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Ultimate Melt-in-Your-Mouth Chocolate Chip Cookie Bars

A close-up shot of a thick, gooey chocolate chip cookie bar slice served on a white plate.

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You need these easy cookie bars! This recipe creates soft, chewy dessert bar squares that taste like your favorite chocolate chip cookies but bake up perfectly in one pan. They are a simple dessert bar perfect for any gathering.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • 1 cup milk chocolate chips
  • 1 cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Fold in the semi-sweet chocolate chips, milk chocolate chips, and any optional nuts.
  6. Press the dough evenly into the prepared 9×13 inch pan.
  7. Bake for 25 to 30 minutes, or until the edges are golden brown and the center is set but still slightly soft. For gooey dessert bars, err on the side of underbaking slightly.
  8. Let the cookie bars cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang.
  9. Cut into squares. Enjoy these best cookie bar recipes!

Notes

  • For extra chewy cookie bars, chill the dough for 30 minutes before pressing it into the pan.
  • If you want a richer flavor, use browned butter instead of melted butter.
  • These pan baked cookies store well in an airtight container at room temperature for up to four days.

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