Go Back

Chocolate Chip Cookie Bars


  • 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


  • 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.