Stop scooping dough one by one like some kind of medieval peasant. Chocolate chip cookie bars are the lazy genius hack you didn’t know you needed. One pan.
No fuss. All the chewy, gooey, buttery goodness of classic cookies—minus the wrist cramps. Want to impress a crowd, your kids, or just your future self at 2 AM?
This 9×13 recipe is your golden ticket. And yes, it’s idiot-proof.
Why This Recipe Slaps
These bars are the MVP of desserts. They’re thick, chewy, and packed with melty chocolate, with edges that crisp up just enough to make you question your life choices.
No mixer? No problem. The dough comes together in minutes, and you can customize it with nuts, pretzels, or even a sprinkle of sea salt for that ~artisan~ vibe.
Plus, they stay soft for days—if they last that long.
Ingredients (a.k.a. The Holy Grail)
- 1 cup (2 sticks) unsalted butter, melted (salted works in a pinch, but ease up on the added salt)
- 1 ½ cups brown sugar (light or dark—your call)
- 2 large eggs + 1 yolk (because we’re extra)
- 2 tsp vanilla extract (the good stuff, not the sad imitation)
- 2 ½ cups all-purpose flour (spoon and level it, or risk dry bars)
- 1 tsp baking soda
- ½ tsp salt
- 2 cups chocolate chips (or chunks, or a mix—live dangerously)
How to Make Them (Without Burning Your Kitchen Down)
- Prep: Heat oven to 350°F. Line a 9×13 pan with parchment paper or grease it like you’re bribing a politician.
- Mix wet ingredients: Whisk melted butter and brown sugar until it looks like liquid gold.
Add eggs, yolk, and vanilla. Whisk until smooth.
- Add dry ingredients: Dump in flour, baking soda, and salt. Stir until just combined—overmixing = tough bars, and nobody wants that.
- Fold in chocolate: Add 1 ½ cups chips (save the rest for topping).
Spread dough evenly in the pan. Sprinkle remaining chips on top because you’re fancy.
- Bake: 25–30 minutes. Edges should be golden; the center will look slightly underbaked (it’ll set as it cools).
- Cool: Let it sit for at least 30 minutes.
Cutting too soon = crumbly chaos.
Storage: Keep Them Fresh(ish)
Room temp in an airtight container for 3–4 days. Freeze for up to 3 months—just thaw and microwave for 10 seconds to revive that fresh-baked magic. Pro tip: Hide them behind the broccoli so your family doesn’t find them.
Why This Recipe Wins at Life
It’s scalable, forgiving, and universally loved.
Need a last-minute bake sale contribution? Done. Craving a midnight snack?
Sorted. The bars travel well, and you can tweak them endlessly (see alternatives below). Plus, they make your house smell like a bakery.
Worth it.
Common Mistakes (Don’t Be That Person)
- Overbaking: The center should jiggle slightly when you pull it out. It’s not raw—it’s ~molten~.
- Overmixing: Gluten development = tough bars. Stir until just combined, then walk away.
- Skimping on chocolate: This isn’t the time for rationing.
Go big or go home.
Alternatives for the Rebellious
- Gluten-free: Swap in a 1:1 GF flour blend.
- Vegan: Use plant-based butter, flax eggs, and dairy-free chocolate.
- Add-ins: Crushed Oreos, peanut butter swirls, or a dash of espresso powder for depth.
FAQ
Can I use granulated sugar instead of brown?
Technically yes, but you’ll lose the chewiness and caramel flavor. Brown sugar is non-negotiable here, IMO.
Why the extra egg yolk?
It adds richness and keeps the bars moist. Skip it, and you’ll regret it when your bars taste like cardboard.
Can I double the recipe?
Sure, but you’ll need two pans.
Overfilling one will give you a cookie brick instead of bars.
My bars are too cakey. What went wrong?
You overmixed or added too much flour. Spoon and level next time—no scooping directly from the bag.
Final Thoughts
These chocolate chip cookie bars are the dessert equivalent of a mic drop.
Easy, adaptable, and guaranteed to disappear faster than your motivation to go to the gym. Make them. Eat them.
Thank me later.