These are the finest chocolate chip cookie bars ever! This cookie bar recipe is simple to prepare (takes just 5 minutes to mix and 20 minutes to bake) and yields a gooey, chewy, doughy yet fully cooked chocolate chip cookie bar that is completely delicious. Drop in a dollop of vanilla ice cream and savor while still hot!
Gluten-Free Disclaimer: This original recipe is not gluten-free. However, gluten-free variations are provided in the recipe card below for easy adaptation.
What do you do when the urge for chocolate chip cookies strikes, but you just don’t have the time (or stamina) to scoop, roll and bake numerous batches of your favorite treat? Have some bars with chocolate chips in them! They’re just as delicious (and dare I say, even more, gooey and doughy) as the real thing, but you barely have to lift a finger to make them!
You won’t find a better recipe for chocolate chip cookie bars than this one. The best part is this can be whipped up in 5 minutes and baked in another 20!
Why You’ll Love These Chocolate Chip Cookie Bars
- Faster Than Your Favorite Takeout: Ever waited 45 minutes for a pizza delivery? These bars? They’re ready in half that time. Five minutes to mix, 20 minutes to bake, and boom—you’ve got gooey, chocolatey heaven on a plate. Perfect for those nights when you need dessert and patience is nowhere to be found.
- Gooey in the Middle, Chewy on the Edges: You know the best part of a cookie? That gooey, slightly underbaked center that just melts in your mouth? These bars are basically all that, but with enough structure to hold in your hand. Plus, those golden edges are just the right amount of chewy. It’s cookie perfection, squared.
- Made with Pantry Heroes: No obscure ingredients here, just the usual suspects: flour, butter, sugar, eggs, and chocolate chips. You don’t even need to check your pantry because let’s be honest—you probably have everything already. And if you don’t? Well, a quick run to the store beats searching for something like, I don’t know, saffron threads or artisanal seaweed flakes.
- Play Around with Endless Variations: Want a bit more texture? Toss in some oats. Feeling festive? Sprinkle red and green sprinkles on top. Or, swap in white chocolate for a fancy twist. These bars are like a blank canvas—go ahead, make them your own masterpiece.
Ingredient Notes
This recipe for chocolate chip cookie bars calls for just 10 basic ingredients that you probably always have on hand. Before diving into the steps to make these cookie bars, here are the simple ingredients you need.
- All-purpose flour: All-purpose flour, preferably unbleached, should be used to make these cookie bars. Make it gluten-free by substituting all-purpose gluten-free baking flour.
- Sugar Brown: Light brown sugar adds a wonderful taste to these cookie bar cookies. Dark brown sugar can be substituted for white sugar to provide a richer, more molasses-like flavor.
- When I bake, I only use organic cane sugar. Nonetheless, white granulated sugar of any kind will do nicely here.
- Butter: These bars are deliciously made with either salted or unsalted butter. Yes, I do use the salted variety! You may need to add more sea salt if you go with unsalted.
- Sea salt: I only use genuine sea salt while baking or cooking. Since sea salt and regular (iodized) table salt have different flavors and textures, the latter should be substituted for the former at a ratio of 1:1.
- Chocolate chips: For the chocolate chips, choose whatever kind you like most. As for chocolate chips, my personal favorite is either dark or semisweet varieties. If I don’t have chocolate chips, can I use a chocolate bar instead? YES! You may swap out the chips with chopped chocolate if you like.
Gluten-free ingredients:
- Use gluten-free flour like quinoa flour or almond flour. You can also easily find gluten-free flour blends or homemade blend that includes binding agent like Xanthan gum.
- Gluten-free chocolate chips. Make sure to always check the label before purchasing especially if you are super sensitive to gluten.
How To Make Chocolate Chip Cookie Bars
Step 1: The first step in creating these cookie bars is to cream the butter and sugars together.
Step 2: Then, whisk in the vanilla extract, egg, and remaining sugar until everything is thoroughly combined and the sugar has completely dissolved.
Step 3: The dry ingredients can be combined in a separate bowl before proceeding with the recipe, which is what I would do to guarantee uniform distribution, or they can be thrown into the mixer on top of the beaten wet ingredients. If you’re using a mixer, do so until the ingredients are just incorporated and the dough is smooth all over.
Step 4: Throw in some chocolate chips (or whatever else you’d like) and whisk them in on a low speed until they’re spread throughout the dough.
Step 5: Into a lined and greased 8 x 8-inch baking pan, press the cookie bar dough using a spatula until even. On top, sprinkle a couple of extra chocolate chips if desired.
Step 6: Throw it in the oven and bake for 20 minutes.
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The overall result is undeniably delectable! Chocolate chip cookie bars that are gooey, chewy, doughy, and thoroughly cooked. Dessert heaven is created when served with a dollop of ice cream!
Storage Options
Let’s be real—how often do cookie bars even make it to the “storage” phase? If your house is anything like mine, they’re usually gone before they’ve cooled. But hey, sometimes self-control shows up, and you’ve got leftovers to save. Here’s how to keep them just as gooey and delicious as the day you baked them:
- Room Temperature: If you’re planning to snack on them within a few days (and honestly, who wouldn’t?), keep them in an airtight container on the counter. Layer them with
parchment paper to prevent sticking, and voilà—easy snacking whenever you want. Midnight nibble, anyone? - Refrigerator: Want them to last a little longer? Stick them in the fridge for up to a week. Just let them sit out for a bit before you dive in. Cold cookie bars are like cold pizza—not bad, but way better warmed up. A quick zap in the microwave fixes everything.
- Freezer: Planning ahead? Wrap each bar individually in plastic wrap, then toss them into a freezer bag. They’ll last for months (if you don’t eat them first). And pro tip: frozen cookie bars are amazing with a hot cup of coffee. Trust me, it’s a vibe.
Variations and Substitutions for Chocolate Chip Cookie Bars
Feeling adventurous? Or maybe you’re out of a key ingredient and need to get creative? These bars are super versatile, so you’ve got plenty of options to make them your own.
- Add Some Oats: Ever tried adding oats to cookie bars? It’s like giving them a cozy, oatmeal-cookie hug. Stir in about half a cup of quick oats, and you’ll get this amazing chewy texture that feels just right. Plus, you can totally tell yourself they’re a little healthier. (Even if we both know you’re still eating three in one sitting. No judgment.) If you love experimenting with comforting recipes, you’ve got to try this overnight crockpot french toast—it’s the ultimate hands-off breakfast idea.
- Nut-Free Swaps: If nuts aren’t your thing—or you’re baking for someone with allergies—skip the peanut butter chips and try butterscotch or caramel bits instead. They melt into these gooey little pockets of sweetness that are so good. Or, add shredded coconut for a tropical twist. It’s like Seven Layer Bars, but way simpler.
- Chocolate Chip Shake-Up: Dark chocolate, white chocolate, milk chocolate… you can’t go wrong. Feeling fancy? Chop up a chocolate bar instead of using chips—it melts differently and gives these incredible little bursts of chocolate. Chef’s kiss.
- Seasonal Sprinkles: Sprinkles aren’t just for kids (fight me on this). Red and green for Christmas, orange and black for Halloween, pastel for spring—make these bars a celebration. My kids love this, and honestly, so do I.
What to Serve or Pair with Chocolate Chip Cookie Bars
Let’s talk pairings. These bars are pretty much perfect on their own, but with the right sidekick, they go from delicious to unforgettable. Here’s what I’d recommend:
- Ice Cream Bliss: A warm cookie bar topped with a scoop of ice cream? Heaven. Vanilla’s the classic choice, but salted caramel or cookie dough ice cream takes things to a whole new level. Why stop at one scoop?
- Milk Dunking: It’s a classic for a reason. Grab a glass of cold milk, and dunk away. There’s something so nostalgic about it—like being a kid again, but with way better snacks.
- Coffee or Tea: These bars love a good cup of coffee. I’m all about pairing them with a creamy latte or an iced mocha. If tea’s more your thing, try chai—it’s spicy-sweet and makes the chocolate really pop.
- Berry Compote: Want to feel fancy? Whip up a quick berry compote with strawberries or raspberries. The tartness balances the sweetness of the bars, and suddenly you’ve got dessert worthy of a dinner party.
Frequently Asked Questions
I know you’ve got questions. Here are some answers to make sure your cookie bars turn out perfect every time:
How do I know when they’re done?
Great question! The edges should be golden and set, while the center stays soft and just a little underbaked. If you’re not sure, poke a toothpick into the middle—it should come out with a few moist crumbs, not wet batter. And don’t overthink it. Even if they’re slightly overdone, they’re still chocolate chip cookie bars. They’ll still be amazing.
Can I make these ahead of time?
You bet! Bake them a day or two in advance, and store them in an airtight container. They actually get even chewier as they sit. If you’re freezing them, let them cool completely first, then layer with
What are some tips for perfect texture?
Don’t overmix your dough. Seriously, just stop when everything’s combined. Overmixing can make the bars tough, and we want them soft and chewy. Also, slightly underbaking is your friend. They’ll firm up as they cool, so don’t panic if they seem a little wobbly fresh out of the oven.
Can I add oats to the recipe?
Absolutely! Stir in about half a cup of quick oats, and you’ll get this subtle chewiness that’s so satisfying. It’s like your favorite chocolate chip cookie and a granola bar had a delicious baby.
How should I store these after baking?
Once cooled, keep them in an airtight container. On the counter, they’re good for three days. In the fridge, they’ll last a week. And in the freezer? Months. Just make sure to layer them with
Alright, now it’s your turn—are you ready to bake these chocolatey, gooey, amazing bars? If you try them (or put your own twist on the recipe), I’d love to hear how they turned out. Let’s swap ideas and keep the cookie bar magic going! 🍪
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chocolate Chip Cookie Bars
Ingredients
- ½ c. granulated sugar
- ½ c. light brown sugar packed
- ½ c. butter softened
- 1 egg large
- 1 ½ c. all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon pure vanilla extract
- ¼ teaspoon baking powder
- 1 c. chocolate chips
- ½ teaspoon sea salt
Instructions
- Set the oven temperature to 350 degrees F.
- Grease a 9-by-9-inch square baking pan with butter or shortening and line it with parchment paper. Put aside for now.
- Whisk the flour, baking powder, baking soda, and salt in another bowl. Put aside for now.
- Cream together the butter, light brown sugar, and granulated sugar in the bowl of a stand mixer.
- Beat in the egg and vanilla to the butter/sugar combination until well incorporated.
- Beat in the dry ingredients until they are well incorporated. Chocolate chips should be added and the mixture should be stirred until the chips are uniformly distributed. In a preheated baking dish, press the cookie dough evenly into the bottom. Sprinkle some more chocolate chips on top (if desired).
- Allow to bake for 18-25 minutes, or until the top is lightly browned and the edges are firm.
- The bars need to cool in the pan for at least 30 minutes after baking, so set the baking sheet on a cooling rack (preferably longer, they hold up better as they cool). Once the cookie bars have cooled, use the parchment paper to remove them from the pan.
Notes
Nutrition
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I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
