Easy-to-make chocolate chip cookie bars are chewy, gooey, and completely irresistible. They come together in under 20 minutes and require no chilling or scooping!
Chewy Chocolate Chip Cookie Bars are like a combo of your favorite chocolate chip cookies baked into a rich, buttery, gooey blondie. That, plus plenty of chocolate in every bite. In addition, you don’t have to hassle with scooping dough or worrying about it spreading! These bars turn out perfectly every time you make them!
I definitely love homemade chocolate chip cookies, but these cookie bars might be even more incredible! They bake up tender, chewy, and wonderfully thick. Plus, they’re way easier than baking a batch of cookies. Simply, spread your cookie dough into a baking pan and bake. No chilling, scooping or rolling is required! These are great for any occasion and bringing to potlucks and parties, and believe me, they’ll disappear fast!
Ingredients needed
Good news! This chocolate chip cookie bar recipe uses all of the basic baking ingredients that you’d expect, so you may not even need to make a trip to the grocery store! Here’s a note on everything you’ll need:
- Flour: Use all-purpose flour to give the bars structure and a tender texture.
- Baking essentials: 1 tsp of baking soda, baking powder, and salt will ensure these baked properly with just enough lift.
- Butter: For plenty of richness and moisture.
- Sugars: A combination of brown sugar and granulated sugar adds the perfect amount of sweetness with rich flavor.
- Egg: Helps all of the ingredients bind together.
- Pure vanilla extract: Adds a touch of warmth and subtle sweetness.
- Chocolate chips: We’re using plenty of chocolate chips to provide bursts of sweet, melty goodness in every bite.
How to make this recipe
These could not be easier to prepare, and they work for any occasion! Here’s how to make them:
- Prep: Preheat oven to 350ºF. Line an 8×8-inch (or 9×9-inch for thinner bars) baking pan with foil or parchment paper and set aside.
- Mix dry ingredients: In a medium bowl mix together the dry ingredients (flour, baking soda, baking powder, salt).
- Combine wet ingredients: In a large bowl, beat the butter and sugars until light and fluffy. Add the egg and vanilla and beat until combined. Using a spatula, stir in the dry ingredients along with the chocolate chips.
- Bake: Transfer batter to the prepared pan and press evenly. Bake for 20-22 minutes or until lightly golden and the edges are set.
- Cut and serve: Cool for at least 20-30 minutes before attempting to cut. Lift using the foil or parchment paper and cut into 9 large to 16 small squares.
Expert tips
Check out these simple tips to ensure your cookie bars are perfectly baked every time!
- Use room temperature ingredients: You will want your butter and egg to be at room temperature. This will make it easier to combine the ingredients, and it also creates a consistent dough and better texture.
- Extra chocolate chips: Just before baking, we like to sprinkle some extra chocolate chips on top for a pretty presentation.
- Let cool: It’s important to let your cookie bars cool for at least 20 minutes so they have time to set. They will be much easier to cut, and will be less likely to crumble.
- Make a double batch: If you want enough for a crowd, double the recipe and bake the bars in a 9×13-inch pan. This will make up to 36 bars, depending on size. It may be necessary to bake a little longer than 22 minutes, and up to 28 minutes.
Frequently asked questions
What is the difference between a cookie and a cookie bar?
Bar cookies are made from cookie dough that is spread into a pan and baked. Then, the finished product is cut into square bars after baking.
Why are my cookie bars dry?
Cookie bars can become dry if they are baked too long or if there is too much flour in the dough. For the most accurate measuring, weigh your ingredients with a kitchen scale. If you don’t have a scale, lightly spoon flour (don’t pack) into a measuring cup and without shaking the cup, use a straight edge to level off the top.
How to know when cookie bars are done baking?
These chocolate chip cookie bars are done when the edges are lightly golden brown and set. The center will be soft, and the bars will continue to bake as they cool. You definitely don’t want to over-bake them!
Variations
There are so many fun and creative ways to change up these delicious chocolate chip cookie bars and make them your own. Here are some of our ideas:
- Nuts: Give these a nutty crunch by adding 1/2 to 1 cup of chopped walnuts, pecans, almonds, or any other nut that you prefer.
- Candy: To add fun colors and crunchy candy texture, mix in 1/2 to 1 cup of Reese’s Pieces or M&M’s.
- Flaky sea salt: Before baking, sprinkle the top with sea salt for a delicious sweet and salty taste.
- Toppings: Want to make your chocolate chip cookie bars even more indulgent? Add a drizzle of melted chocolate, caramel sauce or melted white chocolate over the top of the cooled bars!
- Serving: These are so good served on their own but to kick the deliciousness up a notch, enjoy the bars heated with a scoop of vanilla ice cream!
Storage recommendations
If you’re lucky enough to have some leftover bars, here’s how to keep them tasting soft and chewy.
- At room temperature: Store in an airtight container for 3-4 days.
- In the refrigerator: For longer storage, place in an airtight container in the fridge for up to 1 week.
- In the freezer: These also freeze well stored in a freezer-safe bag or other container for up to 3 months. To thaw, leave at room temperature for several hours or overnight.
More Cookie Recipes:
- Healthy Oatmeal Cookies
- Banana Bread Chocolate Chip Cookies
- Banana Blondies
- Air Fryer Chocolate Chip Cookies
- 3 Ingredient Peanut Butter Cookies
Chewy Chocolate Chip Cookie Bars
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp EACH baking soda, baking powder, salt
- ½ cup butter, softened
- ½ cup light brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 cup chocolate chips , or your favorite add-in (nuts, reeses, m&ms, nutella, peanut butter)
Instructions
- Preheat oven to 350ºF. Line an 8×8-inch (or 9×9-inch for thinner bars) baking pan with foil or parchment paper and set aside.
- In a medium bowl mix together the dry ingredients (flour, baking soda, baking powder, salt).
- In a large bowl, beat the butter and sugars until light and fluffy. Add the egg and vanilla and beat until combined. Using a spatula, stir in the dry ingredients along with the chocolate chips.
- Transfer batter to the prepared pan and press evenly. Bake for 20-22 minutes or until lightly golden and the edges are set.
- Cool for at least 20-30 minutes before attempting to cut. Lift using the foil or parchment paper and cut into 9 large to 16 small squares.
Equipment
Notes
Storage tips
- At room temperature: Store in an airtight container for 3-4 days.
- In the refrigerator: For longer storage, place in an airtight container in the fridge for up to 1 week.
- In the freezer: These also freeze well stored in a freezer-safe bag or other container for up to 3 months. To thaw, leave at room temperature for several hours or overnight.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
