Can I use a different size pan?

An 8x8-inch pan will create thicker bars (bake for 35-40 minutes), while a larger sheet pan creates thinner bars (reduce baking time to 18-22 minutes). The 9x13-inch size gives the ideal thickness.

Why are my bars too crumbly?

This usually happens from overbaking or using too much flour. Make sure to measure flour correctly by spooning it into the cup and leveling off, and check them a few minutes before the recommended baking time.

Can I make these without eggs?

Yes! Substitute each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water, or use commercial egg replacer following package directions. The texture will be slightly different but still delicious.

How do I prevent the chocolate chips from sinking?

Toss the chocolate chips in a light coating of flour before folding them into the dough. This helps them stay evenly distributed throughout the bars.

Can I double this recipe?

Absolutely! Use two 9x13-inch pans or one large sheet pan. Keep the baking temperature the same but watch the timing carefully, as larger batches may need a few extra minutes.

What's the best way to get clean cuts?

Make sure the bars are completely cool, use a sharp knife, and wipe the blade clean between cuts. Chilling the bars for 30 minutes before cutting can also help achieve cleaner edges.

Chocolate Chip Cookie Bars Recipe

Description

Chocolate Chip Cookie Bars that are soft, chewy, and easy to make. A quick dessert packed with rich chocolate flavor, perfect for any occasion.

Ingredients

Base Ingredients:

2¼ cups all-purpose flour
1 cup unsalted butter, melted
¾ cup brown sugar, packed
½ cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon salt

Mix-ins:

2 cups semi-sweet chocolate chips
½ cup chopped walnuts or pecans (optional)

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Instructions

1. Prep the Pan & Oven
Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving overhang, and lightly grease it.

2. Mix Wet Ingredients
Whisk melted butter, brown sugar, and granulated sugar until smooth. Add eggs one at a time, then stir in vanilla.

3. Add Dry Ingredients
Gently fold in flour, baking soda, and salt until just combined. Do not overmix.

4. Add Chocolate Chips
Fold in chocolate chips (and nuts if using). Save a few chips for topping.

5. Bake
Spread dough evenly in the pan, sprinkle reserved chips on top, and bake 25–30 minutes until edges are golden and the center is just set.

6. Cool & Slice
Cool completely in the pan, then lift out and cut into squares.

Prep Time: 10 m
Cook Time: 30 m
Category: Dessert
Cuisine: American