Chewy Chocolate Chip Cookie Bars are easy chocolate chip cookie recipe. They are baked in a pan. No mixer, no chilling, no shaping required.
I love chocolate chip cookies. However, sometimes the idea of making batches of cookies seems like too much work. Yeah, some nights I really am as lazy as that made me sound.
So, these chewy chocolate chip cookie bars are a good option when all that scooping, shaping, and rolling just seems like too much work. The dough is easy to mix by hand, so you won’t need to break out a mixer.
Then, just spread the dough into the pan, and bake!
And since they’re ready – start to finish – in 30 minutes and made with pantry staples, they’re an easy dessert that can be ready whenever you need a cookie (or two).
I like a good salty/sweetness 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.
These bars are similar to blondies. Normally, I don’t like edges on my cookies, but these bars have a nice, chewy edge to them (similar to a great chewy brownie edge), and they stayed soft for two days (that was as long as they lasted).
More chocolate chip cookie recipes!
- Easiest Chocolate Chip Cookie Recipe
- Chewy Brown Sugar Chocolate Chip Cookies
- Pumpkin Chocolate Chip Cookies
If you’ve tried this chewy 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!
Chewy Chocolate Chip Cookie Bars
- 1 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 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 cup semisweet chocolate chips
- Preheat the oven to 325 degrees.
- Adjust the oven rack to middle position.
- Grease an 8X8-inch pan. Set aside.
- Mix the flour, salt, and baking soda together in medium bowl; 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 dry ingredients 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.
- Just barely melting the butter helps to speed things along. It takes about 30 seconds in my microwave to melt the butter without getting it too hot.
- I recommend mixing this dough by hand. It's easy to do, and it helps to prevent overworking the dough.
- Nutrition facts are estimates.
Post updated with new photos on 3/9/2018.
Adapted from melskitchencafe.com