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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 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. 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 sallysbakingaddiction.com

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.

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!

270 Comments

  1. Just made them with almond flour. When cutting into them, the center is melted chocolate. The outside is more like a cookie, but if you love chocolate this is for you.
    Bring it tonight for a dinner party. Doesn’t look like yours, but it is soooo good.
    Oh! I added nuts. Thank you.

  2. Hi sally I just made these chocolate chip bars using 3x the recipe and they smell and look fabulous! I baked them in 2 9×13 pans they won’t be as thick as yours but thick enough for the grandchildren.

      1. Hi sally they still came out thick, great recipe! Thank you so much for the foil tip, I’ve been baking for years (I’m 67) and would have never thought of that! Wow they really do lift out of the pan easily and no pans to wash! Now I just have to figure out how to veganize them….my daughter and her family are vegans so I adapt a lot of recipes so my two grandchildren aren’t left out. Thank you again I love your recipes! Have a great week!

  3. Love this recipe! Easy to make. Family and neighbors love it too. I use different chips depending on my mood and what’S available in the pantry!

    1. I’ve made these bars with different types of chips and add-ins and love how versatile they are! I’m glad your family and neighbors enjoy them!

      1. I always recommend unsalted butter because different brands of butter contain different amounts of salt so you never really know how much you are adding! However, you can use salted butter if that is what you have and just lower the amount of salt you add to the dough.

    2. I think I did something wrong but can’t figure out what. My toothpick came out clean but when I cut into them, they were still partially raw. And really didn’t taste like much. More butter, sugar or chocolate? Any help is appreciated, they looked great and I know they can taste better!!

  4. I’ve made this recipe a few times and it’s always delicious. The last time I made them, I was going to a friends house out of town and didn’t want to show up empty handed. I made these the week before my trip and froze them. Grabbed them from the freezer right before going to the airport, put them in a gift box, then in my carry on. By the time I got to my destination they were thawed and ready to eat!

  5. Hi Sally,

    I shook the chocolate chips up in a bowl with a tiny bit of flour and they adheres to the dough perfectly

    Love your blog, I’ve learned so much about baking from you!

  6. If I pressed this dough into a 9×13-inch pan, how long would you estimate the bake time to be? I want to create a chocolate chip cookie bar dessert for National Chocolate Chip Cookie Day (it’s a holiday worth celebrating, right?), and I was thinking of layering your chocolate chip cookie dough fudge over these bars and then spreading a layer of chocolate over top. Do you think this would work? I’m assuming I would have to refrigerate the bars after I add the cookie dough fudge layer so it can set, then add the chocolate layer. Do you think these will stay relatively firm at room temperature? Thanks for the advice, Sally! 🙂

    1. Now THAT sounds like a way to celebrate! Unfortunately, this just isn’t enough dough for a 9×13 pan, so I recommend doubling it OR stretching it super thin to fit the 9×13 inch pan (which might be the better option since you’re making a layered dessert). Fudge in the center, then chocolate on top would be divine! They should stay pretty firm at room temperature and hold their shape. Let me know how they turn out!

  7. So, I did make those chocolate chip cookie dough layered bars I asked you about. They turned out SO well, and I was immensely pleased. I pressed the dough into a 9×13″ pan and baked for 20 minutes, which turned out to be the perfect amount of time to achieve a slightly under-baked appearance. I let the bars cool completely before topping with the fudge (which tastes just like cookie dough!). After letting all that set in the fridge, I topped the bars with ganache and returned to the refrigerator. Everyone at our connect group loved them! And, they were tons of fun to make 😀

  8. Got this email today and just cut them into squares. So soft so delicious! They were very easy to make too!

  9. Sally Sally Sally, now you’ve gone and done it.
    Chocolate chip cookies have always been our favorite but I’m usually disappointed by the batter oozing into thin cookies. THEN BAM!!! ALONG COMES SALLY AND THIS AMAZING RECIPE!!! It is the BEST and also the EASIEST recipe EVER! Thank you for this! My hubby thinks you walk on water! I’ve made your recipe three times for us already and today I made a batch for my boss who’s headed out on a road trip for the holiday weekend. I’d say my job is secure
    Happy baking!

  10. Sally, I am a huge fan of your recipes. These bars are delicious but every time I make them they fall in the middle. My oven is calibrated, the toothpick is clean so I’m at a loss. Is this normal?

    1. Hi Linda! Unfortunately, it’s par for the course with cookie bars. Because of the high fat content and dense structure, they’ll always sink in the middle.

  11. Lovely recipe sally.. i have always tried these soft and chewy recipes but it comes out soft but undercooked all time even with the desired temperature.

  12. 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!

  13. 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!!

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

    Thank you.

  15. 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.

  16. 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

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

  18. 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

  19. 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!!!!!

  20. 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!

  21. 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.

  22. 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!

  23. 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

  24. 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.

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