Soft & Chewy Chocolate Chip Cookie Bars

Super soft and extra chewy chocolate chip cookie bars are incredibly easy to make. No dough chilling, mixer, or rolling into balls required! Sprinkled with sea salt for a little something extra, these cookie bars are a chocolate chip cookie lovers’ dream.

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

Taste testers gave these chocolate chip cookie bars a stamp of delicious approval– and I’m so glad because this cookie dough actually 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, 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?

Why You’ll Love These Chocolate Chip Cookie Bars

  • Dense and buttery
  • Extra chewy and extra soft
  • Made with basic ingredients
  • Just like chocolate chip cookies, but they don’t spread
  • 100x easier than making cookies– no individual cookie dough rolling
  • A quick no chill cookie recipe
  • Prepared with simple kitchen tools– no mixer required
  • 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!)

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

Ingredients in Chocolate Chip Cookie Bars

If you’ve tried my beloved chewy chocolate chip cookies, you are already familiar with how easy this recipe is. 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 use a 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. Try using homemade vanilla extract.
  • 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.

Soft & Chewy Chocolate Chip Cookie Bars

9 Inch Pan of Chocolate Chip Cookie Bars

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. Even better? There’s no risk of cookie spreading with this recipe– the edges of the pan completely contain the cookies from overspreading. If you are having spreading issues with your regular cookies, here are my 10 guaranteed tips to prevent cookies from spreading.

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– make sure to review my recipe notes.

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!

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

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. Make sure they’re completely cool before moving onto step 2.
  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. Enjoy!

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

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.


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


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


  • 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


  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.


  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

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


  1. ahhh i love blondies!! i feel like they’re more reliably chewy than chocolate chip cookies. and i’m definitely a corner person- usually those disappear into my mouth while i’m cutting them up. oops.

  2. I can’t believe it’s chocolate chip day and we don’t have any in the house! Will have to do something about that.. This looks delicious!

  3. Oh my gosh!I’ve been waiting sooooo long for this recipe,gonna make them for my band this Friday.Seriously,they look so damn good….

  4. Happy (kind of) chocolate chip cookie day! Oh, the happiest of all days. Hope you have fun at the conference! I always want to meet other food bloggers too. You’re gonna have a blast!
    And these super-soft, tall bars. Cornstarch is the best thing to happen to cookie dough, except for not having to chill the dough. That’s why I’m a bargirl! These are magnificent.

  5. Utah is really beautiful; I think I prefer their mountains to ours! *gets kicked out of Colorado* I love a chewy cookie that is not at all cakey, and bars…well, I think everyone probably has some laziness in them to enjoy that aspect 😉 And you know me, always tweaking stuff…since these are so easy, I’d love to make a version like yours, one with butterscotch chips, and one with white-chocolate chips and lemon extract in place of vanilla 😀

  6. I’m ALWAYS down for recipes that don’t require creaming butter and sugar, although they’re still amazing. I love how quickly these come together too! Wishing you the best of luck in packing all of your cake stands, rolling pins, spatulas, and baking sheets. 😉

  7. I usually don’t comment, but today I have to. These cookie bars look divine! Yum, yum, yum! Quick question: would it be possible to successfully halve this recipe? It would be hard to finish 16 bars between 2 people 😉

    1. Thanks for saying hi today– and yes, you can try to halve the recipe as best you can. I’d bake in a loaf pan. Not really sure of the bake time though. Let me know how it goes!

  8. My very BFF lives in Salt Lake, so I’m jealous of you for so many reasons! You better believe I would be there if I weren’t just about 9 months pregnant, hahaha. Have so much fun! Can’t wait to catch up with you in a couple weeks on ALL OF THE FUN THINGS you’ve been doing! And YES for adding nuts to these cookie bars. Something about chocolate chip cookies and nuts makes them feel a tad fancy!

  9. Sally, I just love the denim-eqsue textile/fabric that you’re using! It creates such a beautifully textured contrast with the super thick, golden cookie bars. 🙂 Also, my eyes are just feasting on the dark gray board with those sea salt *sprinkles.* 🙂
    It’s so interesting to find that you’ve only met a handful of food bloggers. How did this happen?! So… not too many going to the same Target or Home Goods as you, stockpiling on super cute cake stands? 😉 
    Wish I was attending the Everything Food Conference so I could meet ya! Next year, maybe? Have loads of fun at the con and at the book signing. I hear there’s plenty of good gelato there for you! 😉 Stay safe + have a blast! xo

    1. As I read your comment, I’m realizing that I used a ton of different backgrounds for these photos. I made the cookie bars twice and shot them in two photoshoots and must have forgotten what I was using! I love that new dark gray board. I can’t stop shooting on it. Wish you were coming too!

  10. Definitely the edges for me! In fact I think I may have to try this one in my cupcake pan… all edges. Of course then I’d just eat them all, so maybe I’ll wait for the next event and just keep a corner or two for myself. I made you chocolate chip cookies yesterday before I even realized it was chocolate chip day. Inadvertent celebration ahoy!

  11. This recipe is a definite winner (but then again all your recipes are winners).  I especially like the fact that it’s so easy to make. My grandchildren look for chocolate chip cookies when they get home from school.  They’ll just love these bars.  Thank you.

  12. Happy belated Chocolate Chip Cookie Day! It’s my favorite food holiday, behind Thanksgiving and Cheesecake Day. This recipe sounds like a delicious alternative to the ole chocolate chip cookie.

  13. I can’t wait to make these! I have some leftover homemade caramel I wanted to incorporate into these. Any suggestions? I’d love to stir it into the dough- do you think that would mess up the consistency at all? Thank you!

    1. I’d do just that– fold into the cookie dough. The consistency shouldn’t change, they’ll just be VERY GOOD! 🙂

  14. No mixer needed? Woo hoo! Foil…what a great idea! I’ve used parchment paper but I end up with misshapen cookies….at least with the foil it’s more bendable. These look delicious….as soon as I saw the salt on top, I knew I’d love ’em ’cause I’m a HUGE fan of sweet/salty combos. Thanks for sharing this one, despite taking so long to do so 😉 Glad ya did!

  15. I love your blog, I referenced (hyperlinked it) in my blog post of the coconut rum truffles  Your blog is an inspiration 🙂

  16. These look so simple but good. I’ve made that cookie recipe as cookies about a dozen times now, but never thought of making them as bars. Can definitely see how it’d be easier! If I don’t have a 9×9 pan, would an 8×8 be much too small and a 9×13 be too large? I want to make these this weekend for a BBQ! 

    1. I’d say the 8×8 is too small and you’d need to double the cookie dough for a 9×13. If you try it that way– let me know!

  17. came at such a perfect time as i sit here trying to decide what to bake today! decisions are hard…. thanks Sally!

  18. I seriously wish I could try one of these right now! Love that they are not super cakey and have tons of chocolate chips!

  19. Sally this recipe looks amazing!  I’m definitely a center-piece type person, so we would be the best chocolate-chip-cookie-eating-team.  And I am so excited for you with your book signing and attending the blogging conference.  I can’t wait to read your posts about it!!  I mean, lava cake?!  How amazing does that sound!!  So cool  Have fun Sally!


  20. Oh my goodness! I must make this!

    I suppose if I would have made this yesterday instead of the cookies, I wouldn’t have needed to worry about my “flat as a pancake” cookies. You nailed my mess yesterday, my cookies were greasy and gross.

  21. Yum – I made these this afternoon! LOVE them!!!! This recipe post was the best timing! I was planning on making cookies today, but these are even easier! Thank you!

      1. I have two comments about this recipe.

        First, it is a very old recipe. I am very old and my mother made these frequently for her five children. And, I have continued to make them for three more generations. We call them Congo Bars and they are always a hit.

        Regarding the bake time for a 9″ x 13″ pan, which we always use, is 30-40 minutes depending upon the oven. Use a cake tester tool to check for doneness. The top will look shiny and crackled plus there will not be any batter clinging to the tester. ENJOY!

  22. These are in the oven as I type! My daughter gave them a thumbs-up for the cookie dough and she is very particular about her dough! Can’t wait til they’re done!

  23. These bars look perfect! Love that there is no rolling involved! Can’t wait to meet you at the conference, Sally! It will be my first time visiting Salt Lake City too! 🙂

  24. What a great recipe! I don’t bake, but I love your site, and will try your recipes. I’m very glad I chose this one – my family loved them!

  25. I made these last night for a small group.  They got lots of compliments.  I liked the salty/sweet combo. I live in Salt Lake City,  I hope you have a great time here.  

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally