Want an easy to bake chocolate chip cookie? Make bars not cookies. There’s no mixer required and no need to shape your cookies. These chocolate chip cookie bars are baked in a 9x13 pan.
These cookie bars are not your ordinary cookie recipe thrown into a pan. I’ve played with the proportions to create a cookie bar that has just the right texture. It’s not overly dry like a crisp cookie nor is it overly moist or cakey.
The top of this cookie bar bakes with a beautiful finish too. It’s got that slight sheen of a crackly top brownie but not quite as flaky. Some cookie bar recipes not only come out dry on the inside but look dry on the outside too.
Not these! Follow my method for making chocolate chip cookie bars and you won’t be disappointed. They are soft, chewy and chocolatey.
Ingredients for Chocolate Chip Cookie Bars:
- All Purpose Flour, Salt, Baking Powder: Pantry basics that you will need.
- Espresso Powder: This is an optional flavor enhancer ingredient. I like to use it in anything with chocolate. You can also test out using a teaspoon or two of cinnamon to add to the flavor.
- Light Brown Sugar: Brown sugar keeps these bars soft and moist. You can also use dark brown sugar. It will have a slightly deeper caramel flavor.
- Eggs: Eggs provide structure to the bars and an extra yolk keeps it rich and soft by adding extra moisture.
- Vanilla Extract: Adds flavor. Be sure to use high quality extract and not imitation flavoring.
- Unsalted Butter: No need for room temperature butter here because you will be melting it. Another time saver!
- Semi Sweet Chocolate Chips: You can also use bittersweet or milk chocolate if you prefer.
How to Make Chocolate Chip Cookie Bars (Keep scrolling to see full details in recipe card):
Prepare a 9x13 inch pan by lightly greasing it with butter and lining with parchment paper. I cheat a little here and just dip a pastry brush into the butter that I have to melt for the recipe. It doesn’t take much to coat the pan, so it won’t be missed in the batter.
Half sheet pan sized parchment paper (18x13) fits nicely into a 9x13 pan. Just lay it inside and let the extra hang over the sides. I like to use metal binder clips to hold it in place. (Metal clips are oven safe) Then set your oven to 350F.
Whisk together all the dry ingredients except the sugar. Yes whisk! This will evenly distribute the flour, salt, baking soda and espresso powder.
Separately whisk the eggs with the vanilla. Melt the butter either on the stovetop or in a microwave. Then stir the brown sugar into the melted butter until all the clumps are removed.
In a large bowl, combine and whisk together the eggs and cooled butter mixture. Make sure its cool enough to not cook the eggs. Then fold in the flour and chips until just combined. That’s it!
Use an offset spatula to help you spread it evenly into a prepared 9x13 baking pan.
Finally, bake it for 20-25 minutes. Baking times vary because oven temperatures can vary and so can the type of pan you use.
I happened to use a convection oven and a dark metal pan and it took me exactly 20 minutes. However, non convection as well as glass pans can increase bake time so you have to keep an eye on it after about 15 minutes.
The bars should be golden in color with a slight shine. It’s okay if the center is slightly gooey. This will solidify as the bars cool outside the oven. Make sure you cool them completely before cutting.
The best way to cut them is to lift the whole cooled slab from the pan using the parchment overhangs. Then place it on a cutting board and cut them into even pieces.
How to Store Chocolate Chip Cookie Bars:
You can keep them in an airtight container on the countertop. They can also be frozen in an airtight container for up to three months. Layer the bars in a container and separate the layers with parchment paper. Thaw before serving.
Chocolate Chip Cookie Bars (9x13 pan)
Want a classic chocolate chip cookie that’s easier to bake? Make bars not cookies. There’s no mixer required, no need to shape your cookies. These chocolate chip cookie bars are baked in a 9x13 pan.
Ingredients
- 2 ¼ cup all purpose flour (315g)
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon espresso powder (optional)
- 2 eggs plus 1 egg yolk
- 1 Tablespoon vanilla extract
- 12 Tablespoons unsalted butter (plus extra to grease pan)
- 2 cups light brown sugar, packed
- 2 cups semi sweet chocolate chips
Instructions
1. Brush a small amount of melted butter onto the bottom and sides of a 9X13 pan. Line the pan with parchment paper, leaving an overhang on the two longer sides. Preheat the oven to 350F.
2. In a medium bowl, whisk together the flour, salt, baking powder and optional espresso powder. Set aside.
3. In a small bowl, whisk the eggs, yolk and vanilla extract. Set aside.
4. In a medium saucepan, melt the butter on gentle heat. (Or microwave) Remove from the heat and stir in the brown sugar until all the lumps have disappeared. Transfer to a large mixing bowl and let it cool.
5. Whisk the egg mixture into the cooled butter mixture.
6. Fold in the flour mixture and chocolate chips with a spatula. Mix until the flour has disappeared. Do not overmix.
7. Evenly spread the batter into the prepared pan using an offset spatula.
8. Bake for 20-25 minutes. Once the top looks golden, test the with a toothpick by inserting into the center. It should be clean. Be careful not to overbake.
9. Let the bars cool completely in the pan before cutting.
10. Once completely cooled, use the parchment overhangs to lift and remove the whole slab onto a cutting board. If it is sticking to the side without parchment, use a butter knife to loosen the sides first. Cut into 24 squares and serve or store.
Notes
I use two metal binder clips to keep the parchment paper overhangs from falling onto the batter in the oven.
Baking times can very with different ovens. Keep an eye on the bars after about 15 minutes. Overbaking can lead to dry crumbly bars.
Espresso powder is an optional flavor enhancer. A teaspoon of cinnamon powder can also be an option.
Measuring flour correctly here is crucial. I spoon it into a measuring cup and then level it off. If you have a scale the precise gram measurement is listed above.
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