Chocolate Chip Cookie Bars in a 9x13 Pan

These Chocolate Chip Cookie Bars in a 9x13 Pan are chewy, chocolatey, and super easy to make with pantry staples. It’s a classic dessert that feeds a crowd, and it's my go-to kids’ dessert for parties and get-togethers.

These chocolate chip cookie bars are designed to be soft, chewy, and a little melty without being raw or undercooked in the middle. The baking temperature is set to 325°F rather than 350°F for a slightly longer bake time that results in more evenly baked cookie bars.

I make these all the time when we have friends over for dinner, especially when I run out of time to make dessert (this recipe is an easy, no-brainer), or when I’ve had extra time and make a separate adult dessert and this one for the kids.

Recipe Testing

You’d be shocked at how much recipe testing these bars needed. Despite having almost a dozen chocolate chip cookie recipes on the site and everything from Double Fudge Brownies to Oreo Brookies and Biscoff Blondies, I needed to make them 8 times with various adjustments until they were just right.

It took some finagling of the ingredients and temperature to get that chewy, but not over- or undercooked center. These cookie bars require less leavening than a standard cookie, and they benefit from a lower baking temperature so they are not too crispy at the edges and undercooked in the middle.

Ingredients

Below are the ingredients needed to make these Chocolate Chip Cookie Bars in a 9x13 Pan.

• Butter: Use softened butter. It should be at a cool room temperature, meaning that you could bend a stick of butter without it breaking or melting into your hands. I use salted butter because I like a slightly saltier cookie bar, but unsalted works too, especially if you prefer a less salty cookie bar.
• Brown Sugar: I recommend using dark brown sugar for a more classic chocolate chip cookie bar look. Dark brown sugar has more molasses in it and therefore a more caramel-like taste and a darker color. However, light brown sugar will work in a pinch.
• Granulated Sugar: This recipe uses less granulated sugar than brown sugar for a more caramel-like note in the cookies.
• Eggs: Use large eggs.
• Vanilla Extract: Use real vanilla extract, not imitation vanilla.
• Baking Powder and Baking Soda: For leavening. Cookie bars need less leavening than what you would use in a standard drop cookie.
• Salt: Brings out flavor.
• Flour: Use all-purpose unbleached flour.
• Chocolate Chips: Use semi-sweet chocolate chips. Bittersweet chocolate chips are a great alternative and are a little less sweet than semi-sweet chocolate. Any brand will work. Unlike these Bakery Style Chocolate Chip Cafe Cookies or these fancier cookies in my recipe for How to Make Chocolate Chip Cookies, you don’t need to use ultra-high-quality chocolate (though it doesn’t hurt).

See the recipe card for full information on ingredients and quantities.

How to Make Chocolate Chip Cookie Bars in a 9x13 Pan

Below are the step-by-step directions and photos for how to make Chocolate Chip Cookie Bars in a 9x13 Pan.

Prep: Preheat the oven to 325°F. Butter a 9x13-inch metal baking dish and line with parchment paper.

Step 1. Butter and Sugar: In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. This can be done with a hand mixer, stand mixer, or by hand.

Step 2. Eggs and Vanilla: Add the eggs and vanilla extract and combine.

Step 3. Dry Ingredients: Add the baking powder, baking soda, and salt and combine. Add the flour and mix until just combined. Do not overmix.

Step 4. Chocolate Chips: Add 2 cups of semi-sweet chocolate chips and mix until just combined (the remaining half cup will be added to the top in the next step).

Step 5. Press into the 9x13 Baking Dish: Press the dough into the prepared 9x13 baking dish. Top the cookie dough with an additional ½ cup of semi-sweet chocolate chips.

Step 6. Bake: Bake the cookie bars at 325°F for 26-28 minutes. For more gooey cookies, bake for 26 minutes. For cookies that are more well-baked throughout, bake for 28 minutes. Look for the edges to be golden brown and the center to look set.

Let the cookie bars mostly cool in the pan. Then run a knife along the edges without parchment paper and use the parchment paper to lift up the cookie bars and transfer them to a cutting board. Cut into squares. If you just can't wait to let them cool, you can cut them in the baking dish, being careful not to damage the baking dish while cutting, and serve them warm (yum!).

Storage Tips

To Store: Store the cookie bars in an airtight container at room temperature for 2-3 days.

To Freeze: It is much more difficult to freeze these cookie bars before baking than after, but it can be done. Place the dough in an airtight container or freezer bag and freeze for 1-3 months. You'll need to allow the cookie dough to thaw to roughly room temperature before being able to press it into the shape of a prepared baking dish. Or, freeze the cookie bars already baked, placed in an airtight container or freezer bag for 1-3 months.

For More Chocolate Chip Recipes You May Love:

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