These are the best chocolate chip cookie bars. They are soft and chewy, and so easy to make. Plus, this large batch recipe is made in a 9×13 pan, so there’s plenty to go around. Makes 16 – 24 servings (depending on how you cut them).
Why I love this chocolate chip cookie bars recipe
Since I first developed my dairy free chocolate chip cookies, I have been obsessed. I’ve added nuts to them and topped them with marshmallows to make rocky road cookies. I even made a double chocolate version. They’re just that good.
But, these chocolate chip cookie bars take the recipe to a whole new level. I don’t know why, but they seem denser and richer than their cookie counterparts. I’m thinking it has something to do with them being confined to the pan and not being allowed to spread like a cookie.
Regardless of the reason, I’m in love with them. I had to stop myself from eating the whole pan for breakfast the other day. They’re so good that I might need to turn my chocolate chocolate chip cookies into bar form, too.
Things you might need to make this recipe
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- 9×13″ baking dish
- Parchment paper
You might also need to stock up on dairy free chocolate chips. There are several brands to choose from that are allergy friendly – like Enjoy Life or Nestle’s Simply Delicious. Just make sure to read your labels before consuming anything if you have an allergy.
How to make the best chocolate chip cookie bars
Mise en place. Heat the oven to 350˚F and line a 9×13″ baking dish with parchment. I like to spray my pan with a bit of cooking spray to help the parchment stay in place. You can also crease the corners (no need to do any cutting).
Mix the dry ingredients in a large bowl to distribute the baking soda. Set the mixture aside for later.
Mix the wet ingredients. With an electric mixer, beat the shortening and sugars until they’re nice and fluffy. Then add the eggs and vanilla extract. Keep mixing until everything is smooth and the eggs are incorporated.
Mix them together. Add the flour mixture, about a half cup at a time, to the wet ingredients and beat until each addition is incorporated. Be careful not to mix any longer than needed though, or you’ll end up with tough cookie bars. Add the chocolate chips at the end, and mix them in on the lowest setting.
Bake the chocolate chip cookie bars for 20 – 25 minutes. The top of the bars should be completely set, but it’s ok if they don’t look completely cooked through. They will continue to cook as they cool out of the oven.
Allow the bars to cool completely before cutting them into bars or squares. I usually cut my bars into 24 pieces because it’s closer to an individual cookie serving (although still more), but cut them however you prefer.
FAQs and tips for making chocolate chip cookie bars
Can I use butter in this recipe? If you don’t want or care about the recipe being dairy free, go for it. You can sub an equal amount of butter for the shortening. The goes for vegan butter as well, if you don’t have shortening.
How many bars does a 9×13″ pan hold? I recommend cutting these bars into 24 pieces, but the amount you get will depend on the size you cut.
How do you keep cookies from sticking to the pan? Using parchment paper prevents cookies from sticking to the pan, but you can also grease the pan with additional shortening or cooking spray.
Chocolate Chip Cookies Bars
These are the best chocolate chip cookie bars. They are soft and chewy, and so easy to make. Plus, this large batch recipe is made in a 9×13 pan, so there’s plenty to go around. #dairyfree #chocolatechipcookies
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 24 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon coarse salt
- 1 cup vegetable shortening
- 3/4 cup brown sugar
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350˚F and line a 9×13″ dish with parchment paper.
- In a medium bowl, whisk together flour, baking soda and salt. Set aside.
- In a large bowl with an electric mixer, beat shortening and sugars for about 2 minutes at a medium speed until light and fluffy. Add eggs and vanilla, beating until combined.
- Add flour mixture, about 1/2 cup at a time, mixing until incorporated, scrapping sides as needed. Stir in chocolate chips.
- Transfer to the baking dish and press firmly until the dough covers the dish evenly. Bake for 22 – 25 minutes, on until the top is fully set.
- Remove from oven and allow chocolate chip cookie bars to cool completely before removing from baking dish.
- Serving Size:
- Calories: 124
- Sugar: 10.3 g
- Sodium: 149.1 mg
- Fat: 3.5 g
- Saturated Fat: 1.9 g
- Carbohydrates: 21.7 g
- Fiber: 1.1 g
- Protein: 2.2 g
- Cholesterol: 1.2 mg
Keywords: dairy free
Last Updated on April 29, 2020 by Melissa Belanger