Whole Wheat Chocolate Chip Cookie Bar Recipe — Chewy & Wholesome

These chocolate chip cookie bars are made with whole wheat flour, plenty of chocolate, and walnut chunks for a satisfying, homemade treat.

Whole wheat chocolate chip cookie bars are a simple, crowd-pleasing twist on the classic cookie. Baking the batter in a pan instead of forming individual cookies makes this one of the fastest and most forgiving desserts to prepare.

The whole wheat flour gives these bars a pleasant, nutty flavor while the exterior bakes crisp and the interior stays chewy. Chopped walnuts add a lovely crunch and pair perfectly with the chocolate, though they can be omitted if you prefer.

Ingredients you’ll need

Gather the following ingredients to make whole wheat chocolate chip cookie bars (full recipe and amounts below):

• Unsalted butter
• Light or dark brown sugar
• Granulated sugar
• Large egg
• Vanilla extract
• Whole wheat flour
• Baking soda
• Salt
• Semisweet or dark chocolate chips/chunks
• Chopped walnuts (optional)

How to make whole wheat chocolate chip cookie bars

Cookie bars are straightforward and quick to prepare. The basic process:

1. Mix the dough. Cream the butter with the sugars, then add the egg and vanilla. Stir in the dry ingredients and finally fold in the chocolate and walnuts.
2. Press into the pan. Transfer the dough to an 8- or 9-inch pan lined with parchment and press it into an even layer.
3. Bake. Bake until the top is golden and the center is set, usually 20–30 minutes depending on the pan size.
4. Cool and slice. Let the bars cool so they hold together for clean slicing. For gooey centers, allow partial cooling before cutting; for firmer bars, cool completely.

Cookie bar baking tips

• Use an 8-inch pan for thicker bars or a 9-inch pan for slightly thinner bars. Thicker bars will need more time in the oven.
• Line the pan with parchment paper extending beyond the edges to lift the cooled slab out easily for slicing.
• Choose your favorite chocolate: milk, semisweet, or dark will all work. Chunks give a rustic texture while chips are more uniform.
• Walnuts are optional, but they complement whole wheat and chocolate well. Pecans or hazelnuts are good alternatives.
• Remove the bars from the oven a little early for a softer, chewier center; bake longer for a firmer, more cookie-like texture. Ovens vary, so watch for a golden top and set edges.
• Cool the bars in the pan for about 15–20 minutes until they are stable, then transfer to a wire rack to cool completely before slicing for the cleanest cuts.
• Serving suggestion: Serve warm scooped into bowls with vanilla ice cream and a drizzle of chocolate or caramel sauce for an indulgent treat.

This recipe was originally published April 2013.

Whole Wheat Chocolate Chip Cookie Bars

Servings: 16 bars

Prep Time: 15 minutes mins

Cook Time: 25 minutes mins

Total Time: 40 minutes mins

Ingredients

• 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)

Instructions

 

• Preheat the oven to 375°F. Line an 8- or 9-inch baking pan with parchment paper, leaving an overhang to lift the bars out later.
• In a stand mixer fitted with the paddle attachment or using a hand mixer, beat the butter and both sugars on medium-high until light and creamy, about 3–4 minutes. Scrape down the bowl as needed, then add the egg and vanilla and mix until combined.
• Whisk the whole wheat flour, baking soda, and salt together in a separate bowl. Add the dry mixture to the wet ingredients and mix until incorporated. Stir in the chocolate chips and chopped walnuts.
• Press the dough evenly into the prepared pan. Bake until the top is golden and the edges are set, about 20–30 minutes depending on pan size. Let the pan cool for 15 minutes, then lift the bars out using the parchment overhang and transfer to a wire rack to cool completely before slicing.
• Store the cooled cookie bars in an airtight container at room temperature for up to one week.

Calories: 307kcal, Carbohydrates: 38g, Protein: 5g, Fat: 16g, Sugar: 26g

Cuisine: American

Course: Dessert

Author: Annalise Sandberg