Chewy Chocolate Chip Cookie Bars
Chewy Chocolate Chip Cookie Bars are baked in a pan, a quick and super easy chocolate chip cookie recipe with no mixer and no chilling. You’ll love how soft and buttery these are!
Chocolate Chip Cookie Bars
Well, Hello Spring. We’ve been waaaaaaaaiting for you!
This date, March 20th, holds so much more significance for our family than saying “Goodbye, Winter”, however. It’s also my dad’s birthday AND Hatti’s birthday. Yes, our oldest daughter was born on the same day as my dad…and just two days after Blake’s dad’s birthday.
To celebrate with a recipe here on the blog, I’m sharing another chocolate chip cookie related recipe, in honor of Hatti’s love for chocolate chip cookies. My dad would definitely not pass up a good CCC, either!
This year, it’s all about enjoying those chocolate chip cookie flavors, with easy-to-make bars.
(Last year I shared this Brown Butter Chocolate Chip Skillet Cookie, and the year before that this Cookie Monster Ice Cream that’s stuffed with cookie dough.)
You’re going to appreciate the fact that you can whip up a pan of these Chewy Chocolate Chip Cookie Bars in less than 15 minutes. But even more than that, you’re going to love how buttery, chewy, and absolutely fantastic these cookie bars are. I promise!
We just spent the past week of Spring Break on the gulf coast of Florida, staying with my sister’s family. My parents were also there.
My sister and her husband are boat club members, and got us out on the water several times. The sun’s warmth was healing, the very best cure for our long Minnesota winter.
And having our daughter and her grandpa together just a week before their birthday, well you know that called for some early celebrating!
Bar recipes always win!
I realize that these chocolate chip bars may not look the most celebratory when it comes to a birthday treat. It’s not exactly a 3-layer cake piled high with buttercream, adorned in sprinkles.
But I can’t imagine anyone turning down one of these chewy treats, any day of the year.
They are a chocolate chip cookie party in a pan. I think that bar recipes always win!
I also know how Hatti likes to bake a pan of her favorite brownies to treat her friends. The brownies are quick and easy to make, an old family recipe, and always disappear FAST.
So my sharing this new cookie bar recipe does serve another purpose. It’s another easy and especially wonderful recipe that I’m sure Hatti will find herself making for her friends, for many years to come.
This recipe is a great way to quickly cure any CCC craving.
How to get perfect cuts
To achieve clean cuts to bars, brownies, and cakes, I’m a big fan of lining the pan with foil or parchment paper. I prefer to use heavy duty foil for this recipe, and to let the foil overhang on the long sides of the pan.
Then, after cutting around the perimeter of the pan, simply grab the foil overhangs and lift the bars out of the pan. Place the bars on a cutting board and cut into individual pieces.
If you have a rigid pastry cutter, it does double-duty as a great bar-cutting tool.
How to double a 9×13 recipe
Sometimes a 9×13 pan of bars just isn’t enough. Especially when they’re THIS GOOD!
When you’re looking to feed a crowd, just double the recipe. Simply grab a 13×18 pan with 1″ sides. Then double the ingredients and follow the recipe instructions.
The dough is quite thick anyway. And when doubling the recipe, the mixing is a bit of a workout. But I know you can do it!
Spread the dough out evenly in the pan.
Then bake the bars at the same 325 degrees Fahrenheit, but increase the baking time to 29 to 30 minutes, taking care to not over bake. Now you’ll have TWICE AS MANY of the same soft, chewy, and delicious cookie bars!
Happy Birthday, Hatti and Dad! We love you!
(See? All you need are some candles. Instant birthday party!)
Like this Recipe? Save it to Pinterest!
Chewy Chocolate Chip Cookie Bars
THE BEST Chewy Chocolate Chip Cookie Bars! A quick and easy chocolate chip cookie recipe, baked in a pan. No mixer and no chilling. You'll love how soft and buttery and chewy these are!
- 2 cups + 2 tablespoons all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 12 tablespoons unsalted butter, gently melted and then cooled to room temperature
- 1 cup packed light brown sugar
- ½ cup sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspooons pure vanilla extract
- 2 cups semi-sweet chocolate chips, plus a bit more for sprinkling over the top of the dough (my favorite chocolate chips)
- sea salt flakes, optional
- Adjust oven rack to lower-middle position. Preheat oven to 325° F. Lightly spray a 9" x 13" metal baking pan with non-stick spray. Or, if you want really clean cuts, line the pan with heavy duty foil, letting the excess hang over the edges on the long sides of the pan. Then lightly spray the foil-lined pan with non-stick spray. This will allow you to pull up on the foil and lift the bars out of the pan.
- In a medium bowl, whisk together flour, salt, and baking soda; set aside.
- In a large bowl, whisk together melted butter, brown sugar, and sugar until combined. Add egg, egg yolk, and vanilla, and whisk until well combined. With a rubber spatula, fold dry ingredients into the wet mixture. When about half-way combined, add chocolate chips and continue to fold until just combined. Do not over mix.
- Transfer dough to prepared pan. Dough will be very thick. Press evenly into pan using a spatula and/or your fingertips. (Tip: Dough mixture can be sticky. Use the buttery side of the butter wrapper to press the dough into the pan - or simply rub your finger tips with a little butter, and then press the dough into the pan.) If desired, sprinkle a few more chocolate chips over the top, pressing them in a bit. It's also fun to sprinkle M&M's over the top - the mini M&M's are our first choice!
- Bake for about 23 minutes or so, or until top is light golden brown and slightly firm to the touch. For the chewiest bars, do not over bake. I might even recommend to slightly under bake! Remove pan to wire rack. If desired, sprinkle some flaky sea salt over the top right after the pan comes out of the oven - YUM! Cool to room temperature and then cut into pieces. If using a foil lining, first cut around the perimeter of the pan to loosen, and then lift bars from pan using the foil overhangs. Transfer to cutting board and cut into squares with a knife or rigid pastry cutter.
To double this recipe: Double the ingredients and follow the instructions, baking the bars in a 13x18 pan. The dough will be thick when mixing all of the ingredients, and there will be alot of it. Spread dough evenly into the pan. Bake at 325°F for 29 to 30 minutes, or until top is light golden brown and slightly firm to the touch. For the chewiest bars, do not over bake.
adapted from Cook's Illustrated May 2006
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 220Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 38mgSodium: 127mgCarbohydrates: 26gFiber: 1gSugar: 20gProtein: 2g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
I just made these! Haven’t had a chance to cut into them yet but I’m excited! I was a little worried about the dough since it wasn’t quite the same as other cookie dough. Seemed dry and hard to mix in the chocolate chips. But coming out of the oven it looks like your picture so.. fingers crossed!!!
Oh wow! So good! They are super chocolaty and so soft!
Yay! So glad you like these CCC bars!!
Why does it call for 1 large egg and 1 large egg yolk?
Hi Ashley – yolks add more richness, moisture, and flavor.
Do these bars stay soft for a while or do they harden?
Hi Morgan – the bars are best/softest/chewiest during that first 24 hours after baking. They’ll still be soft after that, but do get a bit drier as time goes on. But they never last long around here!
Best recipe for Chocolate Chip anything I have ever made. Is chewy from the time they come out till whenever you finish them. Every time I make them everyone ask for the recipe. Great combo of sweet with a hint of salt. I actually use salted butter and it makes them better! My go to recipe!!!
I LOVE to hear this, Beth! Thanks for coming back to let me know. :)
I am so looking forward to trying it out tomorrowI am wondering if I can use 14 x 11 inch pan instead and it is 2 inches high? Or would it turn out too thin? Would a 9 by 13 be better? If you can let me know please? If it is a nonstick pan do I still need to put foil and spray the foil?
Thank you so much
Hi Miriam – A 14 x 11 would definitely make a thinner bar. I haven’t tried that size – if you do, this will take less time to bake. With a 9 x 13 pan, you will get the same thickness as what you see in my photos – that’s what I use. You do not need to use foil and nonstick spray – only if you want those super clean cuts, so you can lift it out of the pan to cut. I also recommend a metal pan for best results.
THANK You for the recipe! Theae are easy and delicious!
Yay! So glad you like! :)
I clearly messed something up somewhere because I had to cook these almost double the time. They were completely wet after 30 min , turned heat up to 350 and cooked another 10 min.
You’re not alone! I had the exact same problem. They came out raw following the specified directions.
Did you use the correct size pan? I just made them and they were perfectly done in 25 minutes.
I had the same problem, as well. I cooked them in a glass pan, not metal, so maybe that is the difference. I had to cook mine 40ish minutes, but they were PERFECT.
Hi!! These look delicious! I am going to make them for a potluck, how are they the next day? May want to make them in advance. Thank you!!
Hi! These look delicious! I am going to make them for a potluck, how are they the next day? May want to make them in advance. Thank you!!
Great bars!!! Loved them down to the last bar!!!
Tried these on a whim. They are so delicious. The recipe is on point. Thank you so much!
I’m so glad you liked these CCC bars! Thanks for coming back to let me know. :)
I just stuck a batch in the oven and was wondering why it was so thick and crumbly, so I added a little coffee. I looked over the recipe and realized I added an extra cup of flour. Well duh that would do it! We sampled the dough and it still tasted good.
I would like to use this recipe for a comparison project for fair as my 4-H project . I have made several batches and they rock over Pizza Huts brownie cookie! Can I have your permission to use the recipe for fair? Thanks for considering this. Sincerely. JASMINE
Hello Jasmine – I’m so happy you like this recipe, it’s definitely a favorite for our family! I was once a 4-H member myself. I’d be honored if you’d use my recipe in your project, would simply ask that you share where the recipe comes from “Chewy Chocolate Chip Cookie bars from afarmgirlsdabbles.com”. Thank you – and best wishes with your project!
Am going to bake these tomorrow. Would prefer a thicker bar — how long should I bake in a 9×9″ pan? Thank you!
Just pulled these out of the oven! Took exactly 23 minutes! My thought are people are using cake pans instead of baking sheets so they aren’t getting done???
Can’t wait to try one! They smell Devine!
It was a rainy day & our beach plans were cancelled ☹. Our frowns turned to smiles after I popped these in the oven. I made a section with nuts, one with toffee and the other with peanut butter. When I say thank you for the recipe; it’s now in my ever growing files.
Hello Ria – nothing turns a day around like CCC’s, especially when it’s this easy in the form of bars. I’m so happy you liked this recipe – thanks for coming back to let me know!
Just a couple of the glowing compliments I received after I brought these in for my coworkers’ birthdays:
“I don’t usually like cookie bars, but these are really good.” (As my coworker reached for a second one).
Thanks for a great recipe! I’m making these again tonight for my mom’s birthday!
Hi Suz – your comment made me smile – thank you SO MUCH for coming back to let me know!
So yummy! I took them out of the oven when still a bit gooey and served warm with a scoop of vanilla ice cream. They were a hit.
Wonderful!!! Thanks for coming back to let me know. :)
These cookie bars were absolutely delicious. My picky eaters were in love with these with the first bite. I don’t
usually leave comments because I always change a bit the recipes but not this one. It was awesome, no need to take or add anything. Thank you for sharing!
Hello Louise – thank you for coming back to leave a comment. I’m so happy you like these bars!! :)
Made these yesterday. I thought about adding some walnuts or toffee bits but it’s perfect just like it is. Nice not to mess with drop cookies. As usual, another great recipe from you, Brenda. Did you have Holsteins on your farm growing up?
Hello Carolyn – thank you for coming back to leave a comment. I’m so happy you liked this recipe, and that you’ve liked others as well! Cows…my dad had some cows when I was very young, so I don’t have much of a memory of the animals (also pigs and chickens). He sold all the livestock when I was little, concentrated on grain farming.
Thanks so much for the recipe :) I’m always looking at ccc recipes and this one was a keeper! My only changes were based on preference – only 1 cup of cc, 1 TB vanilla, 3/4 tsp sea salt, and only 2 c of flour. The kids loved the fact that these were bars – and I truly appreciate the ease of baking bars over drop cookies. Thanks again!
So happy you liked the recipe, Rae! :)
Looks good!! Already printed the recipe.