Stop scrolling. This is it. The 9×13 chocolate chip cookie bar recipe that’ll make you the hero of every potluck, birthday, or “I just need sugar” Tuesday night.
No fancy techniques, no weird ingredients—just chewy, gooey, buttery perfection. Your friends will beg for the recipe. Your enemies will plot against you.
And your kitchen will smell like a bakery owned by angels. Ready?
Why This Recipe Works (Spoiler: It’s Ridiculously Easy)
These bars are the lovechild of a chocolate chip cookie and a brownie—thick, soft, and loaded with melty chocolate. They bake evenly in a 9×13 pan, so no sad, overcooked edges.
Plus, one bowl. No mixer. Minimal cleanup.
You’re welcome.
Ingredients You Probably Already Have
- 1 cup (2 sticks) unsalted butter, melted (salted works in a pinch, but ease up on the salt below)
- 1 ½ cups brown sugar (light or dark—dark adds more molasses kick)
- ½ cup granulated sugar (because life needs balance)
- 2 large eggs + 1 yolk (the yolk is the secret to chewiness)
- 1 tbsp vanilla extract (use the real stuff, not that sad imitation)
- 2 ½ cups all-purpose flour (spooned and leveled, unless you enjoy hockey pucks)
- 1 tsp baking soda
- ½ tsp salt
- 2 cups chocolate chips (mix semi-sweet and milk for maximum chaos)
Step-by-Step Instructions (No PhD Required)
- Prep: Heat oven to 325°F (yes, lower than usual—trust the process). Line your 9×13 pan with parchment paper or grease it like you’re bribing a politician.
- Wet ingredients: Whisk melted butter, brown sugar, and granulated sugar in a big bowl. Add eggs, yolk, and vanilla.
Whisk until it looks like caramel lava.
- Dry ingredients: Dump in flour, baking soda, and salt. Fold with a spatula until just combined. Overmixing = tough bars.
Don’t do it.
- Chocolate assault: Stir in chocolate chips. Reserve a handful to sprinkle on top for Insta-worthy aesthetics.
- Bake: Spread dough evenly in the pan. Bake 25–30 minutes—edges should be golden, center slightly jiggly.
It’ll firm up as it cools. Patience is a virtue, but we won’t judge if you eat it warm.
How to Store These Like a Pro
Room temp: Cover with foil or plastic wrap. They’ll last 3 days (lol, as if).
Freeze: Cut into squares, wrap in parchment, and stash in a freezer bag for 3 months. Microwave frozen bars for 15 seconds to revive them. Or eat them cold—we don’t police joy.
Why This Recipe is a Game-Changer
It’s faster than cookies (no scooping!), cheaper than bakery treats, and foolproof.
Need a last-minute gift? Bake these. Kids’ party?
These. Existential crisis? Definitely these. Plus, the pan size means you can feed a crowd—or just yourself, no judgment.
Common Mistakes (Don’t Be That Person)
- Overbaking: The center should look underdone when you pull it out.
It sets as it cools. Crispy bars are for monsters.
- Measuring flour wrong: Spoon it into the cup, then level. Packing it = dry bars.
- Using cold eggs: They won’t blend smoothly.
Sit them in warm water for 5 minutes if you forgot to take them out.
- Skimping on chocolate: This isn’t the time for moderation. Go big.
Swaps and Subs (Because Life Happens)
- Gluten-free: Use a 1:1 GF flour blend. Add ½ tsp xanthan gum if it’s not included.
- Dairy-free: Swap butter for coconut oil or vegan butter.
Use dairy-free chocolate chips.
- Add-ins: Crushed pretzels, peanut butter chips, or sea salt flakes. Live dangerously.
FAQs
Can I double this recipe?
No. A 9×13 pan can’t handle it.
Bake two batches or suffer the consequences of overflowing dough.
Why no mixer?
Overmixing develops gluten, which makes bars tough. A spatula and elbow grease are all you need. Save the mixer for your ego.
Can I use oil instead of butter?
Technically yes, but the flavor and texture won’t be as rich.
Butter is non-negotiable IMO.
Why 325°F instead of 350°F?
Lower heat prevents the edges from burning before the center cooks. Science, baby.
Final Thoughts
This recipe is the culinary equivalent of a mic drop. Easy, adaptable, and guaranteed to disappear faster than your motivation to gym.
Bake them. Share them (optional). Repeat.
Your future self—and everyone who tastes these—will thank you.