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.

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

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!)

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

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.

Soft & Chewy Chocolate Chip Cookie Bars

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!

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

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

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

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 (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

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

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

202 Comments

Comments are closed.

  1. Made this recipe (doubled, per instructions in the notes) and it was a huge hit at the family bbq. My kids are requesting them almost daily now! Thanks, Sally!

  2. Hi Sally. I am a little late to seeing this but I am going to try this weekend!! Could I use a 7×11 instead of 9×9? Or would there not be enough batter?

    Thank you!! LOVE your recipes!!

    1. Hi Lauren! You can use a 7×11 inch baking pan. The bake time will be about the same.

  3. Linda Hestand says:

    Has anyone tried recipe using soy or plant based butter? We have dairy-free needs at my house.

    Thank you.

  4. I got Sally’s email that said something like “do your cookies turn into greasy puddles?” and thought, “has she been in my kitchen?” Just made these cookie bars and they are a revelation! Easy to make, then both crisp and soft to eat, like a cookie brownie hybrid. This is going straight in the recipe file.

    1. Haha – I’m so glad you found the email helpful and that you enjoyed this recipe so much!

  5. Hi Sally,
    I’ve been making this recipe since I found it..over a year ago…I add a couple boxes of instant banana pudding..people love them

  6. Could I substitute dark brown sugar for the light brown sugar?

    1. Absolutely! Same amount.

  7. Christine Hanson says:

    ohhh my yummy goodness! Sally, these are fantastic! I followed the recipe and directions exact. Thank you for sharing!

  8. They’re delicious Sally !
    2 thumbs up from everyone in my family

  9. patricia wettemann says:

    I love you Sally LOL , I make these with m&m chocolate chips and I do add the salt on top.
    Awesome recipe!! Thank you so much

    1. I’m so glad you enjoy these, Patricia!

  10. So easy and so delicious! Made recipe as written and it was a huge hit!

  11. Sally! This recipe is a SAVIOUR. I knew I wanted to make cookie bars today, I just needed to find the right recipe. Stumbled across your blog and never looking back.

    I made these for our church bakesale to raise funds for my Christmas band to afford new equipment. All of them, gone within seconds. Our most successful bakesale yet, and thanks to your recipe, we have a new drum kit – AND we have a new staple christmas dessert! I’m gonna be making these forever!!!!!

  12. This recipe is a go-to for my family! My twin was JUST talking about this recipe and how she needed to bring a snack last-min for a church function so she decided to make these…. Now I’m craving them. They’re 5 ⭐️ any day!

  13. Hi I am new to your site. I stumbled onto this recipe and am glad to have found it. I prefer thicker cookie bars when it comes to choc chip. The Nestle recipe is just too buttery and therefore too thin for what I would prefer.

    I used 1/2 cup of butter to work with—that did change the texture a bit, but so far (from reading a few reviews), I am the only one who will say that the baking time was very high for me. I set the timer for 28 minutes, checked them at 22, and they were more than done already. When I tried them again with the full amount of butter, the baking time was still far under the 32 minute mark.

    I would like to stick to the 1/2 cup butter ratio but add another egg (and use 2 eggs, not 1 egg and 1 yolk). and try to bake for 20 minutes.

    The flavor was great. I usually store cookie bars in our fridge to preserve them, but that made them a bit stiff. I don’t mind a “firm” cookie bar so that it doesn’t crumble away when you try to eat one.

    I DID like the fact that you did this recipe for a 9X9 pan—which does help with the thickness and getting a more cookie like texture—rather than well, butter and chocolate only.

    Hope my comments, as a first timer, came off respectful yet honest. I appreciate anyone who generously shares recipes and gives so many hints to help as well.

    1. Thank you for your honest feedback, Anu!

  14. I made this yesterday and it was so good! But I was really surprised it came out SUPER thick lol

  15. This is the only cookie bar recipe i ever use! I always get compliments on it. If you are getting melted chocolate in the center you have not let them cool off enough timeA little patience makes these perfect!

  16. I just made these but had to substitute with apple sauce for the eggs and they’re amazing!! Taste so good and the texture is lovely. 10/10

  17. Van you use m&ms I stead of chocolate chips?

  18. Barbara J Johnson says:

    If I used a 15 x 11 (jelly Roll ) pan would I double or triple the recipe? The recipe sounds wonderful. Especially not having to use a mixer.

    1. Yes, I recommend doubling this recipe for that size pan.

  19. Barbara J Johnson says:

    Thank you for your quick response. I will be making these this evening for my son to share at work along with Peanut bar cookies, and Snicker doodle Bars. Merry Christmas!

  20. Super easy! Taste amazing. Best chocolate chip bars I’ve made. Ever!

  21. Trying the recipe now…cannot wait to try it out…the recipe was easy to follow with great easy steps to follow…

  22. Very yummy! I bashed then for 40 minutes, and they still seemed underdone, but I’m not sure because I used mini chocolate chips which makes it harder to tell. The knife came out clean at 32, but I kept going. The top looks perfect. I mean, I’m fine with an underdone cookie regardless, but I wonder if they are just this chewy inside? The inside looks wetter than the photos for sure. I’ll just have to try them again!

    1. *I baked them for 40 minutes… 🙂

    2. Hi Erin, I’m glad you enjoyed these! The inside is chewy like a cookie and not cakey! If you think yours need more time in the oven next time try covering your pan with foil part way through so the tops don’t get too brown before the center bakes.

  23. THANK YOU FOR THIS RECIPE!!! Excellent step-by-step instructions and last minute, homemade recipes such as this are wonderful for me (as my husband works away 95% of time). My husband loves peanut butter chips and chocolate chips; so, I bought a bag that already had both chips mixed together. I just got done making these and they are chewy as indicated, but mine leave a dry texture after-taste? More so on the top, not in the middle. I scanned the recipe a couple times to see if I missed something. I didn’t but I noticed the bag of mixed chips say “flavored” and not semi-sweet chips. Is there anything I should or should not do with my next batch to fix that “dry” texture to the top of the bars? Since my stove is fueled with propane, I watch carefully to not burn foods, etc., the toothpick came clean at 30 minutes. Well, thank you in advance for any advice provided.

    1. Hi April! Is it the chocolate chips that are dry or the bars? A different brand of chips could definitely help! You can also try lowering the oven rack or tenting the bars with aluminum foil as they bake, too. Both will prevent the top from drying out.

  24. Stephanie Larson says:

    These bars are fantastic!! My 6’3″ son gives me a bear hug every time I make them. And they are so easy to make and clean up after!

  25. Could this be done as a thin bar? Perhaps a single recipe but in a larger pan. If so, what would you recommend for temp/baking time?

    1. I did just this because I wanted them about the thickness of a regular chocolate chip cookie. I kept the temp but put the time at 15 -20 min to start, as if baking a batch of regular cookies. Checked at 15 and cooked the additional 5 min and they turned out great!

  26. These are so delicious. I made a double batch with no changes to the recipe. I sent them off to my son in college, tightly wrapped and stored in Tupperware. They ship really well and stay fresh for days. I don’t know if I’ll ever make traditional chocolate cookies again. These are that good. Thanks for the great recipe!

  27. Hi. I only have a 9×13 baking pan and it says on the note to double the recipe. That means all the ingredients x2, right? Wouldn’t that be too much?

    1. Hi Jes, Yes doubling the recipe means multiplying everything by 2. The bars will be a little thicker and take a little longer to bake trough.

  28. First time making any kind of cookie bar and I’m hooked! I doubled the recipe and they couldn’t have been easier! Thick, chewy, and so good! I used milk chocolate & peanut butter chips and sprinkled more on top. I’m going to be making more bars in the future for sure!

  29. Hi Sally Could I make this recipe in a cast iron skillet and if so, what size skillet? Thank you!!
    Mary

    1. Hi Mary, I suggest you follow the recipe for my Skillet Cookie (and you can feel free to use all chocolate chips instead of the M&Ms if you wish).

  30. think you could bake this in a half sheet pan? Triple the recipe? I need a LOT and am going to cut them into heart shapes so lots of delicious scraps. 🙂

    1. Hi Leah, See my post on Cake Pan Sizes to calculate exactly how much dough you will need for different size pans.

      1. Oh wow! That post is AMAZING! Thanks so much!

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