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. 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. 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!!

  8. 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. 

  9. Hi Sally

    I made these today but tweaked to use browned butter as in your brown butter cookies – so lush. Thanks as always for the inspiration. You can see them here if you want.

  10. 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. 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?

  13. 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!

  14. 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. ; )

  15. 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!

  16. 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!

  17. 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.

  18. 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.

  19. 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

  20. 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 

  21. 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.

  22. 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!❤️

  23. 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 🙂

  24. 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. 

  25. 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!!

  26. 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 2 3 4 5 6

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love



Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

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