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RecipesWhipped Up

American

Chocolate Chip Cookie Bars

A thick pan of chocolate chip cookie, cut into squares. The center should be set, not shiny and raw, and the edges should be golden.

Prep
15 min
Cook
25 min
Total
40 min
Servings
16
Difficulty
Easy
Jump to recipe
Square chocolate chip cookie bars stacked on a plate

Why you’ll love it

  • Bars are easier to bake evenly than two dozen separate cookies.
  • The center sets in the last few minutes. Do not pull them while they look wet.
  • They firm up as they cool. A hot square falls apart.
  • One bowl, one pan.

Ingredients

Servings16

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Heat the oven to 350°F. Line a 9-by-13-inch pan with parchment.

  2. 2

    Stir the melted butter, brown sugar, and white sugar until smooth.

  3. 3

    Stir in the eggs and vanilla.

  4. 4

    Sprinkle on the flour, baking soda, and salt. Stir until no dry flour remains. Fold in the chocolate chips.

  5. 5

    Spread the dough evenly in the pan. Bake 22 to 28 minutes, until the edges are golden and the center is set, not wet or shiny.

  6. 6

    Cool in the pan at least 30 minutes before cutting.

Pro tips

  • Melted butter makes a chewier bar. Softened butter makes a cakier one. This recipe wants melted.
  • If your pan is dark metal, start checking at 20 minutes.
  • Let them cool or the squares will crumble.

Easy substitutions

chocolate chips
half chocolate chips and half chopped walnuts
brown sugar
all white sugar for a crisper bar

Storage and reheating

Storage

Keep covered at room temperature up to 4 days.

Reheating

Not needed. A few seconds in the microwave softens a cold bar.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
290
Protein
3 g
Carbs
38 g
Fat
15 g
Fiber
1 g

Budget friendly · Oven

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  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients