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cookie bars stacked over each other on parchment paper.
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Soft and Chewy Chocolate Chip Cookie Bars

These Chocolate Chip Cookie Bars are soft, chewy, and packed with chocolate chips. Made in one pan with simple pantry ingredients, perfect for parties, bake sales, holidays, or whenever you have a cookie cravings.
Prep Time8 minutes
Cook Time22 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Diet: Halal
Skill Level: Beginner
Servings: 16 Bars
Author: Rena Awada

Ingredients

  • 1/4 cup unsalted butter melted
  • 1/4 cup coconut oil melted
  • ¾ cup brown sugar packed
  • ⅓ cup granulated sugar
  • 2 large eggs
  • 2-3 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 tablespoons cornstarch
  • ½ teaspoon baking soda
  • ½ teaspoon fine kosher salt
  • 1¼ cups mini dark chocolate chips

Optional:

  • flaky sea salt for topping

Instructions

  • Preheat the oven to 375°F and line an 8x8 or 9x9 baking pan with parchment paper.
  • In a large bowl, whisk together the 1/4 cup unsalted butter, 1/4 cup coconut oil, ¾ cup brown sugar, and ⅓ cup granulated sugar. Whisk until glossy and smooth.
    oil, butter, and sugar whipped in a bowl.
  • Whisk in the 2 large eggs and 2-3 teaspoons vanilla extract until fully combined and slightly lighter in color.
    two eggs added over whipped sugar and butter in a bowl.
  • Add in the 2 cups all-purpose flour, 1 tablespoons cornstarch, ½ teaspoon baking soda, and ½ teaspoon fine kosher salt. Stir until just combined (don’t overmix).
    flour, baking soda, and baking powder, added to the egg batter.
  • Fold in the 1¼ cups mini dark chocolate chips. Reserve a small handful to sprinkle on the top, if desired.
    chocolate chip added to the cookie dough.
  • Press dough evenly into the prepared pan. Sprinkle extra chocolate chips on top or some more flaky sea salt.
    cookie dough added to a baking dish.
  • Bake for around 22-24 minutes. The edges should be fully set, but the center should still look slightly soft (don't bake until the center is fully set; the cake texture will be dry). Do not overbake, they continue setting as they cool.
  • Let cool at least 30 minutes for the best chewy texture.
    cookie bars being cooled on a flat surface.

Notes

  • If cut into 16 pieces, serving size is one bar.
  • Do not overbake the cookie bars. The center should still look slightly soft when you remove them from the oven. They will continue to set as they cool.
  • An 8x8-inch pan will produce thicker bars, while a 9x9-inch pan will make slightly thinner bars and may require a minute or two less baking time.
  • For extra chocolate flavor, reserve a handful of chocolate chips and sprinkle them over the top before baking.
  • Allow the bars to cool for at least 30 minutes before slicing for the best chewy texture.
  • Sprinkle flaky sea salt on top after baking for a delicious sweet and salty finish.
  • Store leftovers in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

Serving: 1bar | Calories: 254kcal | Carbohydrates: 35g | Protein: 4g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 135mg | Potassium: 130mg | Fiber: 1g | Sugar: 19g | Vitamin A: 124IU | Vitamin C: 0.1mg | Calcium: 58mg | Iron: 1mg