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Three chocolate chip cookie bars, one on top of each other
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5 from 2 votes

Chocolate Chip Cookie Bars

Chocolate chip cookie bars are soft, chewy, and easier than making traditional cookies. Skip the process of chilling the dough and forming it into balls - and bake your cookie dough in a 9x13 inch pan instead. 
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate Chip Cookie Bars, Cookie Bars
Servings: 15 bars
Author: Fiona Dowling

Equipment

  • 9x13 inch (23 x 33 cm) baking pan*

Ingredients

  • 1 cup unsalted butter (226 gram) melted & cooled
  • 1 cup brown sugar (210 grams)
  • 1/2 cup granulated sugar sugar (100 grams)
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour (375 grams) measured carefully
  • 1 tablespoon cornstarch AKA cornflour in the UK
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups chocolate chips (about 360 grams)
US Customary - Metric

Instructions

  • Preheat the oven to 350F (180C) degrees. Line a 9x13 inch (23x33 cm) pan with parchment paper so that there's an overhang around the sides. Alternatively, lightly grease the pan.
  • In a large bowl whisk together the melted butter and sugars (or use an electric mixer).
  • Whisk the eggs and vanilla extract into the bowl until you no longer see pieces of egg.
  • Add in the flour, cornstarch, baking powder and salt. Gently mix together until all the dry ingredients are incorporated into the butter mixture and you no longer see lumps or streaks of flour. I typically a few stirs with a rubber spatula and then whisk with a wire whisk.
  • Fold in the chocolate chips using a rubber spatula or wooden spoon.
  • Spoon the batter into the lined pan and spread the top smooth.
  • Bake in the preheated oven for 32-37 minutes, or until the top looks set and an inserted toothpick comes out clean or with a few moist crumbs (or with melted chocolate chip). Baking for longer will lead to less gooey bars.
  • Cool for at least 30 minutes before slicing. I recommend waiting until the bars are completely cooled for clean cuts. If you lined the pan, lift the bars out of the pan using the overhang of parchment paper, holding onto the long sides of the paper. Place on a cutting board and slice with a sharp knife.

Notes

  1. Baking Pans: Baking in a ceramic or glass pan generally means the bars will bake for 3-5 minutes longer.
  2. For a Smaller Batch: This recipe can be easily halved and baked in an 8x8 inch (20x20 cm) pan. The bake time will be about 25-30 minutes. Simply divide all the ingredients in half. Instead of using 3 eggs, use 1 egg plus 1 additional egg yolk.
  3. Eggs: When I originally posted this recipe, I used 2 eggs plus 2 additional egg yolks. To be less wasteful, I have now updated the recipe to use 3 whole eggs so that no egg yolks need to be discarded. I find the results equally delicious.
  4. Storage: Store in an airtight container at room temperature for up to 4 days. Bars freeze well and can be thawed in the fridge. 
  5. Nutrition: Details provided are an estimate only and based on 1 bar, assuming the pan is sliced into 15 uniform bars. They will be very large. You can easily get 18 or 21 pieces from this recipe. 

Nutrition

Calories: 420kcal | Carbohydrates: 57g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 115mg | Potassium: 92mg | Fiber: 1g | Sugar: 36g | Vitamin A: 486IU | Vitamin C: 0.1mg | Calcium: 65mg | Iron: 2mg