The Ultimate Chocolate Chip Cookie Bars

The Ultimate Chocolate Chip Cookie Bars

Here’s one big cookie to feed them all. Cut them into bars, triangles, or just break it into pieces. Unlike traditional chocolate chip cookie recipes, there’s no need to cream together the butter and sugar. The mixing process takes just 90 seconds! With Autopilot, the oven bakes this cookie to perfection with crunchy edges and a gooey center.

1 hr 45 mins total time

15 mins active time


Makes 12-18 bars



  • Cooking spray
  • 2 large eggs

    at room temperature

  • 10 oz unsalted butter

    at room temperature

  • 1 tbsp (½ fl oz) vanilla extract
  • 2⅔ cups (14 oz) all-purpose flour
  • 1 cup (7 oz) granulated sugar
  • 1 cup (7 oz) light brown sugar
  • 1 tsp (¼ oz) kosher salt
  • 1 tsp (¼ oz) baking soda
  • 2⅓ cups (15½ oz) milk chocolate chips
  • Sea salt flakes



  • 1Insert the wire rack into position 6. This is the sweet spot for an evenly baked top and perfect bottom crust that’s not too soggy or too crispy. It’s juuuust right! Meanwhile, continue to the next step.
  • 2Line the roasting pan with parchment paper and spray with oil. The paper will make it easy-peasy to lift the cookie out of the pan whether it’s warm or cooled.
  • 3Placing the wet ingredients in the bowl first shortens the overall mixing time, everything will swirl together quickly once the mixer is turned on.
  • 4Combine the flour, sugars, salt, and baking soda in a bowl. Set aside about ¼ cup of the chocolate chips (you can eyeball it!) and add the remaining to the bowl. You’ll sprinkle the reserved chocolate chips on top just before the cookie goes in the oven for ultra ooey-gooey chocolateyness.
  • 5Add the dry ingredients to the wet ingredients and you’ll be ready to bake in 90 seconds with this quick mixing technique! Beat on low speed for 1 minute then scrape down the bowl and paddle and beat again on medium speed for an additional 30 seconds, until well combined.
  • 6Evenly spread the dough into the prepared pan. Sprinkle with the reserved chocolate chips. Sprinkling the top with sea salt flakes is optional but highly recommended. It’ll really make the chocolate pop!
  • 7Once preheated, place in the oven and start Autopilot. The oven will bake this giant cookie so it’s evenly golden brown with crisp edges and a gooey center.
  • 8The cookie should be golden brown. If not, give it a bit more.
  • 9Cooling for at least an hour will make it easier to remove from the pan without breaking.
  • 10This cookie is fun to break into pieces! Enjoy while it’s still a bit warm, or let it cool completely to slice and portion into squares or rectangles. Store in airtight container (if there’s any left!).