These delicious, gooey Chocolate Chip Cookie Bars epitomize compromise.

For instance, you need to make a dessert for a potluck. You want to make cookies for a potluck. But you don’t really want to make cookies for a potluck.

You know, the dough-scooping. Making sure cookies are spaced evenly apart. Baking one sheet at a time of cookies. (Making a test cookie first if you’re ambitious.) Waiting to take cookies out of the oven so you can put another sheet in.

I get impatient, and I’m sure you do too. My impatience is exactly why I love bar cookies like these. Just mix the batter together, spread in a pan, and bake for a half an hour. Although you should let them cool completely before serving the bulk of them, you can cut a row out and eat a few while they’re warm and gooey. (I did, and I will fully admit it.)



  • 2/3 cup butter (10 2/3 tablespoons)
  • 2 1/4 cups packed brown sugar (1 pound)
  • 1/2 teaspoon table salt
  • 1 teaspoon vanilla
  • 3 eggs
  • 2 3/4 cups all-purpose flour (although white whole wheat should work well too)
  • 2 1/2 teaspoon baking powder
  • 3 cups chocolate chips (18 ounces)


  1. Melt butter on the stove or in a microwave-safe bowl. If in the microwave, melt in 30 second bursts until mostly melted, then microwave in 10 second bursts until completely melted.
  2. Using a rubber spatula, stir in brown sugar, mixing until combined. Add salt and vanilla.
  3. Add the eggs and stir well to combine. (If the mixture is still hot, let it cool slightly so it won't cook the eggs when you add them.) 
  4. Stir in flour and baking powder, mixing until all the dry ingredients are moistened. Add chocolate chips.
  5. Spread batter in a greased 9x13-inch pan. Be sure the edges are filled, then smooth the top as best as you can. The batter will be thick.
  6. .........

For full instruction please see :