Sheet pan chocolate chip cookie bars are the ultimate solution when cookie cravings strike but time and patience are in short supply. This chewy, golden treat delivers classic cookie flavor—no scooping required.
With one bowl and a sheet pan, you can turn pantry staples into a warm, chocolate-studded dessert that’s ready in just 30 minutes. Simple, satisfying, and made to share.
What You’ll Need for These Chocolate Chip Cookie Bars
The Sweetest Shortcut to Classic Chocolate Chip Bliss
- Salted butter – Melted and slightly cooled, it creates rich flavor and perfectly chewy texture without needing a mixer.
- Brown sugar – Brings moisture and depth, lending that caramel-like chew we love in soft cookies.
- Granulated sugar – Balances the molasses tones of brown sugar and gives just the right amount of sweetness.
- Eggs – Three eggs bind the dough, adding moisture and structure while keeping things tender.
- Vanilla extract – Rounds out the flavors with warm, fragrant notes that pair beautifully with chocolate.
- All-purpose flour – The sturdy base that holds it all together, giving the bars their shape and bite.
- Baking soda – Ensures a light rise and chewy interior without being cakey.
- Cornstarch – A little secret weapon for softness—it keeps the texture smooth and plush.
- Salt – Amplifies flavor and balances the sweetness.
- Chocolate chips – The main attraction—melty, rich, and generously scattered throughout every bite.
- Flaked salt – A final sprinkle for that irresistible sweet-and-salty contrast.
How to Make Sheet Pan Chocolate Chip Cookie Bars
From Bowl to Oven in Under 10 Minutes
Start by preheating your oven and prepping a half sheet pan with cooking spray. A parchment lining helps, though the dough spreads better without it.
In one bowl, whisk the melted butter with both sugars until well combined. Stir in eggs and vanilla, mixing until smooth.
Add in baking soda, salt, cornstarch, and flour, then mix just until a soft dough forms. Fold in the chocolate chips gently.
Spread the dough evenly across your pan, smoothing the top with a spatula. Bake until golden on the edges but still soft in the center—about 18 to 22 minutes. A sprinkle of flaked salt on top finishes things off.
Let the bars cool in the pan before slicing into squares. They’ll firm up slightly as they rest.
Sweet Secrets for Cookie Bar Success
The Chewiest Bars Every Time
To keep these bars soft and chewy, don’t overbake them—the edges should be golden, but the center may still look slightly underdone. They’ll finish setting as they cool.
Room temperature eggs mix more easily and evenly into the batter, ensuring a smooth, cohesive dough.
If you’re measuring by volume, spoon your flour into the measuring cup and level it off instead of scooping. This prevents a dense dough and helps keep the texture light.
For a fun variation, try swapping some of the chocolate chips with chunks, M&M’s, or even chopped nuts for extra texture and flavor.
How to Store Leftovers
Keep Them Soft and Satisfying
Store leftover cookie bars in an airtight container at room temperature for up to 4 days. To maintain maximum chewiness, add a slice of bread to the container—it keeps moisture in without affecting flavor.
For longer storage, freeze individual bars wrapped tightly in plastic and stored in a freezer-safe bag. To enjoy later, microwave a bar for 15–20 seconds for that warm, fresh-baked feel.
These cookie bars are just as good reheated as they are fresh—soft, sweet, and ready in seconds.
Chocolate Chip Pan Cookies
Ingredients
- 3¼ cups 455 g all-purpose flour
- 1¼ cups 283.75 g salted butter, melted and cooled
- ¾ cup 150 g granulated sugar
- 1 tablespoon vanilla extract
- 1½ teaspoons baking soda
- 2¼ cups 405 g chocolate chips
- 1½ cups 330 g brown sugar
- 2 teaspoons cornstarch
- Flaked salt for garnish
- 1 teaspoon salt
- 3 large eggs at room temperature
Instructions
- Preheat the oven to 325°F. Coat an 18-by-13-inch half sheet pan with nonstick spray or line with parchment paper, noting that the latter may make spreading the dough more challenging. In a mixing bowl, combine the melted butter with both the brown and granulated sugars until thoroughly blended. Add in the eggs and vanilla extract, stirring until incorporated. Introduce the baking soda, salt, and cornstarch to the mixture, followed by the flour, mixing until a cohesive dough forms. Gently fold in the chocolate chips. Evenly distribute the dough onto the prepared sheet pan and use a spatula to smooth the surface. Bake for 18 to 22 minutes, or until the top and edges turn a light golden hue. Immediately sprinkle with flaked salt and allow the bars to cool fully before slicing.
