I love a classic. And it doesn’t get much more classic than this chocolate chip cookie bar recipe. This can be baked in an 8×8 (square) baking pan, much like brownies.
To me, this is the perfect amount for my household since I consume the majority. Ha.
I love chocolate chip cookie bars! They have all the nostalgia of chocolate chip cookies but, to me, the best part of brownies which is super soft center bars and edge pieces with the perfect milk dipping crusts. Yum!
How do you know when a cookie bar is done?
The edges should be golden brown, while the very center may still look almost gooey. In fact, it’s OK if the center still has a little bit of gooey to it.
Other cookie bar recipes:
- Banana Bread Brownies
- Easy Apple Pie Bars
- Bakery Style Giant Rice Krispie Treats
- Easy 3 Ingredient Fudge
- My Favorite Homemade Brownies
These chocolate chip cookie bars are excellent all on their own, BUT if you really want to go the extra mile, top them with a little scoop of vanilla ice cream. Enjoy! xo. Emma
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- ½ cup butter
- ⅓ cup brown sugar
- ⅓ cup white sugar (granulated)
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chocolate chips (6 ounces)
- flaky sea salt (for the top)
- Melt the butter, and allow to cool (so it's not piping hot).
- Stir in the sugars until well combined.
- Stir in the egg and vanilla extract until just combined. Set aside.
- In another bowl, stir together the flour, baking soda, and salt.
- Stir the dry ingredients into the wet until a soft dough forms.
- Stir in the chocolate chips.
- Grease an 8×8 baking pan (or line with parchment paper).
- Add the batter and gently press so it fills the pan. Sprinkle on the sea salt.
- Bake at 325°F for 25-30 minutes. The edges should be brown while the center may still look a little gooey.
- Allow to cool before cutting into squares.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.