked but still slightly soft to the touch.

collage of images showing how to make Chocolate Chip Cookie Bars

Remove from the oven and allow to cool completely in the pan before cutting into bars.

finished Chocolate Chip Cookie Bars cut into bars on a cutting board

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

WHAT ARE SOME GOOD MIX-INS?

There are tons of tasty options!

Try adding white chocolate chips, milk chocolate chips, or chocolate chunks for different flavors.

You can also mix in nuts like walnuts or pecans if you like a little crunch.

A sprinkle of flaky sea salt on top is also pretty amazing.

CAN THESE BE MADE AHEAD?

Absolutely! You can prepare the dough, press it into the baking dish, and then refrigerate it for up to 24 hours.

When you’re ready to bake, just follow the same baking time.

The bars freeze well too—so if you need to plan for a later cookie craving, make them in advance and store them in an airtight container in the freezer.

three Chocolate Chip Cookie Bars stacked on top of each other

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ANY ADDITIONS?

Cookies are great for adding what you love. Go for it!

Drizzle of melted chocolate on top once they’ve cooled.
A layer of peanut butter or brown butter swirl in the batter for extra richness.
Chopped candy bars (think Snickers or Twix) for a fun twist.
Dark brown sugar or a mix of light and dark sugar for a deeper flavor.
Crushed pretzels for a sweet-salty combo.
Shredded coconut to add a tropical vibe (plus some chewiness).
Dark chocolate chips or milk chocolate chips in addition to semi-sweet for a “triple chocolate” version.
A pinch of instant espresso powder for coffee-flavored cookie bars (this really pairs well with chocolate).
Small sprinkles or colored sugar for a festive look if you’re making them for a party.
A hint of cinnamon in the dry ingredients for a cozy warm flavor.

ANY SUBSTITUTIONS?

Melted butter can be replaced with brown butter for a nuttier taste (just let it cool slightly before using).
If you can’t have all-purpose flour, try a gluten-free flour blend. They often work well in bar cookies.
Swap half the sugar for dark brown sugar if you want an extra boost of caramel flavor.
Use semi-sweet chips plus some white chocolate chips if you like multiple types of chocolate.
If you’re out of vanilla extract, you can try almond extract or maple extract—just be careful, as they’re strong flavors!
For a healthier spin, replace some of the white sugar with honey or coconut sugar, though it will change the texture slightly.

HOW TO STORE:

Room Temp
Once cooled, place your chewy Chocolate Chip Cookie Bars in an airtight container.

They’ll last about a week, but you might notice they lose a bit of their softness over time.

If they get too firm, microwave them for a few seconds to revive that gooey feel.

Freezer
If you can resist eating them all, wrap the bars individually in plastic or parchment.

Then, store them in a zip-top bag or container in the freezer for up to 3 months.

When you’re ready for dessert, let them thaw at room temperature—or better yet, pop them in the microwave for a warm, gooey snack.

DANA’S TIPS AND TRICKS:

Line the Pan with Parchment Paper: It makes lifting out the bars easier and helps avoid any “stuck to the edges” dramas.
Use a Hand Mixer or Spoon: If you don’t have an electric mixer, no worries. Just cream the butter and sugar well with a spoon or whisk.
Don’t Overmix: Once you combine the wet ingredients with the dry ingredients, stir until just combined. Overmixing can make your bars tough.
Check for Doneness: These bars might look a little underdone in the center, but that’s okay. Once the edges turn golden brown, you’re good to go.
Cut Clean Squares: For clean cuts, cool the bars completely. If you can’t wait that long, dip a knife in hot water and wipe it off before slicing—less crumb mess!
Next Time, Try a Double Batch: This recipe only makes a 9×9 pan—if your family’s anything like mine, they’ll disappear fast.

a hand holding up Chocolate Chip Cookie Bars in air

Chocolate Chip Cookie Bars are a wonderful recipe for any time you need a simple treat that satisfies a sweet tooth.

Give them a try the next time you have a cookie craving—I bet you’ll find yourself reaching for the recipe again and again!

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If you’ve tried this CHOCOLATE CHIP COOKIE BARS, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!