These Chocolate Chip Cookie Bars are soft, moist and addictive. Made with oil instead of butter, they stay nice and tender.
Chocolate chip in every form? Yes, please! Try this Chocolate Chip Muffin Recipe, Chocolate Chip Cookie Dough Dip, or my favorite Giant Chocolate Chip Cookie Recipe.
I love a good chocolate chip cookie. And I really do love making them.
But sometimes, you need to make something fast, and you don’t want to take the time to roll all the dough into cookies. (Or maybe you have the time but you don’t want to take the effort!)
When I need something fast and easy, I turn to cookie bars instead of cookies.
All the great flavor, and so much easier!
And one thing that sets this chocolate chip cookie bar apart from the rest is how soft they are. If you like them crispy, this is not the recipe for you. These are soft and moist, and leftovers even stay that way. That is – if you ever have any leftovers. These always disappear in no time flat for us!
How to Make Them
1 – Combine all of your dry ingredients.
2 – Mix together the vegetable oil and sugars.
3 – Add the eggs and mix them in.
4 – Add the dry ingredients to the wet ingredients.
5 – Mix it all together.
6 – Add most of your chocolate chips and mix it all to combine.
7 – Press the dough into a baking dish.
8 – Sprinkle the remaining chocolate chips on top, then bake the bars.
Tips and Tricks
- I will usually use a hand mixer for these, but you can totally make them by hand. The ingredients are easy to mix together for an easy to clean up treat.
- You don’t want to overbake these bars. You want them soft, so take them out of the oven when they are just starting to brown on the top.
- You can make these super thick by using a 9×9-inch pan instead. I do prefer the 9×13-inch pan, though. (The baking time will change with the smaller pan, as well!)
- You can use butter instead of oil, but the oil is what makes these a softer, more distinct texture.
- Store any leftover bars in an airtight container for the best results. They are best eaten within a couple days.
- You can also freeze them for up to 6 months.
- These are great with just semi-sweet chocolate chips, but they are great with different kinds of chocolate chips, as well. In fact, I like to make these when I have a bunch of random kinds of chips on hand as a way to use them up. My favorite is half milk chocolate and half semi-sweet, but I’ve used white, butterscotch, and even mint chocolate chips.
More Cookie Bar Recipes
- I love these Oatmeal Fudge Bars. Especially that fudge layer!
- These Snickerdoodle Bars are like your favorite cinnamon cookies, but in bar form!
- Want cookies and cheesecake in one? Try these Banana Cheesecake Cookie Bars.
- I love coconut and pecans, so these Coconut Pecan Bars are always a favorite!
- These Oatmeal Raisin Bars are addictive – I can never eat just one!
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Chocolate Chip Cookie Bars
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup vegetable oil or other neutral oil of choice
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup chocolate chips I like a mix of milk and semi-sweet
Instructions
- Preheat the oven to 350ºF. Line a 9×13-inch baking dish with parchment paper or spray with nonstick cooking spray. Set aside.
- In a medium bowl, combine the flour, baking soda and salt.
- In another bowl, combine the oil, brown sugar and granulated sugar. Mix together well. Add the eggs and mix them in. Stir in the vanilla.
- Gradually add the dry ingredients, mixing until combined. Stir in 3/4 cup of the chocolate chips.
- Spread the mixture evenly into the prepared pan. You’ll probably need to press it down evenly with your hands. Sprinkle the remaining chocolate chips on top.
- Bake in the preheated oven until light golden brown, about 18-22 minutes. Do not over bake.
- Let the bars cool before cutting into bars and serving.
Frances Ratajczak says
I made these bars cause I had no butter. They were a hit. My husband and son and grandson loved them. Making them over and over again.
Margaret Miller says
These chocolate chip cookie bars are easy to make and taste heavenly. I used dark brown sugar instead of light brown and refined sugar. I also made them gluten free, using King Arthur Measure-for-Measure gluten free flour with an additional 1/4 teaspoon salt to enhance the flavor. They came out gooey and soft, just like the recipe says. My 13-year-old granddaughter makes them now. We love them.
Deborah says
I’m so glad you have loved them, and how fun that your granddaughter makes them!! Thanks so much for the review and rating!
Josalene says
This was so disappointing, especially after reading all the good reviews. I didn’t like the oil consistency/taste at all. Ended up making frosting for them. I’ll be sticking with butter for CC cookie bars in the future
Lin says
Okay, I made these again and this time only halved the brown sugar, and used the full-size pan. I reduced the heat to 325 and took them out when they seemed underdone. They were pale (more like your picture), moist, and super-delicious.
Lin says
I cut the sugar in half (I just like things less sweet) and had to chill the dough for half a day because I had to leave the house, and they were still great (cakier than if I made them as directed, I’m sure). I used a square (9X9) pan which worked fine, although next time I’ll use the 9X13 pan because they turned out a bit too thick to bite comfortably. They did not look at all like yours, though–much browner with a more uniform texture.
Ciara says
I just made these and they are fantastic! My little brother and his friend have the pan under their control. I didn’t even get to slice them…
martha says
Deborah, these bars look so delicious! thank you for the recipe. i will be trying this on Saturday, urg wish me luck i will need it. thank you stumble upon!
http://abisouslife.blogspot.com
texas food and travel says
these look amazing. thanks for sharing
modernworkinggirl says
These looked so easy to make I was suspicious they could be more than averagely tasty. But WOW! So good! I added a cinnamon sugar glaze (milk and confectioners’) and they were gone within an hour. Made another batch last night 🙂 Thanks for the great 10 minute recipe.
Dee W. says
Just Stumbled upon these (literally) and will be trying them out!
Chels R. says
Those look like the perfect bite ever! Must Make Soon!
Tracy @ Babies Love Baked Goods says
In my oven as I type! Might not be a treat for the babies, but will def. be a treat for the Momma!