Chewy Chocolate Chip Cookie Bars Recipe for Perfect Snacks

For as long as I can remember, my mom rarely made individual chocolate chip cookies — she made cookie bars. With five kids and their friends, baking a sheet and slicing it up was simply more practical than scooping dozens of cookies.

These chocolate chip cookie bars have become a family favorite. They stay gooey in the middle, like the best part of a chocolate chip cookie flattened into a pan. They’re always on my mom’s holiday cookie tray and, without fail, they’re the first to disappear.

Below is her straightforward recipe so you can make a pan yourself and likely create a new family staple.

Ingredients You’ll Need

• 2 1/4 cups all-purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 1 cup (2 sticks) butter, softened
• 3/4 cup dark brown sugar
• 3/4 cup granulated sugar
• 1 tsp vanilla
• 2 large eggs
• 12 oz semi-sweet chocolate chips
• Flaked salt (optional, for finishing)

How To Make Chocolate Chip Cookie Bars

1. Preheat the oven: 350°F for metal pans, or 325°F for glass or ceramic pans. Grease a 9×13″ pan.
2. Whisk the dry ingredients: in a medium bowl combine the flour, salt and baking soda. Set aside.
3. Cream the wet ingredients: beat the softened butter with brown sugar, granulated sugar, vanilla and eggs until combined.
4. Combine: slowly add the flour mixture to the wet ingredients and mix just until combined.
5. Fold in the chocolate chips.
6. Spread the dough evenly into the prepared pan.
7. Bake until the top is golden and the center is almost set: 18–22 minutes at 350°F for a metal pan, or 30–38 minutes at 325°F for a glass or ceramic pan.
8. Optional: sprinkle flaked salt over the warm bars.
9. Cool completely before slicing into squares.

What are the best chocolate chips?

For these bars I prefer semi-sweet chips; they give a balanced chocolate flavor that complements the brown sugar. Milk chocolate works well too if you like a sweeter bite. Use quality chips for the best texture and melt.

How long do I bake chocolate chip cookie bars?

Bake time depends on pan material and desired gooeyness. In a metal pan plan for 18–22 minutes at 350°F. In glass or ceramic reduce the oven to 325°F and bake 30–38 minutes. Remove the bars when the edges are set and the center still looks slightly soft — they’ll finish setting as they cool.

What pan should I use?

A metal (aluminum or non-stick) 9×13″ pan is ideal: it bakes more evenly and typically finishes faster than glass. If you prefer fewer bars, halve the recipe and use an 8×8″ pan; adjust the bake time accordingly.

What size should the cookie bars be?

Cut to the size you prefer. I often slice the pan into 15 larger bars for hearty servings, but for cookie trays or parties my mom cuts them smaller to yield 18–24 pieces.

How do I store chocolate chip bars?

Store cooled bars in an airtight container at room temperature for 3–5 days. If you sprinkled flaked salt on top, place a sheet of parchment between layers to preserve the finish.

Can I freeze chocolate chip cookie bars?

Yes — these freeze very well. Arrange cooled bars in a freezer-safe container with parchment between layers. Reheat individual portions in the microwave for 10–20 seconds or thaw at room temperature.

More Easy Crowd-Pleasing Desserts To Try

• Best Ever Chocolate Chip Cookies
• Double Chocolate Chip Cookies
• Cosmic Brownie Cake
• Our Family’s Favorite Dessert Recipes

These cookie bars are easy to make and almost guaranteed to be a hit. They’re especially great for anyone who loves the chewy, gooey center of a chocolate chip cookie. Make a pan, slice as you like, and enjoy!