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. Put some parchment paper on the bottom of a 10” springform pan, clamped the sides then put the dough in. Baked for 22 minutes cooled and unclamped the sides pulled off the cookie by grabbing the parchment then went to town with a pizza cutter. Worked great!

  2. Can I use an 8×8 pan for this recipe?

    1. Your bars will be thicker and may take longer to bake through.

  3. Hi Sally, can I use a mix of chocolate chips and chopped Ghirardelli chocolate bars in this recipe?

    1. Absolutely!

  4. Sally, these are absolute heaven!!! And so easy to make! I decided on a bar recipe rather than cookies b/c I didn’t have time to chill and roll individual cookies. I followed your directions exactly, including using just a whisk (rather than my heavy Kitchen Aid stand mixer). The bars baked to perfection in 32 minutes, after coming together in about 10 minutes. They were perfectly soft and chewy! And just the right amount of sweet and salt. I used a dusting of Fleur de Sel on top after adding a few chocolate chips as you suggested. I will be making and sharing this recipe for many years to come. My boys and their friends LOVED them as well. Thank you!

  5. Best cookie bars! Tasty and super easy to make. Only suggestion made by my boys is to add more chocolate chips next time.

  6. These are in the oven as I write. So easy and a sample of the dough told me great taste and texture will definitely be on the horizon. Making these during the scare for my husband to take to his small staff still working until our Sunday night mandatory shut down. They smell wonderful. I can already tell it will be a great cookie!!

  7. Made these exactly as written. Delicious! Definitely my go-to for a thick and soft cookie bar! Thanks!!

  8. Mine came out dry :/ they are good but mostly dry.

    1. Hi Lauren! Make sure you don’t over-bake them, which quickly dries the cookie bars out.

      1. Darn it yah I probably did over cook them 🙁 thanks for the reply. Will try again soon 🙂

  9. Rebecca Agreste says:

    How many calories are in each bar?

    1. Hi Rebecca, I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one:

  10. Hi! Could I make this is a 9by13 inch pan without doubling it and have thin bars?

    1. Hi Emily, there won’t be enough dough to spread (even in the thinnest layer) in a pan that large.

  11. Today I attempted to make the chocolate chip cookie bars. I decided to double the recipe to make a 9×13 pan because I wanted to share them with some others. I have made this recipe before. I followed the directions and then when I mixed the wet ingredients into the dry ingredients the mixture never truly mixed together looking really dry and crumbly. I thought because I was mixing by hand I would try a mixer. Nothing happened. I rechecked the recipe and had the correct amounts of everything. I took my chances and just put the mixture in the pan and pressed it in. Baked at 350 for 40 minutes. They turned out good but a little dry on the top. What did I do wrong???

    1. Hi Sara, It’s easy for our measurements to be a little off when we double a recipe, especially flour. Make sure that you are spooning and leveling (not scooping!) or using weighted measurements. Check out my post, Measuring 101, for more details.

  12. Sally,
    I made the chocolate chip cookie bars recipe from your site. I followed your instructions with the exception of using gluten free flour. The flour indicated it was a one-for-one exchange. I baked the cookies for the time indicated, however, they appeared not quite done. So I cooked them about 4 minutes longer. They came out okay, but they had a sandy type texture on the bottom. They were very light on color and looked as if they should have been baked longer, according to my husband. They did have a very lightly-baked look. Any ideas on how I can improve these bars using gluten free flour? Thank you.

    1. Hi Jacquie, Unfortunately I don’t have any experience baking with gluten free flour substitutes. I have heard from other readers that it does produce a drier and crumblier cookie.

      1. Sally, Thank you for your quick reply. If any of your readers have any suggestions for how to improve upon the recipe using gluten free flour, I would love to hear their responses.

  13. I’m an experienced baker and have made chocolate chip bar cookies in the past. My go to recipe is at my other house. These bars fell apart, for the most part, after cutting them. They are very fragile. I skipped the step of pressing them into the pan and only smoothed them with a spatula. This may have been a crucial mistake. I’m a fan of your recipes. Your pumpkin chocolate chip bread is absolutely the best!

  14. Kianni Johnson says:

    These were amazing!! Sally NEVER disappoints! Made them on instagram live as a bake along while we are social distancing and everyone loved it! So good!

  15. I followed the recipe but when it cooled the center dipped down. Do you have any idea why this would happen? This is the site I go to first for all my baking.

    1. Always happens with cookie bars because they are so dense in the centers. Nothing to worry about!

      1. Thanks for the reply. They tasted great. Easy recipe!

  16. Made these today and only a few left. Very good!

  17. I was so excited to make these. I doubled the recipe and carefully measured my dry ingredients. I baked for 40 min, but should have checked sooner. They were very dry. I would recommend keeping a close eye and checking much sooner than the recommended time. Would like to make again, but not sure I want to risk them not being any better.

    1. Hi Lisa, If you try again use your oven light and bake just until the edges are lightly browned. Baking times vary depending on what type of pan you use and your particular oven. I hope you try them again!

  18. These came out great! They are a little easier to make than cookies and still taste fantastic. I added some sea salt dark chocolate as the chips!

  19. I’m a cynic and always assume reviews are inflated and I never review, but I have been thrilled with this recipe: it’s easy and provides dense bars with just the right balance of chewy with firmness. And they taste great, too. I’ve made them three times (double batch and I think more chips since I use a whole bag) and I’m really pleased with it.

  20. Diane Dzurochak says:

    Hi, I am wanting to try this recipe, but I’m allergic to corn, so I can’t use the corn starch. What happens if I completely omit the corn starch? I’d hesitate to use tapioca starch or arrowroot etc because both of those get gummy easily when used in sauces etc. and I rarely use them for that reason.

    1. Hi Diane, You can leave the cornstarch out. No need to replace it with anything. It just adds a little extra softness!

  21. Very good cookie bar. I loved that I didn’t have to use a mixer and that I didn’t have to be tied to the oven by constantly switching out cookie pans. These bars were chewy and yummy.

  22. I just finished making a double batch of these bars and they turned out great! I always keep double batches of your salted caramel sauce in the fridge so I drizzled some over the top to add some fun. The recipe came together so easily and I didn’t bother to use foil or parchment. There’s so much butter in the bars they come right outSuper recipe! Thank you, Sally!

  23. Hi Sally!

    Could I use m&m’s instead of chocolate chips?

    1. Yes, absolutely!

  24. Amy Williams says:

    This is beautiful Sally! I added zest of one orange plus a tbsp of orange juice, it was to die for. Thanks so much!

  25. Hi I want to try and make these but only have cake flour. Would I be able to substitute cake flour for all purpose flour?

    1. Hi Natalie, You can try it, but the cookie bars may be a little flimsy. You may want to bake for a couple extra minutes.

  26. These are SO delicious and easy!! I browned the butter for a deeper flavor, using Sally’s instructions on making sure there is still 3/4 cup of melted butter. I added a few more chocolate chips, plus more for the top! What a great recipe, of course!

  27. Hi Sally!

    Yesterday I backed a cookie bar using the recipe in your book titled “Sally´s cookies addiction” It was great but we want it to be less sweet and a bit taller. Looking on internet we found your page and these new cookie bar récipe and the other one are quite different. Why are they different? And how is the result?

    1. Hi Julio! Thank you so much for asking. The cookbook version yields a larger batch. They’re also a little denser with a slightly richer flavor. These are my favorite for a smaller 9 inch pan though. Very chewy and soft.

  28. Melissa S. says:

    I used mini chocolate chips, added 1/2 cup chopped pecans & followed the directions. Came out perfect! A family hit!! Loved the tip of adding more chocolate chips sprinkled on the top.

  29. Loveee this recipe! It was easy even for baking idiot like me! My whole family loves it, the soft and chewy texture are exactly what im looking for! Thanks sally for the recipe! Love from Malaysia.

  30. Hi there, can you use salted butter? Would you omit the salt? Thank you!

    1. Hi Lisa, you can cut the added salt in half if using salted butter. Enjoy!

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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