Published: · Modified: by Christina Lane · This post may contain affiliate links · 37 Comments
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!
Pan Cookies Ingredients
- 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
How do you know when pan cookies are done?
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.
Why are my cookie bars hard?
You overbaked them, I’m sorry. There’s really nothing to save them at this point.
What's the difference between blondies and cookie bars?
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 like this Recipe for Chocolate Chip Cookie Bars
- Chocolate Caramel Cookies
- Sugar Cookie Bars
- Pecan Pie Bars
- Small Batch Brownies
- Cranberry White Chocolate Chip Cookies
Yield: 12
Pan Chocolate Chip Cookies (Cookie Bars Recipe)
Soft and chewy chocolate chip cookie bars made in an 8x8 pan.
Prep Time12 minutes
Cook Time15 minutes
Total Time27 minutes
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:
1
Amount Per Serving:Calories: 217Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 135mgCarbohydrates: 26gFiber: 1gSugar: 17gProtein: 2g
Did you make this recipe?
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More Cookies and Bars
- Chocolate Sugar Cookies
- Best Almond Butter Cookies Recipe
- Mini Chocolate Chip Cookies
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Reader Interactions
Comments
Phyllis says
Made these today because they are quick and easy. I love using espresso powder for anything with chocolate. I only made one change to the recipe and that was to add one extra tablespoon of flour for high altitude.
Reply
Martha says
This was probably the best batch of cookie bars I've made... they came out of the oven with a perfect toasted marshmallow-look! And it was the perfect size batch to make for my family without worrying about having dozens leftover.
Reply
Lori says
I needed to add more time to bake them to doneness, but this recipe was tasty and delicious!
Reply
Libri says
These are so delicious and not too sweet. I didn't have any espresso powder this time around and they were still perfectly satisfying. Thank you.
Reply
Julianna says
I liked how quick and tasty these cookies were! I might reduce the sugar by a tablespoon next time and try a 9x9 pan.
Reply
Karen says
Do you think you could use a GF flour in these? I have had success using GF flour in another recipe (muffins) but that called for a much smaller amount.
Thanks!
Reply
Cheryl says
Cookies and bars that are too crisp can be soften some by adding a piece or two of white bread in the cover container overnight. Also heat a piece in the microwave for around 10 seconds. This often softens the cookie bar. In fact I do this with my brownie to get that fresh baked flavor.
Reply
Palette says
This recipe is easy, simple and delicious! The only thing I changed was the baking time, had to bake 20 minutes for doneness. Was worth the wait! very yummy!!
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