Chocolate Chip Cookie Bars
Chocolate chip cookie bars are a simplified, ooey-gooey take on classic chocolate chip cookies, baked as a sheet pan dessert that's faster to prepare and serve than individual cookies.
Servings
4Chocolate chip cookie bars are a simplified, ooey-gooey take on classic chocolate chip cookies, baked as a sheet pan dessert that's faster to prepare and serve than individual cookies.
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Preheat oven to 350 degrees. Grease a 9×13 pan and set aside.
Mix the dry ingredients together in a medium bowl.
Melt the shortening in a small pan.
Measure the brown sugar into a large bowl and pour the melted shortening over it. Beat until smooth.
Add eggs one at a time, beating after each addition.
Add the dry ingredients slowly and mix to combine.
Stir in the chocolate chips.
Spread the dough into the prepared 9×13 pan.
Bake for 25-30 minutes, or until the edges are lightly brown.
Let cool at least 10 minutes before cutting… if you can wait that long.
Cool completely before storing in an air-tight container.
Store covered at room temperature for up to 5 days or freeze for up to 3 months. Reheat in a 300°F oven for 5–10 minutes to restore chewiness.
Yes. Butter will work but may produce a slightly less chewy texture. Use equal amounts and ensure it's softened before creaming with brown sugar.
Bake until the edges are set but the center still looks slightly underbaked — the carryover heat will finish cooking them. A toothpick inserted in the center should have a few moist crumbs.
Yes. Dark chocolate chips will work and add a more intense flavor, though the bars will be less sweet overall.
Store covered at room temperature for up to 5 days, or freeze for up to 3 months. Reheat briefly in the oven to restore chewiness.
Yes. Prepare and refrigerate the batter up to 24 hours before baking, or bake the bars and store cooled for several days.
