Chocolate Chip Cookie Bars (9×13 Pan)
Last Updated on March 22, 2026 by Kiersten James
Easy chocolate chip cookie bars baked in a 9×13 pan with soft chewy centers, golden edges, and no scooping – press, bake, and slice.
If you’ve ever made a full batch of chocolate chip cookies and thought, I really don’t feel like standing here doing this, make these instead.
There is no scooping, multiple batches, or hanging around babysitting the oven. You get thick, soft cookie bars you can slice, plate, and move on with your day.
This is what I make when I need something fast for a school thing, or just to have something homemade sitting on the counter when everyone gets home.
It is the same dough I use for my soft chocolate chip cookies, just baked in a pan. If you want a thicker bakery-style version, try the Levain chocolate chip cookies instead.
Why You’ll Love These Chocolate Chip Cookie Bars
- No scooping or chilling dough
- One bowl, quick to mix
- Thick, soft centers with slightly crisp edges
- Cuts clean into squares for serving
- Works for weeknights, not just baking days
Ingredients & What They Do:
Melted butter: This is what gives you that dense, chewy cookie bar texture. Melted butter = soft centers and slightly crisp edges. If you cream the butter, you’ll end up with something more cakey, which is not what we want here.
Brown sugar: It keeps the bars soft and adds the deeper, almost caramel flavor you would expect from a good chocolate chip cookie.
Granulated sugar: You still need some white sugar to balance everything and help the edges set properly so the bars slice clean.
Large eggs: They hold everything together and provide structure. It’s what turns this from cookie dough into something you can actually cut into squares.
Vanilla extract: Don’t skip this. It rounds out the flavor and makes it taste like a real bakery cookie instead of flat and sugary.
All-purpose flour: Gives the bars their thickness. Too little and they’ll be greasy and fall apart, too much and they’ll turn dry.
Baking soda: Just enough lift so the bars aren’t dense like fudge. We still want them soft, not puffy.
Salt: This is what makes the chocolate stand out. Without it, everything tastes flat and overly sweet.
Semi-sweet chocolate chips: Stick with semi-sweet here so the bars aren’t overly sugary. You want a good balance, not candy.
Tips for the Best Chocolate Chip Cookie Bars Ever
Use melted butter, not softened
This is what makes them chewy instead of fluffy.
Don’t overbake
The center should still look a little soft when you pull it out. It sets as it cools.
Line your pan with parchment or foil
Let it hang over the sides so you can lift the whole thing out and slice it clean.
Press extra chocolate chips on top
This is what gives you that bakery-style look without doing anything elaborate.
Let them cool before cutting
If you cut too early, they’ll fall apart. Give them time to set.
How to Make Chocolate Chip Cookie Bars
Ingredients:
- 1 cup unsalted butter, melted and cooled slightly
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips, plus 2 tablespoons
Instructions:
Preheat the oven to 350°F. Grease and line a 9×13 pan with parchment paper.
In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth.
Add the eggs and vanilla extract, whisking until fully combined.
Stir in the flour, baking soda, and salt until a thick dough forms.
Fold in the chocolate chips, then press the dough evenly into the pan.
Sprinkle extra chocolate chips on top and gently press them into the dough.
Bake for 22 to 25 minutes on the middle rack until the edges are golden, and the center is just set.
Cool completely before lifting out and slicing. These can be sliced into 12 bars, 24 bars, or 48 squares, depending on your reason for baking.
The little squares work well for kid parties, while the 24 bars are appropriate for adult gatherings.
Storage and Freezing:
Store in an airtight container at room temperature for up to 4 days.
To freeze the dough: Press it into a parchment-lined 9×13, cover tightly, and freeze. Bake straight from frozen, adding a few extra minutes.
To freeze baked bars: Let them cool completely, slice, and freeze in a container. They thaw fast and still taste fresh.
More Chocolate Chip Recipes
Levain Style Chocolate Chip Walnut Cookies
Oatmeal Chocolate Chip Cookies
Bakery-Style Chocolate Chip Muffins
Chocolate Chip Cookie Bars (9x13)
Easy chocolate chip cookie bars baked in a 9x13 pan with soft chewy centers, golden edges, and no scooping - press, bake, and slice.
Ingredients
- 1 cup unsalted butter, melted and cooled slightly
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips, plus 2 tablespoons
Instructions
- Preheat the oven to 350°F. Grease and line a 9x13 pan with parchment paper.
- In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth.
- Add the eggs and vanilla extract, whisking until fully combined.
- Stir in the flour, baking soda, and salt until a thick dough forms.
- Fold in the chocolate chips and press evenly into the 9x13 pan.
- Sprinkle extra chocolate chips on top and gently press them into the dough.
- Bake for 22 to 25 minutes on the middle rack until the edges are golden, and the center is just set.
- Cool completely before lifting out and slicing. These can be sliced into 12 bars, 24 bars, or 48 squares, depending on your reason for baking.
The little squares work well for kid parties, while 24 bars are appropriate for adult gatherings.
Storage and Freezing:
Store in an airtight container at room temperature for up to 4 days.
To freeze the dough: Press it into a parchment-lined 9x13, cover tightly, and freeze. Bake straight from frozen, adding a few extra minutes.
To freeze baked bars: Let them cool completely, slice, and freeze in a container. They thaw fast and still taste fresh.
