Sheet Pan Chocolate Chip Cookie Bars
- Prep
- 15 min
- Cook
- 20 min
- Yield
- 24 servings
- Level
- medium
- Cuisine
- American
A simple one-pan cookie bar that trades individual scooping for bulk mixing and pressing. Rich with brown sugar and maple syrup, studded with semisweet chocolate, these bars bake evenly in a sheet pan and cut cleanly once cooled to room temperature. Perfect for feeding a crowd, potlucks, or when you want cookie flavor without the effort of portioning dough. The olive oil base keeps them tender while the high ratio of chocolate ensures every bite satisfies.
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Ingredients
Method
9 steps- 1
Preheat oven to 350°F.
- 2
Coat an 11x17-inch baking sheet with oil and line with parchment paper.
- 3
Whisk together olive oil, maple syrup and sugars until sugars dissolve.
- 4
Mix in eggs and vanilla extract until fluffy.
- 5
Fold in flour, baking soda and salt until just combined.
- 6
Fold in chocolate chips.
- 7
Transfer dough to prepared pan and press smoothly to edges using a rubber scraper, then clean hands to finish.
- 8
Bake for 15-20 minutes until set.
- 9
Cool on a rack to room temperature before cutting.
Tips
Press dough with oiled hands rather than a scraper for even, smooth coverage that reaches all corners without gaps.
Cut bars at room temperature for clean edges; warm bars will crumble.
Good to Know
Store covered at room temperature up to 5 days, or refrigerate up to 1 week.
Mix dough and press into pan up to 4 hours before baking; cover and refrigerate until ready to bake.
Serve at room temperature with cold milk or coffee. Cut into 12-16 bars.
Common Mistakes
Overbake to avoid dry, crumbly bars; 15-20 minutes is sufficient.
Cut while warm to avoid crumbling; wait until completely cool for clean edges.
Substitutions
FAQ
Can I use butter instead of olive oil?
Yes, use the same amount. Melted butter will produce a richer, more traditional cookie texture, though olive oil creates a tender crumb. Use neutral oil if olive flavor is unwanted.
What if I don't have a 11x17-inch pan?
Use a 9x13-inch pan; bars will be thicker and may need 20-25 minutes to bake. Monitor closely. A 13x9-inch half-sheet will also work with slight thickness adjustment.
How long can I keep these bars?
Room temperature up to 5 days in an airtight container. Refrigerate up to 1 week. Freeze wrapped bars up to 3 months; thaw at room temperature before serving.