Easy Chocolate Chip Cookie Bars Recipe
How to Make the Best Chocolate Chip Cookie Bars
I’ve shared lots of yummy cookie bar recipes (see below for some of my other favorites), but I realized recently that I haven’t shared a recipe yet for the simple and classic chocolate chip cookie bar.
Of course, this isn’t just any old recipe. In my opinion, it is the best recipe for basic & easy chocolate chip cookie bars and I will continue to make it regularly.
These cookie bars are thick, chewy, buttery, and delicious. Just by looking at the photos, you can tell that there is a slight crust on the top, but the center of the bar is moist and full of cookie dough goodness. Everyone loves them and I think you will too!
Weigh Your Ingredients
If you really want to get the best results, I recommend weighing the ingredients which have weights given in the recipe – especially the flour. This kitchen scale has really come in handy a lot over the years! (It was a thoughtful gift from my hubby a few years back.)
Chewy Chocolate Chip Cookie Bars
Adding the egg yolk in addition to an egg helps give the cookie bars a wonderful, chewy texture.
Finishing & Baking the Cookie Dough
When folding the dry ingredients into the wet, be sure not to over mix. You should still be able to see some streaks of flour at this point, especially since you will be doing some additional folding in with the chocolate chips before all is said and done.
The cookie dough ends up being really thick – a lot like traditional cookie dough. But again, be sure not to over-mix or over-bake the cookie bars, as either might dry them out a bit.
If you like a lot of chocolate chips in your chocolate chip cookies, please feel free to increase the chocolate chips amount from 1 1/2 cups to 2 cups. I like to use semi-sweet in this recipe, but you can try it out with whatever type of chocolate chips your heart desires.
Once your cookie dough is ready, spread it into your prepared 9×13 pan and stick it in the oven! Bake the bar until the top is nice and golden brown. 🙂
Cutting & Serving Tips
I love cookie bars because they are easy to make, easy to transport, easy to serve, and easy to eat. I happen to have a 14″ rocker-style pizza cutter that makes cutting cookie bars even easier and faster. Just lift the bars out of the pan with the foil sling and slice away.
Serve these chocolate chip cookie bars with a glass of cold milk and you’re good to go! Enjoy them while they last!
More of my favorite bar recipes:
- Sugar Cookie Bars
- Blueberry Sour Cream Bars
- Fudgy Chocolate Chip Bars
- Magic Cookie Bars
- Orange Vanilla Cheesecake Bars
- Cheesecake Stuffed Chocolate Chip Cookie Bars
- Loaded M&M Oreo Blondies
- Pumpkin Cheesecake Bars
- Date Bars
- Caramel Apple Cheesecake Bars
- S’mores Cookie Bars
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This recipe is from Cook’s Illustrated (May 2006).
Easy Chocolate Chip Cookie Bars Recipe
- 2 1/8 cups all-purpose flour (10 1/2 ounces)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 12 tablespoons unsalted butter, melted and cooled slightly
- 1 cup light brown sugar (7 ounces)
- 1/2 cup granulated sugar (3 1/2 ounces)
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla
- 1 1/2 cups chocolate chips
- Preheat oven to 325 degrees.
- Line a 9x13-inch baking pan with foil and lightly spray with cooking spray.
- In a medium bowl, whisk together the flour, salt, and baking soda.
- In a large bowl, whisk melted butter and sugars until combined.
- Add the egg, egg yolk, and vanilla and mix well.
- Using a rubber spatula, fold dry ingredients into the wet ingredients until just combined; do not over mix.
- Fold in the chocolate chips and spread cookie dough into the prepared pan, smoothing the top with the spatula.
- Bake for 27 to 30 minutes, until the top is light golden brown, slightly firm to the touch, and the edges start pulling away from the sides of pan.
- Cool on a wire rack.
- Remove bars by lifting with the foil, then cut into squares and serve.