Chocolate Chip Cookie Bars (9 x 13 Inch Pan)

Chocolate Chip Cookie Bars are thick, chewy, and loaded with melty chocolate in every bite! The edges get perfectly golden and slightly crispy, while the center stays soft and chewy. Plus, you can have them ready in under 30 minutes.

Love More Dessert Recipes? Try My Nestlé Chocolate Chip Cookies or this Brown Butter Chocolate Chip Cookies next.

Why You’ll Love This Recipe

Soft, chewy, and packed with melty chocolate in every bite, giving you all the goodness of classic cookies without the scooping. They’re quick to make, easy to slice, and perfect when you need a dessert that feeds a crowd. Whether for bake sales, weeknight treats, or last-minute guests, these bars always disappear fast.

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Ingredient List

Dry Ingredients:

• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients:

• ½ cup (1 stick) unsalted butter, softened
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs

Mix-Ins:

• 1–1¼ cups semi-sweet chocolate chips

Friendly note: Make sure your butter is truly softened – not melted, not rock-hard. It should leave a slight indent when you press it with your finger. This makes all the difference in texture!

Why These Ingredients Work

Let me walk you through why each ingredient matters, because understanding the “why” makes you a better baker:

All-purpose flour gives these bars structure and that perfect cookie texture. It’s the foundation that holds everything together without making them tough.

Baking soda creates those beautiful golden edges and helps the bars spread just enough in the pan. It also adds a subtle tang that balances the sweetness.

Salt is your secret weapon! It enhances all the flavors and makes the chocolate taste even more chocolatey. Never skip it.

Unsalted butter adds richness and that irresistible buttery flavor. Using unsalted lets you control the exact amount of salt in the recipe.

Granulated sugar creates crispy edges and adds sweetness, while brown sugar brings moisture, chewiness, and a deep caramel flavor. The combination is EVERYTHING.

Vanilla extract rounds out all the flavors and adds warmth. Use the real stuff if you can – it makes a noticeable difference.

Eggs bind everything together and add moisture. They’re also what gives these bars their cake-like tenderness in the center.

Chocolate chips – well, do I even need to explain? They’re the star of the show! Semi-sweet is classic, but feel free to mix it up.

Essential Tools and Equipment

You don’t need anything fancy for these bars:

• 8×8-inch or 9×9-inch square baking pan – I prefer metal for better browning
• Mixing bowls (at least 2 – one for wet, one for dry)
• Whisk for the dry ingredients
• Electric hand mixer or stand mixer – makes creaming the butter SO much easier
• Rubber spatula for folding and scraping
• Parchment paper or cooking spray – trust me, you want easy cleanup
• Toothpick for testing doneness

How To Make Chocolate Chip Cookie Bars

Step 1: Preheat and Prep Your Pan

Preheat your oven to 350°F (175°C). While it’s heating, grease your 9×13-inch baking pan with butter or cooking spray. For extra easy removal, line it with parchment paper with some overhang on two sides.

Step 2: Whisk Your Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Make sure everything is evenly distributed – no clumps of baking soda hiding in there! Set this bowl aside for now.

Step 3: Cream the Butter and Sugars

Here’s where the magic starts! In a large bowl, beat the softened butter with both sugars using an electric mixer on medium speed. Beat for about 2-3 minutes until it’s light, fluffy, and almost looks like frosting. This step incorporates air and creates that perfect texture, so don’t rush it!

Little reassurance here: If your mixture looks a bit grainy, that’s totally normal. The sugars will dissolve more as you bake.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure the first one is fully incorporated before adding the second. Then mix in that vanilla extract. Your kitchen should smell absolutely amazing right now!

Step 5: Combine Wet and Dry

Gradually add your dry ingredient mixture to the wet ingredients. Mix on low speed or fold by hand with a spatula until JUST combined. You should still see a few flour streaks – that’s perfect! Overmixing develops gluten and makes your bars tough instead of tender.

Step 6: Fold in the Chocolate Chips

Gently fold in those chocolate chips with a spatula. I like to save a small handful to press into the top before baking – it makes them look bakery-perfect! Make sure the chips are evenly distributed throughout the dough.

Step 7: Spread in the Pan

Scoop all that gorgeous cookie dough into your prepared pan. Use your spatula (or lightly greased hands) to press it evenly into the corners and smooth the top. It might seem thick – that’s exactly what you want!

Step 8: Bake to Golden Perfection

Bake for 20-25 minutes, until the edges are golden brown and pulling away slightly from the sides. The center should look just set – a toothpick inserted near the middle should come out with a few moist crumbs, not wet batter. Remember, they’ll continue cooking a bit as they cool!

Step 9: Cool and Cut

This is the hardest part – waiting! Let the bars cool in the pan for at least 15-20 minutes before cutting. For the cleanest cuts, wait until they’re completely cool, then use a sharp knife wiped clean between cuts. Cut into 9-12 squares.

You Must Know

The butter temperature is CRUCIAL. If it’s too cold, your dough will be stiff and won’t spread evenly in the pan. If it’s too melted, your bars will be greasy and flat. Softened butter should be cool to the touch but leave an indent when pressed – usually about 65-67°F.

Don’t overbake these! The single biggest mistake people make is leaving them in too long. They’ll look slightly underdone in the center when you take them out, but they’ll firm up as they cool. If you wait until they look “done” in the oven, they’ll be dry and crumbly.

Personal Secret: I always chill my dough for 10 minutes in the fridge after spreading it in the pan. This helps prevent over-spreading and gives you thicker, chewier bars with those gorgeous crackly tops.

Pro Tips & Cooking Hacks

• Room temperature eggs mix better. Just place them in a bowl of warm water for 5 minutes if you forgot to take them out ahead.
• Line your pan with parchment paper leaving some overhang. When they’re cool, you can lift the entire batch out and cut on a cutting board – so much easier!
• Use a pizza cutter for the neatest, most uniform bars. Game changer!
• For bakery-style bars, press extra chocolate chips on top before baking. They get all melty and gorgeous.
• Mix your chocolates! Try half semi-sweet chips and half dark chocolate chunks, or add some milk chocolate for variety.
• The toothpick test is your friend, but remember – a few moist crumbs are perfect. Completely clean means overbaked.

Flavor Variations / Suggestions

The classic version is perfect, but here are some fun ways to change things up:

Salted Caramel Dream: Swirl in ½ cup of caramel sauce before baking and sprinkle with flaky sea salt.

Triple Chocolate Decadence: Replace ¼ cup flour with cocoa powder and use a mix of semi-sweet, milk, and white chocolate chips.

Nutty & Nice: Add ½ cup chopped walnuts or pecans along with the chocolate chips.

Peanut Butter Swirl: Drop spoonfuls of peanut butter over the dough and swirl with a knife before baking.

Toffee Crunch: Mix in ½ cup toffee bits with the chocolate chips for amazing texture.

Brown Butter Bliss: Brown your butter first, let it cool to room temperature, then proceed with the recipe. The nutty flavor is INCREDIBLE.

Espresso Kick: Add 1 tablespoon instant espresso powder to the dry ingredients to enhance the chocolate flavor.

Make-Ahead Options

These bars are perfect for planning ahead!

Make the dough up to 2 days in advance: Press it into the pan, cover tightly with plastic wrap, and refrigerate. Let it sit at room temperature for 10-15 minutes before baking, and you might need to add 2-3 extra minutes to the bake time.

Freeze the unbaked dough: Press into a parchment-lined pan, freeze until solid, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Bake from frozen, adding 5-8 extra minutes to the bake time.

Baked bars freeze beautifully: Let them cool completely, cut into squares, and freeze in an airtight container with parchment between layers for up to 3 months. Thaw at room temperature or warm briefly in the microwave.

Recipe Notes & Baker’s Tips

• Pan size matters! An 8×8 pan gives you thicker bars (increase bake time by 3-5 minutes), while a 9×9 gives you thinner, chewier bars. Don’t use anything larger or they’ll be too thin.
• Don’t skip the cooling time. I know it’s tempting, but cutting them warm makes them fall apart. If you absolutely can’t wait, scoop out a portion with a spoon and call it a “cookie bowl” – top with ice cream and nobody will judge!
• Brown sugar makes them chewier, granulated makes them crispier. The 50/50 ratio in this recipe is the perfect balance, but you can adjust to your preference.
• Quality chocolate matters. These bars are simple, so the chocolate really shines through. Use chips or chunks you’d actually enjoy eating straight from the bag!

Serving Suggestions

These bars are incredibly versatile:

• Warm with vanilla ice cream – the classic combo that never fails
• Drizzle with hot fudge or caramel sauce for extra decadence
• Dust with powdered sugar for a pretty presentation
• Serve with cold milk for dunking – just like traditional cookies
• Pack in lunchboxes for a special treat
• Top with whipped cream and fresh berries for a fancier dessert
• Crumble over ice cream sundaes for cookie bar parfaits

They’re perfect for casual weeknight desserts, potlucks, bake sales, holiday cookie trays, or any time you need something sweet and satisfying!

How to Store Your Chocolate Chip Cookie Bars

Room Temperature: Store in an airtight container at room temperature for up to 5 days. Layer parchment paper between them if stacking to prevent sticking.

Refrigerator: They’ll keep for up to 1 week in the fridge in an airtight container. Let them come to room temperature before serving, or warm briefly for that fresh-baked taste.

Freezer: Wrap individual bars in plastic wrap, then store in a freezer bag or container for up to 3 months. Thaw at room temperature for 20-30 minutes.

Reheating: Pop a bar in the microwave for 10-15 seconds to get that warm, gooey chocolate chip experience all over again!

Allergy Information

Contains: Wheat (gluten), dairy (butter), eggs

Substitution Ideas:

• Gluten-free: Use a 1:1 gluten-free flour blend (like Bob’s Red Mill). The texture will be slightly more crumbly but still delicious!
• Dairy-free: Replace butter with vegan butter or coconut oil (use refined for less coconut flavor). Use dairy-free chocolate chips.
• Egg-free: Try replacing each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 minutes). The texture will be denser but still tasty.
• Nut-free: This recipe is naturally nut-free as written. Just ensure your chocolate chips are processed in a nut-free facility if allergies are severe.

Questions I Get Asked A Lot

Can I use salted butter instead of unsalted?

Absolutely! Just reduce the salt in the recipe to ¼ teaspoon instead of ½ teaspoon. The flavor will be slightly different but still delicious.

Why are my bars cakey instead of chewy?

This usually happens from overbaking or overmixing the dough. Pull them out when the center still looks slightly underdone, and make sure you mix the flour in until just combined – no more!

My bars are crumbly and fall apart. What went wrong?

This could be from cutting them too soon while they’re still warm, not enough moisture in the dough, or overbaking. Make sure your butter is properly softened (not melted) and let the bars cool completely before cutting.

Can I add other mix-ins besides chocolate chips?

Of course! M&Ms, white chocolate chips, butterscotch chips, dried cranberries, shredded coconut, or any combination you love. Just keep the total add-ins to about 1-1½ cups so the bars hold together properly.

How do I get clean cuts without the bars sticking to my knife?

Use a sharp knife and wipe it clean with a damp towel between each cut. Chilling the bars for 30 minutes before cutting also helps tremendously!

💬 Tried this recipe? Leave a comment and rating below! I’d absolutely LOVE to hear how your Chocolate Chip Cookie Bars turned out! Did you try any fun variations?