Soft & Chewy Chocolate Chip Cookie Bars

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Super soft and extra chewy chocolate chip cookies as bars! No dough chilling, no mixer, and no rolling into balls! Recipe on sallysbakingaddiction.com

Happy national chocolate chip day!

But maybe that was yesterday.

And maybe I meant to post these soft & chewy chocolate chip cookie bars yesterday but I got all into lemon blueberry poppy seed muffins instead. And then lost myself while packing what seemed like 800 cake stands. My kitchen is a stockpile of Home Goods cake serveware and every time I tell myself I don’t need any more polka dot cake stands, a green, orange, pink, teal even though I already have teal, or yellow lands in my cart. Every single time.

Super soft and extra chewy chocolate chip cookies as bars! No dough chilling, no mixer, and no rolling into balls! Recipe on sallysbakingaddiction.com

Also packing for Salt Lake City this week! Have you ever been there before? I’m going for a couple reasons: (1) book signing on Wednesday night. Would love love love to meet you! and (2) the Everything Food Conference where I’ll be baking lava cakes with a group of bloggers and answering all sorts of blog questions. I’ve only met a handful of fellow food bloggers in the past 5 years, so I’m thrilled to be meeting many more in only a few short days.

Speaking of book signings, I brought these chocolate chip cookie bars to one last month. This is actually a recipe I’ve made a handful of times in the past 3 years and I’m kind of embarrassed that I’ve never shared it with you before.

*runs and hides*

*probably behind cake stands*

Soft & Chewy Chocolate Chip Cookie Bars

Taste testers gave these a big ol’ stamp of delicious approval– and I’m so glad because this cookie dough actually makes my favorite ever chocolate chip cookies too. We’re talking the softest, chewiest, thickest chocolate chip cookies to ever come out of my oven. Baking chocolate chip cookies as cookie bars sort of transforms them into something even better. And then there’s the whole EASY factor because 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 girl’s cookie if you will. Because sometimes we don’t want to lift a finger, right?

And it gets even better: no mixer needed! You’ll use melted butter instead of using a base of creamed butter. I melt the butter to give the cookies a little extra chew, and you’ll get the same irresistible chew in the cookie bars as well. I also add an extra egg yolk for more chew– and chat about it all right over here. I find these cookie bars are extra chewy on day 2 or 3, if you have the patience to wait.

Super soft and extra chewy chocolate chip cookies as bars! No dough chilling, no mixer, and no rolling into balls! Recipe on sallysbakingaddiction.com

Since we’re not creaming the butter and sugar, the cookie dough comes together entirely by hand. Then you’ll just press it into a baking pan. I like to bake these in a 9×9 square because this size produces super thick bars. A larger pan will thin the bars out, but your cook time will be faster if you’re in a hurry. TIP: I always line my baking pans with aluminum foil. This way you can lift the entire cookie bar mass out then easily cut into squares. Also makes for quick clean up.

You know what I really love though? These cookie bars aren’t cakey. They’re soft, for sure, but oh-so-buttery, dense, and chewy. If you’re an edge kind of person (me! me!), you’ll love the crisp corners. In fact, go ahead and call dibs on all 4 right now.

And the sea salt! A sparkly finishing touch is always welcome. And its little crunch on top is A++++.

Super soft and extra chewy chocolate chip cookies as bars! No dough chilling, no mixer, and no rolling into balls! Recipe on sallysbakingaddiction.com

Dare I say these are better than their cookie counterpart? I’m going there. And maybe you should add nuts to the cookie dough. Going there too.

Classic Chocolate Chip Cookie Bars

Ingredients:

  • 2 and 1/4 cups (280g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 3/4 cup (170g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg plus 1 large egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (180g) semi-sweet chocolate chips
  • optional: sprinkle of sea salt

Directions:

  1. Preheat the oven to 350°F (177°C). Line the bottom and sides of a 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the bars out of the pan when cool. Set aside.
  2. Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
  3. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla extract. The mixture will be thick. Pour the wet ingredients into the dry ingredients and mix together until combined. The dough will be very soft, 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.
  4. Transfer dough to the prepared baking pan and press/smooth into an even layer. Sprinkle the top with sea salt if desired. Also, I like to press a few more chocolate chips on top of the dough before baking (I do this just for looks!). Bake for 32-35 minutes or until lightly browned on the sides. Use a toothpick to test for doneness; if it comes out clean from the center of the pan, the bars are done.
  5. Allow the bars to cool in the pan set on a wire rack for at least an hour. Once relatively cool, lift the foil out of the pan using the overhang on the sides and cut into squares. Store in an airtight container at room temperature for up to a week.

Make ahead tip: 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.

Recipe Notes:

9x13 pan: You can double this recipe to fit into a 9x13 baking pan. The bars will take longer to cook through, about 40 minutes at 350°F (177°C). Use a toothpick to test for doneness.

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This cookie dough in a 9-inch bake pan, same temperature, same bake time. Do it!!

No mixer required and there's no waiting for cookie dough to chill with these soft & chewy chocolate chip cookie bars!

175 Comments

All Comments

  1. Tried these recently and they were perfect and actually stayed soft for a few days. One of my guilty pleasures is the Mrs. Field’s cookie cups, and I wonder if these bars with your vanilla frosting would taste similar? Or you could do a recipe. 😉

    1. Mrs. Fields makes amazing cookies! I’ve never had one of their cookie cups but you can definitely try it with this dough and vanilla buttercream. Let me know how they compare 🙂

  2. Sally,
    I must admit I didn’t inherit my mom’s cookie Mom gene but this recipe is my “go to” when I need to satisfy my chocolate chip cookie cravings. It’s so insanely easy I can throw it together and have my husband drooling while it cools in no time. My favorite is that it’s soft & chewy and each person can pick their favorite piece. Imma side or center gal myself. Thanks for this classic!

  3. Made these cookie bars today after the kids got home from school and O.M.G. They are amazing!!!! Soft and chewy and utterly delicious. My new go to for quick cookies!!!! Thank!

  4. Oh my goodness!!!!!! Made these today as an after weddding treat ‍♀️‍♀️❤️.
    Such an easy recipe to follow & so delicious . Yum!.
    What’s not to like? Don’t really know how long these are going to last in the tin though.

    1. What a fun treat for wedding guests!! If you won’t be serving them right away they freeze well. If they are wrapped tightly they should last at room temperature for up to a week!

  5. I mixed the chocolate chips with the dry ingredients first, before adding the wet. Made it much easier to stir everything together

  6. Hi Sally this might sound like a stupid question but here goes .. does the cornflour/cornstarch be added to the mixture as a dry ingredient or should it be of a paste consistency?

    Thanks

  7. Tried these today and although I was looking fir a fudgy bar recipe, these were really good. I would also call them butterscotch CCC bars. Will make them again but maybe bake the less next time

  8. Stuck inside on a rainy day and my little girl wants to make something sweet today. Only one problem… I only have brown sugar. I know chemistry plays a big part in baking (though I don’t completely understand it). Will this recipe turn out okay if I but the 1/4c white sugar for light brown sugar?

    1. Hi Christina! For these cookie bars, you’re completely fine using ALL brown sugar. It’s usually more of an issue with cookies or cakes. Cookie bars, brownies, blondies, etc are much more forgiving.

  9. I don’t have any cornstarch (I’m in South Korea and don’t know where to find it either). Can I use tapioca (powdered)? Or what else can I use?

  10. Hi Sally,
    I have a couple of questions about a similar recipe in your Cookie Addiction cookbook – Super Chewy Chocolate chip cookie bars.
    1) It calls for butter softened to room temp but in the instructions says that you should whisk the butter and brown sugar. I’m wondering if this is an error and the butter is actually supposed to be melted.
    2) I’m a bit confused about the differences in quantities of ingredients between these 2 recipes. If I double this recipe (Soft and chewy) to make it in a 9×13, I would be using over 4 cups of flour, 2.5 cups sugar (brown and white), 1.5c butter. If I make the Super Chewy recipe from the cookbook (9×13), I use almost 3c flour, 2c sugar, 3/4c butter. The ratios are quite different. Is the texture very different between the two? Is the online recipe thicker?
    Any guidance would be greatly appreciated!

    1. Hi Jennifer! Thank you so much for asking. The cookie recipe should call for melted butter. Though they taste wonderful with softened butter, as the recipe calls for, melted butter is what it should read. That has been fixed with future prints. I apologize for the error and confusion. These online bars are much thicker.

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Reviews

  1. Made these cookie bars today after the kids got home from school and O.M.G. They are amazing!!!! Soft and chewy and utterly delicious. My new go to for quick cookies!!!! Thank!

  2. Tried these today and although I was looking fir a fudgy bar recipe, these were really good. I would also call them butterscotch CCC bars. Will make them again but maybe bake the less next time

Questions

  1. Hi Sally this might sound like a stupid question but here goes .. does the cornflour/cornstarch be added to the mixture as a dry ingredient or should it be of a paste consistency?

    Thanks

  2. Stuck inside on a rainy day and my little girl wants to make something sweet today. Only one problem… I only have brown sugar. I know chemistry plays a big part in baking (though I don’t completely understand it). Will this recipe turn out okay if I but the 1/4c white sugar for light brown sugar?

    1. Hi Christina! For these cookie bars, you’re completely fine using ALL brown sugar. It’s usually more of an issue with cookies or cakes. Cookie bars, brownies, blondies, etc are much more forgiving.

  3. I don’t have any cornstarch (I’m in South Korea and don’t know where to find it either). Can I use tapioca (powdered)? Or what else can I use?

  4. Hi Sally,
    I have a couple of questions about a similar recipe in your Cookie Addiction cookbook – Super Chewy Chocolate chip cookie bars.
    1) It calls for butter softened to room temp but in the instructions says that you should whisk the butter and brown sugar. I’m wondering if this is an error and the butter is actually supposed to be melted.
    2) I’m a bit confused about the differences in quantities of ingredients between these 2 recipes. If I double this recipe (Soft and chewy) to make it in a 9×13, I would be using over 4 cups of flour, 2.5 cups sugar (brown and white), 1.5c butter. If I make the Super Chewy recipe from the cookbook (9×13), I use almost 3c flour, 2c sugar, 3/4c butter. The ratios are quite different. Is the texture very different between the two? Is the online recipe thicker?
    Any guidance would be greatly appreciated!

    1. Hi Jennifer! Thank you so much for asking. The cookie recipe should call for melted butter. Though they taste wonderful with softened butter, as the recipe calls for, melted butter is what it should read. That has been fixed with future prints. I apologize for the error and confusion. These online bars are much thicker.

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