These soft and fluffy chocolate chip cookie bars are crowd-pleasers! They’re easy to whip up and perfectly chewy.
Everyone loves a good chocolate cookie. But here’s something we think is even better: these soft, gooey Chocolate Chip Cookie Bars! They’ve got an irresistibly chewy texture, featuring chocolate chips on the inside and chocolate chunks pressed into the top. A bit of oatmeal gives it a nostalgic heartiness, and the edges get perfectly golden. These were a massive hit over here, and the friends we gifted extras to were begging for the recipe.
Ingredients in chocolate chip cookie bars
There’s nothing better than a good tray of bars: for parties, pitch-ins or just an after school snack! The advantage to bars over cookies? They’re much easier: no chilling the dough or portioning it out. Just throw the dough into a 9 x 9 pan and bake! It’s unfussy and a fun way to make an easy treat. These bars come out irresistibly soft and gooey, and they stay soft for days. Here’s what you’ll need:
- All-purpose flour
- Old fashioned rolled oats
- Baking powder
- Butter
- Light brown sugar and granulated sugar
- Eggs
- Vanilla
- Dark chocolate chips
Once you mix up the dough for these chocolate chip cookie bars, throw them in the oven and bake for 21 to 23 minutes until golden brown. That’s it! It’s so much easier than cookies.
Tips for chocolate chip cookie bars
There are a few best practices for chocolate chip cookie bars. Here’s what to know:
- Grease the pan, then line the pan with parchment paper. This makes them easy to remove from the pan. Cut the parchment so that it extends on two sides to easily remove it from the pan (cut it to fit right in the bottom on the other side). Greasing the entire pan helps the parchment stick to the bottom.
- Allow to cool for at least 1 hour. This lets the texture set, firming it up so it’s the ideal gooey texture for eating. You may find you’ll need even up to 2 hours for the chips to fully set. But if you’d like to serve it warm with a fork, you can do that too (see below).
- Top with flaky seas salt if desired. Pull them out of the oven and top with a few sprinkles of flaky sea salt, if you love that sweet and savory vibe.
Or, eat them warm with ice cream
These chocolate chip cookie bars are the perfect crowd pleasing dessert for cookouts, parties, and more! You can eat them cooled as bars, but if you just can’t wait? You can eat them warm, topped with vanilla ice cream as a showy dessert. If you do so, let the pan rest for about 15 minutes before serving. Or even better, serve as a sundae with a drizzle of chocolate syrup.
Storage info
How to store these chocolate chip cookie bars once you’ve bake them up? Make sure to store them with parchment paper between each layer, so they don’t stick to each other. Then, place them in an airtight container and you can store them for:
- 3 days at room temperature
- 2 weeks refrigerated
- 3 months frozen
More chocolate chip recipes
Chocolate chip anything always goes over well, over here! Here are a few more chocolate chip recipes to try:
This chocolate chip cookie bars recipe is…
Vegetarian.
Description
These soft and fluffy chocolate chip cookie bars are crowd-pleasers! They’re easy to whip up and perfectly chewy.
- ¾ cup all-purpose flour
- ¾ cup Old Fashioned rolled oats
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter, softened to room temperature
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup bittersweet chocolate chips, divided
- Sea salt for sprinkling, optional
- Preheat the oven to 375 degrees Fahrenheit. Grease a 9 x 9 pan. Line the pan with a piece of parchment paper, cut so that it extends on two sides to easily remove it from the pan.
- In a medium bowl, mix the flour, oats, baking powder, and salt and set aside.
- In a stand mixer or using a hand mixer, mix the room temperature butter, brown sugar and granulated sugar on medium speed for 4 to 5 minutes until fluffy. Scrape the bowl with a spatula and incorporate eggs and vanilla into the butter at low speed. Once combined, add the flour mixture and mix until the dough just comes together. Stir in ¾ cup of the chocolate chips until they are evenly distributed.
- Use a spatula to press the sticky batter into the pan in a thin, even layer. Sprinkle and press the remaining ¼ cup chocolate chips into the top of the dough.
- Bake 21 to 23 minutes until starting to brown at the edges. Remove the pan to a cooling rack . If desired, sprinkle a few pinches of flaky sea salt over the bars.
- Cool completely, at least 1 hour. Run a knife around the edges, then cut into 16 pieces. (You can also serve warm with ice cream.) To store, place layers of parchment paper in between the bars and store in a sealed container at room temperature for 3 days, refrigerated for 2 weeks, or frozen for up to 3 months.
- Category: Dessert
- Method: Baked
- Cuisine: Baked
- Diet: Vegetarian
Keywords: Chocolate chip cookie bars