Home > Desserts > Chocolate Chip Cookie Bars Chocolate Chip Cookie Bars February 20, 2024 | 11 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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! Why We Love These Chocolate Chip Cookie Bars Quick and Easy: They’re faster to make than traditional cookies, saving time and effort. Delicious Texture: Rich, soft, and chewy with the perfect amount of chocolate. Simple Recipe: Requires just a bowl, a spoon. Maple Syrup: Adds a unique softness, chewiness, and subtle maple flavor. Versatile: Easily customizable with different chocolates, add-ins, or frostings. 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 Preheat oven to 325°F; line and spray a 9×13-inch pan. Cool melted butter; blend with sugars, egg, yolk, vanilla, maple syrup. Gently mix in flour, baking soda, salt; fold in chocolate chips. Spread dough in pan; bake 23-28 minutes until lightly golden. Cool, cut into bars, and serve. 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. More Cookie Recipes Salted Caramel Cookies Cookies and Cream Muddy Buddies Avalanche Cookies Cornmeal Cookies Cinnamon Roll Cookies FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chocolate Chip Cookie Bars 5 from 6 votes - Review this recipe Chocolate Chip Cookie Bars are quick, deliciously rich, soft, chewy, and loaded with chocolate. SAVE TO RECIPE BOX Print Recipe Chocolate Chip Cookie Bars 5 from 6 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe 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 minutes Cook Time 25 minutes minutes Total Time 40 minutes minutes Servings 24 bars Chelsea Lords Calories 201kcal Author Chelsea Lords 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 saltUS - Metric USMetric InstructionsPREP: 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 NotesNote 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 FactsServing: 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. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
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 😍 Reply
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! 🥰 Reply
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! 🥰 Reply
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! Reply
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!🤣💖 Reply
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? Reply
