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.
Why the Chocolate Chip Cookie Bar Recipe Works
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! It’s the same pan you use for brownies so you’ll enjoy a chocolate chip cookie with the hard edge you get with the brownies. This recipe makes 12 cookies in one batch!
However, if scooping tons of cookies aren’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!
Chocolate Chip Cookie Bars 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
How to Make Chocolate Chip Cookie Bars
- Prep – Preheat the oven to 375, and lightly spray an 8×8″ 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).
- Combine – In a medium bowl, cream the butter and sugars until light and fluffy, about 1 minute. Add the egg and vanilla, and beat until combined. Next, sprinkle the flour, salt, espresso, baking soda, and baking powder on top of the butter mixture. Beat until just combined, do not over-mix. Stir in the chocolate chips.
- Bake – 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.
- Cool – 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.
Tips
- 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.
- 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!
- 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.
- You can use semi-sweet chocolate chips, milk chocolate chips, dark chocolate chips, or even white chocolate chips. However, if you use mini chocolate chips reduce the quantity by 1/4 cup.
How to Store
- Room Temperature – Keep your finished cookies in an air-tight container at room temperature
- Refrigerate – Make ahead the cookie dough and store it in the refrigerator for up to a day.
- Freeze – Or you may freeze the dough to make later.
More Easy Cookie Recipes
You may also love some brownies for two recipes or even my white chocolate chip cranberry cookies.
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Chocolate Chip Cookie Bars
Soft and chewy chocolate chip cookie bars made in an 8x8 pan.
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
- 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).
- In a medium bowl, cream the butter and sugars until light and fluffy, about 1 minute.
- Add the egg and vanilla, and beat until combined.
- Next, sprinkle the flour, salt, espresso, baking soda and baking powder on top of the butte mixture.
- Beat until just combined, do not over-mix.
- Stir in the chocolate chips.
- 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.
- 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:
12Serving Size:
1Amount Per Serving: Calories: 217Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 135mgCarbohydrates: 26gFiber: 1gSugar: 17gProtein: 2g
