Chocolate Chip Cookie Bars (Printable)

Rich, chewy bars loaded with gooey chocolate chips—ready in 40 minutes.

# What You Need:

01 - 2 1/4 cups all-purpose flour

02 - 1/2 teaspoon baking soda

03 - 1/2 teaspoon salt

04 - 1 cup unsalted butter, melted and slightly cooled

05 - 1 cup light brown sugar, packed

06 - 1/2 cup granulated sugar

07 - 2 large eggs

08 - 2 teaspoons pure vanilla extract

09 - 2 cups semisweet chocolate chips

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.

02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

03 - In a large bowl, whisk melted butter with brown sugar and granulated sugar until smooth.

04 - Add eggs and vanilla to the butter mixture; whisk until well combined.

05 - Gradually stir in the dry ingredients using a spatula or wooden spoon until just combined—do not overmix.

06 - Fold in chocolate chips evenly throughout the dough.

07 - Spread the dough evenly in the prepared pan and smooth the top.

08 - Bake for 22–25 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.

09 - Cool completely in the pan on a wire rack before lifting out and cutting into bars.

01 -

They bake faster and stay softer than individual cookies, so you get that gooey center in every single bite
The edges get slightly crisp while the middle stays perfectly chewy—basically the best of both worlds

02 -

These look done before they actually are—pull them too early and they are underbaked, too late and they lose that signature chewiness
The pan you use matters: dark metal pans bake faster and create crispier edges than light-colored glass or aluminum

03 -

Sprinkle flaky sea salt over the bars before baking—it creates this incredible salty-sweet combination that makes them taste bakery-quality
For extra chewy bars, underbake by 2 minutes and let them finish cooking in the hot pan as they cool