Whole Wheat Chocolate Chip Cookie Bars
These chocolate chip cookie bars are made with whole wheat flour, plenty of chocolate, and walnut chunks.
Whole wheat chocolate chip cookie bars are the variation on the classic that you definitely need to make! Baking them into bars instead of individual cookies makes these one of the EASIEST baked desserts out there.
These cookie bars have a delicious nutty flavor thanks to the whole wheat, and they are delightfully crisp on the outside and chewy in the center. Adding walnuts is optional, but I honestly can’t imagine the bars without them.
Ingredients you’ll need
Here’s everything you’ll need to make these whole wheat chocolate chip cookie bars (full recipe below):
- Light or dark brown sugar
- Granulated sugar
- Vanilla extract
- Whole wheat flour
- Baking soda
- Semisweet chocolate chips or chunks
- Chopped walnuts (optional)
How to make whole wheat chocolate chip cookie bars
Have I mentioned how EASY cookie bars are to make?
- Mix dough. These bars use the creaming method to combine the butter with sugars, then eggs and vanilla are mixed in, followed by the dry ingredients, and finally the chocolate and walnuts.
- Dump into pan. Add all of the cookie dough to a prepared 8-inch square pan and pat it into an even layer.
- Bake. Bake cookie bars until golden and set, about 25-30 minutes.
- Cool and slice. For sliceable bars, let them cool completely. Then, slice and enjoy!
Cookie bar baking tips
- You can use either an 8 or 9-inch baking pan. 8-inch will produce thicker bars and will need a longer baking time.
- I highly recommend lining your baking pan with parchment paper, that will make it easy to remove the cooled baked bars from the pan for easy slicing on a cutting board.
- Feel free to use your favorite chocolate chips or chunks for this recipe per your preference— milk, semi-sweet, dark, etc.
- Chopped walnuts are an optional addition, but I love the flavor combo with the whole wheat and chocolate.
- Pulling the cookie bars from the oven a little early will produce bars that are more gooey in the middle, but will set up during cooling. Letting the cookie bars bake for longer will produce bars that are thicker and lighter. These bars will be delicious either way! Ovens vary, so the baking time will vary.
- I usually let the bars cool for about 15-20 minutes in the pan until they’re somewhat sturdy, and then I transfer them to a wire rack to cool completely before slicing.
- Alternative serving suggestion: Serve warm straight from the oven and scoop portions into bowls. Top with vanilla ice cream, and chocolate or caramel sauce, if desired. Yum!
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This recipe was originally published April 2013.
Whole Wheat Chocolate Chip Cookie Bars
- ¾ cup unsalted butter , at room temperature (169 grams)
- 1 cup packed light or dark brown sugar (213 grams)
- ½ cup granulated sugar (100 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour (226 grams)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups milk, semi-sweet or dark chocolate chips (255 grams)
- ½ cup chopped walnuts (60 grams)
- Preheat oven to 375°F. Line an 8 or 9-inch baking pan with parchment paper with overhanging sides.
- In the bowl of a stand mixer fitted with a paddle attachment or with a hand-held mixer, beat the butter and sugars on medium high speed until light and creamy, about 3-4 minutes. Scrape down the bowl as needed. Add the egg and vanilla.
- In a separate bowl, combine the flour, baking soda, and salt. Mix until incorporated, mixture may be a little crumbly. Mix in the chocolate chips and chopped walnuts.
- Press dough into the prepared baking pan and bake until golden brown, 20-30 minutes (depending on pan size). Let cool for about 15 minutes in the pan, then lift bars out of the pan with the overhanging parchment paper and let cool completely on a wire rack. Slice into bars and serve.
- Store cookie bars in an airtight container at room temperature for up to one week.