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!)
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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
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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.
really rich, really nummy. Had to bake longer.
Excellent and easy recipe!
Do these freeze well?
Hi Joyce – these bars do freeze well. But just like most fresh baked treats, they’re best on the day they’re baked!
I made these with my gluten free flour blend and Margarine. These bars were AMAZING and gone in no time! So glad I found this recipe! This will be made over and over and over again!!
That’s wonderful to know, thank you for coming back to comment!
I made the squares exactly as the recipe said. Turned out perfect. Baked 3 minutes less than recipe said..
So glad you liked. Thanks for coming back to leave a comment, Carol. :)
Absolutely fabulous. I made it exactly as the recipe suggested and it’ took 28 minutes to bake. I didn’t take a picture because mine looks exactly like the picture in the recipe. Couldn’t ask for easier or more delicious recipes. Thank you so much
I made these and used the baking Crisco instead of butter. I do not recommend doing this. Way too buttery and dense.
I needed a quick and easy recipe and this came up so I made it. They came out so good I made them again that week and put it in my personal recipe folder. Thank you!!
Hands down BESt & easiest chocolate chip bar cookies EVER! I can’t leave them alone! Thank you for sharing!!
Delicious! I used Bob’s 1:1 gluten-free flour in place of regular flour and these turned out wonderfully. Everyone enjoyed them and I enjoyed how easy they were to make!
I made these and they were perfect.
I make all of my cookie bars in a 9×13 glass pan and they always come out perfect. I never have to line my pans with foil or parchment paper (I don’t like baking with foil) I just use non stick spray and never sticks.
Adding more baking time is fine because everyone’s oven heats differently and I baked on middle rack and they were fine. Usually glass pans bake faster than metal pans from what I’ve experienced, they work great. I’ve also made with fall colored M&M’s awesome!
These are the best! Everyone asks for the recipe! Has anyone tried with milk chocolate chips? I love semi-sweet but a relative asked for milk! LMK
I’ve made them with milk chocolate chips. It was delicious!
Could you use salted butter at room temp instead of kosher salt & melted butter?
Yes but you’d have to leave out the 1/2 tsp salt :)
Yes! Sorry I read that wrong :)
I don’t have a metal pan so I had to use glass. Definitely needed more time, I did 30 minutes. They’re super good though!
Love these, so we’re making them again this morning. I had about 1/2c of leftover Kraft caramel bits and added them to the dough. It didn’t hurt the taste one bit, but it was gilding the lily!
So delicious & easy. Great for summer when you want chocolate chip cookies, but dont want the oven on a long time.
These were soooo good! I have a large family so I doubled the recipe. I love this because it’s so much faster!!!
So delicious!!! Perfect recipe!!
These called for too much chocolate chips ! Bars had all chocolate and not much batter. I used a 9X 13 . If I make again I will use less choc chips
I used an aluminum 13×9 with parchment paper, followed the recipe to a T, and as much as I like them underdone, had to add about 4-5 minutes. They were not at all golden on edges or top. But with a few extra minutes the recipe is a big hit – delicious, chewy, and so buttery!
Can I use salted butter instead of unsalted?
Leave kosher salt out?
I used salted butter, but kept the 1/2 tsp of kosher salt. I didn’t sprinkle extra salt on top and they were wonderful!