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    Home » Favorite Flavors & Ingredients » Chocolate Chip

    Sheet Pan Perfect Chocolate Chip Cookie Bars

    Published: Jul 13, 2017 · by Kim Lange · This post may contain affiliate links ·

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    Sheet Pan Perfect Chocolate Chip Cookie Bars

    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!

    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, 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?  😀

    Sheet Pan Perfect Chocolate Chip Cookie Bars, Chocolate Chip Cookie Bars

    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!

    Sheet Pan Perfect Chocolate Chip Cookie Bars ,Chocolate Chip Cookie Bars

    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.

    Sheet Pan Perfect Chocolate Chip Cookie Bars ,Chocolate Chip 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 Chips & Ghirardelli Mini Chocolate Chips

    How to Make Sheet Pan Chocolate Chip Bars

    1. Preheat the oven to 350°F. Line a 13x18 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 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!

    Sheet Pan Perfect Chocolate Chip Cookie Bars ,Chocolate Chip Cookie Bars

    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.

    Chocolate Chip Cookie Bars

    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 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!
    4.12 from 337 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Course Dessert
    Servings 24 Servings
    Calories

    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

    For even thicker cookie bars in sheet pan:
    • 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
    Bake 30-35 minutes.  This recipe is 1 ½ times the original recipe. 
    Keyword bars, chocolate chip, cookie bars, cookies, party dessert
    Tried This Recipe?Let us know how it was by commenting below!
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    About Kim Lange

    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!

    Reader Interactions

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      Recipe Rating




    1. Kim Lange says

      September 27, 2021 at 10:01 am

      I'm so glad you approved Diana! Thank you so much!!

    2. Diana says

      September 26, 2021 at 3:10 pm

      These were wonderful - thank you!

    3. Kim Lange says

      March 22, 2021 at 8:10 am

      Thank you Joyce! I'm so happy to hear you loved them!

    4. Joyce says

      March 21, 2021 at 6:40 pm

      Made these 2 times, we love them

    5. Kim Lange says

      December 26, 2020 at 4:11 pm

      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!!

    6. AK says

      December 26, 2020 at 12:26 pm

      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.

    7. Kim Lange says

      October 13, 2020 at 8:17 pm

      Great to hear Monica! Thank you so much for letting me know! Makes my day. 🙂

    8. Monica says

      October 12, 2020 at 7:12 pm

      Came out wonderfully! Family loved them, so yummy!

    9. Kim Lange says

      September 30, 2020 at 9:44 am

      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. 🙂

    10. Maranda says

      September 29, 2020 at 8:39 pm

      Is there an egg substitsue my daughter is allergic and I know she would love these.

    11. Kim Lange says

      April 07, 2020 at 11:15 pm

      That does sound wonderful Joyce! Thank you so much for sharing and I'm so happy they worked out for you so nicely! xo

    12. Joyce says

      April 07, 2020 at 7:02 pm

      I made this recipe but used milk chocolate chips and caramel chips on top. Yummy

    13. Kim Lange says

      March 21, 2020 at 9:43 pm

      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!

    14. MiRiam says

      March 21, 2020 at 7:04 pm

      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 😊🥰

    15. Kim Lange says

      September 14, 2019 at 8:54 am

      I'm so happy it worked out for you! Thank you so much for you kind review. xo

    16. Anonymous says

      September 13, 2019 at 2:12 pm

      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

    17. Kim Lange says

      August 29, 2019 at 6:17 pm

      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!!

    18. Maria says

      August 29, 2019 at 1:28 pm

      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

    19. Kim Lange says

      August 13, 2019 at 9:16 pm

      So delighted to hear this. My husband does the same thing, LOL! Thanks so much!!

    20. Andrea says

      August 12, 2019 at 10:03 pm

      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!

    21. Kim Lange says

      June 29, 2019 at 1:23 pm

      Awesome! I'm so happy to hear that! xo Thank you for sharing!

    22. Ilima says

      June 29, 2019 at 12:54 pm

      Soooo good!! I make them all the time. My on loves to take them for school parties.

    23. Kim Lange says

      March 23, 2019 at 7:48 am

      Yay! I hope that helps Jess! xo

    24. Jess says

      March 23, 2019 at 12:31 am

      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!

    25. Kim Lange says

      March 22, 2019 at 10:54 am

      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? 🙂

    26. Jess says

      March 21, 2019 at 10:59 pm

      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!!

    27. Julie h says

      February 24, 2019 at 3:51 pm

      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.

    28. Zoé culham says

      February 12, 2019 at 9:19 am

      Could you post more recipes???????

    29. Zoé culham says

      February 12, 2019 at 9:14 am

      hay, great food!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
      ********************************************
      Your Awsome!!!!!!!!!!!!!!!!!!

    30. Kim Lange says

      December 10, 2018 at 6:49 pm

      Hi Chris! I'm so happy you enjoyed them! Thanks so much for the 5 star rating! 🙂 Happy Holidays!!

    31. Chris says

      December 09, 2018 at 11:05 pm

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

    32. Tracy says

      December 02, 2018 at 7:17 am

      Has anyone tried adding nuts to the recipe?

    33. Kim Lange says

      November 28, 2018 at 7:29 pm

      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!

    34. Marshall Krause says

      November 28, 2018 at 6:45 pm

      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

    35. Kim Lange says

      November 19, 2018 at 12:03 pm

      Hi Kelly, you could freeze these up to 3 months. 🙂

    36. Kelly Berger says

      November 19, 2018 at 10:08 am

      Can you freeze these?? OR how long do they last? Thank you!

    37. Kim Lange says

      September 22, 2018 at 7:03 pm

      Yay! So happy to hear that Del! 🙂 Thanks for letting me know!! xo

    38. Del says

      September 22, 2018 at 1:54 pm

      Added the PB and it tasted great, thank you very much!

    39. Kim Lange says

      September 10, 2018 at 3:58 pm

      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! 🙂

    40. del says

      September 10, 2018 at 3:23 pm

      Hi, this looks great! I'd like to make these peanut buttery, how could I adjust the recipe?

    41. ChocolaTess says

      August 25, 2018 at 5:56 pm

      A light spray would work. 🙂

    42. Lisa g. says

      August 25, 2018 at 3:32 pm

      Hi. Could I use Bakers Joy Spray directly on the pan instead of parchment paper? Thank you!

    43. ChocolaTess says

      August 05, 2018 at 9:12 pm

      I hope he enjoys them Pamela!! Thanks so much for trying the recipe and the 5 star rating! xoxo

    44. pamela Lamp says

      August 05, 2018 at 1:47 pm

      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!

    45. ChocolaTess says

      July 30, 2018 at 12:19 pm

      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! ???

    46. Lori Totillo says

      July 30, 2018 at 10:29 am

      These were delish. My kids put a scoop of vanilla ice cream on them. Will definitely be making these again.

    47. ChocolaTess says

      June 25, 2018 at 8:36 am

      I'm so glad you enjoyed them Julie! Thank you so much!!!

    48. Julie G says

      June 25, 2018 at 6:59 am

      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!

    49. ChocolaTess says

      May 11, 2018 at 8:38 pm

      10 oz Sandia. Hope you enjoy!! xo

    50. Sandia says

      May 11, 2018 at 7:08 pm

      This looks amazing. But how much is 'a bag' of chocolate chips. How many ounces or cups?
      Thanks for providing these recipes.

    51. ChocolaTess says

      April 29, 2018 at 5:31 pm

      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!

    52. Jennifer Williams says

      April 29, 2018 at 12:23 am

      Could you flip this out of the pan for a cookie cake?

    53. ChocolaTess says

      April 25, 2018 at 5:47 pm

      Sure, you can use whatever add-ins you would like! I hope you enjoy!! 🙂

    54. Andrew says

      April 25, 2018 at 4:30 pm

      Can i just use 2 cups of regular chocolate chips if i don't have any mini chocolate chips?

    55. ChocolaTess says

      March 31, 2018 at 3:04 pm

      There are no notes, took that out. Sorry about that Lisa. I don't think it was supposed to be in there.

    56. Lisa g. says

      March 31, 2018 at 10:47 am

      I meant notes on the butter. Sorry.

    57. Lisa g. says

      March 31, 2018 at 10:45 am

      Hi. Great recipe. Where are the notes on the sugar? Thank you!

    58. ChocolaTess says

      March 01, 2018 at 11:39 pm

      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!! 🙂

    59. Alfiya says

      March 01, 2018 at 11:30 pm

      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!

    60. ChocolaTess says

      November 03, 2017 at 8:55 pm

      I'm so pleased you loved them Stacy! Thank you so much and I hope you enjoy the Zulka! 😀

    61. Stacy says

      November 02, 2017 at 11:14 pm

      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!

    62. ChocolaTess says

      September 28, 2017 at 5:20 pm

      That is so exciting to hear Andi! Thank you so much for commenting and so glad you love them! 😀

    63. Andi S. says

      September 28, 2017 at 10:17 am

      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!

    64. ChocolaTess says

      July 22, 2017 at 4:31 pm

      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. 🙂

    65. Jolie says

      July 22, 2017 at 3:27 pm

      Where do you find this type of sugar? Thanks.

    66. ChocolaTess says

      July 18, 2017 at 7:50 am

      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!

    67. heather (delicious not gorgeous) says

      July 18, 2017 at 12:01 am

      oooh, yum! have you had blondies before? i think you'd liek them (: love the mini chocolate chips on top!

    68. ChocolaTess says

      July 15, 2017 at 3:54 pm

      Thank you Deepika! You can make everyone happy with these for sure and make them any size you want.

    69. ChocolaTess says

      July 15, 2017 at 3:53 pm

      Yes Kelly! It's definitely a win-win! Have a wonderful weekend!!

    70. ChocolaTess says

      July 15, 2017 at 3:52 pm

      12"x17" sheet pan Joanne! Enjoy and have a great weekend as well!!

    71. Deepika|TheLoveOfCakes says

      July 15, 2017 at 12:46 pm

      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 🙂

    72. Kelly @ Kelly Lynns Sweets and Treats says

      July 15, 2017 at 12:06 am

      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

    73. Joanne says

      July 14, 2017 at 10:37 pm

      What size sheet pan did you use? Thanks, and have a great weekend!

    74. ChocolaTess says

      July 14, 2017 at 6:28 pm

      Thank you so much Kelsie! Happy Friday too you and a wonderful weekend!!

    75. Kelsie | the itsy-bitsy kitchen says

      July 14, 2017 at 6:15 pm

      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!

    76. ChocolaTess says

      July 14, 2017 at 2:56 pm

      Like for real Katherine!! hehehe Like totally! 🙂 Thanks and have a great weekend!!

    77. ChocolaTess says

      July 14, 2017 at 2:54 pm

      Awesome Rachel! I agree, these are perfect for those kinds of things! I hope you enjoy them as much as we did!!!

    78. Katherine | Love In My Oven says

      July 14, 2017 at 2:40 pm

      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.

    79. Rachel Hildebr says

      July 14, 2017 at 1:15 pm

      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!!!!

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      […] did not fail me.  Didn’t think they would…I have used it here, here and here. And here, here and here.  Want more?  Just put chocolate chip in the search […]

    6. Harvest Frosted Sugar Cookie Bars says:
      November 18, 2019 at 8:04 pm

      […] Sheet Pan Perfect Chocolate Chip Cookie Bars […]

    7. Sheet Pan Perfect Chocolate Chip Cookie Bars – NYCPP says:
      October 26, 2019 at 6:37 pm

      […] See Full Recipe: https://www.thebakingchocolatess.com/sheet-pan-perfect-chocolate-chip-cookie-bars/ […]

    8. 18 Superbowl & Game Day Party Desserts says:
      January 17, 2019 at 12:10 pm

      […] a setback into a comeback with these Sheet Pan Perfect Chocolate Chip Cookie Bars!  These perfect cookie bars are buttery, chewy, thick and chocked full of rich, […]

    9. Chocolate Chip Cookie Bars for a Crowd – bestcookers - bestcookers says:
      November 11, 2018 at 12:13 pm

      […] source recipe : http://www.thebákingchocolátess.com […]

    10. Sheet Pan Peanut Butter Chocolate Dream Bars says:
      September 18, 2018 at 7:23 pm

      […] you love sheet pan desserts, you’ll love these Sheet Pan Perfect Chocolate Chip Cookie Bars and this Southern Dark Chocolate Texas Sheet […]

    11. The BEST Entertaining Recipes and Party Food Ideas - Princess Pinky Girl says:
      June 4, 2018 at 8:33 am

      […] Sheet Pan Chocolate Chip Bars by The Baking Chocolatess. […]

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    Kim Lange

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