Chewy Chocolate Chip Cookie Bars are an easy chocolate chip cookie bar recipe. 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.
These cookie bars are 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).
How to make chocolate chip cookie bars
Melt the butter. Stir in sugars until well-combined.
Add the egg and vanilla. Whisk to combine.
Stir in the flour, baking soda, and salt just until combined.
Fold in chocolate chips.
Spread the dough into the pan.
Bake until golden brown. The edges should look set, but the center should be soft.
Tips
Tips- 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. 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).
- Butter: 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.
- Flour: To keep these bars soft and chewy, be sure to properly measure the flour. First, 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.
- Chocolate chips: Feel free to use bittersweet, dark, or milk chocolate chips if you prefer.
- I recommend mixing this dough by hand. It’s easy to do, and it helps to prevent overworking the dough.
More chocolate chip cookie recipes!
- Easiest Chocolate Chip Cookie Recipe
- Chewy Brown Sugar Chocolate Chip Cookies
- Chocolate 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!
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Chocolate Chip Cookie Bars
Ingredients
- 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 all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 325 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 15-25 minutes.
- Cool on a wire rack to room temperature.
Notes
- 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.
- Butter: 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.
- Flour: To keep these bars soft and chewy, be sure to properly measure the flour. First, 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.
- Chocolate chips: Feel free to use bittersweet, dark, or milk chocolate chips if you prefer.
- I recommend mixing this dough by hand. It's easy to do, and it helps to prevent overworking the dough.
- Nutrition facts are estimates.
Nutrition Information
Originally published 4/11/12. Updated with new photos and tips 4/1/20.
Vicki says
I loved making these, thank you! I have already made your easy chocolate chip cookies and the easiest chocolate chocolate chip cookies, both came out great! I loved making the cookie bars, I used a metal pan and they are all gone, you are right 2 days max LOL.
Kate says
I’m so glad to hear that! =) Haha! Yes! We can’t keep them around any longer!
Sarah Endarawes says
I used a glass pan (8 by 8) since I didn’t have a metal one and since I didn’t have brown sugar, I mixed regular white granulated sugar with some molasses (I use tis trick all the time for all things that need brown sugar and it works amazing :)) and I also baked mine for 27 minutes at 165 C
IT TASTED INCREDIBLE AND WAS VERY EASY TO MAKE
DEFINETELY GOING TO MAKE THIS AGAIN!!
Sarah Endarawes says
Oh actually I put it in for 32 minutes and set the heat up a bit higher to 180 C after about 25 minutes.
Kate says
Thank you! I’m so glad! And thanks for sharing your tips. =)
Adri says
They were a hit tonight. Easy to follow. Made them with dark chocolate and salted butter. So yummy. Thank you
Kate says
Thank you! I’m glad you liked them! =)
Bela Shenoy says
These bars were so quick and easy to make and came out perfect! This recipe is definitely a keeper! Thank you!
Kate says
Thank you so much! I’m so glad that you liked them! =)
Linda says
Have you tried doubling the recipe for a 9×13 pan?
Kate says
I have. Doubling works well in a 9×13, and I baked them for about 25/30 minutes.
Ellee Russell says
Hi, these look absolutely delicious. We are currently running low on sugar and it might be a while before we get some. The only sugar subs that we have around are maple syrup and honey. Do you have any ideas about how I substitute these in for sugar?
Thanks!
Kate says
Hi! Thank you! Honey or maple syrup usually subs in at somewhere between 1/2 – 3/4 cup for every 1 cup of sugar. It also requires reducing the amount of liquid in the recipe and sometimes means adjustment in oven temp and leavening. Cookies are one of the hardest types of baked goods to make that sub, so I’m not sure that honey or maple syrup will work well in this recipe. I wish that I had a better answer, but I would hate for you to waste your ingredients.
Allie says
These are SO. GOOD. I had to bake for 27 mins in my oven but they turned out perfectly with that timing. Thank you!! Still chewy and delicious the next day!
Kate says
Thank you so much! I’m so glad that you liked them. Thanks for commenting! =)
Alicia Kelton says
Made this for my husband and I last night for a quick and easy sweet treat during one of our shows. I ended up using 3 tbsp butter and 3 tbsp organic virgin coconut oil instead of all butter, and baked it in a glass baking dish instead of a metal pan greased with coconut oil and lined with parchment(not wax) paper. I mixed it all in one bowl, tossing in the dry ingredients last. I noticed I had to turn the oven up to 350 instead of 325 for the glass pan, and I added an extra 5 minutes to the cooking time. But, even after these little tweaks, they turned out AMAZING! I was a tad worried at the 20 minute mark because the top didn’t look golden enough and the edges hadn’t really pulled away from the parchment paper yet. The extra cooking time didn’t dry the bars out and they are still SUPER chewy and even have a slight crunch on the outside. These cookie bars are LEGIT!! I would recommend letting it cool to room temp to get prettier cuts, but we cut into it when it was still really warm and it still held up nicely. Ooey gooey goodness. Plopped a nice dollop of vanilla bean ice cream on top and it’s totally drool worthy. Thank you for sharing this yummy recipe! This is our new go to for chocolate chip cookies! Quicker and easier than making a whole batch of cookies. Can’t wait to check out all of your other recipes. <3 from AZ <3
Kate says
Yay!! I’m so happy that you liked them! Using part coconut oil sounds delicious. =) Thanks for your notes and for your comment!
Janet Stuiber says
Hi. My printed version recipe (full size) did not include
baking soda or butter measurements.
I had to check my iPhone recipe to find this info. & copy it off of that.
I have a new printer in my office & I use it for my Graphics business, so, FYI …Btw – this looks like a Perfect recipe for
a 1 person household (I can freeze in individual bars)
& in an 8×8 pan – Not a humongous 13 x9 pan & no mixer!
Thank you!
Kate says
Thank you for letting me know about that! It must be a glitch, and I’ll look into it. Thanks again, and I hope you enjoy the bars! =)
Ellspeth says
Not sure what’s up here. By the time I was done mixing the batter was too thick to pour and after 20mins of baking the dough is still very wet. I stirred in a heaping TB of Guittard baking cocoa so either that was a bad idea or this recipe is a dud. Added another 20mins to the clock and crossing my fingers, but won’t use this one again.
Kate says
I’m sorry to hear that you’re having trouble! I’ve made this recipe several times. I’ve also gotten comments from other people who have successfully made it, so I’m guessing that something went wrong. Did you change any other ingredients while you were making it?
Jess says
Love!! Super easy and really yummy!
Sjusan says
These bars are awesome! I like that they are made in an 8 by 8 pan. The butter is melted so no waiting for it to soften. The bars are a favorite here!
Kate says
I’m so glad!! Thank you for taking the time to come back and leave a comment! =)
Vanessa says
I just made these and they are yummy. Thank you for the recipe!
Kate says
Glad you liked them! Thanks!