This Amish recipe for chewy chocolate chip bars is similar to classic Toll House cookie bars, with a soft, buttery texture and rich chocolate flavor in every bite. These easy chocolate chip cookie bars are baked in a 9x13 pan, making them the perfect quick dessert when you want homemade cookies without the extra effort.
I love cookies! But some days there just isn't enough time to scoop and bake batches of cookies, and that's when cookie bar recipes come in handy. It's so quick to mix and bake a pan full of bars. And they make a great dessert or snack for any occasion.
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Why You'll Love These Chewy Chocolate Chip Bars
- No scooping - just spread and bake
- Soft, thick, and perfectly chewy texture
- Made in one pan (9x13)
- Freezer-friendly for easy treats later
- Tastes just like classic Nestle Toll House cookie bars
How to Make Chewy Chocolate Chip Cookie Bars
- Cream the Butter and Sugars:
- Place 1 ¾ sticks of softened butter into a mixing bowl.
- Beat the butter until smooth.
- Add ¾ cup brown sugar and ½ cup white sugar.
- Beat on high speed until the mixture is well-creamed and fluffy.
- Add Eggs and Vanilla:
- Add eggs and vanilla extract to the butter-sugar mixture.
- Mix well until fully combined.
- Prepare Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, 1 Tbsp. cornstarch, baking soda, and salt.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture.
- Mix only until combined.
- Add Chocolate Chips and Nuts:
- Stir in the chocolate chips.
- Optionally, stir in ½ - 1 cup of chopped pecans.
- Spread and Bake:
- Spread the cookie dough evenly into the greased 9x13" pan.
- Bake in the preheated oven for about 23 - 28 minutes, or until the bars are set. (It's better to slightly underbake than overbake.)
- Cool and Serve:
- Allow the cookie bars to cool in the pan.
- Once cooled, cut into bars.
- Serve and enjoy!
What Are Cookie Bars?
If you're looking for a classic chocolate chip cookie recipe, I have one of those as well. But this recipe is for cookie bars.
Chocolate chip cookie bars are made with basically the same dough as cookies, but instead of scooping individual portions, the dough is spread into a pan, baked, and cut into squares.
Because they're baked in a pan, cookie bars are typically thicker and softer than traditional cookies, with the same rich, buttery flavor.
For the best chewy texture, slightly underbake the bars and let them finish setting as they cool. Overbaking can make them dry.
Baking time may vary depending on your pan - metal pans tend to bake more evenly, while glass pans can sometimes dry the bars out.
Frequently Asked Questions
I use salted butter in every single recipe with butter. But if you're trying to cut back on salt, go ahead and use unsalted. It doesn't make any noticeable difference.
You can use any kind that you like. Not sure why, but for some reason, milk and dark chocolate are my go-to's. But you could also switch things up and use butterscotch, cinnamon, mint chips, mini M&Ms, etc.
Yes, cornstarch is not a required ingredient to make great bars. Its purpose, however, is to help create a delightfully soft and chewy texture.
Baking Cookie Bars in a 9x13" Pan
If I lived by myself, I might look for bar recipes that make a small pan full. But there are six of us in our home. And a small pan of bars disappears so fast that it barely feels like it was worth the time to make them.
So I always look for bar recipes that make a 9x13" pan like my coffee brownies, or even a sheet pan full like these Oat Fudge Bars, oatmeal chocolate chip bars, or Reese's Peanut Butter bars.
And the good news is that even if you live by yourself and don't eat lots of baked goods, you could still make this Amish recipe. Because these chocolate chip bars freeze well.
Cut them into squares, put most of them into an airtight container, and freeze them for later. They'll be great in the freezer for weeks and even months.
Then whenever you get a craving for something sweet, you can get out one bar, let it thaw, and enjoy a delicious treat that still tastes fresh.
Lazy Chocolate Chip Cookie Bars
The reason I call these lazy chocolate chip bars is that they take so little time and effort to make. So if you're feeling lazy, but your sweet tooth is calling, this is a great go-to recipe for easy dessert bars.
It literally takes only about 15 minutes of your time to make these homemade chocolate chip bars.
If you plan ahead, you can set the butter out to soften at room temperature. But if you want to quickly make these bars and don't have any softened butter, just place the butter (still in its wrapper is fine) into the microwave for about 10 - 12 seconds and it will be ready to use.
This is a great recipe if you're looking for something easy to get your kids started with baking. And it's definitely one of my go-to recipes. They're super quick to make, and everyone loves them. So it's a win-win all around!
More Easy Amish Dessert Bar Recipes
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Chocolate Chip Cookie Bars Recipe
Ingredients
- 1 ¾ sticks softened butter (14 Tbsp.)
- ¾ c. brown sugar
- ½ c. white sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 2 ¼ c. all-purpose flour
- 1 Tbsp. cornstarch
- 1 tsp. baking soda
- 1 tsp. salt
- 1 ½ - 2 c. chocolate chips
- ½ - 1 c. chopped pecans (optional)
Instructions
- Preheat the oven to 350°.
- Place the softened butter into a mixing bowl and beat. Add the sugars and beat on high speed until well creamed.1 ¾ sticks softened butter (14 Tbsp.), ¾ c. brown sugar, ½ c. white sugar
- Add the eggs and vanilla and mix well.2 large eggs, 2 tsp. vanilla extract
- In a separate bowl, whisk the flour, cornstarch, soda, and salt. Add this to the wet mixture and mix only to combine.2 ¼ c. all-purpose flour, 1 Tbsp. cornstarch, 1 tsp. baking soda, 1 tsp. salt
- Stir in the chocolate chips and nuts.1 ½ - 2 c. chocolate chips, ½ - 1 c. chopped pecans (optional)
- Spread into a greased 9x13" pan and bake at 350° for about 23 - 28 minutes or until set. These bars are better when slightly underbaked versus overbaked.
- Cool and cut into bars. Serve.
- Store in an airtight container. They can be frozen to keep them fresh for later.
Anna
Easy and delicious!
Lisa Hidlay
I just made these- they are amazing! Buttery, soft....yummy! I never had bar cookies turn out this well- this is a keeper! I am interested to know about the addition of the cornstarch....I don't think I have ever used it in a cookie recipe before but wow.... super good!
Anna
So glad you enjoyed them. Cornstarch is supposed to help provide structure and create a crumbly, yet tender and chewy texture.
James Martens
Great Recipe not just for kids