Chocolate Chip Cookie Bars are chewy chocolate chip bars. There’s no mixer, no chilling, and no shaping required for this easy recipe!
I love chocolate chip cookies. However, sometimes it’s nice to mix it up with a simple bar cookie recipe.
These chewy cookie bars are ready – start to finish – in 30 minutes and are made with simple ingredients. The dough is easy to mix by hand, so you won’t even need to break out a hand mixer or stand mixer.
These quick bars are a great option when you want an easy dessert. They’re an easy way to enjoy a batch of cookies without all the work of making regular cookies!
- Butter: The butter should be just barely melted. If the butter is too hot, it can give you greasy cookie bars.
- Brown sugar: I use light brown sugar in this recipe. Dark brown sugar will also work. It will give you more caramel notes in the bars.
- Flour: To keep these bars soft and chewy, be sure to properly measure the flour. Weighing the flour will give you the most accurate measurements. If you’d like to use a measuring cup, sift or stir the flour to break it up. Then lightly spoon it into the measuring cup and level. You don’t want to pack the flour or the bars will be heavy and dry.
- Salt: Or use 1/4 teaspoon of table salt. Sea salt can also be used in place of the kosher salt.
- Chocolate chips: Feel free to use dark chocolate chips, semi-sweet chocolate chips, milk chocolate chips, chocolate chunks, or even white chocolate chips if you prefer.
How to make chocolate chip cookie bars
Step 1: Melt the butter. Stir in sugars until well-combined.
Step 2: Add the egg and vanilla. Whisk to combine.
Step 3: Stir in the dry ingredients (flour, baking soda, and salt) into the wet ingredients just until combined.
Step 4: Fold in chocolate chips.
Step 5: Spread the cookie dough into the square pan.
Step 6: Bake until golden brown. The edges should look set, but the center should be soft.
- Sweetness: I like a good salty/sweetness balance to my chocolate chip cookies, so I used salted butter along with the salt. If you like your cookies on the sweeter side, use unsalted butter or cut back on the salt in these.
- Mixing: I recommend mixing this dough by hand. It’s easy to do, and it helps to prevent overworking the dough.
- These bars are similar to blondies. These bars have a nice, chewy edge to them (similar to a great chewy brownie edge), and they stayed soft for two days (they’ve never lasted any longer in my house).
Store any leftover bar cookies in an airtight container at room temperature. The bars are best eaten within the first 2-3 days.
More chocolate chip cookie recipes!
If you’ve tried this chocolate chip cookie bar recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
Chocolate Chip Cookie Bars
- 8×8 square baking pan
- 6 tablespoons butter melted and cooled slightly
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ⅛ cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 3/4 cup semisweet chocolate chips
- Preheat the oven to 350 F.
- Adjust the oven rack to middle position.
- Grease an 8X8-inch pan. Set aside.
- Whisk the melted butter and sugars in a large bowl until combined.
- Add the egg and vanilla and mix well.
- Using a rubber spatula, fold the flour, salt, and baking soda into the butter mixture until just combined; do not overmix.
- Fold in the chocolate chips.
- Pour the batter into the prepared pan, smoothing the top with the spatula.
- Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, about 15-20 minutes.
- Cool on a wire rack to room temperature.
- To melt the butter, I microwave it until it is melted about 90% of the way. Then, I whisk it until it is completely melted. Butter that’s too hot can give you greasy cookie bars.
- I recommend mixing this dough by hand. It’s easy to do, and it helps to prevent overworking the dough.
- Nutrition facts are estimates.
Originally published 4/11/12.
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