Chocolate Chip Cookie Bars


We love all things cookie. Edible cookie dough, classic chocolate chip cookies, caramel cookie bars, the list goes on and on. Just search “cookie” on our site and you’ll see what we’re talking about.

Which is why it’s about time for a classic chocolate chip cookie bar recipe to make an appearance on our blog.


You’ll need just 10 ingredients for perfectly soft, chewy, chocolatey bars:

You can have these ready in less than 40 minutes, so what are you waiting for?

Check out some other cookie bar recipes

Cookie Dough Bars

Caramel Chocolate Chip Cookie Bars

Vegan Cookie Dough Caramel Bars

Chocolate Chip Peanut Butter Cookie Bars

Chocolate Chip Cookie Bars

These classic cookie bars are easy to make and delicious for any occasion.
5 from 3 votes
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Dessert
Servings 24 bars


  • 2 1/4 cups (281 g) all-purpose flour (measured correctly)*
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp (5 g) cornstarch
  • 3/4 cup (1 1/2 sticks [169 g]) vegan buttery sticks, slightly softened*
  • 1/3 cup (73 g) packed light brown sugar
  • 3/4 cup (150 g) sugar
  • 3 tbsp (45 ml) non-dairy milk
  • 2 tsp (10 ml) pure vanilla extract
  • 1 1/4 cup (212 g) vegan chocolate chips, separated


  • Preheat the oven to 350˚F. Grease a 9"×13" pan and set aside.
  • Add the flour, baking soda, salt, and cornstarch to medium mixing bowl and whisk until combined.
  • Add the butter, sugars, milk, and vanilla to a large mixing bowl. Beat until combined.
  • Add the dry mixture to the wet and mix until combined.
  • Fold in 1 cup chocolate chips.
  • Press the cookie dough evenly into the prepared pan. Top with the remaining 1/4 cup chocolate chips and gently press in.
  • Bake in the preheated oven for 16-18 minutes, until a toothpick comes out clean or with just crumbs.
  • Allow to cool slightly and slice into 24 bars.


  1. Measure your flour using this method or your bars may turn out dry and crumbly.
  2. You should use vegan buttery sticks (like Earth Balance) in this recipe rather than butter out of a tub. For the best consistency, bring your butter out 30 minutes to an hour before using.
    • Gabs
    • August 21, 2020

    Please include the metric measurements, googling is very discouraging. Other sites have them by default. I’ll just use them instead. Thank you for considering it!

    • Colleen
    • August 23, 2020

    5 stars
    I’m 8 months pregnant and have been craving chocolate chip cookie bars! So when this recipe popped up on my Instagram, I was thrilled. They turned out great, but I did add about 1/2 cup more chocolate chips and I baked them for 10 minutes longer.

      • Six Vegan Sisters
      • September 21, 2020

      So happy to hear you loved this recipe, Colleen! Thanks for the kind review.

    • Bre
    • February 1, 2021

    Can we replace oat flour with the all purpose flour? If not, do you have a substitution for the all purpose flour?

    • Adriana Efstathiou
    • March 3, 2021

    5 stars
    These are delicious. I wouldn’t change anything.

    • Rosa
    • October 6, 2021

    5 stars
    Wow, these are amazing! I’ve made them twice now, and both times they haven’t failed to delight me and my family. I normally don’t comment, but these were too nice not to. Thank you so much for all the amazing recipes.

    • Lesley Blakeway
    • October 6, 2021

    Do you have nutrition information?

    • Ashley
    • October 17, 2021

    My batter turned out a little crumbly- I did measure my flour correctly but did use GF flour so I don’t know if that contributed to it. They still taste good though! Next time I would probably add a little more milk.

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