Estimated reading time: 8 minutes

These Chocolate Chip Cookie Bars are based on the classic, Toll House Chocolate Chip Cookie recipe, they are chewy, moist, buttery with a hint of saltiness. They are easy to make in a 10x15 inch jelly roll pan, making them quicker to make than rolling out individual cookies.

Hi Everyone, I love these Chocolate Chip Cookie bars because I can make them as a sweet treat without having to roll out individual cookies which can take a while. The baking time is longer than cookies, 20-25 minutes but it's all done at once where with cookies I would bake 2 sheet at a time on the middle rack.

The neat thing about this recipe is that if you are out of or low on one type of sugar, as long as the total amount at 1 ½ cups of sugar, the recipe still works.

This is a flexible and forgiving recipe.

Recipe Attribution

This recipe is based on Chocolate Chip Cookies (DF + SF) here on the blog which is based on the classic Toll House Chocolate Chip Cookie recipe.

I love how these Chocolate Chip Cookies are SO dense and buttery. They are so satisfying!

These bars would be awesome in ice cream sandwiches or you can use the recipe to make a cookie cake! I would just add some buttercream frosting on top.

Web Story

If you try these Chocolate Chip Cookie Bars, and like them, please give the recipe a rating in the recipe card below and let us know in the comments at the end of the post; Thank you for reading and following along!

Chocolate Chip Cookie Bars

Name: Chocolate Chip Cookie Bars
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 24
Cuisine: American
Ingredients: unsalted butter or cooking spray to grease the pan; 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon Kosher salt; 1 cup (2 sticks) unsalted butter, room temperature; 3/4 cup granulated white sugar; 3/4 cup dark brown sugar * as long as the total amount of sugar adds up to 1 1/2 cups total; 1 teaspoon pure vanilla extract; 2 large eggs; 2 cups (12 ounces) chocolate chip morsels *dark, semi-sweet, milk or white or any combination, as long as it adds up to 2 cups); 1 cup nuts or dried fruit, like raisins, optional

Yield: 24 bars

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

These Chocolate Chip Cookie Bars are based on the classic, Toll House Chocolate Chip Cookie recipe, they are chewy, moist, buttery with a hint of saltiness. They are easy to make in a 10×15 inch jelly roll pan, making them quicker to make than rolling out individual cookies.

Ingredients

unsalted butter or cooking spray to grease the pan
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon Kosher salt
1 cup (2 sticks) unsalted butter, room temperature
¾ cup granulated white sugar
¾ cup dark brown sugar * as long as the total amount of sugar adds up to 1 ½ cups total
1 teaspoon pure vanilla extract
2 large eggs
2 cups (12 ounces) chocolate chip morsels *dark, semi-sweet, milk or white or any combination, as long as it adds up to 2 cups)
1 cup nuts or dried fruit, like raisins, optional

Instructions

Preheat the oven to 375 degrees F.
Grease a 15 x 10 jelly roll pan, set aside. Alternately, you can line it with crumpled parchment paper so you can take the bars out easier after baking and cooling.
Using a stand mixer with paddle attachment, add the room temperature (not melted!) butter and both sugars. Set on low to medium speed until the butter and sugar is creamed together. (this is important to get the right texture!)
Add vanilla extract and 2 large eggs (1 at a time) to the sugar-butter mixture, mix to combine.
In a medium-large mixing bowl, add flour, baking soda, Kosher salt and whisk to combine.
Gradually add the flour mixture to the butter mixture until combined.
Add in the chocolate chip morsels and optional nuts or dried fruit, mix gently to combine.
Spread the cookie dough batter into the prepared pan and using and offset spatula (or baking spatula) spread the batter so that it's completely even.
Bake in the preheated oven for 20-25 minutes (or until golden brown).
When it's done baking cool the cookie bars in the pan on a wire rack for at least 10 minutes before cutting into bars. Enjoy!

Notes

This recipe makes 24-48 bars, depending on how you slice the bars (I usually do 24 bars)
To Make This Dairy-Free: You can try using the same amount Earth Balance buttery spread in place of the unsalted butter in the same amount. The results may vary. Another option is using the same amount unrefined coconut oil in the same amount; the texture may be more crumbly.
Storage: Keep in an air-tight container at room/cool temperature consume with in 3-4 days.
To Freeze: Wrap tightly in heavy-duty foil and sealed tightly in a zipper-type plastic or silicone bag and your bars will last up to 3-4 months.
Make Ahead, To Freeze the Dough: Tightly wrap your dough and store it in a resealable plastic or silicone bag and it can be kept in the freezer for up to 8 weeks.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 179Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 19mgSodium: 205mgCarbohydrates: 30gFiber: 1gSugar: 15gProtein: 4g

Please note that the Calculated Nutrition is an estimate at best.

Published: 11/8/2021
Updated & republished: 6/7/2024

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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