These Chocolate Chip Cookie bars are super easy to make! I love a recipe that is delicious and easy! The best thing about these cookies is that you can mix them all in a medium saucepan making clean up a breeze. Baking them all at once also save time by not having to make individual cookies.

Chocolate Chip Cookie Bars

  • 2/3 cup unsalted butter
  • 2 cups firmly packed brown sugar
  • 1 teaspoon salt
  • 1 1/2 teaspoon pure vanilla extract
  • 3 large eggs
  • 2 1/4 teaspoons baking powder
  • 2 3/4 cups flour
  • 2 cups chocolate chips (one 12 ounce bag of semi-sweet chocolate chips)

Preheat oven to 350 degrees.

In a medium sauce pan melt the butter, and stir in the brown sugar. Remove from heat and add the salt and vanilla stirring until well combined.  Allow the mixture to cool slightly if it is hot to the touch, then add the eggs one at a time, beating well after each addition.  Add in the baking powder and flour, stirring until just combined.  Stir in the chocolate chips (mine melted slightly, it is all good!).

Spread batter into a 9″ X 13″ pan sprayed with cooking spray. Smooth the top with a wet spatula or greased hands.

Bake the bars for 30 to 32 minutes, until they’ve risen, and their top is shiny and golden. The center of the very middle of the pan may look not done.  But so long as no wet batter is showing farther out towards the edges, the bars are done. As they cool, they will be fine.

Remove the bars from the oven, and use a heatproof spatula to press down the risen edges; this will make bars with flat, rather than humped tops. Let the bars cool completely before cutting; overnight is best. These bars are very moist just after they have been removed them from the oven. They will look underbaked; that would be true, if you were going to eat them right away. Let the bars cool completely (overnight is best).

The result– wonderfully chewy, moist delicious cookie bars.

recipe adapted from King Arthur Flour

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  1. Thanks for posting this. i loved the simplicity of not making/rolling cookies. How did you cool this? In a pan or on a rack? Or does it matter? I used leftover santa chocolate broken up and would use less sugar if I did it again since yours had semi-sweet choc.

  2. If you don’t have unsealed butter, can you use regular butter and decrease the amount of added salt? How much would you decrease the salt? Thanks!

  3. Oh! This is a recipe I actually have all the ingredients in my house for! I think I might just have to make some tomorrow! 🙂

  4. Hi Cindy. These cookies look good, quick and easy. I have been following your blog for a little now and just love it. I recently started my own blog at I am just trying to get it started. I added your button to my blog. Happy New Year to you!

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