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Two chocolate chip cookie bars on a blue and white plate.
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Chocolate Chip Cookie Bar Recipe

These soft and chewy chocolate chip cookie bars are beyond easy to make and full of chocolatey goodness with notes of brown sugar, vanilla, and salt.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 16 bars
Calories 367kcal
Author John Kanell

Equipment

  • 8x8 inch pan

Ingredients

  • 2¼ cups all-purpose flour (270g)
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup unsalted butter melted and cooled slightly (170g)
  • 1 cup packed light brown sugar (220g)
  • ⅔ cup granulated sugar (133g)
  • 2 large eggs room temperature
  • 1 tablespoon vanilla extract
  • 2 cups semi-sweet chocolate chips divided (360g)

Instructions

  • Preheat the oven to 350°F. Line an 8x8-inch baking pan fully with parchment paper.
  • In a medium bowl, whisk to combine the flour, cornstarch, baking soda, and salt. Set aside.
  • In a large bowl, combine the melted butter and the sugars. Whisk together for about 30 seconds to form a somewhat thick slurry.
  • Add the eggs and vanilla to the butter mixture and whisk well for about 1 minute to combine.
  • Add the flour mixture to the butter mixture and stir together with a silicone spatula until almost fully combined. Reserve about ¼ cup of chocolate chips, and stir the remaining into the dough.
  • Dollop the dough into the prepared baking pan. Using an offset spatula, spread into an even layer, leaving some texture on top. Sprinkle with the reserved chocolate chips.
  • Bake for about 55 minutes until the edges are set and golden brown, and a toothpick or skewer inserted into the center comes out with a few moist crumbs. Let the cookie bars cool in the pan for about an hour before removing and cutting.

Video

Notes

  • A sprinkle of flaky sea salt on top just after baking provides a nice bit of contrast for a salty-sweet chocolate chip cookie flavor. This is totally optional, but a finishing touch I add to my bars frequently!
  • To cleanly cut the bar cookies, let the baked cookie bar slab cool completely before slicing it. Use the excess parchment paper to lift the slab out of the pan and place it on a cutting board. Using a large, straight-edged knife (like a chef’s knife), cut the slab into bars, wiping the blade clean occasionally.
  • How To Store: Keep the cookie bars in an airtight container to keep them from drying out. They will keep well for 3 to 5 days at room temperature. You can also wrap the baked bars and freeze them in a container for up to 3 months.
  • How To Keep The Bars Soft: Store them in an airtight container so they don’t dry out, and add a few large marshmallows to the container! The cookie bars will absorb moisture from the marshmallows and stay soft and gooey for longer.

Nutrition

Calories: 367kcal | Carbohydrates: 48g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 229mg | Potassium: 176mg | Fiber: 2g | Sugar: 30g | Vitamin A: 307IU | Calcium: 34mg | Iron: 2mg