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 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!
Ggg
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!
Yeah, she said that. The foil was to make it cleaner. Duhhhhhhhhhhhhhhhhhhhhhhhhhhhhh.
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!
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
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!
Fun!!
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 wonder if the bake time varies because some have convection and some have conventional ovens? I wish ALL recipes marked which they are using , it would be helpful often
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!
I make these for all of our family gathers! Always a big hit!
These bars are so buttery and chewy. Just the way I like them.
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!
these were amazing. for anyone wondering you can use 2 whole eggs. the texture and flavor was still perfect. the only thing is I had to bake mine for close to 35-40 minutes. I know the idea is to underbake these a bit but at 25 min they were for sure still raw. I also browned the butter when I melted it. so so good. I can’t wait to make these again. omg and the edges… so delicious. thank you!
Just made these! Used a glass pan lined with foil and greased as its all I have because of covid shutdown here in Canada. They are remarkable! I love love chocolate chip cookies but they are a bit more work. This is my new favorite chocolate chip ‘cookie’ bar recipe! The perfect amount of sweetness.
I can’t wait to try some of your other recipes!