Chocolate Chip Cookie Bar Recipe

Chocolate chip Cookie Bars cut into squares on a baking cooking wrap

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Soft, chewy, buttery chocolate chip cookie bars packed with chocolate chips and baked in a single pan—an easy, nostalgic treat that’s perfect for cookie trays, parties, and quick weekday desserts.

Prep Time10

Cook Time30

Total Time40

Course: adult snack, Dessert

Cuisine: American

Servings:

Author: Kellie

Cost: $5

Equipment

stand mixer or hand mixer
mixing bowl
measuring cup
measuring spoons
9x13 baking pan or baking dish
parchment paper

Ingredients

2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon espresso powder
1 cup 2 sticks salted butter, softened
1 ½ cups granulated sugar
1 teaspoon vanilla bean paste or pure vanilla extract
2 large eggs
1 cup semi-sweet chocolate chips
1 cup dark chocolate chips
½ cup mini 70% dark chocolate chips

(Optional for finishing)

Flaky sea salt for sprinkling

Instructions

Preheat oven to 350°F (177°C).
Line a 9×13-inch metal baking pan with parchment paper, leaving a slight overhang on the long sides for easy lifting. Lightly grease the parchment and sides.
In a large bowl, whisk together the flour, baking soda, baking powder, espresso powder, and salt until well combined. Set aside.
In the bowl of an electric mixer, beat the butter and sugar on medium speed until lightened in color and fluffy, about 2–3 minutes. Mix in the vanilla bean paste. Add the eggs one at a time, beating well and scraping down the bowl after each addition.
Turn the mixer to low and gradually add the flour mixture. Stop mixing when just combined and no dry pockets remain; don’t over-mix.
Using a spatula, fold in the semi-sweet, dark, and mini dark chocolate chips until evenly distributed.
Transfer the dough to the prepared 9×13 pan. Use an offset spatula or clean hands to press it into an even layer, making sure to get the corners and edges as level as the center.
Bake on the center rack for 22–28 minutes, or until, the edges are set and a deep golden brown, the top is lightly golden and looks dry, a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. If using a glass pan, you may need an extra 3–5 minutes.
Place the pan on a wire rack and cool completely in the pan (this helps the bars set and keeps the centers fudgy-chewy).
If desired, sprinkle lightly with flaky sea salt while still warm.
Once cool, use the parchment overhang to lift the slab out of the pan. Cut into 24 bars (4 rows by 6 columns) or any size you like.

Notes

Don’t overbake: Pull the bars when the edges are lightly golden and the center is set but still soft, they’ll finish firming up as they cool.
For clean slices: Let bars cool completely (or chill briefly) before cutting.
Extra-pretty top: Reserve a handful of chocolate chips and press them into the top before baking.
Storage tip: Keep bars soft by storing airtight; add a slice of bread to the container if needed.
Freezer option: Freeze individual squares for quick treats, thaw at room temp or warm for a few seconds.

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