You can whip up a batch of these easy chocolate chip cookie bars using a mixing bowl and spoon. There's no need to pull out your mixer to make these chewy cookies that are packed with ooey gooey semisweet chocolate chips. In under 15 minutes, you can have these cookies in the oven.

Is your mouth watering yet?
Just look at all those melty chocolate chips packed inside brown sugar cookie bars. These chewy chocolate chip bars are seriously good.
With each bite, you'll taste the rich flavor of caramelized brown sugar along with decadent dark chocolate. These cookie bars are crispy around the edges and soft and chewy in the middle.

It will only take a few minutes to mix the ingredients together and then spread the dough into a pan. Bake the chocolate chip cookie dough until golden brown, then enjoy the cookie bars warm or cooled.
If you cut the cookie bars while they are warm, the chocolate chips will be soft and gooey. Yum!
Just be sure to pour yourself a tall glass of cold milk to enjoy with these decadently rich cookies.

ingredients small batch chocolate chip cookies 8x8 pan
- 6 tablespoons unsalted butter
- ½ cup packed brown sugar
- ¼ cup granulated sugar white sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup + 1 tablespoon all-purpose flour (136 grams)
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 6 ounces semisweet or bittersweet chocolate chips
Bake in a 8x8 inch pan for 20-24 minutes.
ingredients large batch chocolate chip cookies 9x13 pan
- 12 tablespoons unsalted butter
- 1 cup packed brown sugar
- ½ cup granulated sugar white sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups + 2 tablespoons all-purpose flour (272 grams)
- ½ teaspoon salt
- ½ teaspoon baking soda
- 12 ounces semisweet or bittersweet chocolate chips

Bake these chocolate chip cookie bars in a 9x13-inch pan for 22-26 minutes.
I know it seems strange that these bake in the same time it takes to bake a smaller batch of chocolate chip cookie bars in an 8x8 pan but I baked this double recipe in a 9-inch by 13-inch pan and it only took 24 minutes for the cookies to turn golden brown.
Now, I like my cookies to be gooey and soft in the middle. If you prefer your cookies to be baked more thoroughly, add a few extra minutes to the bake time.

tips for making easy chocolate chip cookie dough
- Use unsalted butter and melt it in the microwave or on the stove in a small saucepan.
- If you really want to enhance the flavor of your chocolate chip cookie bars, you can brown the butter in a small skillet set over medium heat. Allow the butter to melt, then start swirling the pan until the butter begins to brown and smell nutty. Remove the butter and pour it into your mixing bowl.
- Mix brown and granulated sugar into your melted butter. The brown sugar will give your cookies a wonderful toffee-like flavor. The granulated sugar will encourage browning and create crispy edges.
- Stir in vanilla and an egg for a single recipe or two eggs for a double recipe.
- Whisk together the flour, baking soda, and salt and blend it with the wet ingredients.
- Fold in the chocolate chips. Be sure to use your favorite brand of chocolate chips. Nestle chocolate chips are very popular but I prefer Hershey's Special Dark or Ghirardelli. Choose what you like! They will be the star of the show and you want to use chocolate that you really love to eat right out of the bag.

tips for making chocolate chip cookie bars
- Line your pan with non-stick tin foil or parchment paper for easy removal. I find it easier to cut my bars once they've been removed from the pan. If you line your pan with foil or parchment, you can easily lift them out of the pan. Be sure to remove the foil or paper and set the large cookie on a cutting board before cutting it into squares.
- You can make a small batch of these chocolate chip cookie bars using a single recipe and baking the cookie dough in an 8-inch square pan or you can double the recipe and bake it in a 9x13-inch pan.

gooey vs. firm chocolate chips
You might notice the difference in the texture of the cookies in the various images above. The cookies in the picture directly above were baked in an 8x8 pan for 22 minutes and were cut into squares immediately after they were removed from the oven. They are really warm and are filled with melted chocolate chips.
The cookies pictured at the very top of this post were baked in an 8x8 pan for 26 minutes and were allowed to cool in the pan for 30 minutes before cutting.
how to store chocolate chip cookie bars
Store your cookies in an airtight container at room temperature for up to 5 days.
To freeze your cookies, wrap them well in plastic wrap or tin foil, then place them in a zip-top bag or airtight container. Freeze for up to 3 months.
To thaw, remove the container or bag of cookies from the freezer and set it on the counter. Allow the cookies to thaw for a few hours before removing the cookies from the packaging.

Chocolate Chip Cookie Bars

Bake a small batch of chewy chocolate chip cookies in an 8x8-inch pan or a large batch in a 9x13-inch pan. These cookies have crispy edges, are loaded with gooey semi-sweet chocolate chips, and have a wonderful toffee-like flavor. Plus, they are easy to make using a mixing bowl and spoon. No mixer is needed!
Ingredients
- Small Batch (large batch ingredients listed in NOTES below)
- ½ cup packed brown sugar (104 grams)
- ¼ cup granulated sugar white sugar (50 grams)
- 6 tablespoons unsalted butter (85 grams), melted
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 cup + 1 tablespoon all-purpose flour (136 grams), see notes
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup packed semisweet chocolate chips (6 ounces/170 grams)
Instructions
- Preheat your oven to 350 degrees Fahrenheit (177 C).
- Line an 8x8-inch square baking pan with non-stick tin foil or parchment paper. You may also use regular tin foil sprayed with baking spray.
- Stir the brown sugar and granulated sugar into the melted butter.
- Add the vanilla and egg and stir well.
- Whisk together the flour, baking soda, and salt, then stir it into the wet ingredients just until incorporated.
- Reserve a handful of chocolate chips to sprinkle over the top of the cookie dough.
- Fold the remaining semisweet chocolate chips into the cookie dough.
- Spread the cookie dough into an even layer in the baking pan then sprinkle the reserved chocolate chips over the top.
- Bake for 22-26 minutes until the top of the cookie bars turn golden brown.
- Remove the cookies from the oven and set the pan on a cooling rack.
- Allow the cookies to cool for 15 minutes before cutting them into 16 bars if you want to enjoy some warm, gooey cookies. Cool longer if you prefer the cookies to have firm chocolate chips inside.
Notes
- Weigh your flour to get the most accurate measurement. If you don't have a scale, scoop up your flour and spoon it into a measuring cup. You'll need 1 cup plus 1 tablespoon of flour.
- Store these chocolate chip cookie bars in an airtight container for up to 5 days.
- Freeze the cookies in an airtight container for up to 3 months.
Large Batch Ingredients:
Follow the instructions above but spread the chocolate chip cookie dough into a 9x13-inch. Bake for 22-28 minutes until golden brown on top.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 132Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 61mgCarbohydrates: 16gFiber: 1gSugar: 15gProtein: 1g
HowToMakeEasyCookies.com offers nutritional information for recipes contained on this site as a courtesy and is an estimate only. This information comes from online calculators. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you use to create this recipe.
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Susan Henry
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