Cookie, bar, with chocolate
Common food
A dense, chewy, rectangular confection baked from a sweet dough and studded with chocolate chips or chunks. It delivers a satisfying, buttery crumb with pockets of melted chocolate, offering a significant energy boost primarily from carbohydrates and fats.
Calorie split: 4% protein · 52% carbs · 44% fat
↓ Full nutrition💚 Why it's loved
People adore its comforting, nostalgic sweetness and the perfect textural contrast between the soft, chewy base and the rich, melty chocolate. It's a universally recognized treat for casual snacking, dessert, or pairing with milk or coffee.
⚠️ Watch-outs & how to enjoy it better
Its high sugar and refined carbohydrate content can lead to rapid blood-sugar spikes and subsequent energy crashes. Those monitoring caloric intake or managing blood sugar should exercise caution. To mitigate, pair a small portion with a source of protein or healthy fat (like a handful of nuts or Greek yogurt) to slow sugar absorption, and practice strict portion control.
Key benefits
- Quick source of energy from carbohydrates
- Provides a small amount of plant-based protein
- Contains dietary fiber from flour and chocolate
- Offers a convenient, portable snack option
- Can provide a psychological comfort or mood boost
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The bar format is often a practical evolution of the drop cookie, developed for easier, faster baking and more uniform portioning in commercial bakeries and cafeterias.
Full nutrition (USDA data · scales with serving)
| Water | 3.6 g |
| Energy | 492 kcal |
| Protein | 5.1 g |
| Total lipid (fat) | 24.7 g |
| Carbohydrate, by difference | 65.4 g |
| Fiber, total dietary | 2.0 g |
| Total Sugars | 32.9 g |
| Calcium, Ca | 21.0 mg |
| Iron, Fe | 5.6 mg |
| Magnesium, Mg | 41.0 mg |
| Phosphorus, P | 109 mg |
| Potassium, K | 171 mg |
| Sodium, Na | 311 mg |
| Zinc, Zn | 0.72 mg |
| Copper, Cu | 0.32 mg |
| Selenium, Se | 3.9 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.29 mg |
| Riboflavin | 0.30 mg |
| Niacin | 2.7 mg |
| Vitamin B-6 | 0.06 mg |
| Folate, total | 72.0 ug |
| Folic acid | 29.0 ug |
| Folate, food | 43.0 ug |
| Folate, DFE | 92.0 ug |
| Choline, total | 10.5 mg |
| Vitamin B-12 | 0.03 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 1.0 ug |
| Vitamin E (alpha-tocopherol) | 2.0 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 33.7 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 11.0 mg |
| Theobromine | 83.0 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 8.1 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.06 g |
| SFA 16:0 | 4.5 g |
| SFA 18:0 | 3.3 g |
| Fatty acids, total monounsaturated | 6.3 g |
| MUFA 16:1 | 0.03 g |
| MUFA 18:1 | 6.2 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 8.4 g |
| PUFA 18:2 | 7.5 g |
| PUFA 18:3 | 0.88 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Pie Crust, Cookie-type, Chocolate, Ready Crust — USDA does not publish this profile for Cookie.
| Tryptophan | 0.08 g |
| Threonine | 0.20 g |
| Isoleucine | 0.23 g |
| Leucine | 0.38 g |
| Lysine | 0.24 g |
| Methionine | 0.07 g |
| Cystine | 0.11 g |
| Phenylalanine | 0.28 g |
| Tyrosine | 0.16 g |
| Valine | 0.32 g |
| Arginine | 0.29 g |
| Histidine | 0.11 g |
| Alanine | 0.24 g |
| Aspartic acid | 0.45 g |
| Glutamic acid | 1.3 g |
| Glycine | 0.24 g |
| Proline | 0.42 g |
| Serine | 0.26 g |
FAQ
How does a cookie bar differ from a regular chocolate chip cookie?
Cookie bars are baked in a pan (like a brownie) and then cut into squares or rectangles, resulting in a denser, chewier texture throughout compared to the often crispier edges and softer center of a drop cookie.
Can I reduce the sugar in a homemade cookie bar recipe?
Yes, you can typically reduce the sugar by 25-30% without drastically affecting the structure, though it will be less sweet. Using brown sugar or adding a touch of molasses can help maintain moisture and a chewy texture.
What's the best way to store leftover cookie bars?
Store them in an airtight container at room temperature for up to 5 days. For longer storage, wrap individual bars tightly and freeze for up to 3 months.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 4.92 kcal/g · 4% calories from protein · 2.0 g fiber · 32.9 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.82 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.