Chocolate Chip Cookie Bars (Sheet Pan, Feeds a Crowd)
These sheet pan chocolate chip cookie bars a soft, thick, and made to feed a crowd. No scooping or chilling – just mix, press, and bake. Made with a mix of semi-sweet and white chocolate chips, they’re simple, reliable, and always a hit!
Why You’ll Love These Cookie Bars
- No scooping or chilling
- Feeds a crowd in one pan
- Thick, soft centers with golden edges
- Simple ingredients, reliable every time
- One bowl
Chocolate Chip Cookie Bars
Thick, soft chocolate chip cookie bars baked in a sheet pan – easy to make, perfect for a crowd, and always gone fast.
Ingredients
Method
- Preheat oven to 350℉. Line a half sheet pan (18×13) with parchment
- Melt butter over low in a large saucepan. Whisk in sugars until smooth
- Cool slightly then add eggs, yolk and vanilla. Mix until glossy (60-90 seconds)
- Stir in flour, baking soda, and salt just until combined
- Fold in chocolate chips
- Press dough evenly into pan
- Bake 18-22 minutes, until edges are golden and center is just set
- Cool completely before cutting
Ingredients
See recipe card below for full ingredient list.
Tips for Best Cookie Bars
- Slightly underbake for soft centers
- Don’t overman after adding flour
- Use parchment for easy removal + clean cuts
Save This Recipe for Later
Pin this recipe so you always have it when you need a quick, crowd-pleasing dessert.
