Print
Warm Chocolate Chip Cookie Bar topped with vanilla ice cream and chocolate sauce

Warm Chocolate Chip Cookie Bar

This warm chocolate chip cookie bar recipe yields a big tray of gooey, half-baked cookies. Top them with vanilla ice cream and chocolate sauce for an easy and crowd-pleasing dessert.

Course Dessert
Cuisine American
Keyword chocolate chip, cookie bar, cookie dough, cookies, hot, warm
Cook Time 12 minutes
Servings 21 "bars"

Ingredients

Warm Chocolate Chip Cookie Bar

  • 2 1/2 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 1 1/2 cups semi-sweet chocolate chips (plus more for sprinkling on top)

Toppings

  • vanilla ice cream
  • chocolate sauce

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. In a medium-size bowl, whisk together the flour, baking soda, and salt. Set aside.

  2. Using an electric mixer, cream together the butter and both sugars until light and fluffy. With the mixer on low speed, add the vanilla, then the eggs, one at a time.

  3. Gradually add in the flour mixture, mixing just to combine. Finally, fold in the chocolate chips using a wooden spoon or rubber spatula.*

  4. Roll the cookie dough into large balls, about 3 tablespoons each and arrange them all together on a 10.5" x 15.5" rimmed baking sheet (or jelly roll pan).**

  5. Bake at 350 degrees for 10-14 minutes, until the cookies have melted together, are golden brown at the edges and slightly set on top, but soft and gooey in the middle. I recommend watching the cookies closely once 9 minutes go by. Keep in mind that the cookies will continue to bake slightly on the pan after being removed from the oven.

  6. Sprinkle with extra chocolate chips and serve immediately, topped with ice cream and chocolate sauce.

Recipe Notes

*At this point, you can cover and chill the cookie dough for up to 3 days if you are looking to prepare the recipe in advance. Once baked, the cookies should be served immediately.

**I used a standard size jelly roll pan for this recipe: 10.5"x15.5". You could use a bigger or smaller pan, but in that case, you may end up needing more or less cookie dough to fill the pan.