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Looking for an easier way to get your fix? These Chocolate Chip Cookie Bars are all of the flavors you crave, without having to scoop! Press my famous coffee-laced dough into an 8×8″ brownie pan to make 12 unforgettable bars.
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 8×8 pan! It’s the same pan you use for my 3-ingredient 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!
Just a heads up: 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!
Ingredients
- Butter. One stick (4 ounces) unsalted butter here, because we will be adding our own salt to the dough.
- Brown Sugar. Light or dark brown sugar both work here (1/3 cup total), though dark brown sugar will make a slightly softer pan cookie bar.
- Granulated Sugar. One-quarter cup of granulated sugar.
- Egg. One whole large egg.
- Vanilla Extract. One teaspoon of pure 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. Measure out 1 cup.
- Salt. One-half teaspoon of salt.
- Espresso Powder. The addition of one-half teaspoon 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. This is entirely optional, so leave it out if you don’t love coffee!
- Baking Powder. One-quarter teaspoon of baking powder.
- Baking Soda. One-quarter teaspoon of baking soda.
- Chocolate Chips. My first choice is semisweet or dark chocolate chips (1 cup of them), 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.
2. Combine the butter, brown sugar, and granulated sugar in a bowl, and beat with an electric mixer until light and fluffy (about 1 minute).
3. Next, add the egg and vanilla, and beat just until combined.
4. Sprinkle the flour, salt, espresso powder, baking soda, and baking powder on top of the butter and sugar mixture in the same bowl. Beat just to combine.
5. Finally, stir in the chocolate chips.
6. Scoop the batter into your prepared baking 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.
7. Let the chocolate chip cookie bars 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 8×8 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 1/4 cup.
How to Store:
–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.
More like this:
- Chocolate Caramel Cookies
- M&M Cookie Bars
- Sugar Cookie Bars
- Pecan Pie Bars
- Small Batch Brownies
- Cranberry White Chocolate Chip Cookies
Chocolate Chip Cookie Bars
Ingredients
- 8 tbsp (1 stick/ 4 ounces) unsalted butter, softened
- 1/3 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon instant espresso powder (can use Starbucks Via)
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 375, and lightly spray a 8×8″ 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.
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.
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.
I needed to add more time to bake them to doneness, but this recipe was tasty and delicious!
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.
I liked how quick and tasty these cookies were! I might reduce the sugar by a tablespoon next time and try a 9×9 pan.
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!
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.
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!!
Yum! I think this recipe has slightly less sugar than other chocolate chip bars.
I’ve made these a couple of times. Easy recipe & they taste great. The coffee granules being added
takes it up a notch. Would substituting butter scotch morsels
work? Thanks in advance.