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If you love thick cookies, you’ll love these Chocolate Chip Cookie Bars. They’re easier to make than cookies and take only 35 minutes from start to finish. They make the perfect gift or snack!
Kids love helping make these, but they love eating them more!
Soft, chewy, and full of chocolate chips, they’ll be gone in no time!
Ingredients for Chocolate Chip Cookie Bars
- Unsalted butter
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Cornstarch
- Baking powder
- Satl
- Chocolate chips
How to Make Chocolate Chip Cookie Bars
1. Grease a 9×13-inch baking sheet with cooking spray, and preheat the oven to 350 F.
2. Whisk together the melted butter, brown sugar, and granulated sugar until well combined.
3. Add the eggs and vanilla extract and whisk until well combined.
4. Mix in the flour, baking powder, cornstarch, and salt using a rubber spatula until well combined and no streaks of flour are left.
5. Fold in the chocolate chips using the rubber spatula, and spread the mixture evenly in the baking dish.
6. Bake for 30-35 mins or until a toothpick inserted in the middle comes out clean.
7. Let the bars cool down completely before slicing and serving.
Can I Freeze Chocolate Chips Cookie Bars?
Yes! You can freeze the baked or unbaked batter. If you freeze the unbaked batter, spread it in a disposable foil baking dish, cover twice with plastic wrap, and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight, let it come to room temperature, and bake as directed.
If you freeze the baked bars, let them cool down completely before placing them in a freezer bag. Freeze for up to 3 months. Let them thaw in the refrigerator overnight and come to room temperature before serving.
Can I Make the Cookies Chocolate-Flavored?
Yes, you can! Add unsweetened cocoa powder (start by adding ¼ cup) and add more if necessary. You can also use peanut butter chips or butterscotch chips for a twist!
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Chocolate Chip Cookie Bars
If you love thick cookies, you’ll love these Chocolate Chip Cookie Bars. They’re easier to make than cookies and take only 35 minutes from start to finish.
Ingredients
- 1 cup unsalted butter, melted
- ½ cup brown sugar
- ½ cup granulated sugar
- 3 large eggs
- 1 ½ tsp pure vanilla extract
- 3 cups all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- Pinch of salt
- 2 cups semi-sweet chocolate chips
Instructions
- Grease a 9x13-inch baking sheet with cooking spray, and preheat the oven to 350 F.
- Whisk together the melted butter, brown sugar, and granulated sugar until well combined.
- Add the eggs and vanilla extract and whisk until well combined.
- Mix in the flour, baking powder, cornstarch, and salt using a rubber spatula until well combined and no streaks of flour are left.
- Fold in the chocolate chips using the rubber spatula, and spread the mixture evenly in the baking dish.
- Bake for 30-35 mins or until a toothpick inserted in the middle comes out clean.
- Let the bars cool down completely before slicing and serving.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 283Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 52mgCarbohydrates: 35gFiber: 2gSugar: 19gProtein: 4g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.
Frequently Asked Questions
If I double the recipe, do I need a bigger pan?
The safest approach is to mix each batch in its own bowl and bake them separately in two 9×13-inch pans. That way, the original baking time still applies and the bars cook evenly.
Big-batch tip: I sometimes make 1½ times the recipe and bake it in a 12×17-inch sheet pan works like a charm.Can I make these cookie bars ahead of time?
Absolutely. You can bake them up to a day in advance and keep them covered at room temperature. Wrapped well, they’ll stay fresh in the fridge for about a week. They also freeze perfectly either as a whole slab (slice after thawing) or in individual portions for quick treats later.