Chocolate Chip Cookie Bars

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Chocolate Chip Cookie Bars are quick, deliciously rich, soft, chewy, and loaded with chocolate.

These bars are so much faster than cookies to make yet are just as delicious! 

Chocolate Chip Cookie Bars cut into squares.

Why We Love These Chocolate Chip Cookie Bars

  1. Quick and Easy: They’re faster to make than traditional cookies, saving time and effort.
  2. Delicious Texture: Rich, soft, and chewy with the perfect amount of chocolate.
  3. Simple Recipe: Requires just a bowl, a spoon.
  4. Maple Syrup: Adds a unique softness, chewiness, and subtle maple flavor.
  5. Versatile: Easily customizable with different chocolates, add-ins, or frostings.

Butter and sugars being combined, then eggs, vanilla, and maple syrup being added.

Ingredients

  • Butter: Adds moisture and chewiness.
  • Brown & White Sugar: Adds sweetness; brown sugar enhances chewiness.
  • Egg & Yolk: Binds and enriches for softness.
  • Vanilla & Maple Syrup: Boosts flavor and moisture.
  • Flour: Provides structure.
  • Baking Soda: Leavens for soft texture.
  • Salt: Enhances flavor.
  • Chocolate Chips: Adds chocolatey sweetness.

How To Make Chocolate Chip Cookie Bars

  1. Preheat oven to 325°F; line and spray a 9×13-inch pan.
  2. Cool melted butter; blend with sugars, egg, yolk, vanilla, maple syrup.
  3. Gently mix in flour, baking soda, salt; fold in chocolate chips.
  4. Spread dough in pan; bake 23-28 minutes until lightly golden.
  5. Cool, cut into bars, and serve.

Chocolate Chip Cookie Bars square being held up.

Variation Ideas

  • Customize Chocolate: Use semi-sweet or dark chocolate for less sweetness, or mix chocolate types for varied flavors.
  • Add-ins: Swap some chocolate for M&M’s or mix in sprinkles.
  • Frosting: Top chocolate chip cookie bars with chocolate buttercream, peanut butter, or cream cheese frosting for extra flavor.
  • Nuts Addition: Mix in chopped walnuts or pecans for a crunchy texture and nutty flavor.

STORAGE

  • Room Temperature: Store bars in an airtight container for up to 1 week.
  • Freezing: Wrap bars individually and freeze for up to 3 months. Thaw at room temperature before serving.

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Chocolate Chip Cookie Bars

5 from 6 votes
Chocolate Chip Cookie Bars are quick, deliciously rich, soft, chewy, and loaded with chocolate.
Chocolate Chip Cookie Bars cut into squares.
Print Recipe

Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars cut into squares.
5 from 6 votes
Chocolate Chip Cookie Bars are quick, deliciously rich, soft, chewy, and loaded with chocolate.
Course Dessert, Snack
Cuisine American, Vegetarian
Keyword Chocolate Chip Cookie Bars, cookie bars
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 24 bars
Chelsea Lords
Calories 201kcal
Cost $4.50

Ingredients

  • 12 tablespoons unsalted butter, melted & slightly cooled
  • 1 cup soft light brown sugar, packed
  • 1/2 cup white granulated sugar
  • 1 large egg
  • 1 large egg yolk (Note 1)
  • 1/2 tablespoon vanilla extract
  • 2 tablespoons pure maple syrup optional, but recommended (Note 2)
  • 2 and 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1-1/4 cup chocolate chips (milk, white, semi-sweet, or dark -- whatever you prefer)
  • Optional: Maldon sea salt

Instructions

  • PREP: Preheat oven to 325°F. Spray a 9x13-inch pan with cooking spray, line with parchment (with an overhang for removal). Melt butter in microwave and set aside to cool to room temp. (If it is too hot it will melt the sugars & cause greasy bars.)
  • WET INGREDIENTS: Whisk melted butter and sugars until smooth. Add egg, yolk, vanilla, and syrup. Whisk until smooth and emulsified.
  • DRY INGREDIENTS: Use a wooden spoon to stir in baking soda, salt, and flour until just combined. Fold in chocolate chips. If needed, switch to electric hand mixers, but don't over mix. Press dough evenly into pan. If desired, press a few more chocolate chips into tops of bars.
  • BAKE: 23-28 minutes until top isn't glossy, edges are lightly golden. Be careful to not over-bake for soft & chewy bars. Optional: top with sea salt right out of the oven. Fully cool in pan, lift out, cut, and serve. Best within 1-2 days.

Video

Recipe Notes

Note 1: You can discard egg white or save and add it to breakfast the next morning (we love this Egg Skillet) or use it in our favorite Egg Wrap
Note 2: Maple syrup is the "secret ingredient" in these bars. In a pinch, you can leave it out, but the bars do lack a bit of tenderness and a certain level of sweetness. I use pure maple syrup, not to be confused with pancake syrup.

Nutrition Facts

Serving: 1serving | Calories: 201kcal | Carbohydrates: 33g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 103mg | Potassium: 47mg | Fiber: 1g | Sugar: 16g | Vitamin A: 206IU | Calcium: 17mg | Iron: 1mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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Recipe Rating




11 Comments

  1. 5 stars
    I can’t believe there are no comments on this recipe!! I don’t know what the magic is but these are amazing. I’m about to make them for the second time in 2 weeks 😍

  2. Made these, and they were delicious. Just like the photo. Soft and chewy, and easier than chocolate chip cookies. Will write this one down. Thank you! 🥰

  3. 5 stars
    Made these, and they were delicious. Just like the photo. Soft and chewy, and easier than chocolate chip cookies. Will write this one down. Thank you for all the protips on measuring the flour. I think that’s where I’ve gone wrong in baking in the past. I’ll be back to your site for more recipes. Thank you! 🥰

    1. Thank you so much for taking the time to comment! 🙂 So thrilled you enjoyed this recipe and I hope you love whatever you try next!

  4. 5 stars
    Totally awesome!! I only had 8 out of the 12 tablespoons of butter required so I added 4 tablespoons of coconut oil instead. I took the idea from your coconut oil chocolate chip cookies recipe. Just fantastic, my 18 year old son and his friends hardly let me get the pan out of the oven. All of a sudden they were 6 years old again!🤣💖

  5. 5 stars
    These were delicious. I added cinnamon and did a mix of choc chips, pumpkin seeds, sunflower seeds, and dried cranberries.

    Is there a way I could sub some of the flour with rolled oats or oat flour?

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