Melt-in-Your-Mouth Chocolate Chip Cookie Bars Recipe

Introduction

These Melt-in-Your-Mouth Chocolate Chip Cookie Bars combine the rich flavors of classic chocolate chip cookies with the ease of baking in one pan. Soft, chewy, and loaded with chocolate chips, they’re perfect for sharing or enjoying as a sweet snack anytime.

Ingredients

• 1 cup (226g) unsalted butter, melted and slightly cooled
• 1 cup (200g) packed light brown sugar
• ½ cup (100g) granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2¼ cups (280g) all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking soda
• 2 cups (340g) semi-sweet chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch pan or line it with parchment paper for easy removal.
2. Step 2: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the eggs and vanilla extract, then whisk again until well combined.
3. Step 3: In a separate bowl, mix the flour, salt, and baking soda. Gradually stir the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix just until no streaks of flour remain—avoid overmixing.
4. Step 4: Gently fold in the chocolate chips until evenly distributed throughout the dough.
5. Step 5: Spread the dough evenly into the prepared pan. Use your hands or a spatula to smooth the surface.
6. Step 6: Bake for 28–32 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean or with moist crumbs (not wet batter).
7. Step 7: Let the bars cool in the pan for at least 20 minutes before cutting into squares. This helps them set and hold their shape better when sliced.

Tips & Variations

• For an extra chewy texture, substitute half of the all-purpose flour with bread flour.
• Mix in chopped nuts like walnuts or pecans for added crunch and flavor.
• Use dark chocolate chips instead of semi-sweet for a richer taste, or add white chocolate chips for a sweeter variation.
• If you prefer gooey bars, reduce the baking time by a few minutes, checking often to avoid underbaking.

Storage

Store the cookie bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat briefly in the microwave or warm oven to restore softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, you can use salted butter, but reduce or omit adding extra salt in the recipe to avoid an overly salty taste.

Do I have to line the pan with parchment paper?

Lining the pan with parchment paper makes it much easier to lift out the bars for cutting and serving, but greasing the pan well also works fine if you don’t have parchment.

Melt-in-Your-Mouth Chocolate Chip Cookie Bars Recipe

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★★★★★

4.5 from 96 reviews

These Melt-in-Your-Mouth Chocolate Chip Cookie Bars combine the classic flavors of chocolate chip cookies with the convenience of bar form. Soft, chewy, and packed with semi-sweet chocolate chips, they are perfect for any occasion—easy to make and delightfully satisfying.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12–16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup (226g) unsalted butter, melted and slightly cooled
• 1 cup (200g) packed light brown sugar
• ½ cup (100g) granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract

Dry Ingredients

• 2¼ cups (280g) all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking soda

Add-ins

• 2 cups (340g) semi-sweet chocolate chips

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch pan or line it with parchment paper to ensure easy removal of the cookie bars after baking.
2. Mix the Wet Ingredients: In a large bowl, whisk together the melted butter, light brown sugar, and granulated sugar until the mixture is smooth and well combined. Add the eggs and vanilla extract, then whisk again until the mixture is fully incorporated.
3. Combine the Dry Ingredients: In a separate bowl, stir together the all-purpose flour, salt, and baking soda. Gradually mix these dry ingredients into the wet mixture using a spatula or wooden spoon. Stir just until no streaks of flour remain to avoid overmixing, which can make the bars tough.
4. Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the dough, ensuring they are evenly distributed throughout without breaking them up.
5. Press Into Pan: Spread the dough evenly into the prepared pan. Use your hands or a spatula to smooth the surface so the bars bake uniformly.
6. Bake: Bake in the preheated oven for 28–32 minutes, or until the top is lightly golden. A toothpick inserted into the center should come out clean or with just moist crumbs, but not wet batter.
7. Cool and Cut: Allow the cookie bars to cool in the pan for at least 20 minutes. This cooling time helps the bars set, making them easier to cut into neat squares without crumbling.

Notes

• For even easier removal, line the pan with parchment paper that extends over the edges to create handles.
• Do not overmix the dough to keep the bars tender and soft.
• Using melted butter helps give these bars a rich, dense texture.
• Store bars in an airtight container at room temperature for up to 4 days or freeze for longer storage.
• If you prefer, swap the semi-sweet chocolate chips for dark, milk, or white chocolate for variation.

Keywords: chocolate chip cookie bars, easy cookie bars, baked chocolate bars, dessert bars, homemade cookie bars, chewy cookie bars