Chocolate chip cookie bars are soft, chewy and loaded with chocolate chips. Simply cut up the bars and share with your friends!

stack of three chocolate chip cookie bars next to more bars and glass bottle of milk

Chocolate chip cookies are a classic dessert and they serve well in the form of a dessert bar. Each bar is so chewy and sweet. The generous amount of chocolate chips makes these bars hard to resist! They are quicker to make since all you have to do is slice and serve instead of scooping dough for each individual cookie.

Why this recipe works

This recipe is a based off my classic chocolate chip cookie recipe. There is a good ratio of brown sugar and butter to keep the cookies sweet and flavorful. The brown sugar and extra egg yolk make the bars extra chewy while the cornstarch makes the bars soft. Chocolate chip cookie bars are perfect when you don’t want to scoop and bake each individual cookie. All you have to do is slice and serve the bars!

chocolate chip cookie bars ingredients in bowls labeled with text
  1. Preheat the oven to 350 F. Line a square baking pan with parchment paper.
  2. Whisk together the dry ingredients—flour, cornstarch, baking soda and salt. Set aside.
  3. Mix the melted butter, brown sugar and sugar until well combined and light in color. Add the egg, egg yolk and vanilla, and mix until incorporated.
  4. Add dry ingredients to wet ingredients and mix just until combined. Stir in chocolate chips.
  5. Transfer dough to prepared pan. Bake chocolate chip cookie bars for 25 to 30 minutes until edges are set and center is soft. Cool completely, slice and serve.
photo collage demonstrating how to make dough for chocolate chip cookie bars in a mixing bowl.
photo collage demonstrating how to make chocolate chip cookie bars in a square baking pan.

Expert tips

Use room temperature ingredients. Not only does it make it easier to combine the ingredients, it also creates a consistent dough and better texture. Most importantly, do not over-bake the bars. The center should be soft and edges set. The bars will continue to bake as they cool.

Frequently Asked Questions

Why are the edges burnt?

If you used a glass baking pan, the edges will bake more quickly since glass retains heat longer.

Why are the cookie bars dry?

They were either baked too long or there was too much flour in the dough. Weigh your ingredients for accurate measuring or fluff up your flour with a fork and spoon it into the measuring cup (don’t pack it in).

How long do chocolate chip cookie bars last?

Cookie bars are best when eaten the day they are baked, but they will last 3 to 4 days in an airtight container at room temperature?

How to freeze chocolate chip cookies bars

The dough may be frozen for up to 3 months. Baked bars may be individually wrapped and frozen in an airtight container for up to 1 month.

Can I make cookies with this dough?

Yes, you can! I personally like chilled the dough first for extra chewy cookies.

Can I make this in a 9×13 pan?

Yes, double the recipe and bake it in a parchment-lined baking sheet. Baking time will be 30 to 35 minutes.

chocolate chip cookie bars cut into squares on white parchment paper.
tops of chocolate chip cookie bars with one bar turned on its side to show chocolate chips inside.

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chocolate chip cookie bars cut in square with one bar on its side

Chocolate Chip Cookie Bars

Chocolate chip cookie bars are soft, chewy and loaded with chocolate chips. Simply cut up the bars and share with your friends!
5 (4 ratings)

Ingredients

  • 2 ¼ cups (280 g) all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (170 g) unsalted butter, melted and slightly cooled
  • ¾ cup (150 g) packed light brown sugar
  • ½ cup (100 g) granulated sugar
  • 1 egg, room temperature
  • 1 egg yolk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups (250 g) semisweet chocolate chips

Instructions 

  • Preheat oven to 350 F. Line an 8×8 baking pan with parchment paper and set aside.
  • In a medium bowl, whisk together flour, cornstarch, baking soda and salt. Set aside.
  • In a separate large bowl, whisk butter, brown sugar and sugar until light in color, about 2 minutes. Add egg, egg yolk and vanilla. Mix until incorporated. Add flour mixture to wet ingredients and mix just until combined. Stir in chocolate chips by hand.
  • Transfer dough to prepared baking dish and press down evenly using a spatula or your hands. Bake for 25 to 30 minutes or until the edges are set and the center is soft. Allow bars to cool in the pan for 10 minutes before lifting out of the pan, slicing and serving.

Notes

Store chocolate chip cookie bars in an airtight container at room temperature for 3 or 4 days.
Freeze dough for up to 3 months. Defrost in the refrigerator before bringing to room temperature and baking.
Freeze baked bars in an airtight container for up to 1 month.
Serving: 1bar, Calories: 311kcal, Carbohydrates: 39g, Protein: 3g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 46mg, Sodium: 152mg, Potassium: 137mg, Fiber: 2g, Sugar: 23g, Vitamin A: 305IU, Calcium: 27mg, Iron: 2mg

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