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!
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!
It's been a while since I've baked chocolate chip cookies. I did bake these a few weeks ago, BUT!!! I have been wanting to make sheet pan chocolate chip cookie bars, sheet cake pan size!
Ummm... it's not because I wanted to eat them all. 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? 😀
These delectable, delightful sheet pan perfect chocolate chip cookie bars are about a ½ inch thick. Because of the ratio of brown sugar vs. white sugar, so 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!
The Other Sugar I love!
- 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.
Ingredients You Need
- all-purpose flour
, measured correctly
- baking soda
- salt
- unsalted butter
- brown sugar
- Zulka Sugar
or granulated sugar
- eggs
- vanilla extract
- Ghirardelli Semisweet Chocolate Chip
s & Ghirardelli Mini Chocolate Chips
How to Make Sheet Pan Chocolate Chip Bars
- Preheat the oven to 350°F. Line a 13x18 sheet pan with parchment paper, spraying the parchment with non-stick cooking spray. Set aside.
- 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 ½ times the recipe)
- 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.
- Want thicker bars in a 9x13 pan? See recipe card.
Once the Sheet Pan Perfect Chocolate Chip Cookie Bars are cut, serve them up or you can freeze them as well for later!
That's why these bars are perfect for a crowd for any occasion or just you hiding in a closet, hoarding them to yourself. Been there, done that! Don't judge! Gawd!!!
Besides, I knew after eating a couple or six I had to get these out of the house, or it was going to be closet hoarding experience as mentioned.
You'll love our chocolate chip cookie bar recipe for a crowd! These are super fun for summer parties, picnics, and chocolate chip bonding!
More Chocolate Chip Desserts!
- Home-made Chocolate Chip Pudding Cookies
- Perfect Chocolate Chip Cookies
- Red Velvet Levain Cookies
- Soft Batch Peanut Butter Chocolate Chip Cookies
- Chocolate Fudge White Chocolate Chip Cookies
- Salted Caramel White Chocolate Cookies
- 25 Rockin' Chocolate Chip Cookie Recipes
Check out our delish Triple Chocolate Pumpkin Pound Cake & our Easy Chocolate Brownie Cookies!
Sheet Pan Chocolate Chip Cookie Bars
Ingredients
- 3 cups all-purpose flour don't over measure.
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup unsalted butter room temperature
- 1 ¼ cup firmly packed light brown sugar
- ½ cup Zulka Sugar or granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 bag Ghirardelli Semisweet Chocolate Chips + 1 cup Ghirardelli Mini Chocolate Chips
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.
- 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 ½ 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.
- Can also put in a 9x13 and an 8x8 pan for extra thick cookie bars. Baking time 20 - 25 minutes.
Notes
- 4 ½ cups flour
- 3 teaspoons baking soda
- 1 ½ teaspoons salt
- 1 ½ cups unsalted butter
- 1 ¾ + 2 tablespoons cup firmly packed brown sugar
- ¾ cup sugar
- 3 large eggs
- 3 teaspoons vanilla extract
- 1 bag chocolate chips plus 1 cup mini chocolate chips
Kim Lange says
I'm so glad you approved Diana! Thank you so much!!
Diana says
These were wonderful - thank you!
Kim Lange says
Thank you Joyce! I'm so happy to hear you loved them!
Joyce says
Made these 2 times, we love them
Kim Lange says
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!!
AK says
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.
Kim Lange says
Great to hear Monica! Thank you so much for letting me know! Makes my day. 🙂
Monica says
Came out wonderfully! Family loved them, so yummy!
Kim Lange says
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. 🙂
Maranda says
Is there an egg substitsue my daughter is allergic and I know she would love these.
Kim Lange says
That does sound wonderful Joyce! Thank you so much for sharing and I'm so happy they worked out for you so nicely! xo
Joyce says
I made this recipe but used milk chocolate chips and caramel chips on top. Yummy
Kim Lange says
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!
MiRiam says
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 😊🥰
Kim Lange says
I'm so happy it worked out for you! Thank you so much for you kind review. xo
Anonymous says
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
Kim Lange says
Hi Maria! If you want to half the recipe, use a 9x13 pan or 2 8x8 pans. 1 bag of chocolate chips is about 2 cups or 12 oz., so 1 cup. Hope you enjoy!!
Maria says
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
Kim Lange says
So delighted to hear this. My husband does the same thing, LOL! Thanks so much!!
Andrea says
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!
Kim Lange says
Awesome! I'm so happy to hear that! xo Thank you for sharing!
Ilima says
Soooo good!! I make them all the time. My on loves to take them for school parties.
Kim Lange says
Yay! I hope that helps Jess! xo
Jess says
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!
Kim Lange says
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? 🙂
Jess says
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!!
Julie h says
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.
Zoé culham says
Could you post more recipes???????
Zoé culham says
hay, great food!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
********************************************
Your Awsome!!!!!!!!!!!!!!!!!!
Kim Lange says
Hi Chris! I'm so happy you enjoyed them! Thanks so much for the 5 star rating! 🙂 Happy Holidays!!
Chris says
Hi, I just made these for a church dinner and they were soooo perfect and delicious!! Thank you so much!
Tracy says
Has anyone tried adding nuts to the recipe?
Kim Lange says
Hi Marshall! I'm so excited you are trying these bars!
--12 oz bag or 2 cups of semi-sweet chocolate chips.
--Reduce temperature to 325 degrees, not sure about baking time, so better watch them. 🙂
--If you use all the cookie dough they are going to be so much thicker in the pan you are using, than the sheet pan. You might want to put about 2/3rds of the dough in and see how that fits in the pan, before putting deciding to put it all in. If it's too much, use that dough for some cookies or put the rest in the fridge, bake off cookies later or put in the freezer for later. 🙂
Hope you enjoy!
Marshall Krause says
Hi Kim,
I’m doing your chocolate chip bars but want to know what size bag of chocolate chips to use. Also, I don’t know if you’d know but I’m using a convection oven. Not sure how to adjust time and temperature. Also I’m using an 8x12 baking sheet. That’s all I’ve got. Looking forward to hearing from you.,
Marshall
Kim Lange says
Hi Kelly, you could freeze these up to 3 months. 🙂
Kelly Berger says
Can you freeze these?? OR how long do they last? Thank you!
Kim Lange says
Yay! So happy to hear that Del! 🙂 Thanks for letting me know!! xo
Del says
Added the PB and it tasted great, thank you very much!
Kim Lange says
Hi Del, You could add 1/2 peanut butter chips and 1/2 chocolate chips or add up 1/2 to 1 cup of peanut butter when you are creaming the butter and sugars together.
Or these recipes:
Sheet Pan Perfect Peanut Butter Cup Cookie Bars and just add chocolate chips instead of the pb cups: https://www.thebakingchocolatess.com/sheet-pan-perfect-peanut-butter-cup-cookie-bars/
or these
Sheet Pan Peanut Butter Chocolate Blondie Dream Bars - https://www.thebakingchocolatess.com/sheet-pan-peanut-butter-chocolate-dream-bars/
Hope you enjoy! 🙂
del says
Hi, this looks great! I'd like to make these peanut buttery, how could I adjust the recipe?
ChocolaTess says
A light spray would work. 🙂
Lisa g. says
Hi. Could I use Bakers Joy Spray directly on the pan instead of parchment paper? Thank you!
ChocolaTess says
I hope he enjoys them Pamela!! Thanks so much for trying the recipe and the 5 star rating! xoxo
pamela Lamp says
Whenever I travel to western NY, my father-in-law requests chocolate chip cookies. Cookies tend to be fragile in a suitcase, so I tried these bars. Perfect! Cannot wait to see his face when he bites into one - and easy to transport!
ChocolaTess says
Oh that sounds wonderful Lori! I'm so glad you all enjoyed them and thank you so much for the 5 star rating! I'm so glad you'll be making them again! ???
Lori Totillo says
These were delish. My kids put a scoop of vanilla ice cream on them. Will definitely be making these again.
ChocolaTess says
I'm so glad you enjoyed them Julie! Thank you so much!!!
Julie G says
I was craving chocolate chip cookies but a bit lazy to make them. Found your recipe, took some butter out of the fridge and an hour later was mixing up the dough! So easy, baked beautifully and was truly delicious! The bars are soft and filled with chocolate. You can cut a small or big piece depending on your mood. I really loved this one. Great recipe Kim!
ChocolaTess says
10 oz Sandia. Hope you enjoy!! xo
Sandia says
This looks amazing. But how much is 'a bag' of chocolate chips. How many ounces or cups?
Thanks for providing these recipes.
ChocolaTess says
I think you could as long as it's well greased. You could also put parchment or tin foil down with making the sides a little longer to pull out of the cookie sheet pan too, so it's prettier, but it wouldn't do it while it's still warm. Hope you enjoy!
Jennifer Williams says
Could you flip this out of the pan for a cookie cake?
ChocolaTess says
Sure, you can use whatever add-ins you would like! I hope you enjoy!! 🙂
Andrew says
Can i just use 2 cups of regular chocolate chips if i don't have any mini chocolate chips?
ChocolaTess says
There are no notes, took that out. Sorry about that Lisa. I don't think it was supposed to be in there.
Lisa g. says
I meant notes on the butter. Sorry.
Lisa g. says
Hi. Great recipe. Where are the notes on the sugar? Thank you!
ChocolaTess says
Thank you so much Alifiya for your helpful tips! And, with your recommendation, I also updated the pan size. For some reason I thought that was there, so thank you for that!! You are so sweet and I'm so glad you enjoyed them! Happy Baking!! 🙂
Alfiya says
Thank you for the recipe, dear - these are absolutely delicious! Slightly chewy, when cooled. And soft, melt in your mouth, when warm. If you like this kind of texture - you will love these bars. Just follow the recipe. I guess, brown sugar does the trick.
Just one suggestion. Since not everyone reads comments to recipes, I would suggest putting pan size into the description. I think, it's important.
Also plastic wrap and another sheet pan helped me with spreading the batter.
Thanks again!
ChocolaTess says
I'm so pleased you loved them Stacy! Thank you so much and I hope you enjoy the Zulka! 😀
Stacy says
Love these! Super simple to make! I made them for a fellowship gathering with regular sugar and they were great! Then today, I stopped at an Aldi store and they had the Zulka sugar! I can't wait to try them again with the Zulka sugar! Thank you for the recipe!
ChocolaTess says
That is so exciting to hear Andi! Thank you so much for commenting and so glad you love them! 😀
Andi S. says
I am making these for the second time right now. They are awesome and I like them better than traditional chocolate chip cookies.. My daughter's cross country team will be very happy tonight!
ChocolaTess says
Jolie, I have purchased it at Walmart, ALDI, and Amazon but I'm sure there are other places as well that is a major grocery store. 🙂
Jolie says
Where do you find this type of sugar? Thanks.
ChocolaTess says
Yes Heather, probably too many blondies in my life-time, but that doesn't stop me! These are very similar, but a little more cookie-ish. Thank you!! Mini chocolate chips lookin' cute!
heather (delicious not gorgeous) says
oooh, yum! have you had blondies before? i think you'd liek them (: love the mini chocolate chips on top!
ChocolaTess says
Thank you Deepika! You can make everyone happy with these for sure and make them any size you want.
ChocolaTess says
Yes Kelly! It's definitely a win-win! Have a wonderful weekend!!
ChocolaTess says
12"x17" sheet pan Joanne! Enjoy and have a great weekend as well!!
Deepika|TheLoveOfCakes says
They look so goood!! Gooey buttery Chocolate Chip cookie bars 🙂 These are perfect when you don't get satisfied with the regular chocolate chip cookie 😛 Love them 🙂
Kelly @ Kelly Lynns Sweets and Treats says
Yay for a whole sheet pan of chocolate chip cookies!!! I have never heard of that sugar before and now I'm intrigued! Plus less calories?!!! Win win! Pinning! 🙂 xoxo
Joanne says
What size sheet pan did you use? Thanks, and have a great weekend!
ChocolaTess says
Thank you so much Kelsie! Happy Friday too you and a wonderful weekend!!
Kelsie | the itsy-bitsy kitchen says
There's something about cookies baked in bar form that makes them even more delicious. I can only imagine how FAB these beauties are :). Happy Friday, Kim! Have an awesome weekend!
ChocolaTess says
Like for real Katherine!! hehehe Like totally! 🙂 Thanks and have a great weekend!!
ChocolaTess says
Awesome Rachel! I agree, these are perfect for those kinds of things! I hope you enjoy them as much as we did!!!
Katherine | Love In My Oven says
Kim, these bars are like, totally awesome. Like, I would eat the whole pan. OMG. See? I talk like a valley girl too sometimes 🙂 Haha! These look amazing, and I literally would eat the whole pan.
Rachel Hildebr says
This recipe came just in time for our camping trip. They are in the oven now. I couldn't even leave the dough alone. Thankyou!!!!