This foolproof recipe has everything you love about your favorite homemade chocolate chip cookies, but baked in a 9×13 pan and no mixer or chilling of the dough needed! An extra egg yolk and brown sugar leads to their soft and chewy texture, and each bite is full of rich butter flavor and loaded with chocolate chips. Whenever I show up with this treat at a potluck or family gathering, these bars are the first thing to disappear!
My Family’s Chocolate Chip Cookie Dream-Come-True. In One pan!
There’s nothing like a warm-from-the-oven, soft and chewy homemade chocolate chip cookie. For me, just the thought of it brings a flood of memories — of baking cookies with Mom and my sisters on the farm, and sharing them with family and friends. Mom was never without some CCC’s stashed away in the big chest freezer. And my friends were well aware of that fact, with regular requests for “Barb’s chocolate chip cookies”.
Well, fast-forward a few decades and having a family of my own. Life got real full, real fast.
So my goal became this: a bars recipe that is quicker, easier, and 1000% reliable, with rich butter flavor and soft, chewy texture. Isn’t that just so “Midwest” of me? I adore bars recipes!
The secret to this recipe’s craveworthy success is in the combination of melted butter, an extra egg yolk, and more brown sugar than white sugar (I will never, ever make a chocolate chip cookie that does not include the moistness and deeper molasses flavor of brown sugar!).
Each one of these ingredients unlocks its own individual moist qualities, and when combined with the classic ingredients of a truly great chocolate chip cookie — to include really good chocolate (Guittard semi-sweet chocolate chips are my favorite) — this recipe is a soft and chewy force to be reckoned with.
These bars have now become my own family’s go-to. Our oldest daughter Hatti even requested this to be her “birthday cake” one year instead of my mom’s ultimate fudgy brownies, her other favorite. She’s awesome like that, not concerned about following the any birthday cake rules, only asking for what she wants!
“I’ve made these several times now and they are excellent, just excellent! They are a hit with everyone! Easy and over-the-top good!”
—Melody
baking soda is key to the chewy texture
Yes, this is a common baking ingredient, but I love what it does to these bars! You see, when baking soda mixes with brown sugar (which has acid from the molasses), it releases little bursts of carbon dioxide gas (our youngest daughter Tessa would appreciate this little bit of nerdy science as she’s currently in year 2 of her bio-chem degree). This causes the pan of bars to puff up slightly while it’s baking, then sink a bit as it cools. Which is GOOD – this helps to give you that incredible dense, chewy center.
OH, AND ONE LAST THING: DO NOT OVER-BAKE!
Yes, that’s my yelling voice! If your goal is to have the softest, chewiest chocolate chip cookie bars on the planet, it’s VERY IMPORTANT to not over-bake. I’d even go so far as to say, for the ultimate soft bars, slightly under-bake them!
Chewy Chocolate Chip Cookie Bars (no mixer!)
Ingredients
- 2 cups + 2 tablespoons all-purpose flour
- ½ teaspoon Morton 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 teaspoons pure vanilla extract
- 2 cups semi-sweet chocolate chips, plus a bit more for sprinkling over the top of the dough (I recommend Guittard semisweet chocolate chips)
- sea salt flakes, optional for sprinkling over the top (I recommend Maldon Sea Salt Flakes)
Instructions
- 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. For super clean cuts, see Notes below.
- 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 ingredients. 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 thick and sticky. Press evenly into pan using a spatula and/or your fingertips. See Notes below for more pressing tips.
- 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 even recommend to slightly under-bake!
- Remove pan to wire cooling rack. Optional: Sprinkle some sea salt flakes over the top IMMEDIATELY (so they stick) after the pan comes out of the oven.
- Let cool to room temperature and then cut into individual bars.
Notes
- Other chocolate. Try milk chocolate, dark chocolate, or white chocolate chips — or a combination. Or chop up your favorite dark chocolate bar for a more indulgent adultified treat.
- Candies. Our daughters like to sprinkle mini M&M’s over the top.
- Nuts. Throw in some chopped walnuts or pecans for some nutty crunch. I recommend using roasted, salted nuts for the best flavor and texture.
- Counter – To preserve the soft texture, leave the cooled bars in the pan, covered tightly, and store them on the counter for up to 3 days.
- Fridge – Store the bars in the pan, covered tightly, in the fridge for up to 5 days.
- Freezer – Place bars in an airtight, freezer-safe container, then store in the freezer for up to 3 months. Thaw the bars in the fridge before serving.
Nutrition Information:
For the memory book: This photo was taken while staying with my sister’s family in Florida in 2019, when we celebrated our daughter Hatti’s and my dad’s shared birthday with – yes, you guessed it – these chewy chocolate chip cookie bars!
I have made these multiple times over the years and even given them as gifts, they are always devoured. Thank you for sharing.
So great to hear – thank you, April, for coming back here to let me know + rate the recipe! :) Brenda
Heaven help me from eating the whole pan. I added about 3/4 cup toasted pecans and decreased the chocolate chips by 1/2 cup. Added the flaky salt as suggested and DEAR LORD these are good. And I’m not even a big chocolate chip cookie gal!
LOVE to hear this, Sandy! Now I want to try YOUR version with the toasted pecans! Thank you so much for coming back here to let me know + rate the recipe. Enjoy! Brenda
Made your cookie bar recipe for the 4th of July and it turned out fabulous! My long search for the perfect recipe is over – thank you!!!
Hi Mary – I’m SO HAPPY to hear this! Thank you so much for coming back here to let me know, and to rate my recipe! Brenda
This is my go-to recipe for cookie bars! Literally couldn’t tell you how many times I’ve made them—almost have the recipe memorized. I always get asked for the recipe when I bring them to family parties and events!
I like using 1 cup salted caramel chips from Trader Joe’s and 1 cup choc chips!
Hi Hannah – so happy to know you like this recipe enough to keep coming back for the recipe! Also your variation sounds great – I will look for those chips at TJ’s!
These have been a hit since the first time I made them years ago!! Thank you for this recipe! These are a favorite at my son’s high school functions. His friends always ask me to make them for school events. I made a quadruple batch for an end of the year school event and they were gone in minutes! Now I’m making them for my son’s Graduation Party. I’m concerned about them staying soft after I freeze them. Any suggestions?
Hi Jen – I love to hear that these are such a hit with your son and his friends! I’m sorry if I’m replying too late for his graduation party. These bars will always be at their softest, freshest best on the day they are made, like many baked treats. But they do freeze great. Once they are cooled, you could cover and tightly wrap the pan in foil, then freeze. Or cut individually once cooled, then add to a freezer-safe container and freeze – I’d separate any layers with parchment.
Excellent! SO easy and always a big hit with my friends and family!
Hi Melody – SO GLAD everyone likes this recipe!! Thank you so much for coming back here to let me know, and to rate the recipe. -Brenda
These are incredible. It’s totally not necessary, but browning the butter adds crazy depth of flavor.
Hi Katie – YES to browned butter!! So glad you like this recipe. Thank you so much for coming back here to let me know, and to rate the recipe. -Brenda
This recipe is terrific! The bars are so good and I cannot stop eating them!!! I will definitely make them again and again! Thank you!
I love to hear this, Dee! Thank you so much for coming back here to let me know, and to rate the recipe. -Brenda
New favorite recipe!! My family LOVES these!!
WONDERFUL!! Thank you so much for coming back here to rate the recipe and let me know. Enjoy! :)
Love this recipe. It’s my family’s favorite. I have been using this recipe since I found it over a year ago. I double the recipe to freeze half and the other to consume a little bit at a time. They are d elvish. Thank you for your recipe.
You are one smart cookie. Literally! Thank you so much for coming back here to rate the recipe and let me know. Enjoy! :)
My go to cookie bar recipe!
I LOVE to hear this!! Thank you so much for coming back here to rate the recipe and let me know. Enjoy! :)
I have been using this recipe for several years now! I make them at least twice a month. They are quick to mix up but taste like you’ve spent hours! I change up the add ins and they always turn out perfect. Thank you for a great recipe!
LOVE to hear this, Steph! Thank you so much for coming back here to let me know + rate the recipe! – Brenda
My go to cookie bar recipe
Awwwww…so beautiful to hear this. Thank you for your comment and star rating – much appreciated!
Chocolate cookies/bars are my favorite sweet by far. I have spent years looking for the perfect chocolate chip cookie recipe and this is it! Finally!!! The ratio of butter to brown sugar to white sugar to vanilla is just right. Everyone who has tried these has swooned. Thank you so much. I am thrilled to have found this!
SO HAPPY to hear this, Dale! Thank you for coming back here to let me know, and to rate the recipe! ENJOY!!!!
Awesome recipe! Kids love these cookie bars. Will make them again.
FABULOUS!! Angela – thank you so much for coming back here to let me know + rate the recipe – I really appreciate that!
Absolutely one of the best recipes out there for chocolate chip cookies! Very easy to make. “Insanely delicious!”
YAY!! So happy to hear this! I appreciate that you came back to leave a message and rate the recipe – thank you!
Made a double batch to take to work. Fantastic
So happy to hear this, Eileen! Thank you so much for coming back here to rate the recipe and let me know! :)
Delicious! This time I did use my stand mixer & I had the same results.
So happy to hear this, Mimi – enjoy! :)
Five stars and they aren’t even baked yet!By the looks of the cookie dough,this is going to be great!
Ha! I hope you enjoyed every last cookie bar!
These are super fast to whip up and are delicious!! I’ve made 6 batches this week! This recipe is a keeper! Thanks for posting.
6 batches?! WOW! That has to be a record!! Love to hear this, Theresa – thank you for coming back here to let me know. :)
I grew up eating my grandma’s orange chocolate chip cookies. They were in the same container every time I went to her house. It’s been….. 10 years? 15 years? since I have had them.
My world is turning upside down right now and my heart is just so tired – last night all I wanted was Mimi’s cookies. But my energy level? Nonexistant to be making cookies – cookie scoop by scoop. So I looked up “chocolate chip cookie bars.”
I came across this. I followed the recipe to a T and just added the zest of an orange and 5 drops orange essential oil in addition to the vanilla.
If I could, I would hug you. So tightly. Because while these were bars and not actual cookies – the flavor was EVERYTHING. The butter to sugar to vanilla to chocolate ratio? Perfection.
This recipe hugged my heart.
Thank you for doing what you do. Your website has SOOOO many recipes I cannot wait to try. Content creation is suuuuuch a hard business – you are appreciated and seen. Thank you for doing what you do ♥
What a beautiful note, thank you so much! ENJOY!!! :)