Chocolate Chip Cookie Bars

Y’all, the smell of warm, gooey chocolate chip cookies baking in the oven? It’s pure heaven. But sometimes, this mama ain’t got time for scooping and individually baking a whole batch! That’s when these chocolate chip cookie bars become my saving grace. They’re just as delicious as classic cookies, but way easier to throw together, and I’ve probably made them a hundred times in my kitchen. Perfect for a quick weeknight dessert or a bake sale treat. Trust me, this recipe will give you the ultimate cookie bar experience – chewy edges, a soft center, and tons of chocolate chips in every single bite. Get ready for smiles all around!

Why This Recipe Works

As a busy momma of two here in Texas, I’m all about recipes that are simple, satisfying, and don’t require a ton of fuss. These chocolate chip cookie bars tick all those boxes! They’re a guaranteed win because:

• Quick & Easy: Forget individual cookies, just press the dough into a pan and bake.
• Kid-Approved: What kiddo (or grown-up!) can resist a warm, chocolatey treat?
• Perfect for Sharing: Cut them into squares for easy serving at parties, potlucks, or bake sales.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups chocolate chips (milk, semi-sweet, or a mix!)

Ingredient Notes

Here’s a little insider info on why each ingredient is important:

• Butter: Softened butter is crucial for that chewy texture. Make sure it’s not melted!
• Sugars: The combination of granulated and brown sugar gives these bars the perfect balance of sweetness and moisture. Brown sugar adds that irresistible chewy texture.
• Chocolate Chips: Use your favorite! I personally love a mix of milk and semi-sweet. You can also use chocolate chunks for a more decadent experience.

Step-by-Step Instructions

Let’s get baking, darlings! Follow these simple steps for perfect chocolate chip cookie bars every time.

1. Step 1: Preheat & Prep Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan. You can also line it with parchment paper, leaving an overhang for easy removal – makes clean up a breeze!
2. Step 2: Cream the Butter & Sugars In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. You want it to be nice and airy.
3. Step 3: Add Eggs & Vanilla Beat in the eggs one at a time, then stir in the vanilla extract. Make sure to scrape down the sides of the bowl to ensure everything is well combined.
4. Step 4: Combine Dry Ingredients In a separate bowl, whisk together the flour, baking soda, and salt. This helps distribute the baking soda evenly, which is key for a good rise.
5. Step 5: Gradually Add Dry Ingredients to Wet Ingredients Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to tough bars.
6. Step 6: Stir in Chocolate Chips Stir in the chocolate chips. I like to reserve a few to sprinkle on top for a pretty presentation.
7. Step 7: Press into Pan Press the dough evenly into the prepared baking pan. Sprinkle the reserved chocolate chips on top, if desired.
8. Step 8: Bake Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake – you want them to be nice and chewy!
9. Step 9: Cool & Cut Let the bars cool completely in the pan before cutting into squares. This will help them set up properly. If you used parchment paper, lift the bars out of the pan using the overhang.

Storage & Meal Prep

These chocolate chip cookie bars are perfect for making ahead or storing leftovers (if there are any!).

• Storage: Store the cooled bars in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them.
• Freezing: To freeze, wrap the bars individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Let them thaw at room temperature before serving.
• Meal Prep: You can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Just bring it to room temperature slightly before pressing it into the pan and baking.

Substitutions & Variations

Want to mix things up? Here are a few ideas:

• Gluten-Free: Use a gluten-free all-purpose flour blend. I’ve found that Bob’s Red Mill 1-to-1 Baking Flour works well.
• Dairy-Free: Use a dairy-free butter substitute and dairy-free chocolate chips.
• Nuts: Add 1 cup of chopped walnuts or pecans to the dough for a nutty twist.
• Other Flavors: Get creative with your mix-ins! Try adding peanut butter chips, toffee bits, or even pretzels for a salty-sweet treat.

Frequently Asked Questions

Can I make this ahead?

Absolutely! You can make the dough up to 24 hours in advance. Just cover it tightly and store it in the refrigerator. Let it sit at room temperature for about 30 minutes before pressing it into the pan.

How do I know when the bars are done?

The edges should be golden brown, and a toothpick inserted into the center should come out with a few moist crumbs. Be careful not to overbake them, or they’ll be dry.

Can I use different types of chocolate chips?

Of course! Milk chocolate, semi-sweet, dark chocolate, white chocolate – whatever your heart desires. I personally love a mix of semi-sweet and milk chocolate for the perfect balance of flavors.

How should I store the leftover bars?

Store them in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.

Are these bars kid-friendly?

You bet! Kids love these chocolate chip cookie bars. They’re easy to eat, and who can resist a sweet treat?

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