Chewy and soft, this large batch of chocolate chip cookie bars will wow you with their deliciousness. Quick and easy to throw together, this recipe is perfect for a crowd (or to freeze for later).
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Hello, my friends!
I’m excited to share these chocolate chip cookie bars with you. They make a HUGE batch which is great if you have a bunch of people to share them with. If not, they freeze great and I love having a ready-made cookie bar in my freezer just waiting to warm up and devour.
How to make these Chocolate Chip Cookie Bars
You’ll need softened butter for this recipe so planning ahead and pulling the butter out of the refrigerator an hour before you’re ready to make them is always a good idea.
I make the cookie dough with my Bosch mixer and paddle attachment. It whips together quickly all in one bowl (hurray for non fussy recipes!).
First mix the softened butter and sugar (you’ll need granulated and light brown sugar).
Once everything is nice and fluffy (2-3 minutes) you’ll add the eggs and vanilla.
You may already know that I’m extremely partial to this clear Mexican vanilla (aff. link). I save it for the recipes where it really counts and it is AMAZING in these cookie bars. Get your hands on some, my friends. I love it.
Add the flour, baking powder, and salt and combine until barely blended (no over-mixing please!). Stir in some of the chocolate chips. I prefer dark Ghiradelli chocolate chips (aff. link) in these cookie bars, but you can use whatever kind you like.
Press the dough into the prepared pan. Wet or oil your fingers slightly if you’re having trouble with sticking.
Then sprinkle the remaining chocolate chips on top.
Bake the bars in preheated oven until set. Be careful not to over-bake! I’ve said it before: over-baking is the death of a good cookie or cookie bar.
Remember, when in doubt, take them out!
They are delicious warm, but if you can stand it, they do cut a little cleaner if you wait until they are cool.
Can I freeze them?
Yes!
I mentioned this earlier, but I love having ready-made cookies and cookie bars in my freezer. These are a great option (since it makes so many).
Freezing baked goods the same day they are made is a game changer. When thawed, they will last freshly made. If you wait to freeze, then the quality goes down.
To freeze, wait until they are cool, cut into bars and then freeze in quart or gallon zipper freezer bags.
Sometimes I will portion the cookie bars out into snack bags first to make it easier to share with other people, like my church congregation where I am in charge of directing the choir. I bring a treat to every practice to encourage my boys and their teenage friends to come and participate. I’ve made dozens of these to share and they are always a hit.
Served with a glass a milk, they are absolutely perfect.
Enjoy, my friends!
Chocolate Chip Cookie Bars {For a Crowd}
Chewy and soft, this large batch of chocolate chip cookie bars will wow you with their deliciousness. Quick and easy to throw together, this recipe is perfect for a crowd (or to freeze for later).
Ingredients
- 18 tablespoons (2 sticks + 2 tablespoons) butter softened
- 1 ½ cups (11.25 ounces) granulated sugar
- 1 ⅔ cups (12.5 ounces) light brown sugar
- 5 large eggs
- 1 ½ tablespoons pure vanilla extract
- 5 ¼ cups (26.25 ounces) all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 ½ cups (9 ounces) chocolate chips divided
Instructions
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Preheat the oven to 350 degrees. Line a half baking sheet with parchment paper and spray with nonstick cooking spray.
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In a large bowl using an electric hand mixer (or in the bowl of an electric stand mixer fitted with the paddle attachment), whip together the softened butter and sugars until light and fluffy, 2-3 minutes. Add the eggs and vanilla and mix until combined.
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Add the flour, baking powder, and salt and combine until barely blended. Stir in 1 cup of chocolate chips. Press the dough into the prepared pan. Sprinkle the remaining ½ cup chocolate chips on top. Bake the bars for 30 minutes until set (be careful not to overbake!).
Recipe Notes
Vanilla: I love using this clear Mexican vanilla (aff. link) in these cookie bars. It’s my favorite.
Chocolate Chips: I prefer dark Ghiradelli chocolate chips (aff. link) in these cookie bars, but you can use whatever kind you like.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
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What size pan did you use?
11×17 which is the standard half sheet pan size