Chocolate Chip Cookie Bars

Name: Chocolate Chip Cookie Bars
Cook time: 30 min
Yield: 4 servings
Ingredients: 3 1/2 c. flour; 2 1/2 tsp. baking powder; 1/2 tsp. salt; 2/3 c. shortening; 2 c. brown sugar (packed); 3 eggs; 2 c. semi-sweet chocolate chips (or a full 12 oz. bag)

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.

🏷️Family-favorite 🏷️Dessert 🏷️Congo bars 🏷️Chocolate chip 🏷️Bar cookies

Total

Servings

4

Difficulty

Medium

Est. Cost

$16–$26

Recipe Source

View original recipe

From Recette Magazine

Ingredients

3 1/2 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt
2/3 c. shortening
2 c. brown sugar (packed)
3 eggs
2 c. semi-sweet chocolate chips (or a full 12 oz. bag)

7 Ingredients

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Instructions

1
Preheat oven to 350 degrees. Grease a 9×13 pan and set aside.
2
Mix the dry ingredients together in a medium bowl.
3
Melt the shortening in a small pan.
4
Measure the brown sugar into a large bowl and pour the melted shortening over it. Beat until smooth.
5
Add eggs one at a time, beating after each addition.
6
Add the dry ingredients slowly and mix to combine.
7
Stir in the chocolate chips.
8
Spread the dough into the prepared 9×13 pan.
9
Bake for 25-30 minutes, or until the edges are lightly brown.
10
Let cool at least 10 minutes before cutting… if you can wait that long.
11
Cool completely before storing in an air-tight container.

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Tips & Notes

Pro tips

Pack the brown sugar firmly when measuring to ensure proper sweetness and structure.
Do not overbake — remove when edges set but center is still slightly soft; residual heat finishes cooking and keeps bars chewy.
Distribute chocolate chips evenly throughout the batter and across the top to avoid dry or overly rich pockets.

Substitutions

Shortening → butter (use equal amount, slightly less chewy)
Semi-sweet chocolate chips → milk chocolate or dark chocolate chips (flavor profile changes)
Brown sugar → granulated sugar (texture will be less moist; use 1.75 c. and add 2 tbsp. molasses to compensate)

Storage & make-ahead

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.

Common Questions

Can I use butter instead of shortening?

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.

How do I know when the bars are done baking?

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.