Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Servings: 16 to 24 servings
Yield: 16 to 24 cookies
These cookies are the answer to the ever-present worries that come with serving a crowd. This is essentially a dump-and-stir recipe that requires no chilling or dividing into equal portions, can be made a day ahead, and is even more delicious served with a scoop of ice cream on top. These bars are soft, chewy, and full of chocolate.
These chocolate chip cookie bars are a great idea for a birthday party. You could do a build-your-own cookie bar sundae with different types of ice cream, sprinkles, syrups, and whipped cream for a fun alternative to a birthday cake. However you decide to enjoy these, they’re sure to be a treat to repeat.
«This recipe is all the flavor, texture, and perfection of a chocolate chip cookie — without any of the time-consuming scooping! I love the idea of serving these warm with some vanilla ice cream and chocolate sauce as an indulgent treat, but they were perfect on their own.» — Tracy Wilk
A Note From Our Recipe Tester
Ingredients
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Cooking spray
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1 cup salted butter, room temperature
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1 cup granulated sugar
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1/2 cup dark brown sugar
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2 teaspoons pure vanilla extract
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2 large eggs
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3 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1 teaspoon salt
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1 1/2 cups chocolate chips
Steps to Make It
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Gather the ingredients.
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Position a rack in the center of the oven and heat to 350 F. Spray a standard 8×8 inch brownie pan with cooking spray and line with parchment.
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Microwave the butter in short bursts at low power until slightly melted, but not hot.
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In the bowl of a stand mixer fitted with the paddle attachment or using an electric hand mixer, beat the butter, granulated sugar, and dark brown sugar until light and creamy, about 4 minutes.
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Add vanilla and eggs. Beat on low speed until just incorporated.
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Add the flour, baking soda, baking powder, and salt and mix until well combined.
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Fold in the chocolate chips with a silicone spatula.
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Spread the cookie dough evenly in the prepared brownie pan.
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Bake until the edges are just beginning to brown and the center is puffed, 30 to 35 minutes.
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Transfer the pan to a wire rack to cool completely.
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Cut into equal size bars and serve.
Tip
If you don't own a stand or hand mixer you can whisk these by hand using a whisk and a fair amount of elbow grease. The tip here is to make sure the sugars and butter are whisked very well, so don't skimp when whisking if you choose to do these by hand.
Recipe Variations
- You can easily substitute the chocolate chips for chopped semi-sweet or dark chocolate if you prefer chocolate chunks instead.
- Or, you could add chopped pecans or walnuts for an added crunchy texture. Just remove half the chocolate chips and fold the chopped nuts along with the chocolate.
- If you want a decadent treat, try topping these cookie bars with whipped ganache and chocolate sprinkles.
How to Store
The easiest and best way to maintain freshness is to store the bars in the pan you baked them in wrapped tightly with plastic wrap or covered in foil. They will store for up to five days on the countertop if properly covered.
| Nutrition Facts | |
|---|---|
| Servings: 16 to 24 | |
| Amount per serving | |
| Calories | 231 |
| % Daily Value* | |
| Total Fat 11g | 15% |
| Saturated Fat 7g | 35% |
| Cholesterol 36mg | 12% |
| Sodium 220mg | 10% |
| Total Carbohydrate 31g | 11% |
| Dietary Fiber 1g | 4% |
| Total Sugars 18g | |
| Protein 3g | |
| Vitamin C 0mg | 0% |
| Calcium 19mg | 1% |
| Iron 1mg | 7% |
| Potassium 70mg | 1% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
