Chocolate Chip Cookie Bars (Coffeehouse Vonnies)
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These Chocolate Chip Cookie Bars are soft, buttery, and filled with melty chocolate chips. A longtime family favorite, this one-bowl recipe is perfect when you're craving classic chocolate chip cookies, without the extra steps. Just mix, spread, and bake. Perfect for after-school snacks, casual gatherings, or a sweet treat any day of the week.
And if you love cookie bars, try our favorite chewy oatmeal chocolate chip cookie bars too!
Recipe Overview
- Tools Needed: Mixing bowl, whisk, spatula, 9×13-inch pan
- Prep Time: 10 minutes
- Bake Time: 20-25 minutes
- Total Time: 35 minutes
- Yield: 24 bars
What I Love About These Cookie Bars
I've been baking these cookie bars for years-they're a nostalgic treat that always brings smiles. What I love most is how simple they are: no scooping dough, no waiting for it to chill. Just mix everything in one bowl, bake, and enjoy. They're soft, slightly chewy, and rich with chocolate chips in every bite. I often drizzle them with melted chocolate for an extra-special finish.
Key Ingredients
- All-Purpose Flour: Provides structure and the classic cookie crumb.
- Melted Butter: Gives these bars a rich, buttery flavor and chewy texture.
- Brown Sugar: Adds depth and softness to the bars.
- Granulated Sugar: Balances sweetness and helps with structure.
- Eggs: Bind the dough and contribute to a soft texture.
- Vanilla Extract: Rounds out the flavor with a warm, sweet note.
- Chocolate Chips: Use your favorite-semi-sweet, milk, or even a mix!
How to Make Chocolate Chip Cookie Bars
This is a no-fuss, one-bowl cookie recipe you'll want to keep on repeat.
Step-by-Step Instructions
- Preheat the oven to 325°F and line a 9×13-inch baking pan with parchment or foil (lightly grease if using foil).
- Whisk the wet ingredients: In a large bowl, mix the melted butter, brown sugar, and granulated sugar. Stir in eggs and vanilla until smooth.
- Fold in the dry ingredients: In the same bowl, fold in the flour, salt, and soda until almost combined, then fold in the chocolate chips until the ingredients come together.
- Bake: Spread the batter evenly in the prepared pan. Bake for 20-25 minutes, or until the edges are golden and the center is just set.
Step 5: Remove the cookies from the pan and let them cool. Then, drizzle melted chocolate over the top.
Step 6: Let the melted chocolate set for a few minutes, then cut into bars or squares and enjoy!
Variations
- Nutty Crunch: Add ½ cup chopped walnuts or pecans for a nutty twist.
- Mix & Match Chips: Swap in white, milk, or dark chocolate chips-or a combo!
- Salty-Sweet: Sprinkle with flaky sea salt just after baking.
- Festive Flair: Mix in seasonal candies (like M&Ms or chopped mini eggs).
Recipe FAQs
Yes! These bars keep well in an airtight container at room temperature for 3-4 days. They also freeze beautifully-wrap well and store for up to 2 months.
Look for golden edges and a set center. Don't overbake-these bars are best soft and chewy.
Yes! Double the ingredients and bake in a 13×18-inch sheet pan. Add a few extra minutes to the bake time.
Yes-use a cup-for-cup gluten-free flour blend. Texture may vary slightly, but they're still delicious.
Semi-sweet is classic, but you can use milk, dark, or even mini chips. Chopped chocolate also works for puddles of melty chocolate throughout.
The inspiration for these cookies came from a visit to Well & Good Coffee House near Portland, Oregon. The coffee was delicious, the cookies were unforgettable, and the vibe was cozy. I’m not sure why they’re called Vonnies, but after enjoying one with coffee, I decided to make my own version to enjoy at home.
Serving
Anytime you’re in the mood for cookies but are not into scooping mounds of dough and baking them individually, try these! Easy, chewy, and delicious. And believe me, kids and adults alike adore these cookie bars!
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Chocolate Chip Cookie Bars Recipe (Vonnies)
Ingredients
- 2 ¼ cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 12 tablespoons butter melted
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 ½ teaspoon vanilla
- 2 cups chocolate chips plus more for melting
Instructions
- Preheat the oven to 325 degrees and line a 9 x 13 inch baking pan with parchment paper or foil for easy removal and cutting. If you’re using foil, be sure to lightly spray it with cooking spray.
- Add the melted butter to a bowl and stir in the brown sugar and granulated sugar. Then stir in the eggs and vanilla until the mixture is smooth.
- In the same bowl, add the flour, salt, and baking soda. Fold the dry ingredients into the melted butter mixture. When almost combined, add the chocolate chips and continuie to fold until the ingredients are combined. Be careful not to overmix.
- Spread the dough in the prepared pan. It will be thick and sticky, but press it as evenly as you can with a spatula or your fingers. I like to sprinkle a few more chocolate chips on the top of the dough before baking.
- Bake the cookies for 20 to 25 minutes. Don't overbake these cookie bars; you want them to be set but not hard. Once cooked, melt chocolate and drizzle over the top if desired. Then cut into individual squares or bars.
Notes
- Doubling the recipe: The recipe is simple to double by increasing the ingredients accordingly and baking in a 13 x 18-inch pan. Bake at 325°F for approximately 30 minutes or until the top is golden and slightly firm.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
THis is my new favorite cookie!