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.
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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


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 (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


  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


  1. Can’t. Stop. Eating! These are soooo good! And easier than cookies, ya know? I wasn’t in the mood for all that scooping this morning so I whipped up these (super easy) bars. Will be making again and again. I made mine in a 7×11 glass baking dish and it took about 30 minutes, also, However, the cookie really sank in the middle. Oh well, not complaining. All about the taste, right!?

    1. Sinking– its happens! That’s the nature of cookie bars, blondies, and even cookie cakes.

  2. The original cookie recipe was the first thing I ever baked, and everyone’s fave, so when I saw they could be made into bars, I knew it was perfect for my friend’s bday. I just took it out of the oven, and it looked so good. I don’t know how I’ll be patient enough to wait for it to cool off. First time doubling the recipe, hope it turns ok 😉

  3. Sally, these bars were so good that I’ve baked them several times since you posted the recipe on your website, doubling the recipe each time. Chewy and not super sweet, easy to make and crowd pleasing. Thank you for a delicious recipe!

    1. Appreciate you letting me know, thanks Jodie 🙂 I’m glad!

  4. I just wanted to comment and say thanks for a great recipe! I doubled them and put them in a 9×13 pan, and I baked them for a shade over 35 min. This left them *just* toeing the line of underdone, which is how I like my chocolate chip cookies. Just a warning for everyone, these are very substantial! I might actually try baking the single recipe in the larger pan next time because I think I’d like them a little thinner. Even cut small they felt a little too big. Haha I know I’m probably in the minority there though. 😉

    Thanks again for the recipe!

  5. Sadie Scott says:

    These were sooo yummy! I took them on a trip to the lake with family and they didn’t last a whole day! I substituted the chocolate chips with M&M’s and added a tiny bit of cinnamon to the batter. Great recipe!

  6. Hey Sally! I absolutely LOVE your recipes! Whenever I want to make sweets, I go to one of your recipes! And they always are absolutely delicious! Thanks for sharing your love of baking with us! It makes me love baking even more!

  7. I think I’ve made these 4 times since you published this recipe. They are super simple to make and I love being able to melt the butter. And, while ALL your cookie recipes are worth it, it’s a treat to be able to stick them straight in the oven w/ no chilling required. These are delicious and I can’t wait for your new cookie/brownie creation you mentioned that it’s the works. MMMMMMMMM.

    1. Thanks so much Amy! And here’s that new recipe. I just published it today: brookie pie 🙂

  8. I just read your about me post and I took your advice I grabbed one of these ( we TRIED to make them ) and I took a seat munching happily!!

    1. I love that 🙂

  9. Judi Della Barba says:

    For some reason I’ve never found the ‘right’ chocolate chip bar recipe–until now. Not certain what makes yours soooo wonderful…I’m just delighted to find a recipe that’s chewy and just plain yummy. Didn’t change a thing about the ingredients–did add a few minutes on to the baking time based on other reviews. Thank you for sharing. 

  10. Alicia Taylor says:

    These are by far the best chocolate chip cookies I’ve made. I didnt make the bars, but did individual cookies instead – baking for about 11-12 minutes were perfect.

  11. OMG one of the best desserts i’ve ever made…your recipe is the bomb! i was testing a recipe to bring to work on thanksgiving and i found it! i’ve had three squares in the last ten minutes….:) amazing! you rock! 

  12. I made these and am pleased to say that they turned out amazing. The batter tasted a teensy bit better than the actually baked treats. ; )

    1. Ha, I know lots of people who like cookie dough even more than the actual cookies 😉

  13. Hi Sally, I was just curious if there was something I could use in place of the corn starch. I don’t have any in my pantry at the moment and was planning to make the bars today. Any suggestions? Thank you for sharing such great recipes with us!

    1. You can simply leave the cornstarch out. Enjoy!

  14. These are definitely the best chocolate chip cookie bars I’ve ever had. I’ve made them 3 times now and they are always perfect in taste, texture, and thickness. The dough is very similar to my favorite cookies, but my cookie recipe doesn’t work this well as bars. I make 1.5 times the recipe and bake in a 9×13 pan to keep them the same size as yours, but there are never enough. I think next time I might triple the recipe and use a half sheet pan!

  15. I made these bars yesterday and they were a hit with the kids (even the adults). I doubled the recipe and it turned out great. Thanks for another great recipe.

  16. I made these last night in a 10″ pie pan (didn’t have a 9×9) and they’re amazing!! They needed a bit of extra time and they still came out a liiiittle gooey in the middle, but luckily that’s just the way I like them 🙂 I might try a pretzel/white chocolate chip/m&m version next time for another sweet-salty flavor combination.

  17. I want to make these for Easter – can I sub some/all of chocolate chips with M&Ms? I want to use the pretty pastel Ines 🙂 love your blog and your methodical, well-researched approach to making the best treats every time! 

    1. Yep! Same amount of M&Ms can replace the chocolate chips.

  18. Loraine Brinton says:

    Thank you for this great recipe!  I used it 2 times 
    For 2 different parties this weekend!  I didn’t have 
    to wait for the butter to soften which was great. 
    They were a hit at both parties!
    Quick to make and very delicious!!
    Thanks, Loraine 

  19. Thanks so much for the tip about egg yolks! I tried it with my latest recipe (cookie cake) and it made a big difference! I may have mentioned you in my blog post because I was so happy. Thanks again, lol.

  20. Hey Sally! I’m a huge fan of your cookie recipes and need to make these. I love your double chocolate chip cookies and wondered if I could make bars of those as well. How can I adapt thus recipe to make them double chocolate?

    1. You can use the double chocolate recipe and bake as bars– similar bake time to these chocolate chip cookie bars 🙂

  21. Leslie Perkins says:

    Absolutely delicious! I made these on a whim today and they were such a good, and super easy, dessert. The bars are perfectly sweet, chewy, and buttery. I definitely recommend them. 

  22. Hi Sally,

    How long/what temp would you suggest for an 8×8 pan??


    1. Same temp– a few minutes longer in the oven since they’ll be thicker.

  23. Just made these for a little family supper tonite…. Such a hit! 

  24. Hi Sally,
    I love making these cookie bars and they are a hit with everyone that tries them. Every time I bake them however, they collapse while cooling. Is there something that I am missing or something that i need to change up so they don’t collapse? 
    Thank you!!

    1. It happens since they are so dense and chewy in the centers. 🙂 I’m so glad they’re a hit!

  25. I use Bob’s Red Mill Gluten Free flour in my baking so my gluten free husband can enjoy. I substitite the GF flour 1-1 for regular flour like the bag says but the taste and texture is never quite the same. Do you have any recommendations on other adjustments I should make to a recipe when using GF flour?

    1. Hi Mindy! I wish I could help, but I have very little experience with GF baking. So sorry!

  26. Tina Romano Shiver says:

    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!

  27. 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!

    1. Yes!! Love how they can be made quickly when the craving strikes! 🙂

  28. Judith Brosnan says:

    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.

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

  30. 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?


    1. Hi Nichola! Keep the cornstarch/cornflour dry 🙂

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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