Why You’ll Love Chewy Chocolate Chip Cookie BarsRecipe
Chewy Chocolate Chip Cookie Bars combine everything you love about homemade cookies—soft centers, crisp edges, and melty chocolate—in one easy-to-make batch. There’s no need for chilling the dough or multiple baking trays. Just mix, bake, and slice. They’re rich, buttery, and guaranteed to please a crowd.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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all-purpose flour
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baking soda
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salt
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unsalted butter, melted and cooled slightly
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packed light brown sugar
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granulated sugar
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large eggs
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vanilla extract
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semi-sweet chocolate chips
Directions
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
Combine Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Mix Wet Ingredients:
In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add in the eggs and vanilla extract and mix until fully combined.
Combine Wet and Dry Mixtures:
Gradually stir the dry ingredients into the wet mixture. Mix just until incorporated—do not overmix. Gently fold in the chocolate chips.
Spread and Bake:
Evenly spread the dough into the prepared baking dish. Bake for 25–30 minutes or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
Cool and Serve:
Let the bars cool completely in the pan. Once cooled, slice into 20 squares and serve.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: Makes 20 bars
Calories: Approximately 240 kcal per bar
Variations
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Add nuts: Mix in 1 cup of chopped walnuts or pecans for extra crunch.
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Try white chocolate chips: Swap semi-sweet chips for white chocolate for a sweeter twist.
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Add a sprinkle of sea salt: Lightly sprinkle flaky sea salt on top before baking for a sweet-salty finish.
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Make them gluten-free: Use a 1:1 gluten-free flour blend to make these suitable for gluten-sensitive guests.
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Double the chocolate: Use a mix of chocolate chips and chocolate chunks for extra gooey pockets.
Storage/Reheating
Storage:
Store cooled cookie bars in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to 1 week.
Freezing:
Freeze bars in a single layer or separated by parchment paper in a sealed container for up to 2 months. Thaw at room temperature before serving.
Reheating:
To reheat, microwave individual bars for 10–15 seconds to restore a gooey texture.
FAQs
How do I know when the cookie bars are done?
They’re ready when the top is golden brown and a toothpick inserted comes out with a few moist crumbs but no raw batter.
Can I use dark chocolate instead of semi-sweet?
Yes, dark chocolate chips or chunks can be used for a deeper, richer flavor.
Do I need to chill the dough?
No chilling is needed for this recipe, making it quicker than traditional cookies.
Can I make these in an 8×8 pan?
You can halve the recipe and use an 8×8 pan, adjusting the bake time to around 20–25 minutes.
Why did my cookie bars turn out dry?
Overbaking or using too much flour can lead to dryness. Be sure to measure ingredients accurately and don’t exceed the baking time.
Can I add peanut butter?
Yes, swirl in 1/4 cup of peanut butter to the batter before baking for a nutty twist.
How can I make them more gooey?
Bake on the lower end of the time range and slightly underbake for an extra gooey center.
What can I substitute for eggs?
You can use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) as a vegan alternative.
Can I make these dairy-free?
Use plant-based butter and dairy-free chocolate chips to make the recipe dairy-free.
Are these good for gifting?
Yes! Once cooled and cut, wrap them individually or stack them in a gift box for a homemade present.
Conclusion
Chewy Chocolate Chip Cookie Bars are the ultimate solution for quick, crowd-pleasing desserts. Whether you’re baking for a gathering or indulging in a weekday treat, these bars deliver classic cookie flavor in a soft, satisfying bite. Simple to make, easy to store, and endlessly customizable—this recipe is one you’ll keep coming back to.
Chewy Chocolate Chip Cookie Bars
Soft and gooey cookie bars loaded with chocolate chips, offering all the flavors of classic cookies in an easy-to-make bar form. Perfect for sharing or a quick treat!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 20 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, melted and cooled slightly
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and creamy.
- Add the eggs and vanilla extract to the wet mixture, mixing until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Fold in the chocolate chips.
- Spread the dough evenly into the prepared baking dish.
- Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the cookie bars to cool completely in the pan before slicing into squares.
- Serve and enjoy!
Notes
- Do not overmix the dough to maintain a chewy texture.
- Use parchment paper for easier removal and cleanup.
- Bars will continue to firm up as they cool, so don’t overbake.
- Store in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 bar
- Calories: 240
- Sugar: 18g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
