Chocolate Chip Cookie Bars

Introduction

These Chocolate Chip Cookie Bars are a cross between a classic cookie and a chewy blondie, delivering warm, buttery flavor with melty pockets of semi-sweet chocolate in every bite. The top bakes to a light golden brown while the interior stays tender and slightly chewy thanks to the combination of brown sugar and an extra egg yolk. The aroma while baking is rich and comforting, a mix of toasted butter and vanilla that fills the kitchen and invites company. They are ideal for dessert bars at potlucks, an easy after-school treat, or a simple weekend bake when you want cookie satisfaction but prefer to cut and serve rather than scoop. If you love the texture of classic drop cookies you might also enjoy this take on classic chocolate chip cookies, and for a bigger shareable option try a giant chocolate chip cookie recipe on another day.

Ingredients

2 and 1/4 cups all-purpose flour, — Provides structure and chew to the bars.
1 teaspoon baking soda, — Leavens slightly so bars rise a touch without becoming cakey.
1 and 1/2 teaspoons cornstarch, — Keeps the center tender and soft.
1/2 teaspoon salt, — Balances sweetness and enhances flavors.
3/4 cup unsalted butter, melted and slightly cooled, — Adds rich, buttery flavor and a chewier texture.
1 cup packed light brown sugar, — Contributes moisture, chew, and a subtle caramel note.
1/3 cup granulated sugar, — Gives a bit of lift and helps with light browning.
1 large egg, — Binds the dough and helps with structure.
1 large egg yolk, — Adds extra richness and chew without extra egginess.
2 teaspoons pure vanilla extract, — Brings depth and enhances the chocolate flavor.
1 cup semi-sweet chocolate chips, — The melty pockets of chocolate that make these bars irresistible.
Optional: sprinkle of flaky sea salt, — Scattered on top to highlight the sweetness and chocolate contrast.

Step-by-step Instructions

Preheat the oven to 350°F (177°C) and line a 9-inch square baking pan with parchment paper. Make sure the parchment comes up two opposite sides so you can lift the baked slab out easily.
In a large bowl, whisk together the 2 and 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 and 1/2 teaspoons cornstarch, and 1/2 teaspoon salt until evenly combined.
In a medium bowl, whisk the 3/4 cup unsalted butter, melted and slightly cooled, with the 1 cup packed light brown sugar and 1/3 cup granulated sugar until no lumps remain and the mixture looks smooth.
Add the 1 large egg, 1 large egg yolk, and 2 teaspoons pure vanilla extract to the butter-sugar mixture and whisk until well combined and glossy.
Combine the wet and dry ingredients until just incorporated; do not overmix. The dough will be slightly thick and sticky. Overworking will make the bars tough.
Gently fold in the 1 cup semi-sweet chocolate chips until evenly distributed. If you prefer pockets of chocolate on top, reserve a few chips to press into the surface later.
Transfer the dough to the prepared pan, pressing into an even layer with a spatula or your hands. Try to keep the thickness uniform so bars bake evenly.
If desired, sprinkle with flaky sea salt and press extra chocolate chips on top to make the surface look inviting.
Bake for 30 to 34 minutes until the top is lightly browned and a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Baking time can vary by oven; start checking at 30 minutes.
Allow to cool in the pan for at least an hour before lifting out on the parchment and cutting into squares. Cooling lets the bars finish setting so they cut cleanly.

Recipe Details

Prep Time: 15 minutes
Cook Time: 30 to 34 minutes
Total Time: 45 to 50 minutes (including cooling)
Servings: Makes about 16 bars
Calories: Approximately 270 calories per bar

Tips, Storage & Variations

Tips
- Measure flour by spooning it into the cup and leveling with a knife to avoid dense bars.
- Slightly cooled melted butter prevents the eggs from cooking when mixed.
- For deeper chew, press a few extra chocolate chips into the top right after baking while the surface is still warm. You can reference a fun twist on cookie mix-ins in recipes like chocolate marshmallow cookies for inspiration on texture contrasts.
Storage
- Room temperature: Store bars in an airtight container for up to 3 days. Place parchment between layers to prevent sticking.
- Refrigerator: Keep in an airtight container for up to 7 days; allow to come to room temperature before serving for the best texture.
Freezing
- Fully cool bars, then wrap the whole slab tightly in plastic wrap and foil, or cut into squares and individually wrap. Freeze up to 3 months. Thaw overnight in the fridge or on the counter for a few hours.
Variations using only the existing ingredients
- Extra chocolate chips: Fold in an additional 1/4 cup of the semi-sweet chocolate chips for a denser chocolate bite.
- Salted finish: Sprinkle the optional flaky sea salt generously on top before baking for a salted-sweet contrast.
- More chew: Increase the brown sugar by 2 tablespoons and reduce granulated sugar by 2 tablespoons to emphasize chewiness while keeping ingredient set the same.

FAQ

How do I know when these cookie bars are done?
A toothpick inserted in the center should come out mostly clean with a few moist crumbs and the top should be lightly browned.
Can I use salted butter instead of unsalted butter?
Yes, but reduce added salt slightly or omit the extra 1/2 teaspoon to avoid oversalting.
Why is there cornstarch in the recipe?
Cornstarch tenderizes the crumb and helps produce a soft, chewy center.
Can I bake these in a different sized pan?
Yes, but adjust baking time. A larger pan will make thinner bars and bake faster, while a smaller pan will take longer.
Do I have to refrigerate the bars?
No, they can be stored at room temperature in an airtight container for up to 3 days.

Conclusion

I hope these Chocolate Chip Cookie Bars become a go-to for easy, shareable baking. They are forgiving, quick to prepare, and deliver that nostalgic cookie flavor in neat squares that travel well. If you want a softer, cakier bar for comparison, this Soft Chocolate Chip Cookie Bars recipe offers a different texture to explore, and for another reliable bar-style cookie to try, see this Chocolate Chip Cookie Bars variation for inspiration. Share your results and any tweaks you love for cozy, chocolatey feedback.

Chocolate Chip Cookie Bars

Print Recipe

A delightful cross between classic cookies and chewy blondies, these Chocolate Chip Cookie Bars are warm, buttery, and filled with melty semi-sweet chocolate chips.

Author: hannah-reed
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 16 servings 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
1 large egg yolk
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) and line a 9-inch square baking pan with parchment paper.
Whisk together the flour, baking soda, cornstarch, and salt in a large bowl.
Mix the melted butter, light brown sugar, and granulated sugar until smooth in a medium bowl.
Add the egg, egg yolk, and vanilla extract to the butter-sugar mixture and whisk until glossy.
Combine the wet and dry ingredients until just incorporated.
Fold in the chocolate chips until evenly distributed.
Transfer the dough to the prepared pan and press into an even layer.
Sprinkle with flaky sea salt if desired, and press extra chocolate chips on top.
Bake for 30 to 34 minutes until the top is lightly browned.
Allow to cool in the pan for at least an hour before cutting into squares.