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 8×8 pan
- 6 tablespoons unsalted butter
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar white sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup + 1 tablespoon all-purpose flour (136 grams)
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 6 ounces semisweet or bittersweet chocolate chips
Bake in a 8×8 inch pan for 20-24 minutes.
ingredients large batch chocolate chip cookies 9×13 pan
- 12 tablespoons unsalted butter
- 1 cup packed brown sugar
- 1/2 cup granulated sugar white sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups + 2 tablespoons all-purpose flour (272 grams)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 12 ounces semisweet or bittersweet chocolate chips
Bake these chocolate chip cookie bars in a 9×13-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 8×8 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 9×13-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 8×8 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 8×8 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.