Chocolate chip cookie bars are an easier way to get your cookie fix without having to scoop! Press this soft and chewy dough into an 8×8″ brownie pan and get 12 cookie bars.

Chocolate Chip Cookie Bars

Easy chocolate chip cookie bars

I’m calling all lazy cookie bakers with a cookie craving today! If scooping cookie after cookie isn’t your thing, you can just press this dough right into an 8×8 pan! However, if scooping tons of cookies isn’t your thing, I hope you’re at Dessert for Two for small cookie recipes.

Most of my small batch cookie recipes make one dozen cookies or less, which is perfect for a small household, or perfect for gifting to a friend! 

For the days when you can’t even scoop 12 cookies, these easy chocolate chip cookie bars are here for you. 

Don’t miss my famous small batch chocolate chip cookies, if you do feel like scooping, because I know you will love them!

Chocolate chip cookie bars 8×8

I’m using a standard 8×8 square pan to make these cookie bars, because it’s the same pan you use for brownies. Though here at Dessert for Two, we make brownies for two in bread loaf pans. That’s neither here nor there—all you need to know is a brownie pan is all you need.

Your 8×8 pan can be glass, metal or silicone; this cookie bar recipe will work in any pan! This is the exact pan that I use, because the grooves in the bottom help baked goods release.

cookie bars

How do you keep cookies from sticking to the pan?

Typically, I recommend baking cookies on a silicone mat or piece of parchment paper. For these chocolate chip cookie bars, I recommend lining the pan with aluminum or parchment paper. Be sure to leave excess on the edges to serve as handles to help you remove the cookies from the pan. If you’re using a silicone pan, no need to line it, as silicone is 100% nonstick!

Speaking of silicone pans, I use them a lot for baking my baby food recipes. I also bake my daughter’s favorite chocolate banana muffins in a silicone pan.

Regular or mini chocolate chips?

Ok, this was a tough call for me, because I strongly considered using mini chocolate chips in these cookie bars. The thing about mini chocolate chips is that they permeate the cookie bar, and you end up getting chocolate in every single bite. Sounds incredible, am I right?

Sometimes I’m in the mood for a super chocolatey cookie, and sometimes I’m not—you can use either. When using regular chocolate chips, you get to enjoy more of the chewy, soft cookie dough. 

If you’re going to use mini chocolate chips, reduce the quantity by 1/4 cup. 

chocolate chip cookie bars in 8x8 pan

The day I photographed these chocolate chip cookie bars, I used big, fat semi-sweet chocolate chips. They were heavenly, but I’ve also been slipping back into milk chocolate chips lately. Milk chocolate chips are sweeter than semisweet, obviously, and they make cookies taste like childhood to me.

You can use dark chocolate chips or even white chocolate chips here. If you’re a white chocolate chip fan, have you seen my white chocolate chip cranberry cookies? You will love those, too!

These chocolate chip cookie bars are an easy way to cure your cookie craving with less work! They’re great to make as a teacher appreciate gift or to take to a potluck!

Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars
Soft and chewy chocolate chip cookie bars made in an 8x8 pan.
Prep Time 12 minutes
Cook Time 15 minutes
Total Time 27 minutes

Ingredients

  • 1 stick (4 ounces) unsalted butter, softened
  • 1/3 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon instant espresso powder* (can use Starbucks Via)
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup semisweet chocolate chips

Instructions

  1. Preheat the oven to 375, and lightly spray a 8x8" brownie pan with cooking spray (or line it with parchment paper or foil, leaving excess on the sides to form handles that help you remove the bars after cooking).
  2. In a medium bowl, cream the butter and sugars until light and fluffy, about 1 minute.
  3. Add the egg and vanilla, and beat until combined.
  4. Next, sprinkle the flour, salt, espresso, baking soda and baking powder on top of the butte mixture.
  5. Beat until just combined, do not over-mix.
  6. Stir in the chocolate chips.
  7. Press the batter into the pan, and bake for 15 minutes. The edges of the cookie should start to brown, but be careful not to overcook, or they'll be too dry.
  8. Let cool in the pan for 5 minutes, and then use the handles to remove the cookies from the pan. Place them on a cooling rack, and let cool completely before slicing and serving.

Notes

*Instant espresso powder is optional in these cookies, but it really gives a depth of flavor to the chocolate. I almost never bake chocolate chip cookies without espresso powder.

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 217 Total Fat: 13g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 36mg Sodium: 135mg Carbohydrates: 26g Fiber: 1g Sugar: 17g Protein: 2g