These extra soft and chewy chocolate chip cookie bars are incredibly easy to make. No mixer, dough chilling, or rolling into balls required! Sprinkle with flaky sea salt for a little something extra.
I originally published this recipe in 2016 and have since added new photos, a video tutorial, helpful success tips, and additional flavors.
Taste testers have always given these chocolate chip cookie bars a stamp of approval—and I’m so glad because this dough makes my favorite chewy chocolate chip cookies, too. We’re talking the softest, chewiest, thickest chocolate chip cookies to ever come out of my oven.
And if you can believe it, baking chocolate chip dough as cookie bars transforms them into something even better. Plus, we don’t have to chill the cookie dough and we don’t need to roll the dough into individual cookies. So, they’re homemade soft and chewy chocolate chip cookies, only easier to prepare. A lazy (I call it “tired”) gal’s cookie if you will. 😉
Why You’ll Love These Chocolate Chip Cookie Bars
- Dense and buttery
- Extra chewy and extra soft
- Just like chocolate chip cookies, but they don’t spread
- 100x easier than making cookies—no individual cookie dough rolling
- No electric mixer needed
- A quick no-chill cookie recipe
- Can easily be doubled for a larger pan
- Topped with sea salt for a little something extra
- Still soft and chewy on days 2 and 3 (if they last that long!)
Key Ingredients & Why You Need Each:
If you’ve tried my beloved chewy chocolate chip cookies, you’re already familiar with the ease of this recipe. We’re using practically the same cookie recipe, but baking them as bars. Here’s what you need:
- Flour: All-purpose flour is the base of this recipe.
- Baking Soda: Baking soda helps these bars rise as they bake. Remember the crucial difference between baking powder and baking soda?
- Cornstarch: Cornstarch gives the cookie bars that ultra soft consistency we all know and love. Plus, it helps keep them wonderfully thick.
- Salt: Salt adds flavor.
- Butter: Use melted butter in this recipe for the chewiest cookie bars. Because we use melted butter, there’s no need to get out your mixer.
- Sugar: I like to use a mix of brown sugar and white granulated sugar this recipe. More brown sugar than white granulated sugar promises an extra soft and chewy cookie bar because there’s more moisture in brown sugar. I slightly reduced the sugar in the bars; it made no difference between the version tested with 1/2 cup sugar (100g).
- Egg & Egg Yolk: 1 egg binds everything together and 1 extra egg yolk adds richness and chewiness. You’ll lose a lot of moisture by skipping that extra egg yolk.
- Vanilla Extract: Pure vanilla extract adds flavor. If you have any homemade vanilla extract, use that!
- Chocolate Chips: 1 cup of chocolate chips ensures tons of melty chocolate in each bite. Instead of semi-sweet chocolate chips, try using dark, milk, or even white chocolate chips. Or swap half of the chocolate chips for M&Ms like we do in these soft M&M cookie bars.
Flaky sea salt (I use and love this brand) is a lovely touch that offsets the sweetness, but it’s totally optional.
How to Make Chocolate Chip Cookie Bars
The dough is incredibly simple. Whisk the dry ingredients together, then the wet, and then combine. It’s a thick, slick cookie dough:
After you prepare the cookie dough, press it into a baking pan. There’s no risk of cookie spreading with this recipe because the edges of the pan completely contain the cookies from overspreading. I love that.
One batch of these chocolate chip cookie bars fits perfectly into a 9-inch square pan. I love using this size of pan because it yields a nice, manageable batch—about 16 thick bars. If you want a larger batch, double the recipe and bake the bars in a 9×13-inch pan. (See recipe Note.)
Success Tip: I like to line my pans with parchment paper. This way, you can lift the entire cookie bar mass out and then easily cut into squares. Also makes for quick cleanup! I do the same when making rice krispie treats, too.
Do NOT over-bake these bars. Err on the side of under-baking because otherwise the cookie bars will taste dry and cakey.
Can I Make Brown Butter Chocolate Chip Cookie Bars?
Yes! If you want to amp up the depth of flavor by using browned butter, you absolutely can! My team and I have tested it, and you need to start with an extra 2 Tablespoons of butter to make up for the moisture loss that occurs during browning. Otherwise, the bars will taste dry.
How to Freeze Cookie Bars
Homemade chocolate chip cookie bars freeze beautifully so they’re a great make-ahead dessert option. Follow these instructions and no one will know they aren’t freshly baked the day you serve them:
- Bake and cool the cookie bars completely.
- Slice the bars into squares. If you lined your baking pan with parchment paper, simply lift the slab of bars out of the pan, place onto a cutting board, and cut into squares.
- Layer the bars between sheets of parchment paper in a freezer-friendly container. The parchment paper ensures that the bars don’t stick to each other and that the tops of the cookie bars stay intact.
- Label the container with a “best by” date 3 months out. Cookie bars taste best if they’re frozen for just 3 months or less.
- Thaw bars overnight in the refrigerator and then bring to room temperature before serving.
More Cookie Bar Flavors
And don’t miss my recipe for chocolate chip cookie bark!
Description
No mixer required and there’s no waiting for cookie dough to chill with these soft & chewy chocolate chip cookie bars! Do not over-bake these bars. Err on the side of under-baking because otherwise the cookie bars will taste dry and cakey.
- Preheat the oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving enough paper around the sides to easily lift the bars out of the pan. Set aside.
- In a large bowl, whisk the flour, baking soda, cornstarch, and salt together. Set aside.
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Add the egg, extra egg yolk, and vanilla extract. The mixture will be thick. Pour the wet ingredients into the dry ingredients and mix together until combined. The dough will be soft and slick, yet thick. Fold in the chocolate chips. The chips may not stick to the dough because of the melted butter, but do your best to combine them.
- Transfer dough to the prepared baking pan and press into an even layer. Lightly sprinkle the top with flaky sea salt, if desired. Also, I like to press a few more chocolate chips on top of the dough before baking; this is just for looks.
- Bake for 30-34 minutes or until lightly browned on the sides. Err on the side of under-baking and do NOT over-bake, or the cookie bars will taste a little dry and cakey. Use a toothpick to test for doneness; if it comes out mostly clean from the center of the pan, the bars are done.
- Allow the bars to cool in the pan set on a wire rack for at least an hour. Once relatively cool, lift the bars out of the pan using the parchment and cut into squares.
- Cover and store leftover bars at room temperature for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days or freeze for up to 3 months. Allow to come to room temperature and continue with step 4. Baked cookie bars freeze well for up to 3 months. Thaw bars overnight in the refrigerator and bring to room temperature before serving.
- Special Tools (affiliate links): 9-inch Square Baking Pan | Glass Mixing Bowl | Whisk | Silicone Spatula | Cooling Rack | Flaky Sea Salt
- Double in a 9×13-inch Pan: You can double this recipe to fit into a 9×13-inch baking pan. Bake for about 35 minutes at 350°F (177°C). Use a toothpick to test for doneness.
- Brown Butter Chocolate Chip Cookie Bars: If you want to use browned butter for this recipe, start with an extra 2 Tablespoons of butter before browning it, to make up for moisture evaporation.
