These Chocolate Chip Cookie Bars are buttery and full of brown sugar flavor. They are a breeze to make (no cookie scoop required) and will satisfy any urge you have for a chocolate chip cookie. This recipe is small-batch and ready in 30 minutes.
There is nothing more satisfying than sinking your teeth into a chocolate chip cookie. The same goes for these chocolate chip cookie bars. These bars are buttery and sweet. They have a tender crumb, but no fork is required.
They are made in one 8-inch square baking pan and bake for about thirty minutes. The simple process of making these bars leaves you with few dishes and all the satisfaction of freshly baked cookies.
These cookie bars are fantastic while still warm {and topped with a scoop of vanilla ice cream} because of the gooey chocolate chips. But a quick zap in the microwave will help you achieve this on the second day of eating. And as always, a glass of milk makes the perfect accompaniment to one of these yummy chocolate chip cookie bars.
Jump to:
Why You Will Love These Cookie Bars
- Easy - This recipe is easier than making two dozen cookies with fewer dishes.
- No Need for a Cookie Scoop - Once the cookie dough is mixed, it is simply pressed into a greased baking pan and placed into the oven. That's it! There is no need to scoop and portion dough.
- Quick - The preparation and mixing process takes roughly 15 minutes followed by a 30-minute baking time. There is no need to spend time scooping cookie dough onto separate trays. One pan, one bake, and you have delicious cookie bars that are ready to eat!
- Small Batch - Sometimes you just do not need two dozen cookies. This recipe makes one 8-inch square baking pan worth of bars, a.k.a 9 to 12 separate cookie bars depending on how you cut them.
Ingredients
- Flour - This recipe only uses 1 ½ cups of flour. I use classic all-purpose flour for its ease, but feel free to play with a gluten-free flour instead.
- Sugar - This recipe requires both light brown and granulated (white) sugar. The light brown sugar gives these bars a nice golden color and a slight caramel flavor, which is desired in a good chocolate chip cookie. It also helps keep these bars moist. The white sugar helps these cookie bars rise.
- Butter - Use unsalted.
- Chocolate Chips - The use of semi-sweet chocolate chips is key for a classic chocolate chip cookie. Semi-sweet chocolate chunks are great in this recipe too.
How to Make Chocolate Chip Cookie Bars
1 - Preheat oven to 350° F. Grease and line an 8X8-inch baking pan with parchment paper, set aside.
2 - In a small bowl, whisk together the flour, salt, and baking powder.
3 - In the bowl of an electric mixer, mix the butter and both sugars until well combined. Add the egg and vanilla, mixing until combined.
4 - Pour the dry ingredients into the wet, mixing until everything is incorporated. Fold in the chocolate chips.
5 - Pour the batter into the prepared pan and evenly spread it out.
6 - Bake for 25-30 minutes, until golden brown and a toothpick inserted into the center, comes out clean. Allow the bars to cool completely before cutting into pieces.
Equipment You Will Need
- Kitchen Aid Standing Mixer - While initially expensive, a Kitchen Aid Standing Mixer is completely worth the investment. They are a workhorse in the kitchen. Not to mention they last for years and years.
- Black and Decker Handheld Mixer - If you do not have a standing mixer, use a handheld one. I love my black and decker handheld mixer. This version comes with five attachments and a storing case.
- Rubber Spatula - Everyone should have at least one rubber spatula in their kitchen, especially a heat-safe one. For baking, a rubber spatula is crucial for scraping the bowl down when making any kind of batter or dough.
- USA Pan 8-inch Square Baking Pan - You will need an 8-inch baking pan for this recipe. This is the one that I have. It is nonstick, quick-release, and great quality.
Recipe Tips
LINE THE PAN WITH PARCHMENT - Line the baking pan with parchment paper for easy release from the pan and clean slices. Use the sheet kind for the easiest lining; since it is flat and will not curl up. My favorite brand is found on Amazon.
ALWAYS PACK BROWN SUGAR - Brown sugar has more moisture than granulated sugar thanks to a small portion of molasses. Brown sugar's granules are sticky which means they trap little pockets of air. Pressing down and packing the sugar into the measuring cup removes those pesky air pockets.
USE ROOM TEMPERATURE BUTTER AND EGG - Room temperature ingredients create not only a better textured and smoother dough, but they also bond together better because they are warm. In addition, the creaming process (whipping the butter) traps any air which expands when baked. What does this mean? It means fluffy baked goods!
SERVE WARM OR ROOM TEMPERATURE - Serve cookie bars at room temperature or warm. To Warm: microwave one cookie bar for 10-15 seconds. Top with vanilla ice cream for the ultimate treat.
Variations
- Use semi-sweet chocolate chunks instead of chocolate chips.
- Sprinkle with coarse sea salt after baking for a sweet and salty treat.
Other Yummy Recipes
Storing and Freezing
- STORE - Store in an air-tight container for up to one week.
- FREEZE - Transfer cooled cookie bars {preferably pre-cut into squares} to an airtight container or freezer-safe zip-top bag. Line layers with wax or parchment paper, if needed. Freeze for up to 3 months.
FAQ
When you pack brown sugar, you press it into the measuring cup as you measure.
For the cleanest slices and best results, allow the bars to completely cool before cutting into them.
The top will be set and golden brown. When a toothpick is inserted into the center of the cookie bars, it will come out clean or with a few crumbs.
Related Recipes
📖 Recipe
Chocolate Chip Cookie Bars
Ingredients
- ¾ cup unsalted butter softened
- ½ cup granulated sugar
- ¾ cup light brown sugar packed
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1½ cups all-purpose flour
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350° F. Grease and line an 8X8-inch baking pan with parchment paper, set aside.
- In a small bowl, whisk together the flour, salt, and baking powder.
- In the bowl of an electric mixer, mix the butter and both sugars until well combined and fluffy. Add the egg and vanilla, mixing until combined.
- Pour the dry ingredients into the wet, mixing until everything is incorporated. Fold in the chocolate chips.
- Pour the batter into the prepared pan and evenly spread it out. Bake for 25-30 minutes, until golden brown and a toothpick inserted into the center, comes out clean. Allow the bars to cool completely before cutting into pieces.
Notes
- STORE - Store in an air-tight container for up to one week.
- FREEZE - Transfer cooled cookie bars {preferably pre-cut into squares} to an airtight container or freezer-safe zip-top bag. Line layers with wax or parchment paper, if needed. Freeze for up to 3 months.
Nutrition
DID YOU MAKE THIS RECIPE? Please leave a star rating and review below!
*Post Updated 2/22/22: Process shots added, recipe adjusted, and content updated.
Leave a Reply