Perfect Chocolate Chip Cookie Bars

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Sheet Pan Perfect Chocolate Chip Cookie Bars where have you been all my life?  Melty, yummy chocolate chip heaven right out of the oven, (because I can’t wait!!) and YUM! We have options for sheet pan or 9×13 pan sizes for all of your parties, family gatherings and anytime you want chocolate chip yumminess!

More bars we’re swooning over are these M&M Pretzel Bars, these Frosted Soft Sugar Cookie Bars these Brookie Bars and these Sheet Pan Peanut Butter Chocolate Blondie Bars!

Sheet Pan Perfect Chocolate Chip Cookie Bars Chocolate Chip Cookie Bars

It’s been a while since I’ve baked chocolate chip cookies.  I did bake these a few weeks ago! I have been wanting to make sheet pan chocolate chip cookie bars, sheet cake pan size for when there are family get-togethers, parties and celebrations!  Ya know, the more the merrier!

Why I Love These Sheet Pan Chocolate Chip Bars

Ummm… it’s not because I wanted to eat them all by myself!  You think you know me so well, don’t you? *shrugs shoulders with a look of disbelief* 😉

Ugh…sad truth is, you do!  LIKE, no one can resist a huge sheet pan of soft and chewy, lonely-looking, awesomely delicious chocolate chip cookie bars.  LIKE EVER.  (Unless they’re LIKE, really bad! Yikes!)

My husband says I talk like a valley girl sometimes.  Can you see why in that last paragraph?

Sheet Pan Perfect Chocolate Chip Cookie Bars Chocolate Chip Cookie Bars

These delectable, delightful sheet pan perfect chocolate chip cookie bars are about a 1/2 inch thick.  Because of the ratio of brown sugar vs. white sugar, they stay soft and chewy and they slice really well.

I thought these were PERFECT!  In fact, these are adapted from my Perfect Chocolate Chip Cookie Recipe and How To – Baking Perfect Cookie Tips!

Sheet Pan Perfect Chocolate Chip Cookie Bars Chocolate Chip Cookie Bars

Why These Sheet Pan Chocolate Chip Bars Taste So Good!

  • My secret weapon for these soft-batch chocolate chip cookie bar recipe is Morena® Pure Cane Sugar by Zulka®.
  • The texture is slightly different than regular sugar, like a raw sugar texture, only smaller and it’s actual sugar, sourced and dried from sugar cane.
  • It just has a richness about it.  And the best part is, it is GMO-free and can directly substitute white sugar cup-for-cup in recipes.
  • It gives these sheet pan chocolate chip bars a more golden, caramel color.  I use Semi-sweet Ghirardelli Chocolate Chips in the cookie dough and sprinkle Ghirardelli Mini Chocolate Chips on top.
  • I love using it!!  Seriously, try it! It’s amazing and I guess you could call it a healthy sugar if you’re going to eat sugar as we do!  Fewer calories too. Thank you!
  • But you can use any sugar in these cookie bars. I’m just letting you know I really like Morena sugar and I could tell a difference.
  • And lastly, I wanted my own recipe of sheet pan perfect chocolate chip cookie bar my way. I didn’t want thin, thick or crunchy, hard cookie bars.

Sheet Pan Perfect Chocolate Chip Cookie Bars Chocolate Chip Cookie Bars

Gather Ingredients for The Best Chocolate Chip Cookie Bars 

Sheet Pan Cookie Bars

How to Make Sheet Pan Chocolate Chip Bars

  1. Preheat the oven to 350°F. Line a 13×18 sheet pan with parchment paper, spraying the parchment with non-stick cooking spray. Set aside.
  2. In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars about 2 minutes and is smooth.
  3. Add the eggs and vanilla and mix on low speed until mixed in.
  4. Sift the flour, baking soda and salt over the wet mixture and mix together until just incorporated. Do not keep mixing – do not overmix.
  5. Add bag of chocolate chips in and stir with a wooden spoon, again no overmixing, just until incorporated. Dough will be very thick.
  6. Spread thick cookie dough out evenly by dropping spoonfuls onto the baking sheet and spread out with fingers or it helps to spray a rubber spatula with non-stick spray. 
  7. Dough will spread out while baking, so you don’t have to get the corners and edges perfect and will appear like you don’t have enough, but you will.
  8. Sprinkle mini chips to the top of the dough. (You can also have thicker bars with the recipe in the notes. It is not double the recipe, but 1 ½ times the recipe)
  9. Bake for 20 to 25 minutes or until golden brown.  Cool in pan on wire rack. Makes 3-4 dozen bars depending how big you make them.
  10. Want thicker bars in 9×13 pan?  See recipe card for how!

Sheet Pan Perfect Chocolate Chip Cookie Bars Chocolate Chip Cookie Bars

Serving & Storing Chocolate Chip Cookie Bars

Once the Sheet Pan Perfect Chocolate Chip Cookie Bars are cut, serve them up or you can freeze them as well for later!

  • Store these treats at room temperature for about 3 days in an airtight container or freeze them in your freezer up to 3 months.

More Variations

As long as you follow the base cookie bar recipe, you can really add in any add-ins you want to create new bar cookie recipes.  The sky is the limit!

So pack them with your favorite white chocolate chips, chocolate chunks, milk chocolate chips, dark chocolate chips, walnuts, pecans, dried cranberries, or m&m’s.  That’s just the beginning of what you can come up with.  (Don’t forget sprinkles!)

Or, elevate it to the next level by serving a yummy slice of warmed up cookie bar with a huge scoop of vanilla ice cream, hot fudge, whipped cream and cherry on top!  So delectable!

perfect chocolate chip cookie bars

These chocolate chip bars are perfect for any occasion or maybe you’re one of those peeps hiding in a closet, hoarding them to all yourself.  Been there, done that!  Don’t judge! Gawd!!!

However, if you’re looking for some healthy cookie bar recipe options, you may love these Best Protein Bars or these Healthy Chocolate Peanut Butter Oatmeal Bars!  But don’t forget why you’re here!  Yea…these delicious chocolate chip treats!

This is the perfect chocolate chip bar recipe for a crowd and are super fun for summer parties, picnics, and chocolate chip bonding!

More Chocolate Chip Desserts!

Check out our delish Triple Chocolate Pumpkin Pound Cake & our Easy Chocolate Brownie Cookies!

Sheet Pan Perfect Chocolate Chip Cookie Bars

Sheet Pan Chocolate Chip Cookie Bars

Kim Lange
These perfect cookie bars are buttery, chewy, thick and chocked full of rich, semi-sweet chocolate chips. Absolutely divine! Chocolate Chip Cookie Bars for a Crowd!
4.17 from 385 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Dessert
Servings 24 Servings
Calories

Ingredients
 
 

US Customary - Metric

Instructions
 

  • Preheat the oven to 350°F. Line a 13x18 sheet pan with parchment paper, spraying the parchment with non-stick cooking spray. Set aside. (Can also put in a 9x13 pan for extra thick cookie bars. Add 5-15 minutes to baking time.)
  • In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars about 2 minutes and is smooth.
  • Add the eggs and vanilla and mix on low speed until mixed in.
  • Sift the flour, baking soda and salt over the wet mixture and mix together until just incorporated. Do not keep mixing - do not overmix.
  • Add bag of chocolate chips in and stir with a wooden spoon, again no overmixing, just until incorporated. Dough will be very thick.
  • Spread thick cookie dough out evenly by dropping spoonfuls onto the baking sheet and spread out with fingers or it helps to spray a rubber spatula with non-stick spray. 
  • Dough will spread out while baking, so you don't have to get the corners and edges perfect and will appear like you don't have enough, but you will.
  • Sprinkle mini chips to the top of the dough. (You can also have thicker bars with the recipe in the notes. It is not double the recipe, but 1 1/2 times the recipe)
  • Bake bars for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 3-4 dozen bars depending how big you make them.

Notes

For Even Thicker Cookie Bars in Sheet Pan:

  • 4 1/2 cups flour
  • 3 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 1/2 cups unsalted butter
  • 1 3/4 + 2 tablespoons cup firmly packed brown sugar
  • 3/4 cup sugar
  • 3 large eggs
  • 3 teaspoons vanilla extract
  • 1 bag chocolate chips plus 1 cup mini chocolate chips
Bake 30-35 minutes.  This recipe is 1 1/2 times the original recipe. 
  • Can also put in a 9x13 pan for extra thick cookie bars. Add 5-15 minutes to baking time.
Keyword bars, chocolate chip, cookie bars, cookies, party dessert
Tried This Recipe?Let us know how it was by commenting below!

Hi! I'm Kim! As you may know, I'm cookie, brownie and chocolate obsessed! You'll find hundreds of decadent and healthy dessert recipes to choose from here! So, let's bake something easy and never forget the chocolate!

92 Comments

  2. Absolutely delicious! The recipe did not need any adjustments for high altitude either. Thank you, this will definitely be a family fave!

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  9. That is awesome to hear! Thank you so much and I’m so glad to hear you you made cutouts from them! I’ll have to try that! Happy Holidays!!

  10. Made these for a class potluck at school and they were such a hit! I cut them into shapes with cookie cutters and decorated them with a bit of melted chocolate and sprinkles. They were the first thing to disappear, and I ate every last scrap at home—they’re sooo good! And so easy. Thanks for sharing this wonderful recipe! I’ve made them twice since then, and making them again today.

  13. If I was making these vegan I would use a quarter cup of unsweetened applesauce in place of one egg, flax eggs or Bob’s Red Mill Egg Replacer Maranda. 🙂

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  18. Great to hear! I’m so glad to hear you all had a great time making these bars and you are very welcome! Thank you so much Miriam!

  19. Me and my sons (ages 9, 8, and 4) made these this afternoon. They picked out which recipe we should try. It was a lot of fun to gather all the ingredients and items we’d need together, and cooking and baking was great. Better more tastier way to learn about measurements than worksheets, lol. Thanks for a great and yummy cookie recipe!! We now have A Lot of cookie bars ????????

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  25. Changed ratio of sugars to make less soft. Used 3/4 packed brown and 1 cup white sugar. Cooked for 25 mins…Still cooling. Smell really good

  26. Hi Maria! If you want to half the recipe, use a 9×13 pan or 2 8×8 pans. 1 bag of chocolate chips is about 2 cups or 12 oz., so 1 cup. Hope you enjoy!!

  27. Hi how much is a bag of chips? My oven doesn’t such a large pan if I half the recipe what pan should I use and how long should I bake? Thanks

  29. Just wanted to tell you that this recipe is amazing and thank you for sharing. I followed your recipe except for the parchment paper because I did not have any and they came out perfect! My husband ate half the pan the first day! Great recipe! A must try if you are a chocolate chip cookie lover!

  33. Thanks for the quick reply and suggestions! I do use a silver pan with parchment so by the process of elimination, my next step will be temp and use of foil. Oh gosh, all this taste-testing! No complaints here! Ha Ha!

  34. Hi Jess! It might be the pan you are using. If you use a glass or a dark colored metal pan, decrease the temperature to 325. You may even try baking them at 325 instead regardless, and I always slightly under-bake, due to the fact they will continue to bake afterwards. I like using parchment paper to get more even baking. If you do not use the baking parchment method, reduce it by another 10-15 degrees. That might mean more baking after testing and a longer total baking time, but it will also eliminate the overcooked edges. Overall, just using a light colored (silver/light gray) metal pan is simpler. With both glass and dark colored metal pans the pan gets get hotter, which ends up overcooking or even burning the edges. You can always cover them with tin foil and take the foil off the last 5 or 10 minutes of baking or use tin foil to cover the last 15 minutes or so of baking. Hope one of these helps you? 🙂

  35. Hi, Kim,
    What a delightful website!
    My oven is calibrated, I’ve tried turning the sheet pan halfway through baking etc etc , including not turning it at all, using the middle rack, but the edges still get crispy-crunchy. I’d like to avoid that.
    Any suggestions?
    Thank you!!

  36. I cook for a football and basketball team frequently. So, I have a professional 15 1/2 x 21 1/2” baking pan. I tried a recipe and a half. That was too much. A recipe and a quarter is perfect for this pan size without making too thick. I used 1 1/2 bags of semi sweet and 1 bag of milk chocolate chips.

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  41. Hi, I just made these for a church dinner and they were soooo perfect and delicious!! Thank you so much!

4.17 from 385 votes (370 ratings without comment)

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