Are you mixing in the eggs until just combined? If you mix too much, it can incorporate more air into the batter and cause them to be cakier.

These chocolate chip cookie bars are so good! My family and friends love them!!

I made these in the summer for my brother in law and his friends! They were talking about them for their whole vacation! The cookie bars were soft, yet chewy and so very tasty! I highly recommend- they are a crowd pleaser 

Thank you for your reply! That’s perfect! I can’t wait to see the look on his face!

Thank you, Nadia! For a cookie cake in a 9-inch round pan, I’d recommend using my chocolate chip cookie cake recipe here. It’s very similar to this one, but scaled down slightly to fit a pan that size better.

Thanks so much for your helpful response, Danielle! My baking soda is definitely not the freshest and the butter was a little warmer than room temperature so I’ll be more patient next time before mixing it in. I don’t have an oven thermometer but that seems like an easy, inexpensive purchase to help ensure the correct temperature and baking time. Thank you so much, again! I’ll definitely be making these again and will try your suggestions.

Hi, Lauren! Have you checked your baking soda to make sure it’s still fresh? I’m wondering if that may be why they turned out a bit flatter. And have you checked your oven temperature with an oven thermometer? They may have needed to bake a bit longer too. As for the chocolate chips melting, was your butter still warm when you mixed everything together?

Hi Danielle,
I made these today and they’re delicious, but I don’t think they turn out the way they’re supposed to. They’re not very bar-like in that they look a bit flatter than your photos, are kinda mushy/dough-y, and the Ghirardelli chocolate chips I used mostly melted (still delicious though). I tried my best to follow your exact instructions. They’re still super yummy, but any idea where I may have gone wrong and how I can make them more bar-like next time? Thanks for your help!