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 8x8" brownie pan and get 12 cookie bars.
Why this recipe for Chocolate Chip Cookie Bars 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 8x8 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!
Ingredients for Pan Cookies
- Butter. Unsalted butter is best here, because we will be adding our own salt to the dough.
- Brown Sugar. Light or dark brown sugar both work here, though dark brown sugar will make a slightly softer pan cookie bar.
- Granulated Sugar.
- Egg. One whole egg.
- Vanilla Extract.
- Flour. The best way to measure all-purpose flour is to fluff it in the bag or jar, scoop it into the measuring cup and then gently level it with a knife.
- Salt.
- Espresso Powder. The addition of instant coffee granules or instant espresso powder makes the cookies taste slightly richer. You can use instant espresso powder or one pack of Starbucks via instant coffee.
- Baking Powder.
- Baking Soda.
- Chocolate Chips. My first choice is semisweet or dark chocolate chips, because these bars are so sweet, but you can use milk chocolate or even white chocolate chips. (If you love my white chocolate chip cookies, be sure to try them here!)
How to Make Chocolate Chip Cookie Bars
- Preheat the oven to 375-degrees Fahrenheit, and spray an 8-inch square brown pan lightly with cooking spray.
- Using an electric mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 1 minute.
- Add the egg and vanilla, and beat until combined.
- Next, sprinkle the flour, salt, espresso powder, baking soda and baking powder into the bowl. Beat just until combined.
- Stir in the chocolate chips.
- Press the batter into the pan and bake for 15 minutes. If you're using a metal pan, the baking time will be longer, as metal pans bake things more slowly than glass pans. Add an extra 5 minutes, and then test before removing from the oven. A toothpick inserted into the center should come out with moist crumbs, but not overly wet batter. If you're baking in a glass pan, check the chocolate chip cookie bars at 15 minutes and test with a toothpick. Add extra time, if needed.
- 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.
Cookie Bars Recipe 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 8x8 pan can be glass, metal or silicone; this cookie bar recipe will work in any pan! Metal pans bake things more slowly than glass, so be aware you may need to adjust the cooking time of this recipe depending on your bakeware.
- 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 ¼ cup.
How to Store Pan Cookies
-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. Defrost and spread in pan and bake as usual.
Chocolate Chip Cookie Bar Recipe FAQs
Pan cookies are done when the edges of cookie that touch the pan are slightly golden brown. The center will be somewhat soft, never firm. The cookies will continue to cook as they cool in the pan. You can insert a toothpick in the center of the cookie bar, and only moist crumbs should cling to it. Overly wet batter means the cookie bars need more time to cook.
You overbaked them, I’m sorry. There’s really nothing to save them at this point.
These particular cookie bars are meant to resemble chocolate chip cookies that are cut into squares. My blondies are a softer, brown sugar focused cookie bar. Cookie bars are slightly more firm than blondies. Blondies should be chewy and softer than cookie bars.
More Easy Cookie Recipes:
- Chocolate Caramel Cookies
- M&M Cookie Bars
- Sugar Cookie Bars
- Pecan Pie Bars
- Small Batch Brownies
- Cranberry White Chocolate Chip Cookies
Pan Chocolate Chip Cookies
Soft and chewy chocolate chip cookie bars made in an 8x8 pan.
Ingredients
- 1 stick (4 ounces) unsalted butter, softened
- ⅓ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon instant espresso powder* (can use Starbucks Via)
- ¼ teaspoon baking powder
- ¼ 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
Francine says
Nope, 15 minutes was not nearly enough time and they are going back into the oven for 15 minutes more. Thank you to everyone else who pointed that out in the comments!
mermaidharrypotterdork says
Do you have to use coffee?
Christina Lane says
No, omit, if you like.
Asha says
These were delicious! Perfect when you want a cookie that's not too sweet especially since I used dark chocolate chunks. I baked part of the dough in ramekins to make a deep dish cookie and it was delish! Would make again.
Barry says
I’ve looked often for a small batch bar recipe. Thanks so much. Now, I can repay the favor. If you put just a drop or two of olive oil in your measuring spoon and cover the surface, the vanilla past drops right out. Maybe you knew that. Peace.
Emily says
I’ve made this almost twice a month for several months and it never fails. (My husband asked me to stop making it because it’s so addicting and delicious haha) —I need exactly 15 minutes for my 9x9 pan. I just tried doubling the recipe in a 9x13 for 20 minutes with Easter colored mnm’s. It looks perfect! Thanks for the yummiest recipe!
Lisa says
The BEST chocolate chip cookie bars! Soft and chewy, with lovely hints of both caramel and vanilla - simple perfection in an 8 x 8 pan. My granddaughter can now make these almost unassisted. We practically know the recipe by heart because they never last long and someone is always asking us to make them again. We just started using 62% dark chocolate chunks in place of the chips and WOW. We, too, discovered that ours require more time in my oven-about 20-22 minutes for that pale top crust with lightly browned edges which yields our favorite interior texture preference. Thanks so much for an awesome recipe.
Lauren M Holz says
This is an absolutely delicious and incredibly easy cookie bar recipe! First time cooked at 375 for 15 minutes and decided the next time to do it for 12 and it was spot on, for me. 15 minutes in my oven made them a little too brown but none the less amazing. I have a convection oven fyi. I made them three times in 10 days, that's how good they are! Second and third time I used Aldi brand chocolate chunk chips and I loved it even more than regular. Thank you for the recipe!
Corinne says
These were a huge hit in our house! A sprinkle of sea salt on top, and they are perfection. Super easy to make with a toddler. We only wish we made more than one batch!
Nancy Kaplan says
I made this recipe for a wine and cheese party this evening. Using a toaster oven in my temporary basement kitchen, these came out perfectly using the suggested bake time.
After cooling, they cut cleanly into squares. I would not leave out the espresso powder; I am sure that was the "special sauce" ingredient! So delicious that ALL of my guests requested the recipe. Thanks, this is a keeper!
Kelly says
Just made these! 15m was not enough time, I could tell they were raw in the middle. I omitted the espresso and baked them in a glass Pyrex 8” square pan. Threw them in longer and 🤞🏻🤞🏻 Hopefully that will bake them through!