These thick chocolate chip cookie bars bake in an 8×8 pan, so you get a tall, chewy bar with a soft middle and melted chocolate on top.

A foil tent for the second half of baking keeps the top from over browning while the center cooks through. The dough mixes quickly in a stand mixer, needs no chilling, and cuts into 16 neat squares once it cools.

Thick Chocolate Chip Cookie Bars in an 8x8 Pan

A small pan forces the dough to bake tall instead of spreading, which gives you a thick bar with a chewy, almost brownie like center.

Corn starch and a mix of brown and white sugar keep the crumb soft, and extra chips pressed on top melt into glossy pools.

Baking uncovered first sets the top, then loosely covering with foil lets the middle finish without burning the edges.

2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp corn starch
1/2 tsp kosher salt
1 cup unsalted butter, room temperature
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
2 tsp pure vanilla extract
1 1/2 cups semisweet chocolate chips, divided

Flour. Spoon the flour into the cup and level it off. Too much flour makes the bars dry and crumbly.

Butter. Room temperature butter creams easily with the sugars. Cold butter leaves lumps and melted butter makes the bars greasy.

Brown sugar. The molasses in brown sugar keeps the bars moist and chewy.

Eggs. Room temperature eggs blend smoothly. Beat them in just until combined so the dough stays tender.

Chocolate chips. Semisweet chips balance the sweet dough. Save half a cup for the top.

1. Heat and line Heat the oven to 350 degrees F. Line an 8×8 baking pan with parchment paper and spray it with nonstick cooking spray.

2. Whisk the dry ingredients In a medium bowl, whisk the flour, baking soda, corn starch, and salt.

3. Cream the butter and sugars In a stand mixer with the paddle, beat the butter with the brown and granulated sugars until light and fluffy, about 1 to 2 minutes, scraping the bowl as needed.

4. Add the eggs Beat in the eggs and vanilla for about 1 minute, until smooth.

5. Combine Gradually add the dry ingredients and mix just until combined.

6. Fold in chips Fold in 1 cup of the chocolate chips by hand.

7. Fill the pan Spread the dough in an even layer, then scatter the remaining chips over the top.

8. Bake uncovered Bake for 15 minutes.

9. Cover and finish Loosely cover the pan with foil and bake for 35 more minutes, until the edges are set and the center is lightly browned. A toothpick in the middle should come out clean.

10. Cool and slice Cool the bars completely in the pan, then lift them out and cut into 16 squares.

Serve the bars at room temperature, or warm a square for 10 seconds in the microwave and top it with ice cream. They go well beside gooey brownie pie on a dessert tray, and a strawberry blueberry kefir smoothie makes a fruity drink to match. For a larger dessert spread, add mini pumpkin bundt cakes and fresh peach cobbler.

Cool the bars completely, then store them in an airtight container at room temperature for up to 4 days. For longer storage, wrap squares individually and freeze for up to 3 months, then thaw at room temperature. A few seconds in the microwave brings back the soft center.

Line the pan. Leave extra parchment hanging over two sides to lift the bars out cleanly.

Use the foil. Tent the pan loosely so the foil does not touch the top and stick to the chocolate.

Do not overmix. Mix only until the flour disappears, because extra mixing makes the bars tough.

Cool before cutting. Warm bars crumble and smear. Cutting after they cool completely gives clean squares, and a warm knife helps.

Chill for easier slicing. Refrigerating the cooled pan for 30 minutes makes even cleaner cuts.

Add nuts. Chopped nuts or toffee bits can replace some of the chips.

Skip the raw dough. The dough contains raw eggs and flour, so bake it before tasting.

Food safety. For general guidance on safe handling of eggs and baked goods, see this Texas AgriLife Extension food safety guide.

Foil slows browning in the second half of baking, so the center can cook through without the top getting too dark.

Yes, use a 9×13 pan and watch the bars closely, because the bake time will be shorter.

Keep the cooled bars in an airtight container at room temperature for up to 4 days, or freeze them for up to 3 months.

Can I use a metal pan instead of a glass pan?

Yes. Metal pans conduct heat faster, so check the bars a few minutes early.

How do I know the bars are done?

The edges look set, the top is lightly browned, and a toothpick in the center comes out clean.

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Thick Chocolate Chip Cookie Bars in an 8×8 Pan

Tall, chewy chocolate chip bars baked in an 8×8 pan, finished under foil, and cut into 16 squares.

Print Recipe Pin Recipe

Prep Time 1 20

Cook Time 50

Total Time 2 10

Course Dessert

Cuisine American

Servings 16 bars

Calories 335 kcal

Equipment

8×8 baking pan
Parchment paper
Stand mixer
Aluminum foil
Wire rack

Ingredients

Main Ingredients

2 ½ cup all purpose flour
1 tsp baking soda
1 tsp corn starch
½ tsp kosher salt
1 cup unsalted butter room temperature, 2 sticks
1 cup brown sugar
½ cup granulated sugar
2 large eggs room temperature
2 tsp pure vanilla extract
1 ½ cup semisweet chocolate chips divided

Instructions

Cooking

Heat and line. Heat the oven to 350 degrees F and line an 8×8 pan with parchment paper sprayed with nonstick spray.
Mix the dough. Whisk the flour, baking soda, corn starch, and salt, then beat the butter with both sugars until fluffy, beat in the eggs and vanilla, and mix in the dry ingredients until just combined.
Add chips. Fold in 1 cup of the chocolate chips, spread the dough in the pan, and scatter the remaining chips on top.
Bake in two stages. Bake for 15 minutes, loosely cover with foil, and bake 35 minutes more until the edges are set and a toothpick in the center comes out clean.
Cool and cut. Cool completely in the pan, then lift out and cut into 16 squares.