Your favorite cookie recipe, in bar form! These chocolate chip cookie bars are so easy to make and call for just eight basic ingredients. 

A stack of four chocolate chip cookie bars on a wood serving board. More cookie bars surround the stack.

If you saw my post on Saturday about my new cookie cookbook, you probably already know how much I adore cookies! I love that they’re not only easy to make, but they’re also incredibly versatile. One of my favorite ways to enjoy cookies lately is in bar form – like these easy chocolate chip cookie bars.

They’re made with eight basic ingredients that you likely have in your pantry already. Even better, the cookie dough doesn’t need to be chilled. 

You can enjoy these cookie bars as written, or you can add your favorite mix-ins. You could even use one of these cookie bars as the base for an epic ice cream sundae. Top with a scoop of ice cream, some fudge sauce, and a dollop of whipped cream, and you’re good to go!

Overhead view of the ingredients needed for chocolate chip bar cookies.

Ingredients for This Recipe

These easy bar cookies are almost fool-proof, but let’s go over the ingredients list so you know what to expect from this recipe. 

  • Butter: I always use unsalted butter in my baked goods because the amount of salt in salted butter can vary between brands. If using salted butter, reduce the salt in this recipe to 1/2 teaspoon.
  • Eggs: You’ll need two whole eggs and one egg yolk to make this recipe. Make sure the eggs are at room temperature so that the melted butter doesn’t solidify.
  • Brown sugar: The combination of melted butter, all brown sugar, and an extra egg yolk helps create chewier cookie bars. Light or dark brown sugar both work fine, but I used light.
  • Vanilla extract: Use pure vanilla extract for the best flavor. 
  • All-purpose flour: Spoon and level the flour when measuring it, otherwise you might wind up with dry, crumbly bars. 
  • Baking soda: Helps the cookie bars rise in the oven. 
  • Salt: Balances out the sweetness of the dough and enhances the vanilla flavor. 
  • Semi-sweet chocolate chips: You can swap out the chocolate chips for milk, dark, white chocolate chips, chopped nuts, and so on.

Raw chocolate chip cookie dough in a glass bowl with a rubber spatula.

How to Make Chocolate Chip Cookie Bars 

Whisk together the melted butter and brown sugar until fully combined. Add in the eggs, egg yolk, and vanilla and whisk again. 

Whisking the melted butter with the sugar first creates a shinier top on the bars (similar to my homemade brownies), so don’t be tempted to dump the wet ingredients into the bowl all at once! 

Add the flour, baking soda, and salt to the wet ingredients and mix in until just combined. Over mixing the dough can result in tough, chewy cookie bars, so be careful here. Fold in the chocolate chips last. 

A pan of chocolate chip cookie bars, seen from above.

Turn the cookie dough into a foil-lined 9×13-inch baking dish. Use the back of a spoon to smooth the dough into an even layer. 

Bake these chocolate chip cookie bars until set and lightly browned on top. Remove them from the oven and transfer to a wire rack to cool completely. 

Once cooled, lift the bars out of the pan using the foil, slice, and serve! 

Overhead view of cookie bar slices.

Can I Add Other Mix-Ins? 

Most definitely! You can add up to 12 ounces (1 1/2 cups) of mix-ins total. Instead of chocolate chips, you could experiment with butterscotch chips, peanut butter chips, chopped nuts, dried fruit, and more. 

How to Store Cookie Bars 

These bar cookies should be kept in an airtight container at room temperature and will last about 5 days. You can also slice and freeze them for up to 3 months in a freezer bag. When ready to eat, place on the counter to thaw or gently warm in the microwave. 

Two chocolate chip cookie bars resting on each other. The top top bar has a bite missing. More bars rest in the background.

Baking Tips 

  • I recommend lining your pan with parchment paper or aluminum foil for easier cleanup. Leave a slight overhang as well so you can lift the entire pan of cookie bars out at once. 
  • For the best bar cookies, let them cool completely before slicing and serving. They need time to set before they can be sliced. 
  • Let the melted butter cool slightly before adding the eggs. You don’t want to scramble them by accident! 

More Easy Bar Desserts to Try! 

Video Tutorial

A stack of four chocolate chip cookie bars on a wood serving board. More cookie bars surround the stack.

Chocolate Chip Cookie Bars

5 from 1 rating
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 50 mins
Your favorite cookie recipe, in bar form! These chocolate chip cookie bars are so easy to make and call for just eight basic ingredients. 

Ingredients

Servings: 24 bars
  • 1 cup (2 sticks, or 230 grams) unsalted butter (melted and slightly cooled)
  • 1 ½ cups (300 grams) packed light or dark brown sugar
  • 2 large eggs at room temperature
  • 1 large egg yolk at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ½ cups (315 grams) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 (12-ounce package, 340 grams) semi-sweet chocolate chips

Instructions
 

  • Preheat the oven to 350°F (180°C). Line a 9x13-inch baking pan with parchment paper or foil, making sure to leave some overhang for easy removal, and set aside.
  • In a large mixing bowl, whisk together the melted butter and brown sugar until fully combined, then whisk in the eggs, egg yolk, and vanilla extract until just combined.
  • Add the flour, baking soda, and salt and mix until just combined, then fold in the semi-sweet chocolate chips.
  • Scoop the batter into the prepared baking pan and spread it out into one even layer.
  • Bake for about 25 minutes or until the tops of the bars are set and lightly browned.
  • Remove from the oven and transfer to a wire rack to cool completely. Once cooled, lift the bars out of the pan using the overhang from the foil or parchment paper, slice into bars, serve, and enjoy!

Notes

Storage Instructions: These bar cookies should be kept in an airtight container at room temperature and will last about 5 days.
Freezing Instructions: You can also slice and freeze these bars for up to 3 months in a freezer bag. When ready to eat, place on the counter to thaw or gently warm in the microwave. 
Butter: If you only have salted butter on hand, reduce the salt in this recipe to 1/2 teaspoon.
Chocolate Chips: You can add up to 12 ounces (1 1/2 cups) of mix-ins total. Instead of chocolate chips, you could experiment with butterscotch chips, peanut butter chips, chopped nuts, dried fruit, etc. 
Cuisine: American
Course: Dessert
Author: Danielle
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.