# Chocolate Chip Cookie Bars

> Whisk 225 g melted butter with brown and white sugar, then whisk in 2 eggs and vanilla. Stir in 285 g flour, baking soda and salt, then fold in 340 g chocolate chips. Spread into a lined 23 x 33 cm (9 x 13 inch) pan and bake at 180°C (350°F) for 22-26 minutes, until golden at the edges and just set in the middle. Cool completely, then cut into 24 bars.

Source: https://savourrecipes.com/recipe/chocolate-chip-cookie-bars
Author: Hannah Whitfield | Published: Oct 26, 2026
Categories: Dessert Recipes, American Recipes
Collections: Super Bowl Recipes
Tags: Vegetarian, Kid Friendly, Make Ahead

When you need dessert for a crowd, cookie bars beat cookies: one bowl, one pan, no scooping and no batches. Melted butter and plenty of brown sugar give them a chewy middle with crisp, golden edges. Bake them the day before if you can; they cut more neatly once they have cooled completely.

## Key facts

- Prep time: 15 mins
- Cook time: 25 mins
- Cool: 1 hr
- Total time: 1 hr 40 mins
- Yield: 24 bars
- Difficulty: Easy
- Cuisine: American
- Method: Baking
- Calories: 235 per serving

## Ingredients

- 225 g unsalted butter, 1 cup, melted and cooled slightly
- 200 g light brown sugar, 1 cup, packed
- 100 g granulated sugar, 1/2 cup
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 285 g all-purpose flour, 2 1/4 cups, spooned and levelled
- 1 tsp baking soda
- 3/4 tsp salt
- 340 g semi-sweet chocolate chips, 2 cups
- flaky sea salt, for sprinkling (optional)

## Equipment

- 23 x 33 cm (9 x 13 inch) baking pan
- Parchment paper
- Large mixing bowl
- Whisk
- Spatula

## Instructions

1. **Prepare the pan.** Heat the oven to 180°C (350°F). Line a 23 x 33 cm (9 x 13 inch) pan with parchment paper, leaving some overhang on the long sides so you can lift the bars out.
2. **Mix the wet ingredients.** Whisk the melted butter, brown sugar and granulated sugar in a large bowl until smooth. Whisk in the eggs and vanilla for about 1 minute, until the mixture is glossy and slightly thickened.
3. **Add the dry ingredients.** Add the flour, baking soda and salt and stir with a spatula until just combined, with no dry streaks. Fold in the chocolate chips.
4. **Bake.** Spread the dough evenly in the pan and sprinkle with flaky salt, if using. Bake for 22-26 minutes, until the edges are golden and pulling away from the pan and the centre looks just set. A toothpick in the middle should come out with a few moist crumbs.
5. **Cool and cut.** Cool completely in the pan on a rack, at least 1 hour, then lift the slab out using the parchment and cut it into 24 bars.

## Tips

- Weigh the flour if you can. Too much flour makes cakey, dry bars.
- Take the pan out while the centre still looks slightly soft. The bars keep setting as they cool.
- Let the melted butter cool for 5 minutes before adding the eggs so they do not start to cook.
- For neat squares, chill the cooled slab for 20 minutes and wipe the knife between cuts.

## Variations

- Candy-coated: swap half the chocolate chips for candy-coated chocolate pieces.
- Double chocolate: replace 30 g of the flour with 30 g cocoa powder.
- Nutty: replace 85 g of the chocolate chips with chopped toasted pecans or walnuts.

## Storage

- Fridge: Keep in an airtight container at room temperature for up to 4 days, or in the fridge for up to 1 week.
- Freezer: Wrap individually and freeze for up to 3 months. Thaw at room temperature for about 1 hour.
- Reheat: Microwave a bar for 10-15 seconds for a warm, melty centre.

## Nutrition per serving (estimate)

| Calories | Protein | Carbohydrates | Fat |
|---|---|---|---|
| 235 | 2 g | 30 g | 12 g |

## Frequently asked questions

### How do I know when cookie bars are done?

The edges should be golden and pulling away from the pan, and the centre should look just set rather than wet. A toothpick in the middle should come out with a few moist crumbs, not raw dough.

### Why are my cookie bars cakey?

Usually too much flour or too long in the oven. Weigh the flour, or spoon it into the cup and level it, and take the pan out as soon as the centre is set.

### Can I halve the recipe?

Yes. Halve every ingredient, use 1 egg, and bake in a 20 cm (8 inch) square pan for 20-24 minutes.

### Can I make cookie bars ahead?

Yes. They keep for up to 4 days in an airtight container at room temperature, and the flavour is even better on day two. You can also freeze them for up to 3 months.

## Disclaimer

- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.