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3.92 from 178 votes

Chocolate Chip Cookie Bars for a Crowd

These perfect cookie bars are buttery, chewy, thick and chocked full of rich, semi-sweet chocolate chips. Absolutely divine!
Author: Kim Lange


  • 3 cups all-purpose flour don't over measure.
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter room temperature
  • 1 1/4 cup firmly packed light brown sugar
  • 1/2 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


  • 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. Sprinkle mini chips to the top of the dough.
  • 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.