If youāre craving cookies but donāt have the time to scoop and bake batch after batch, theseĀ Chocolate Chip Cookie Bars are the answer! They bake up perfectlyĀ soft, tender, and chewyĀ every single time. I know some cookie bars can turn out dry or hardābut not these! This recipe gives you that classic homemade chocolate chip cookie flavor in an easy, crowd-friendly bar form. Whether youāre making dessert for your family, bringing a sweet treat to a party, or just want a quick chocolate fix, these bars are the way to go. Best of all, theyāre so simple and delicious that youāll find yourself making them again and again!
These are a favorite and I love that I can feed so many from one pan! If you like sheet pan desserts try my Texas Sheet Cake or Sheet Pan Rice Krispie Treats.
Ingredients
These come together so quickly.
- unsalted butter
- white sugar
- brown sugar
- milk
- large eggs
- vanilla
- flour
- cornstarch
- baking soda
- baking powder
- salt
- chocolate chips
See exact quantities in recipe card below
Instructions
First, preheat your oven to 325Ā°F and generously spray a standard half sheet pan (13x18) with nonstick spray; set it aside. In a large mixing bowl, combine the butter and sugars and mix on medium speed until smooth and creamy. Next, add in the eggs, milk, and vanilla extract, mixing until fully incorporated. Then, add the dry ingredients and mix just until mostly combined. Gently fold in the chocolate chips, being careful not to overmix.
Now, turn the dough out onto your prepared baking sheet and begin spreading it evenlyātake your time, it will all fit! A helpful tip: spray your fingers with cooking spray to make pressing the dough into the pan easier and less sticky.
Bake for 22 minutes, then begin checking for doneness. You may need up to 25 minutes, but itās best to slightly underbake them, as the bars will continue to cook a bit in the pan after being removed from the oven. They may appear puffy at firstāif so, you can gently tap the pan on the counter to help them settle. Finally, sprinkle the remaining chocolate chips on top, let them cool completely, and then slice into bars.
Watch this recipe in action below!
Equipment
A well stocked kitchen makes all the difference in your baking experiences! I love a quality sheet pan because they bake so much more evenly. I love these covers for my pans because I don't need to mess with plastic wrap or foil. These are a total game changer for bakers and home cooks!
Storage
These store great! If you have just a few left overs just place them in an airtight container for a few days. They are great in lunch boxes!
Top Tip
You will think that the dough will not fit in the pan. I promise it will! Just be patient and keep spreading. š
Cookies to Try
Looking for more cookies to try soon? Try one of these!
Quick Weeknight Dinners
Chocolate Chip Cookie Bars
Equipment
Ingredients
- 1 cup unsalted butter very soft almost melt
- 1 cup white sugar
- 1 Ā½ cups brown sugar packed
- 2 Tbsp. whole milk
- 3 large eggs room temperature
- 1 Tbsp. pure vanilla extract
- 3 Ā½ cups all purpose flour donāt pack down
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups chocolate chips (I use semi sweet but use your favorite)
- Ā¼ cup chocolate chips to sprinkle on top after baking (minis also work great!)
Instructions
- Preheat the oven to 325Ā°F. Spray a standard half sheet pan with nonstick spray (13x18) and set aside. Add the butter and sugars together in a mixing bowl and mix on medium speed until smooth.
- Add the eggs, milk and vanilla.Ā And mix until combined. Add the dry ingredients and mix until mostly combined. Add the chocolate chips in and fold in gently. Add the batter to the prepared baking sheet.Ā Ā Spread evenly until smooth. All of the batter will fit perfectly, it just takes smoothing. I like to use a cake spreader. I also like to spray my finger with cooking spray and press that way. Bake for 27-32 minutes. I start checking at 27 minutes. You are looking for a light golden center-golden on edges. You will want to lightly underbake because they will continue to cook a bit after removing from oven. A little underbaked is better than over-baked. They will be a little puffy at first, but will settle. Tapping them gently on the counter will help them to settle. Sprinkle the remaining chips on top. Cool completely.
Courtney says
I love a soft and chewy cookie so I absolutely loved these! It was great to be able to just press the dough into a pan without any scooping.
Misty Tannery says
I am the same way! So glad you liked them!