Chocolate Chip Cookie Bars

Craving something sweet? Soft, chewy, and packed with gooey chocolate, these chocolate chip cookie bars are an easy, delicious treat.

These chocolate chip cookie bars are the kind of super simple, super delicious treat that we could all use more of in our lives. They have perfect puffy tops, lightly crisp edges, and soft, chewy middles that are packed with chocolate chips. They’re sweet, but not too sweet, and brown sugar and vanilla fill them with rich, warm depth of flavor. Though they’re not necessarily faster than regular cookies (make sure to give them time to cool before you slice them!), they are definitely easier. Instead of scooping the dough or rolling it into balls, all you have to do is spread it in a pan and bake. So easy!

I’ve had these chocolate chip cookie bars on repeat over the last few months, and after I whipped up yet another batch earlier this week, I knew I couldn’t wait to share them with all of you. I hope you love this recipe as much as I do!

Chocolate Chip Cookie Bars Recipe Ingredients

Here’s what you’ll need to make these chocolate chip cookie bars:

• Chocolate chips, of course! I call for one heaping cup here. Feel free to use a little more if you want these bars to be extra-chocolatey!
• All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.
• Almond flour – It makes these chocolate chip cookie bars soft, chewy, and rich. Spoon and level it, too!
• Baking powder, baking soda, and eggs – They help the cookie bars rise.
• Melted butter – It makes the cookie bars rich and chewy. Melted coconut oil works too!
• Brown sugar – For sweetness. I especially like dark brown sugar here.
• Vanilla extract – For warm depth of flavor.
• And sea salt – I mix fine sea salt into the dough and sprinkle flaky sea salt on top. Both accent the sweet, rich, and chocolatey flavors in this recipe!

Find the complete recipe with measurements below.

How to Make Chocolate Chip Cookie Bars

This chocolate chip cookie bars recipe is SO easy to make! Here’s how it goes:

First, prepare the baking pan. Grease an 8×8 baking dish and line it with parchment paper on all sides. While you’re at it, preheat the oven to 350°F.

Next, make the dough. Whisk together the dry ingredients in one bowl and the wet ingredients in another. Add the dry ingredients to the wet ingredients, and mix until just combined. Then, fold in the chocolate chips.

Then, bake! Transfer the dough to the prepared pan and use a spatula to evenly spread it to the edges. Sprinkle on the flaky sea salt, and bake for 33 to 38 minutes, or until the top is golden and a toothpick inserted in the center comes out mostly clean.

Now for the hard part: letting the bars cool! Allow them to cool in the pan for at least an hour before slicing and serving. This gives them a chance to set up (and their flavor improves, too!).

The chocolate chip cookie bars keep well at room temperature for up to 4 days, and they freeze perfectly too! If you’re serving a crowd, feel free to double this recipe and bake the bars in a 9×13 pan instead of an 8×8 one. They’ll be slightly thicker that way, so they might take a few minutes longer to bake. Enjoy!

Chocolate Chip Cookie Bars Recipe Tips

• Line the pan with parchment paper on all sides. Otherwise, it can be tricky to get the cookie bars out! I like to use two overlapping rectangles of parchment – one lines the pan from side to side and the other lines it from front to back. The tabs on each side of the pan help me lift out the cookie bars before I slice them.
• We’re making dough, not batter. Remember – we’re making chocolate chip cookie bars, not cake! When you stir together the wet and dry ingredients, the mixture will be thick. That’s ok! It’s much more similar to chocolate chip cookie dough than to cake batter. When you transfer it to the prepared baking dish, you’ll need to use a spatula to press it to the edges of the pan.
• Let them cool. Like brownies, these soft, chewy cookie bars need time to set up after they come out of the oven. Instead reaching for one right away, allow them to cool in the pan for at least an hour before slicing and serving. It can be hard to wait that long, I know, but trust me, it’s totally worth it! These bar cookies have a better texture and flavor after they have a chance to cool.
• Change the chips. I love to use dark chocolate chips in this recipe, but you do you! Feel free to swap in semisweet chocolate chips or even white chocolate chips if they sound better to you. A mix of chocolate chips and dried tart cherries or cranberries would be fantastic too.

More Favorite Easy Desserts

If you love these chocolate chip cookie bars, try one of these easy dessert recipes next:

• Homemade Brownies
• Vegan Chocolate Chip Cookies
• Perfect Oatmeal Cookies
• Best Peanut Butter Cookies
• No-Bake Cookies
• Vegan Chocolate Cake
• Easy Sugar Cookies
• Or any of these 25 Super Fun Baking Recipes!

Chocolate Chip Cookie Bars

Ingredients

• 1½ cups all-purpose flour, spooned and leveled
• ½ cup almond flour, spooned and leveled
• 1 teaspoon baking powder
• 1 teaspoon sea salt
• ½ teaspoon baking soda
• 1 packed cup brown sugar
• 2 large eggs
• ½ cup melted butter or melted coconut oil
• 2 teaspoons vanilla extract
• 1 heaping cup dark chocolate chips
• Flaky sea salt, for sprinkling

Instructions

• Preheat the oven to 350°F and grease an 8x8-inch baking dish. Line the greased baking dish with parchment paper on all sides.
• In a medium bowl, whisk together the all-purpose and almond flours, baking powder, salt, and baking soda.
• In a large bowl, whisk together the brown sugar, eggs, butter, and vanilla. Add the dry ingredients to the wet ingredients, and mix until just combined. The mixture will be thick. Fold in the chocolate chips.
• Transfer the mixture to the prepared pan, and use a spatula to spread it evenly to the pan’s edges. Sprinkle with flaky sea salt and bake for 33 to 38 minutes, or until the top is golden brown and a toothpick inserted comes out mostly clean.
• Allow to cool in the pan for at least an hour before slicing and serving.

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