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. Hi, Sally so I know you said before this recipe could be doubled and put into a 9×13 pan, but what about being left as is, and baking in a 11×7 pan? Would the baking time being any different do you think? Thanks! Making these this weekend 🙂 

    1. This exact recipe as is– in an 11×7 baking pan– works! Fits wonderfully. The bars will be a little thinner than what you see here. Bake time will be slightly less too.

  2. Hi! I’m from the Netherlands and I have a question about the baking soda. It is hard to find in Dutch stores. But I do have baking powder. Can I use this instead? And if so, how much baking powder do I use? 

    1. You could, definitely, but it would take some testing as the amount of baking powder would differ (you’d need more).

  3. These look SO good! You’ve given me some serious cravings…I’m supposed to be getting some work done but I think I may have to go bake cookie bars instead…

  4. I like chewy chocolate chip cookies and I know for sure this will be on my must make list often. Between me and everyone else in my house it will be hard to get my fair share.
    Looks so delicious. 

  5. I made these yesterday and they got a “thumbs-up” from everyone.  The recipe came together quickly and turned out just like your photo.  Would definitely make again.

  6. Sally – I made these on Sunday, and just like every other recipe of yours, THESE ARE AMAZING! I expected them to be good, but I the texture was incredible.  These are definitely going into the regular rotation of sweets that I make and share with my co-workers.  Another amazing creation!

  7. I made these last night. Since I don’t have a 9×9 square baking pan, and I didn’t want to double it for a 9×13, I used a 9″ round cake pan. It worked beautifully! I used a pizza cutter to cut it into wedges. If I make this again, I will try browning the butter first for extra flavor. I’d like to add nuts for some crunch, too.

    I am definitely an edge/corner piece person – especially with brownies!

  8. These were a hit! I made them last night, took them to work today, and every last one was gone! I followed the recipe exactly, but took them out of the dish and left them uncovered overnight. They were much easier to cut in the morning. Instead I used an 8×8 baking dish and cut them into about 24 smaller pieces. Great recipe, super easy. Will definitely make again soon!

  9. I made these this weekend for a family BBQ. They were great and a total hit! I made them in an 11×7 pan and the bake time was the same – tho on the lower end of the spectrum. This recipe’s definitely worth saving 🙂 

  10. I made these last night for a friends baby shower and they were gone so fast! The only change I made was I added only a half cup of chocolate chips and a half cup of butterscotch chips. Next time I think I’ll try half peanut butter chips!! Thanks for a great cookie!!

  11. I just made these and they were absolutely divine! A real winner, I will definitely be making them again! I think I overcooked them a little, though because although the center ones were chewy, the outer pieces were a bit cakey. Thanks Sally! x

  12. These tasted delicious. I had trouble with the bake time. I tested them with a toothpick and they seemed done. We cut into them after they cooled and it was super doughy. I followed the recipe so I’m not sure what went wrong. I will try these again because (1) Cookies make too much time but I still crave them and (2) they were delicious! I ate them even though they were doughy 😉

    1. I had the same problem. The flavor is great, but I wish I would have cooked them 5 more minutes.

      Can I put them back in the oven?

  13. Hi Sally! These look great. Quick question: if I bake these in a 9×13 pan, how long would I bake them? You mentioned it would take a shorter amount of time than a 9×9 in your blog, but in your recipe instructions, you said it would take longer. Thanks for your help!

    1. That sure does sound confusing, but in the recipe notes I say you can double the recipe for a 9×13 pan. That would take a longer time, about 40 minutes. If you do not double the recipe, you’ll have very thin cookie bars in a 9×13 and they will take less time. Does this make sense? Sorry about the confusion!

  14. I’ve been wanting to make these for such a long time and today I finally have time to make them! Yesterday we made s’mores and we have leftover marshmallows and graham crackers… so I have decided to make s’mores cookie bars! I am going to sub some of the flour with grounded graham cracker crumbs (probably somewhere between 1/4-3/4 cup depending on how much we have/how courageous I am) and just add the marshmallows in addition to the regular ingredients. I’ll let you know how they turn out! Thanks for always providing great recipes!

      1. They turned out great! I used 7 graham cracker sheets and adjusted for the sugar in the graham crackers. For the marshmallows we cut them a bit so they would be thinners and kind of sandwiched them between the cookie dough i.e. we put half the cookie dough in the pan, then put the marshmallows, and then covered the marshmallows with the rest of the cookie dough. 

  15. Hi Sally, 

    Like ALL of your recipes, these look delicious. 🙂 
    I have whole wheat flour on hand. Can I use that? If so, would it change anything about cooking time or the other dry ingredients?

    Love your blog, sense of humor and delicious recipes! 

    1. The cookie bars will be a little dense, but you can use whole wheat flour. I wouldn’t change any other ingredients though.

  16. Hi
    Do you think your cake batter confetti chocolate chip cookies would work baked like this?

    Thinking of making them for a big crowd and this seems easier!

    Thank you

  17. 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!?

  18. 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 😉

  19. Hi Sally,

    I live in the Netherlands and I discovered your blog in 2014 and have made quite a few of your recipes since then (the skinny PB muffins are my top favorite). Because of your recipes I’ve been making my own granola. 
    I’ve made these bars for my sister-in-law’s baby shower and they went down very well! I used chopped up candy bars and M&M’s instead of the chocolate chips. I also made your inside out chocolate chip cookies, but unfortunately they ended up pretty flat. They didn’t look pretty, but they were very tasty anyway. It’s pretty dangerous to make your recipes though, because I have to force myself to not eat to much cookie batter, or taste too much of the end result…
    I wanted to thank you for sharing delicious recipes!

    Kind regards,

    1. Hey Lara! I’m glad you enjoy making my recipes. I haven’t tried these with any candy bars yet, but I bet they are fantastic. Did you chill the inside out chocolate chip cookie dough? Be sure it’s nice and cold. If you try them again, you can leave out the milk. That may help prevent over-spread.

      1. Thanks for your reply Sally. Yes, I forgot to mention it, but I chilled the chocolate dough overnight. I let it sit at room temperature for about 30 minutes, as you recommend in the recipe. I’ll make them again in the future and will leave the milk out then. Thanks for the tip!

  20. Hi Sally!!

    First of all, I love your blog and your recipes! Two quick questions, though: one, how come you add the wet ingredients to the dry mixture rather than slowly add the dry mixture to the wet mixture? Or does it not really even matter? I just noticed it was a bit harder (for me) to get the dough the right consistency this way. Also, and I could possibly be imaging this or confusing it with another recipe of yours, but didn’t this recipe originally have dark brown sugar instead of light? If this is the case, what constituted the change? Just curious 🙂


    1. Hey Katie! Great questions. In my opinion– with brownies/blondies/cookie bars– adding the wet to the dry or the dry to the wet– doesn’t matter either way. Do what is easiest for you. I like to use dark brown sugar in THE chocolate chip cookie recipe. Though it would be tasty in these as well. Either works. 🙂

  21. Loved the texture of these bars! I was expecting them to taste more like the cookie version, but for some reason, they didn’t. Still good, but I’ll stick to the cookie version instead… patience is a virtue! I’ll have to wait for chilling.

  22. 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!

  23. 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!

  24. Hi Sally, I tried baking this a couple of days ago. They tasted great on the first day, but when I kept them in the refrigerator and tried them again the next day, the taste was just a bit flat. Not sure what I did wrong–should I not have stored them in the refrigerator? 

  25. I am typing this while they are in the oven! I a, excited because I used more baking powder instead of baking soda and I didn’t have enough brown sugar so I used 1/4 cup brown sugar and 1 cup granulated sugar so I am excited and worried to see how this works out!

  26. 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!

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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