Chocolate Chip Cookie Bars

124 cal, 12C/8F/1P/7S.

Low-sugar, whole-grain cookies, dotted with plenty of chocolate, no dough chilling or scooping necessary. I’m sold.

Chocolate Chip Cookie Bars, where have you been my whole life? I love a good chocolate chip cookie but I’ll be honest, cookies are a pain. The dough is hard to stir, then you have to chill it, then you have to scoop it and sometimes roll into balls and flatten.. oof. That is why I always end up making some sort of bars instead.

So this recipe marries my favorite treat with my favorite baking technique. Enter cookie bars! The dough is softer and easier to mix (I just used a spatula rather than a stand mixer), you just pour it into a pan, bake it a tiny bit longer, let is cool and cut into squares! That’s all.

I see a lot more bar cookies in my future but I’ll start with the classic chocolate chip.


  • 1 large egg room temperature
  • 1/2 cup unsalted butter (1 stick, 112 g)
  • 1/4 cup + 2 tbsp brown sugar (72 g)
  • 1/2 tsp vanilla extract
  • 1 cup white whole wheat or all purpose (regular or GF) flour (120 g)
  • 1/4 tsp sea salt
  • 1/4 tsp baking soda
  • 1/4 cup + 2 tbsp semisweet chocolate chips (90 g)

Makes 16 cookie bars. Preheat oven to 350F and line an 8×8 baking dish with parchment. Melt butter in a microwave safe bowl (or stove) and let it cool. Whisk in the egg, sugar, vanilla until smooth. Whisk together the flour, baking soda, salt and combine with the wet mixture until combined (do not overmix). Fold in the chocolate chips. Pour the batter into the pan and bake for about 30 minutes until the edges are browned and the center is set. Let cookie bars cool completely then cut into 16 and enjoy! Store leftovers in room temp or fridge.

Hope you give this easy recipe a try and tag me on instagram with your pictures! ❤


6 thoughts on “Chocolate Chip Cookie Bars

  1. I made this recipe and am a bit confused. Mine was not a batter, but a dough. It made essentially a giant cookie, not a bar. I’m also confused how you would get 16 out of this recipe as it would make each serving essentially a bite. Not sure what I did wrong? It’s a good cookie tho!


    1. Oh no! That’s a head scratcher. I’ve made these a few times and had other people make them too. The batter should fill up an 8×8 baking dish so each of 16 slices is 2 inch by 2 inch 🤷‍♀️ Did you weigh your ingredients or just go by cup measurements? Sorry you had a bad experience but glad to hear they were at least tasty! ❤️


  2. Hi again! I’m also thinking about making these. I have the same question I did on the pumpkin oat bar recipe, how long will these stay good at room temp or in the fridge, and can I freeze the leftovers? Thanks!


    1. Great to hear! And same response to your questions, you can keep in the fridge for at least a week and feel free to freeze any leftovers ❤️😊 Let me know how this goes!


  3. Love this recipe! It’s become my go-to for using up random candy/nuts/dried fruit; I just sub them for the chocolate chips.


    1. you don’t know how happy that makes me!!! it’s such an easy and healthy recipe and so fun to customize with whatever you have on hand!! you’ve inspired me to make some this week 🤗❤️


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