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!

296 Comments

  1. 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!

  2. 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. 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.

  3. 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.

  4. 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!

  5. 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!

  6. 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!

  7. 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.

  8. 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!

  9. 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. 🙂

  10. 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!

  11. 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!

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

  13. 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!!

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

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

    1. Hi Rebecca, I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

  15. 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.

  16. 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.

  17. 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!

  18. 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!

  19. 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.

  20. 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!

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