These chocolate chip cookie bars deliver everything you love about classic cookies in a faster, easier bar form. Baked all in one pan, they have perfectly chewy edges and irresistibly soft, doughy centers. Ideal for busy days, gatherings, or make-ahead desserts, this recipe is simple, reliable, and always a crowd-pleaser.
Why You’ll Love This Recipe
These cookie bars come together quickly with minimal prep and no scooping required. Baking the dough in a single pan ensures an even texture with a soft center in every square. The flavor is rich and balanced, not overly sweet, and the bars taste just as good the next day, if not better. They are also easy to customize with different mix-ins and freeze beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon kosher salt (¼ teaspoon if using table salt)
1 cup salted butter, melted and slightly cooled
1½ cups brown sugar, packed
¾ cup white sugar
2 large eggs
1 tablespoon vanilla extract
2 cups chocolate chips (semi-sweet or dark recommended)
½ cup toffee bits (optional)
Directions
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with foil or parchment paper, allowing some overhang for easy removal. Lightly grease the bottom.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, combine the melted butter, brown sugar, and white sugar until smooth. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Fold in the chocolate chips, reserving a small handful for the top if desired.
Press the dough evenly into the prepared pan. Sprinkle the reserved chocolate chips and optional toffee bits over the surface.
Bake for 20–30 minutes, checking at the 20-minute mark. Remove from the oven when the edges are lightly golden and the center looks set but still soft.
Allow the bars to cool completely in the pan before lifting out and cutting into squares.
Servings and timing
Servings: 24 bars
Prep time: 10 minutes
Bake time: 25 minutes
Cooling time: 30–60 minutes
Total time: about 1 hour
Variations
Use a mix of dark chocolate and semi-sweet chips for deeper flavor.
Add chopped walnuts or pecans for crunch.
Sprinkle a pinch of flaky salt over the top before baking for a sweet-salty contrast.
Replace toffee bits with chopped dates or caramel-flavored baking chips if desired.
Storage/Reheating
Store the bars in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 7 days. For longer storage, freeze individual squares or the whole slab wrapped tightly for up to 3 months. Thaw at room temperature. To enjoy warm, microwave individual bars for 10–15 seconds.
FAQs
Can I use unsalted butter instead of salted?
Yes, just add an extra ¼ teaspoon of salt to balance the flavor.
Why do the centers look underbaked?
The centers should look soft when removed from the oven. They will firm up as the bars cool.
Can I double the recipe?
It’s best to make two separate batches and bake them in two pans to ensure even baking.
What size pan works best?
A 9×13-inch pan with straight sides gives the most even thickness and clean edges.
Can I make these ahead of time?
Yes, these bars are excellent made a day in advance and often taste better the next day.
Do I need to chill the dough?
No chilling is required. The dough can go straight into the oven.
Can I reduce the sugar?
Reducing sugar will affect texture and chewiness, but a slight reduction of white sugar can work.
Are these good served warm?
Yes, they are delicious warm, especially with a scoop of vanilla ice cream.
Can I skip the toffee bits?
Absolutely. They are optional and the bars are great without them.
How do I get clean slices?
Let the bars cool completely, or even chill them, before cutting with a sharp knife.
Conclusion
Chocolate chip cookie bars are a simple, satisfying dessert that delivers big flavor with minimal effort. Soft, chewy, and endlessly adaptable, they are perfect for everyday treats, parties, or make-ahead baking. Once you try them, they’re sure to become a regular favorite in your kitchen.
These chocolate chip cookie bars are soft, chewy, and loaded with chocolate chips. Baked in one pan for ease, they offer all the goodness of classic cookies without the hassle of scooping dough. Perfect for busy days or sharing with a crowd.
Author:Sophia
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:1 hour
Yield:24 bars
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
1 cup salted butter, melted and slightly cooled
1 1/2 cups brown sugar, packed
3/4 cup white sugar
2 large eggs
1 tablespoon vanilla extract
2 cups chocolate chips (semi-sweet or dark)
1/2 cup toffee bits (optional)
Instructions
Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment or foil, leaving overhang, and lightly grease the bottom.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, mix melted butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla extract.
Gradually stir dry ingredients into wet ingredients until just combined. Fold in chocolate chips, reserving a small handful for topping.
Press the dough evenly into the prepared pan. Sprinkle reserved chocolate chips and toffee bits (if using) on top.
Bake for 20–30 minutes, checking at 20 minutes. Remove when edges are golden and center is set but still soft.
Cool completely in the pan. Lift out using parchment or foil overhang and cut into squares.
Notes
For clean cuts, cool completely or chill before slicing.
Do not overbake—bars firm up as they cool.
Mix chocolate types for extra depth.
Skip the toffee or replace with nuts or caramel chips for variation.
