Soft & Chewy Chocolate Chip Cookie Bars

These extra soft and chewy chocolate chip cookie bars are incredibly easy to make. No dough chilling or rolling into balls required! Sprinkle with sea salt for a little something extra.

overhead image of chocolate chip cookie bars

Taste testers gave 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 cookies 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 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 be easily 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!)

stack of chocolate chip cookie bars

Ingredients For Perfect Chocolate Chip Cookie Bars

If you’ve tried my beloved chewy chocolate chip cookies, you’re already familiar with the ease of this recipe. We’re using the same cookie recipe, just 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.
  • 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.
  • Egg & Egg Yolk: 1 egg binds everything together and 1 extra egg yolk adds richness and chewiness.
  • 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.

chocolate chip cookie dough in a glass bowl

9 Inch Pan of Chocolate Chip Cookie Bars

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 super thick bars. If you want a larger batch, double the recipe and bake the bars in a 9×13 inch pan. (See recipe note.)

Baker’s Tip: I like to line my baking pans with aluminum foil or parchment paper. This way, you can lift the entire cookie bar mass out then easily cut into squares. Also makes for quick clean up!

overhead image of chocolate chip cookie bars in a baking dish

chocolate chip cookie bars

How to Freeze Chocolate Chip 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:

  1. Bake and cool the cookie bars.
  2. Slice the bars into squares. If you lined your baking pan with aluminum foil or parchment paper, simply pull the slab of bars out of the pan, place onto a cutting board, and cut into squares.
  3. 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.
  4. Thaw bars overnight in the refrigerator and bring to room temperature before serving.
Print
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stack of chocolate chip cookie bars

Classic Chocolate Chip Cookie Bars

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 2 hours
  • Yield: 16 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

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


Ingredients

  • 2 and 1/4 cups (281g) 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

Instructions

  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.

Notes

  1. 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.
  2. 9×13 Pan: You can double this recipe to fit into a 9×13 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.

Keywords: chocolate chip cookie bars

260 Comments

  1. So good! After making these bars, I can’t go back to just regular chocolate chip cookies. I used a kitchen scale for the flour and an oven thermometer to make sure my oven was at 350. I used a 9×9 pan and baked them for 25 minutes as another reviewer said and it was right on. Thank you!

    1. I made the cookie bars in a 9×9 pan also but omitted the corn startch. Which my husband and kids said they were fine ty for the recipe

  2. I doubled the recipe and baked in a 13 x 9 pan, but after 20 minutes they were getting too dark, so I took them out, and of course they are not done in the middle. I used oven thermometer which read 350 degrees. I tried single batch recipe and baked for time shown, still not done in middle.

  3. I usually love you recipes but these did not come out well for me. I doubled the recipe and the instructions said to bake for 40 minutes. I knew that would be too long, so I only baked for 25. Unfortunately, they were still overdone and dry, very cakey and not chewy and moist like I hoped. I topped them with green and red sprinkles for Christmas gifts for my neighbors and I almost decided to make them something else. Its really a shame. 40 minutes is way too long to bake anything like this.

  4. These bars are amazing! I’ve made them at least 4 times in the last 2 months, my new addiction! Only change was I decreased the baking time by a couple of minutes per other comments.

  5. I’ve never written a recipe review until now; just wanted to confirm what others have said about this being incredible!! Followed recipe as instructed except I used leftover Christmas candies instead of chocolate chips and they were to DIE FOR good! Also reduced baking time by just a few minutes. Did not double, would rather make 2 pans I think as they were perfect. Candies happened to be Reese’s Christmas bells (just like miniature peanut butter cups). So good — making them again today with leftover kisses as soon as I get off the treadmill

  6. YUMMMM. This are ridiculously easy to make and mine came out great. I made a few adjustments. I used salted butter for extra flavour (didn’t add sea salt on top though) and used dark brown sugar for extra caramel-y deliciousness. I cut the total sugar back to just 1 cup, 3/4 dark brown and 1/4 white, and they were definitely sweet enough for me. I also only used one egg because it was all I had. I also added about 1/2 cup of broken pecan pieces when I stirred in choc chips because I needed to use them and I love pecans. Most importantly, I only baked these for 20mins as I know my oven runs very hot. I took them out of the oven and left them in the baking dish for about 20 mins, then when they were a bit sturdier I lifted them by the edges of the baking paper onto a rack to cool completely before I cut them. As I said, these are dangerously easy to make and SO tasty: soft and chewy like a perfect cookie but without having to roll or chill any dough. I may never mess around with making actual cookies again.

    1. Are you sure you made THIS recipe?

  7. I did a normal batch and took over 45 minutes before the middle was not liquid, despite the recipe calling for 32-35 minutes. Also, the middle ballooned up and then collapsed when I took it out of the oven, so there’s a giant crater in the middle.

  8. Wow these are perfect. Was looking for a bar recipe that actually cooks through in the middle and this was perfect! Followed the recipe exactly. Took 32 min. in the oven. Thank you Sally!!!

  9. Stephanie Walsh says:

    I have made these two times now, and are so much easier than regular cookies. They taste awesome! One thing I did notice was that the first time around I baked for the suggested time but they came out hard and kind of dry. The second time I made them I put them in for 22 minutes and they were perfect! Soft and gooey. Thanks Sally!

  10. I’m very conflicted about this recipe. I doubled it and put it in a 13×9 inch pan and the middle just would not cook through. After 35 minutes I covered the pan with foil as the top was getting too dark. In total, the bars were in the oven for 1 hour and 10 minutes, and the middle never set up. They taste alright, but the top is very crunchy and the middle is a soft and moist. I just want to know what I did wrong!

  11. My question: Is there a toothpick brand you recommend for checking bars and cakes doneness? Last night I made these delicious choc. chip bars, did the toothpaste test, which came out clean. Later, when I cut the bars they were not cooked in the middle…at all! (My oven may need to be recalibrated to make sure the temp. is correct.) The bars were brown on top so the oven was probably too hot.
    The past few months I have been trying out many of your recipes and always get rave reviews. The cornstarch in cookies and bars really help make them chewy!

    1. Trina @ Sally's Baking Addiction says:

      Hi Ellen, sounds to us like your suspicion is correct that your oven is running too hot. We don’t use any certain brand of toothpicks, though Diamond brand has worked well in the past.

  12. I just finished making these and they turned out perfect. I live at high altitude so I did add a bit of cooking time. I also added in heath bar bits. OMG toffee and chocolate heaven.

  13. I made it and it was not chewy. It was dry and crumbly like a biscuit. I baked it for 30 mins on 325F as my oven temp runs higher than it should be .

  14. I gave this recipe 34 minutes in the oven & it came out fine. Toothpick in centre was clean. The middle fell a bit as it cooled – not sure why, but I cut it up into squares & we’ve been munching on them very happily. In looking at others’ reviews, I’m not sure why a number of people seemed to experience difficulties. I followed the ingredients & directions to a T. No problems with texture or anything. Thank you, Sally for another superb recipe.

  15. Hi. Are there any adjustments to the recipe for high altitude baking?

    1. Stephanie @ Sally's Baking Addiction says:

      I wish we could help, but we have no experience baking at high altitude. I know some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html

      1. I’m at 7000 ft in Az and I added 2T extra flour to the recipe.
        Turned out fantastic. Baked for 32 minutes.

  16. This was a very easy recipe and came out beautiful. I will be making this again. says:

    I didn’t want to make a bunch of cookies. This was a very easy recipe and came out beautiful and delicious. I will be making this again.

  17. Nikki Richards says:

    This is my go to cookie bar recipe!! I have tried 3 others and they never compare to this so I’m done trying any others lol! I come to Sally’s baking addiction for all my desserts and have yet to be disappointed!!

  18. Can i store them at room temperature in an air tight container for 2 weeks

    1. Trina @ Sally's Baking Addiction says:

      Hi Neha, bars can be stored in an airtight container at room temperature for up to a week.

  19. I made and baked these exactly as written, as they were wonderful! So easy and so good. Thank you Sally!

  20. Amanda Lane says:

    We followed some of the commenters’ recommendations for baking it for 22 minutes instead of the full recipe time. We are at higher altitude, so we used less baking soda, though most likely we should also have lowered the amount of sugar because it was still a little crispy and maybe a little tiny tiny bit too sweet. I think that also maybe after the first few minutes we should lower the baking temperature and bake a little longer after the higher temperature sets the dough.
    For the people who have issues with the middle not cooking thoroughly, if you are at high altitude, you’ll want to add some extra flour to strengthen the dough and use less baking soda so that it doesn’t over-rise and then fall. Then you want to bake at 350 for like 10 minutes and then lower the temp without opening the oven at all when you do, to 325 for the remaining time. See if that works.
    If you are at higher altitude and the bars are too crispy and they seem slightly saccharin, use less sugar because sugar condenses at a higher level at higher altitudes so you really just need to use less.

  21. Of all the similar recipes I saw, I came to this site because I have had good results with some of your other recipes, so I know our tastes are similar. I’m a huge fan of a good bar cookie, not just for convenience, but for the texture. This tastes delicious; I used your base but added in some nuts and toffee bits, just because. The problem, and I was debating how many stars to knock off for this, is in the details.
    The base to me is a five star delicious cookie. The instructions are what ruin it for several of the commenters I saw, and for myself, too.
    I’m an experienced baker, use an oven thermometer, and weigh my ingredients religiously as a preference. So, why on earth did this thing not bake properly in the 9×13, as many have noted? Took mine well over an hour of fussing over it to get there, even though my high quality oven thermometer said we were at the right temp.
    Simple math. A 9×9 pan is not half the size of a 9×13. I first became alarmed when I was pressing my dough into a pyrex 9×13 lined with parchment (since I saw you used a Pyrex in your photo, lined w foil). There was over an inch of dough from the doubled recipe. I was concerned, but this is my first time making this, and I just wanted to find out why you said this would work. Sometimes baking is about faith. Not this time.
    I should have taken out 1/4 of the doubled recipe—or only increased the recipe by 50% for the 9×13 pan. (My 9x9s are in a box somewhere in storage.) Then the baking time might have been somewhere close. I abhor dry cookies, which is why I like bars anyway, but the edges here were lovely after 40 minutes, the toothpick completely pristine despite multiple dips into various parts of the middle, and yet… the middle was a gooey mess (the toothpick comes out clean anyway, because there’s so much butter). I had wondered why someone asked what toothpicks you use; I think they might have been asking sarcastically, though, given what happened when I made this.
    So, much as I love your site and the tasty cookie base (from the bits that cooked properly), there are some revisions needed to this recipe, I think:
    1. Increase ingredient amounts by 50% for a 9×13 pan, not more. Then the 40 min baking time has a prayer of being correct. But it all depends on the type of pan, too (see #3)
    2. Don’t judge doneness with a toothpick; that’s not going to do it in such a buttery base. Try a paring knife, or a fork, so it has a better chance of telling you what you really want to know, which is whether the dough is still raw in the middle.
    3. Specify what kind of baking dish you recommend for the listed baking times; most cookies and bars benefit from metal pans, not glass, but that alters the cooking time. Glass pans are more traditionally used for lasagnas, casseroles, etc—wet dishes that are less fussy and can handle a long bake.

    I will make this again, but next time I’ll either dig my 9x9s out of storage, or I’ll use a metal 9×13 and increase recipe only by 50%, not double. The sling is definitely necessary for these, not just nice, because of the tender nature of the bar cookies. I think the pyrex pan was part of the challenge, because the glass heats up more slowly and stays hot longer than a metal pan will, and that makes the edges crispy before the middle has a chance to bake.

    Anyway, thanks for another really tasty recipe! Just hope the kinks get worked out next time.

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