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Easy Chocolate Chip Cookie Bars Recipe

Easy Chocolate Chip Cookie Bars

These soft and chewy chocolate chip cookie bars bake in a 9 x 13-inch pan and deliver classic chocolate chip cookie flavor without scooping individual cookies. Optional walnuts or pecans add a pleasant crunch, while flaky sea salt provides a delicious finishing touch.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 minute
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup (226 g) Unsalted butter, softened
  • 3/4 cup (150 g) Granulated sugar
  • 3/4 cup (150 g) Packed light brown sugar
  • 2 eggs Large eggs, room temperature
  • 2 teaspoons Vanilla extract
  • 2 1/4 cups (281 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Table salt
  • 2 cups (340 g) Semisweet chocolate chips
Optional Add-Ins
  • 1 cup (113 g) Chopped walnuts or pecans
  • To taste Flaky sea salt

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Line a 9 x 13-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting, and lightly grease the pan if needed.
  2. Whisk the flour, baking soda, and table salt together in a medium bowl.
  3. Beat the softened butter, granulated sugar, and packed light brown sugar for about 2 minutes, until smooth and creamy.
  4. Beat in the eggs one at a time, mixing after each addition, then blend in the vanilla extract.
  5. Add the dry ingredients to the butter mixture and mix just until no dry flour remains. Do not overmix.
  6. Fold in the semisweet chocolate chips and the chopped walnuts or pecans, if using.
  7. Press the thick dough evenly into the prepared pan. Use a lightly greased spatula or damp fingertips to make spreading easier.
  8. Bake for 22 to 28 minutes, until the edges are golden brown and the center looks set but still slightly soft.
  9. Cool the bars completely in the pan for at least 30 minutes before lifting them out and cutting them into squares. Sprinkle with flaky sea salt after baking, if desired.

Notes

For chewy bars, remove the pan when the edges are browned and the center still looks a little underdone. Measure flour by weight when possible, or spoon it into a measuring cup and level it. Store cooled bars in an airtight container. For thicker bars, use an 8 x 8-inch pan and bake approximately 25 to 32 minutes.