Chocolate Chip Cookie Bars


Why yes, these are every bit as good as they look.

I’m about to share with you one of the only dessert recipes I make more than once a year. Not only are these a crowd pleaser, but I can literally have them in the oven in 15 minutes. So, no clue what to make for that superbowl party that starts in just a couple hours? Problem solved.

Close friends and family know my favorite dessert is a warm, chewy, soft, chocolate chip cookie. The only downside to making them is:
a) most recipes produce several dozen…and with there being only 2 of us in this family I definitely do not need that many hanging around.

b) it takes FOREVER to scoop out that many cookies… and rotate baking pans… and clean them…

Well, really not an absurd amount of time. But, I DO love the fact that these eliminate all of those steps and the end result is in a dish that can be toted along to any picnic or party just the way it is.


See? All you have to do is cut it into bars, put a lid/foil on it, and take it with you. Quick, easy, delicious, and portable. It doesn’t get much better than that.


Chocolate Chip Cookie Bars


2 1/8 cup All-purpose flour

1/2 tsp salt

1/2 tsp baking powder

12 T butter

1/2 cup sugar

1 cup brown sugar

1 egg

1 egg yolk

2 tsp vanilla

2 cups chocolate chips (about 1 12 oz. bag)

1. Preheat oven to 325F. Melt butter in a large microwave safe mixing bowl.

2. Add sugars and mix until combined. Add eggs and vanilla and mix well.

3. Dump in your dry ingredients except chips, and fold together with a spatula or wooden spoon, just until combined. Don’t overmix or the gluten will develop and make the cookies tough. Fold in the chocolate chips.

4. Spread in greased 9×13 pan. Bake until just set in the middle, 27-30 minutes.

Makes about 26 bars (depending on your size preference).

Disclaimer: NO, these are not healthy. Enjoy in moderation, share with others, and maybe run an extra mile or two tomorrow. 🙂

Nutritional information per bar: Calories: 218 Carbs: 30g Fat:11g Protein: 1g Sugar: 22 Sodium:  50 g

Recipe adapted from: