These chocolate chip cookie bars are shaped like a granola bar but of course since they are actually chocolate chip cookies, they are way more fun! You can cut them thick or thin but I find cutting them evenly into granola-sized bars, they come out perfect…especially for dunking in some milk, hot cocoa, or coffee!

Gather up your ingredients.

Preheat the oven to 350 degrees and line a large baking sheet with parchment paper, making sure to leave 1″ overhang on all sides.

In a large mixing bowl, beat the butter until light and fluffy, about 2 minutes. Add in the eggs, one at a time, and then the vanilla, beating until combined. Slowly add the flour, baking soda, and salt, mixing until smooth. Fold in 3/4 cup of mini chocolate chips.

Pour all of the dough onto the sheet pan, pressing it into an even layer. (I use a large, flat spatula.) Sprinkle the remaining cup of mini chocolate chips over the dough, gently pressing them into the dough with your hands.

Bake the dough for about 20 minutes, until the edges become golden brown. Remove the sheet pan from the oven and let cool for 10 minutes. Transfer to a wire rack to complete the cooling.

Using a sharp knife or dough scraper, slice the cookies into bars.

Cookie bars will stay fresh for up to 3 days in a sealed container.

If you love these Chocolate Chip Cookie Bars, you might also like my Giant Chewy Chocolate Chip Cookies, Chocolate Cookies Topped with Sugar, and Cranberry White Chocolate Chip Cookies.

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