OMG….just look at this glorious pan of chocolate chip goodness. These delectable Chocolate Chip Cookie Bars have 100% of the satisfying Chocolate Chip Cookie flavor with about 25% of the work of baking individual Chocolate Chip Cookies. Make the batter, spread it in the pan, bake….and 25 minutes later, voilá you’ve got enough cookies to feed a crowd.
To make these deliciously easy treats, start by preheating your oven to 350°. In a stand mixer fitted with the paddle attachment, cream the butter, sugar and brown sugar until light and fluffy…about 3 minutes. Keep the paper butter wrappers and use them to butter up your pan..
To the mixing bowl, add vanilla and then eggs one at a time, beating after each addition. In a separate bowl add flour, baking soda and salt and whisk together. Gradually add flour mixture to butter and sugar, beating until well combined.
Now for the chocolate chips….I love the combination of the Ghirardelli Bittersweet Chocolate Baking Chips and the Nestle Semi-Sweet Mini Morsels. The Ghirardelli Chips are larger than a normal chip so you get big chunks of chocolate and the mini chips mix evenly into the dough so you get lots of chocolate in every bite. Just add 2 cups of each (or your favorite chocolate chips) and mix on low speed until just distributed throughout dough.
Spread cookie dough evenly into the pan, smoothing with an offset spatula. I used a 11 x 16-inch stoneware pan (the Pampered Chef Large Bar Pan). Use any similar sized pan…just adjust your baking time as necessary. To make the cookies look extra pretty….add the remaining ¼ cup of each of the chocolate chips and distribute over the top of the batter. If you’d rather not take this extra step, just add all of the chips to the batter at one time and don’t reserve the extra for the top.
Bake for 25-30 minutes. (If you use a different sized pan you may have to adjust your baking time.) Allow to cool completely. You may slice these in the pan or remove the whole bar from the pan and slice on a cutting board. I like to remove the bar and slice with a pizza cutter. Cut them as big or small as you like. 
Pour yourself a big glass of milk and dig in!!
Products I love and used in this recipe.
Chocolate Chip Cookie Bars
Ingredients
- 1 ½ cups butter softened
- 1 cup sugar
- 1 cup dark brown sugar, firmly packed
- 2 eggs
- 1 tbsp vanilla
- 1 tsp instant coffee
- 3 1/3 cups flour
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 ¼ cups Ghirardelli Bittersweet Chocolate Baking Chips
- 2 ¼ cups Nestle Semi-Sweet Mini Morsels
Instructions
- Preheat oven to 350°
- In a stand mixer fitted with the paddle attachment, cream the butter, sugar and brown sugar until light and fluffy. Reserve paper butter wrappers.
- Add vanilla, instant coffee, and eggs one at a time, beating after each addition. In a separate bowl add flour, baking soda and salt and whisk together.
- Gradually add flour mixture to butter and sugar beating until well combined.
- Add 2 cups of Ghirardelli Bittersweet Chocolate Baking Chips and 2 cups Nestle Semi-sweet Mini Morsels and mix on low speed until just distributed throughout dough.
- Using paper butter wrappers smear butter over the surface of your pan. I used a 11 x 16-inch stoneware pan.
- Spread cookie dough evenly into the pan, smoothing with an offset spatula. Add the remaining ¼ cup of each of the chocolate chips and distribute over the top of the batter.
- Bake for 25-30 minutes. If you use a different sized pan you may have to adjust your baking time.
- Allow to cool completely. You may slice these in the pan or remove the whole bar from the pan and slice on a cutting board. I like to remove the bar and slice with a pizza cutter.
Is the instant coffee necessary or can it be omitted?
Hi Cindy,
Yes, by all means you can omit the instant coffee if you wish. It’s just there to enhance the chocolate flavor but not a problem at all to leave it out.