Chewy chocolate chip cookie bars are baked in a pan and create a deliciously soft and buttery chocolate chip cookie that requires no extra dough rolling work. Just spread the dough and bake!

A close up of Chocolate Chip Cookie Bars cut into squares.

I know I’ve mentioned it here before that my husband is a BIG cookie fan — especially chocolate chip cookies! If you are unfamiliar with that fact, now you know why I have so many delicious cookie recipes on my blog. We just can’t get enough of them! 

Sometimes we want a cookie that delivers those favorite chocolate chip cookie flavors my husband and kids like (me too, obviously) but without worrying about chilling the dough and rolling them into cookie dough balls. The answer? Cookie bars! 

I love this recipe because the melted butter used (instead of softened butter in normal chocolate chip cookies) creates a chewier, more brownie-like treat and it’s AMAZING!

A side angle of Chocolate Chip Cookie Bars cut into squares.

Making this recipe couldn’t be any easier. It’s a shame too, because once you make bars you’ll wonder why you took the time portioning the dough into cookie dough balls.

Ingredients 

  • Butter — Melted and slightly cooled
  • Salt — Gotta have that flavor enhancer we love! 🙂 
  • Baking soda — The baking soda will react with the brown sugar (which is slightly acidic) to create carbon dioxide to give lift to the cookies.
  • Brown sugar, packed — I usually use light brown sugar, but you can use dark, too.
  • Granulated sugar — Ever wonder why we use brown sugar and granulated sugar in cookies? I did too! So, I did some research and found this great picture on BuzzFeed of what cookies look like with different ratios of sugar.
  • Egg — A binding and rising agent
  • Egg yolk — Double the egg yolk means double the fun! Well, more like double the flavor and texture. The extra egg yolk is what will give these bars a thicker and softer texture.
  • Vanilla extract  
  • All-purpose flour — creates structure.
  • Semisweet chocolate chips — I use semisweet, but if you prefer milk chocolate chips, you can swap for those.
Chocolate chips overtop a mixture of dry ingredients in a glass bowl.

How to Make Chocolate Chip Cookie Bars

  1. Prep the pan.
    Preheat the oven to 325°F. Adjust the oven rack to the middle lower position. Line a 9×13-inch pan with foil, letting some excess hang over the sides to make the bars easier to remove from the pan. Spray the foil with nonstick cooking spray. 
  2. Mix the “wet ingredients.”
  3. In a large bowl, whisk the butter, brown sugar and granulated sugar until well combined. Mix in the egg, egg yolk, and vanilla. 
  4. Whisk the dry ingredients.
  5. In a medium bowl, whisk the flour, salt, and baking soda. 
  6. Mix and add chocolate!
  7. Using a rubber spatula, mix the dry ingredients into the wet ingredients. After a few stirs, (there should be lots of flour still visible), add the chocolate chips. Fold the chocolate chips until combined. Don’t overmix! 
  8. Place in pan & bake.
  9. Press the batter into the prepared pan. Bake for 24-26 minutes or until the bars are lightly golden brown on the edges, slightly firm to the touch, and the edges are slightly pulling away from the sides of the pan.
  10. Cool then cut.
  11. Remove from the oven and let cool on a wire rack until room temperature. Remove the bars using the overhanging foil. Transfer to a cutting board and cut into squares. 
Chocolate Chip Cookie dough in a glass bowl.

Tools Used for This Recipe

9×13-inch pan

Small spatula, for serving

Mixing bowls

Whisk

Recipe Tips

To personalize these cookie bars to your liking, you can use chocolate chunks, butterscotch chips, white chocolate chips or even add 1 cup of nuts or raisins to the dough.

To ensure a moist, soft, and tender cookie bar be sure not to over bake. The cookie bars will look slightly pale in color with just the slightest hint of golden brown on the edges.

FAQ

How should I store my chocolate chip cookie bars?

Store them in an airtight container at room temperature for 3-4 days or in the fridge for 5-6 days.

Can you freeze chocolate chip cookie bars?

Sure! You can either freeze the dough and then bake when you are ready, or you can freeze the cookie bars. Wrap the cookie bar squares individually in plastic wrap and then foil for best results. As a note, cookies are much better fresh, so if you’re interested in freezing, I’d recommend freezing the dough and then baking the dough into bars on the day you want them. Let the dough or bars thaw at room temperature before baking or eating.

How are chocolate chip cookies different from bars?

The ingredients are the same, it’s the ratios that are different. There is a bit more butter in the bars. There is also a different ratio of sugars. There is more brown sugar and less granulated sugar in bars than in the cookies. And there is an extra egg yolk in the bars. These differences will create a more brownie-like version of chocolate chip cookies.

A stack of 4 Chocolate Chip Cookie Bars against a white background.

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Chocolate Chip Cookie Bars

These Chocolate Chip Cookie Bars are perfectly soft and chewy! When you don't feel like portioning the dough into cookies… make them into bars.
Prep Time: 15 mins
Cook Time: 24 mins
Total Time: 39 mins
Servings: 20 bars

Ingredients
 

  • 12 tablespoons unsalted butter - melted and slightly cooled
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup granulated sugar
  • 1 cup light brown sugar - packed
  • 1 large egg
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups + 2 tablespoons all purpose flour
  • 2 cups semi-sweet chocolate chips

Instructions
 

  • Preheat oven to 325°F. Adjust oven rack to middle lower position. Line a 13×9 inch pan with foil, letting some excess hang over the sides to make the bars easier to remove. Spray with nonstick cooking spray. 
  • In a large bowl whisk the butter, brown sugar and granulated sugar until well combined. Mix in the egg, egg yolk, and vanilla. 
  • In a medium bowl whisk the flour, salt, and baking soda. 
  • Using a rubber spatula, mix the dry ingredients in. After a few stirs, (there should be lots of flour still visible), add the chocolate chips. Fold the chocolate chips until combined. Don’t overmix! 
  • Press the batter into the prepared pan. 
  • Bake for 23-26 minutes or until the bars are lightly golden brown on the edges, slightly firm to the touch, and the edges are slightly pulling away from the sides of the pan.
  • Remove from the oven and let cool on a wire rack until room temperature. Remove the bars using the overhanging foil. Transfer to a cutting board and cut into squares. 

Notes

Tips: you can use chocolate chunks, butterscotch chips, white chocolate chips. You can also flavor the dough with 1 cup of nuts or raisins.

Nutrition

Calories: 215kcal (11%)Carbohydrates: 20g (7%)Protein: 2g (4%)Fat: 14g (22%)Saturated Fat: 8g (40%)Cholesterol: 38mg (13%)Sodium: 95mg (4%)Potassium: 122mg (3%)Fiber: 1g (4%)Sugar: 17g (19%)Vitamin A: 245IU (5%)Calcium: 25mg (3%)Iron: 1mg (6%)
Course: Dessert
Cuisine: American
Did you make this recipe?snap a photo and tag @saltandbaker in your posts and stories so I can see what you’re making!

Recipe adapted from Cooks Illustrated.