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Chewy Chocolate Chip Cookie Bars

Posted by: Kate / Brownies and Bars, Cookie Recipes / Posted: / Last updated:

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Chewy Chocolate Chip Cookie Bars are easy chocolate chip cookie recipe. They are baked in a pan. No mixer, no chilling, no shaping required.

Stack of Chewy Chocolate Chip Cookie Bars on a plate next to a glass of milk

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.

Chewy chocolate chip cookie bar dough in a bowl with chocolate chips on top

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.

Chewy Chocolate Chip Cookie Bar dough in a metal pan

Then, just spread the dough into the pan, and bake!

Baked chewy chocolate chip cookie bars in a pan

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.

Stack of chewy chocolate chip cookie bars on a white plate next to a glass of milk

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!

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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Chewy Chocolate Chip Cookie Bars

Chewy chocolate chip cookie bars are a snap to make and are ready in less than 30 minutes.
Author:I Heart Eating
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings:12
Course: Dessert
Cuisine: American
Keyword: bars, chocolate chip, cookie
Stack of Chewy Chocolate Chip Cookie Bars on a plate next to a glass of milk
Print Rate
5 from 2 votes

Ingredients

  • 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

Instructions

  • 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.

Notes

  1. 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. 
  2. I recommend mixing this dough by hand. It's easy to do, and it helps to prevent overworking the dough. 
  3. Nutrition facts are estimates. 

Nutrition Information

Serving: 1gCalories: 232kcal (12%)Carbohydrates: 29g (10%)Protein: 2g (4%)Fat: 11g (17%)Saturated Fat: 7g (35%)Cholesterol: 29mg (10%)Sodium: 179mg (7%)Potassium: 113mg (3%)Fiber: 1g (4%)Sugar: 18g (20%)Vitamin A: 200IU (4%)Calcium: 22mg (2%)Iron: 1.6mg (9%)
Did you make this recipe?Tag @i_heart_eating on Instagram and hashtag it #ihearteating.

Post updated with new photos on 3/9/2018.

Adapted from melskitchencafe.com

 

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  1. Alicia Kelton says

    5 stars
    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

    Reply

  2. 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!

    Reply

    • 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! =)

      Reply

  3. 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.

    Reply

    • 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?

      Reply

  5. 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!

    Reply
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