Chocolate Chip Cookie Bars

These Chocolate Chip Cookie Bars are the shortcut version of a beloved cookie, baked in a single 9-inch square pan for thick, fudgy centers and crisp, golden edges. The aroma while these bake is warm brown sugar and vanilla with pockets of melted chocolate. The texture is soft and slightly chewy in the middle with a pleasant crunch along the top and edges, making them ideal for after-school snacks, casual dessert nights, or packing into lunchboxes. If you love the comforting familiarity of a classic cookie but want an easier, shareable format, these bars deliver every time. For more cookie ideas and techniques that pair well with this recipe, check out this take on classic chocolate chip cookies.

Ingredients

2 and 1/4 cups all-purpose flour — provides structure and tenderness to the bars; spoon and level for accuracy.
1 teaspoon baking soda — helps a light rise and even browning.
1 and 1/2 teaspoons cornstarch — adds extra tenderness and a soft, cake-like crumb.
1/2 teaspoon salt — balances sweetness and enhances flavor.
3/4 cup unsalted butter, melted and slightly cooled — yields a tender, slightly fudgy texture; cool briefly so it does not cook the eggs.
1 cup packed light brown sugar — adds moisture, depth, and that caramel flavor.
1/3 cup granulated sugar — helps with spread and a slight crisp top.
1 large egg, at room temperature — binds the dough and supports softness.
1 large egg yolk, at room temperature — extra fat for richer, chewier bars.
2 teaspoons pure vanilla extract — brightens flavor and complements the chocolate.
1 cup semi-sweet chocolate chips — pockets of melty chocolate throughout.
Optional: sprinkle of flaky sea salt — enhances chocolate flavor and adds contrast.

Step-by-step Instructions

Preheat the oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang for easy removal.
In a large bowl, whisk together the flour, baking soda, cornstarch, and salt until evenly combined.
In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar until no lumps remain and the mixture is smooth.
Add the egg, extra egg yolk, and vanilla extract to the sugar mixture and whisk until well combined. Make sure the butter is not too hot to avoid cooking the eggs.
Combine the wet ingredients with the dry ingredients, mixing until just incorporated. Do not overmix to keep the bars tender.
Gently fold in the chocolate chips until evenly distributed in the dough.
Transfer the dough to the prepared baking pan and press it into an even layer with a spatula or your hands.
If desired, sprinkle with flaky sea salt and press some additional chocolate chips on top for an attractive finish.
Bake in the preheated oven for 30 to 34 minutes, until the top is lightly browned and a toothpick inserted near the center comes out with a few moist crumbs.
Allow to cool in the pan for at least an hour before lifting out using the parchment overhang and cutting into squares.

Recipe Details

Prep Time: 15 minutes
Cook Time: 30 to 34 minutes
Total Time: 45 to 49 minutes
Servings: 16 bars (9-inch square, cut into 16)
Calories: Approximately 270 calories per bar

Tips, Storage & Variations

Tip: For even baking, press the dough into a uniform thickness so the center bakes at the same rate as the edges.
Tip: If your butter is very hot, let it cool a few minutes to avoid scrambling the eggs when combined.
Storage: Store cooled bars in an airtight container at room temperature for up to 4 days. Layer parchment between bars to prevent sticking.
Freezing: Wrap individual bars tightly in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature or warm gently in a low oven.
Variation 1: For a slightly different texture and flavor balance, press more chocolate chips on top before baking to create a chocolatey crust.
Variation 2: Finish with a light sprinkle of flaky sea salt to balance sweetness and highlight the chocolate.
For related cookie style inspiration, try this recipe for basic butter cookies while planning your baking session.
If you want to scale up the idea to giant single cookies, read about techniques for giant chocolate chip cookies.
For a marshmallow-chocolate twist that is fun to try another day, see this chocolate marshmallow cookies guide.
To explore a different chocolate cookie texture, look at this chocolate crinkle cookies recipe for technique ideas.

FAQ

How do I know when the bars are done?

They are done when the top is lightly browned and a toothpick inserted near the center has a few moist crumbs attached.

Can I use salted butter instead of unsalted?

Yes, use salted butter but reduce or omit the added salt to avoid over-salting.

Why is cornstarch included in the recipe?

Cornstarch keeps the bars tender and gives a soft, slightly cakey crumb.

Can I use chopped chocolate instead of chocolate chips?

Yes, chopped chocolate works well and creates larger pockets of melted chocolate.

Do I need to chill the dough before baking?

No chilling is required; the recipe is designed to bake right away.

Can I make this recipe in a different pan size?

You can, but baking time and thickness will change. A larger pan will yield thinner bars and a shorter bake time.

Conclusion

These Chocolate Chip Cookie Bars are a reliable, crowd-pleasing dessert that delivers the warm flavors and comforting texture of a homemade cookie in an easy to share bar form. They are perfect for potlucks, school snacks, or a simple weeknight treat. If you want a softer bar version with similar technique notes, see this excellent Soft Chocolate Chip Cookie Bars – Preppy Kitchen article for more ideas. For an alternative take and additional tips on bar-style chocolate chip cookies, this Chocolate Chip Cookie Bars – Our Best Bites post is a helpful resource. Enjoy baking these, and please share how yours turned out with friends and family for cozy, sweet moments.

Chocolate Chip Cookie Bars

Print Recipe

These Chocolate Chip Cookie Bars are a shortcut version of a beloved cookie, baked in a single pan for thick, fudgy centers and crisp, golden edges. Ideal for snacks or desserts.

Author: amanda-lewis
Prep Time: 15 minutes
Cook Time: 34 minutes
Total Time: 49 minutes
Yield: 16 bars 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 and 1/4 cups all-purpose flour
1 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup unsalted butter, melted and slightly cooled
1 cup packed light brown sugar
1/3 cup granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
2 teaspoons pure vanilla extract
1 cup semi-sweet chocolate chips
Optional: sprinkle of flaky sea salt

Instructions

Preheat the oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang for easy removal.
Whisk together the flour, baking soda, cornstarch, and salt in a large bowl until evenly combined.
Whisk the melted butter, brown sugar, and granulated sugar in a medium bowl until smooth.
Add the egg, extra egg yolk, and vanilla extract to the sugar mixture and whisk until well combined.
Combine the wet ingredients with the dry ingredients, mixing until just incorporated.
Fold in the chocolate chips until evenly distributed.
Transfer the dough to the prepared baking pan and press into an even layer.
Sprinkle with flaky sea salt and press some additional chocolate chips on top if desired.
Bake in the preheated oven for 30 to 34 minutes, until the top is lightly browned.
Allow to cool in the pan for at least an hour before lifting out and cutting into squares.

Notes

For even baking, ensure the dough is pressed into a uniform thickness. Store cooled bars in an airtight container for up to 4 days or freeze for up to 3 months.