Soft & Chewy Chocolate Chip Cookie Bars

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

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

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

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

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

  • 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

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!


  1. Hey Sally just a heads up – the “total time” taken says 2 hours including cooling time, you must have forgotten about changing from the chocolate chip cookie recipe.

  2. 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!

  3. Hey Sally.. The bars did not turn out soft and chewy.. They taste crumbly and cookie like.. Why is that? I have made these many times before and for the life of me can’t figure out why… Please help

  4. Hi Sally, I baked these the other day. I baked them in an 8×8 pan instead of 9×9 because that’s what I have. I set it for 30 minutes, turned it around halfway, and after 30 minutes I checked it with a toothpick. It came out completely clean so I took it out, but after cooling and cutting into it, the center seemed a little underbaked, though the edges were perfect. I was wondering if you had any advice? Should I just leave it in for longer next time?

  5. 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.

  6. Made them today and wondered about the cornstarch in them. Would use baking powder the next time. Found them dry, needed more salt .

  7. 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. 

  8. 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.

  9. 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! 

  10. Hi,
    I am wanting to make these but was wondering about the cornstarch. I have never used it in baking and don’t have any to hand. Would it affect these terribly if I left it out or replaced it?

  11. Hi Sally! These bars are currently in my oven. I’m so excited to try them! I always struggle with cutting bars/brownies neatly. They look so perfect in your photos. Do you have any tips on how to cut these nicely?

    1. Hey Ashley! Thank you for the compliment on my neat looking bars! I simply suggest waiting until the cookie bars are completely cooled. Use a very sharp knife, wipe it clean between cuts. That’s all I really do!

  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. ; )

  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!

  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. Thank you for your prompt response! I know how you have a busy website and bun in the oven so it’s amazing you respond to comments! Xx

  18. 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. I was just started to make them and I resized that I have no cornstarch . By any chance what would I use to substitute for the cornstarch?Thanks so much I love your blogs!❤️

  21. 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 🙂

  22. 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. 

  23. 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!!

  24. 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?

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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