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Chocolate Chip Cookie Bars

This soft and chewy Chocolate Chip Cookie Bars recipe is just like your favorite chocolate chip cookies – but baked in one pan, with no mixer and no chilling. Full of rich buttery flavor and loaded with chocolate chips, these quick & easy bars are always a hit. Finish with a sprinkle of flaky sea salt for an extra pop of deliciousness!

A stack of chocolate chip cookie bars is piled on top of the tray of bars.

It has recently come to my attention that many people still don’t know about this crazy awesome Chocolate Chip Cookie Bars recipe that can be whipped up in less than 15 minutes! Whenever I mention these bars in my newsletter, I always get lots of great feedback from people trying them for the first time – so buttery, chewy, and absolutely fantastic. So I thought I’d bring this recipe back around!

Why Everyone ❤️s This Chocolate Chip Cookie Bars Recipe

With nearly 1500 reader comments, it’s obvious that this recipe is loved by many. Here’s why this is a family favorite at our house:

  • “Insanely delicious“. That’s an actual quote (from Susanne), from the comments in this post – and one that my family wholeheartedly agrees with. I know that whenever I take these chewy, buttery, loaded-with-chocolate bars to a party, this will be the first dessert to disappear! (Just be ready to share the recipe, because everyone will ask for it!)
  • Easy ingredients. This recipe calls for common baking ingredients. And it uses melted butter, so it’s great for impromptu baking (no need to let it soften first).
  • Simple, quick method. I’ve made this recipe so many times, I can have a pan of these bars in the oven in just 15 minutes. And it comes together so easily, you don’t even need to use a mixer. If you read through the comments, some people have said that this recipe is so good and so easy that they’ll never make chocolate chip cookies again!

“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

Recipe Ingredients

As Naomi testified above (“used ingredients I already had in the house”), you’ll find nothing but regular ‘ol pantry ingredients in this easy bars recipe. Scroll down to the printable recipe card at the end of this post for the exact ingredient amounts.

  • Flour – This recipe calls for regular all-purpose flour.
  • Salt – I believe that most sweet baked treats benefit from some salt!
  • Baking soda – This helps the bars to rise and develop deeper flavor and color, while keeping them nice and chewy.
  • Butter – I use unsalted butter. It adds beautifully rich flavor and helps keep the bars perfectly moist and chewy.
  • Brown sugar + granulated sugar – Brown sugar contains molasses, which gives these bars a moist, dense, chewy texture and deeper caramelized flavor. Granulated sugar offers a touch of crispness to the top of the bars.
  • Eggs – 1 large egg plus 1 large egg yolk bind the batter together, offer extra rich flavor and texture.
  • Vanilla – Pure vanilla extract adds a touch of flavor that we love in a classic chocolate chip cookie.
  • Chocolate chips – I always use semisweet chocolate chips, and my favorite brand is Guittard.
  • Sea salt flakes (optional) – For a finishing touch. It plays so well with chocolate chip cookies, offering a fabulous contrast in flavor. SO GOOD!!
chocolate chip bars

How to Make Chocolate Chip Cookie Bars

  • Combine flour mixture. In a medium bowl, whisk together flour, salt, and baking soda.
  • Combine butter & eggs with sugars. In another bowl, whisk together melted butter, brown sugar, and sugar. Add egg, egg yolk, and vanilla, and whisk to combine.
  • Fold together dry and wet. 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.
  • Add dough to pan. Press dough evenly into prepared pan.
  • Bake. Place pan in preheated oven and bake for about 23 minutes. 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!
A pastry cutter is seen in the background after being used to cut chocolate chip cookie bars.

How To Get The Perfect Cuts

To achieve clean cuts to bars, brownies, and cakes, line your pan with heavy-duty foil or parchment paper, and leave an overhang on the long sides of the pan. When the bars have cooled a bit, run a knife around the perimeter of the pan, grab the foil overhangs, and lift the bars out of the pan. Place the bars on a cutting board and allow the bars to cool completely. Then use a sharp knife or rigid pastry cutter to slice into individual bars.

A few chocolate chip cookie bars are cut from the whole pan of bars with  chocolate chips scattered around them.

Tips for Success + Variations

Here are a few of my tips to make the best chocolate chip cookie bars!

  • Don’t overmix. For the chewiest texture, take care to not overmix the dough.
  • Here’s how I press the dough into the pan: The dough mixture can be sticky. To help press it evenly into the baking pan, use the buttery side of the butter wrapper to press the dough into the pan, or rub your finger tips with a little butter, and then press the dough into the pan.
  • 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. For the ultimate soft bars, slightly under bake them!
  • Add the sea salt flakes! Our family LOVES an extra hit of salt over the top – we use Maldon Sea Salt Flakes, and it doesn’t take much. Just sprinkle a bit over the top IMMEDIATELY after the pan comes out of the oven (so the flakes adhere) – YUM!
  • Double the recipe. Sometimes a 9×13 pan of bars just isn’t enough! If that’s the case, you can easily double the recipe and bake it in a 13×18 pan – see the Notes in the recipe card for more details.
  • Try other chocolate. Like milk chocolate or dark chocolate or white chocolate? Just swap in your favorite chocolate. Or do a combination of chocolates. We also like to sprinkle mini M&M’s over the top!
  • Chop up a chocolate bar. Or, chop up your favorite dark chocolate bar for an extra indulgent treat.
  • Add nuts. Throw in some chopped walnuts or pecans for a little nutty crunch. I recommend using roasted, salted nuts for the best flavor and texture.
chocolate chip cookie bar with birthday candle

Serving Suggestions

Proper Storage

These bars will always have the best texture on the day they’re made. But, similar to chocolate chip cookies, the chocolate chip cookie bars will keep well for later noshing. Here are a few options for how to store them:

  • Counter – To preserve that 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, with an airtight cover, 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.
a stack of chocolate chip cookie bars

Chewy Chocolate Chip Cookie Bars

Yield: 24 servings
prep time: 15 minutes
cook time: 24 minutes
total time: 39 minutes
This soft and chewy Chocolate Chip Cookie Bars recipe is just like your favorite chocolate chip cookies – but baked in one pan, with no mixer and no chilling. Full of rich buttery flavor and loaded with chocolate chips, these quick & easy bars are always a hit. Finish with a sprinkle of flaky sea salt for an extra pop of deliciousness!
4.5 Stars (1501 Reviews)
Print

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 – we like 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. Or, if you want really clean cuts, line the pan with heavy duty foil or parchment paper, 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 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. (Tip: 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. Optional: Sprinkle some flaky sea salt over the top IMMEDIATELY after the pan comes out of the oven – YUM!
  • Let cool to room temperature and then cut into individual bars. 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.

Notes

To double this recipe: Double the ingredients and follow the instructions, baking the bars in a 13×18 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

Nutrition Information:

Serving: 1 Calories: 228kcal Carbohydrates: 28g Protein: 2g Fat: 14g Saturated Fat: 8g Polyunsaturated Fat: 5g Cholesterol: 38mg Sodium: 127mg Fiber: 1g Sugar: 20g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
family photo on a beach in Florida

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!

This post was originally published in 2019, then updated in 2024.

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291 comments on “Chocolate Chip Cookie Bars”

    1. Hi Barbara – it’s in the recipe card, directly below the photo. A rectangle that says “Print”. Enjoy the bars!

  1. Hi Brenda,
    I am planning on making these for a bake sale at my school and I was wondering if I could pre-make the dough two days ahead of time and then bake them on the day of the sale. 

  2. 5 stars
    Just made these…reallr moist! I will freeze half because there are only the two of us. But for those who will be keeping for several days, lay a slice of bread in container it will help to keep them just baked moist, works for cookies too!

  3. I was wondering if anyone has made a double batch of these & put it in a jelly roll pan (13 x 18)? Would making a double batch be to much for this size pan? 
                Thanks,
                    Judy

    1. Hello Judy – I just experimented with this. I doubled the recipe and baked it in a 13 x 18 pan with 1″ sides. There is alot of thick dough when you’re mixing at the end, but it works great. I baked mine for 30 minutes and think they’re perfectly done. I made them last night, and of course we had to eat a couple warm. :) Now I’m cutting up the rest to take to our daughter’s volleyball tourney. And as I’m cutting through the entire pan, it’s all baked perfectly – soft and chewy and delicious!

  4. 5 stars
    These are delicious! Due to the egg allergy of a party guest, I used flax/ water combo as an egg substitute. Still perfect.

  5. 5 stars
    Came across this recipe from a google search and decided to give it a try as I was raised a SD girl too! They are the BEST pan cookies EVER. Buttery yumminess and the perfect amount of chocolate chips. So easy to make; I will never make another regular chocolate cookie again.

  6. I tried to make these, using the correct pan size and following the recipe as written, and they’re still raw after 30 minutes. What am I doing wrong?

  7. 5 stars
    Turned out great- so yummy! I used salted butter and needed to cook quite a bit longer with my oven. Thanks for the great recipe!

  8. 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!!!

    1. 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!

  9. 5 stars
    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!!!

    1. 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

      1. 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.

  10. 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.

      1. 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. 

  11. 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!!

  12. 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!!