Soft, chewy chocolate chip cookie bars made in one bowl, no mixer or chilling needed. Ready in about 40 minutes with rich brown sugar flavor.

Soft and chewy chocolate chip cookie bars cut into squares with one tilted to chow gooey melted chocolate.

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These chocolate chip cookie bars give you everything you love about a fresh-baked chocolate chip cookie, no scooping required. One bowl, one pan, about 40 minutes.

The texture is the best part: soft and chewy in the middle, golden at the edges, with melty pockets of semi-sweet and milk chocolate throughout. A pinch of flaky salt right out of the oven is what takes them from good to you’ll make-them-over and-over-again.

Need to feed a crowd? Double everything into a 9×13 pan, or make a batch of congo bars instead.

XO - Jamielyn
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“These are sooo delicious and easy to make. The addition of salt flakes makes these cookie bars addicting. I’ve made these several times and they’re a hit every time.”

Jillian W.

Ingredient Notes

Butter, flour, sugars, chocolate chips, egg, baking staples on counter.

  • Softened butter. Beating it with the sugars traps air, which keeps the bars tender instead of dense. Pull it out 30 minutes ahead so it dents when you press it.
  • Brown and white sugar. Brown brings molasses for moisture and chew. White crisps the edges and helps them hold shape. You want both.
  • One egg. Binds everything so the bars slice clean, and adds moisture for a softer chew.
  • Vanilla. Rounds out the butter and chocolate so the whole thing tastes richer.
  • All-purpose flour. The structure. Don’t pack the cup, spoon it in and level it off. Too much flour is the top reason bars turn out dry.
  • Baking soda. Half a teaspoon, mostly for browning and a chewy texture rather than a tall, fluffy one. That’s why it’s soda, not powder.
  • Semi-sweet and milk chocolate chips. Semi-sweet keeps it from being too sweet, milk chocolate adds creamy sweetness. Save a handful for the top.
  • Flaky sea salt. A pinch out of the oven cuts the sweetness and makes everything taste more like chocolate. It’s what makes them so addicting.

Cream the butter and sugars for a full minute, until light and fluffy. This works air into the dough, which is what keeps the bars tender instead of dense. Mix in the egg and vanilla.

Add the flour, baking soda, and salt, and mix only until the flour streaks disappear. Overmixing develops gluten and makes bars tough, so stop early. Fold in the chocolate chips, saving a handful for the top so the finished bars look loaded.

Cookie dough batter in a bowl with chocolate chips.

Press the dough into a parchment-lined 8×8 or 9×9 pan, leaving an overhang on two sides to lift the slab out later.

Bake at 325°F for 18 to 25 minutes, until the edges are golden but the center still looks slightly soft. The low temperature lets the middle cook through before the edges dry out, so pull them when the center looks barely underdone.

Chocolate chip cookie bar batter in a parchment lined baking pan.

Let the bars cool completely before slicing. Warm bars fall apart and taste greasy; cooled, they firm into clean, chewy squares. For sharp edges, run your knife under hot water and wipe between cuts.

Chocolate chip cookie bars cut into squares and topped with flaky sea salt.

Tips and Variations

  • Swap the chocolate. Use white chocolate, dark chocolate, chocolate chunks, peanut butter chips, butterscotch chips, or M&M’s in place of some or all of the chips.
  • Add some crunch. Fold in a half cup of chopped pecans, walnuts, or almonds with the chocolate.
  • Finish with flaky salt. A pinch on top right out of the oven balances the sweetness and makes the chocolate taste richer. Skip it and you’ll miss it.
  • Serve warm. A scoop of vanilla ice cream on a slightly warm bar is hard to beat.
  • Want a different cookie bar? Try oatmeal cookie bars for a chewier, oat-based version, cake mix cookie bars for a shortcut, or sheet pan cookies for a four-flavors-in-one batch.
Stack of chocolate chip cookie bars with a bite taken out showing the gooey center.

More cookie bar recipes include blondies, frosted sugar cookie bars and M&M cookie bars.

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Overhead of chocolate chip cookie bars sliced into squares with melty chocolate chips.

Chocolate Chip Cookie Bars

5 from 11 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 24
Soft, chewy chocolate chip cookie bars made in one bowl, no mixer or chilling needed. Ready in about 40 minutes with rich brown sugar flavor.
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Ingredients 

Instructions

  • Prep. Preheat the oven to 325°F. Line an 8×8 or 9×9" pan with parchment paper, leaving an overhang for easy removal.
  • Cream. In a large bowl, cream together ½ cup butter, ½ cup brown sugar, and ⅓ cup granulated sugar for 1 minute. Add 1 egg and 1 ½ teaspoons vanilla and mix until combined.
  • Add dry ingredients. Mix in 1 ½ cups flour, ½ teaspoon baking soda, and ½ teaspoon salt just until combined. Fold in ¾ cup semi-sweet chocolate chips and ½ cup milk chocolate chips, saving some for the top.
  • Press. Scoop the dough into the pan and press down evenly. Place the reserved chocolate chips on top.
  • Bake. Bake for 18 to 25 minutes, until the edges are golden and the center still looks slightly underbaked. Sprinkle with flaky sea salt if desired.
  • Cool. Let cool completely, then lift from the pan and slice.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storage: Once completely cooled, store in an airtight container at room temperature for up to 3 days.
To freeze, wrap whole or in individual bars in plastic wrap, then foil to prevent freezer burn, and freeze up to 3 months. Thaw at room temperature about an hour before serving, or warm in the microwave for 10 to 15 seconds.
Chocolate chips: If you’d like you can swap in chocolate chunks, peanut butter chips, white chocolate chips or m&m’s for half the mixture. 

Nutrition

Calories: 271kcal, Carbohydrates: 38g, Protein: 2g, Fat: 11g, Saturated Fat: 7g, Cholesterol: 36mg, Sodium: 162mg, Potassium: 36mg, Sugar: 25g, Vitamin A: 290IU, Vitamin C: 0.1mg, Calcium: 33mg, Iron: 1.1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.