Thick and Chewy Chocolate Chip Bars

I am just returning from a sudden out-of-town trip and my house and children are overloaded with needs I must attend to.

So in that vein, let me simply state that if you need a midweek pick-me-up, these quick and delicious treats are for you. I love the ease of bars versus cookies and this chocolate chip variation manages to be chewy, buttery, studded with the perfect amount of chocolate…and utterly fantastic. These have definitely become my go-to chocolate chip blondie bar and I hope you love them as much as we do.

Now wish me luck in getting my life in order.

Thick and Chewy Chocolate Chip Bars

Thick and Chewy Chocolate Chip Bars

Yield: Makes a 9X13-inch pan of bars

Thick and Chewy Chocolate Chip Bars


  • 2 1/8 cups (10 1/2 ounces) all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 12 tablespoons butter (1 1/2 sticks), melted and cooled slightly
  • 1 cup (7 ounces) light brown sugar
  • 1/2 (3 1/2 ounces) cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups chocolate chips (use your preference of semisweet, bittersweet, milk, white, peanut butter…the options are endless!)


  1. Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the brownies from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray.
  2. 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, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.
  3. 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, 24-28 minutes. Cool on a wire rack to room temperature. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into 2-inch squares and serve.

Recipe Source: adapted slightly from Cook’s Illustrated


204 Responses to Thick and Chewy Chocolate Chip Bars

  1. vicki in BC says:

    OMG! I have type II diabetes and thought my downfall was carbs with fat and salt until I met these babies! Oh, and my hubbie and adult son love them too!

  2. debbie says:

    I just made these and the batter seemed too thick so I cooked them as cookies, should the batter be too thick to pour. They are delicious as cookies though

  3. Mel says:

    Debbie – yes, the batter is pretty thick.

  4. Amy says:

    Bought my 4 year old son a skeleton/skull spatula at the William Sonoma Outlet today. We picked this recipe to use it with. Perfect, especially the part where you “fold with a spatula”. 😉 The bars are super delicious too! Thanks for sharing all of your amazing recipes. I’ve loved every single one that I’ve made.

  5. […] adapted from Mel’s Kitchen Cafe, originally from Cook’s […]

  6. Shannon says:

    After a week of cruise ship food, I really needed something homemade. I made these tonight and they were SO good! Just as you say, they are thick, soft, and delicious. Totally filled my homemade dessert craving! Another great recipe, as usual.

  7. ole says:

    here u can find u need!! and u can get cupon!!

  8. Haley says:

    Just made these are they absolutely DELICIOUS!!! The BEST I’ve ever had! This recipe is now bookmarked! 🙂
    Thank you Mels Kitchen!

  9. Mel, I have been meaning to comment on these for months. This is my favorite simple dessert recipe. I have made them for my family dozens of times and I appreciate the simplicity. 4 months ago, as I whipped up a batch, I went into labor with my second daughter. By the time they came out of the oven, my midwife was over for our planned home birth. Long story short, about 2 hours later, I had the baby and then we all ate these cookie bars. Now, I love them even more for the sentimentality… My labor story always starts with.. “Well, I was in the kitchen, 2 weeks overdue, making cookie bars…” Just wanted to share that with you. Thanks for this and all of your wonderful recipes! You truly have one of the best food blogs around!!

  10. […] Thick and Chewy Chocolate Chip Bars Adapted from Mel’s Kitchen Cafe […]

  11. […] and Chewy Chocolate Chip Cookie Bars From Mel’s Kitchen Cafe (adapted slightly from Cook’s […]

  12. DaMillaOhana says:

    This is a “print and keep” recipe. Excellent and I’d never used the tinfoil trick before. So enlightening! Thanks for a delicious recipe that I’ll keep making for years to come. 🙂

  13. Aubri says:

    I doubled these today and used a bag of chocolate chips and a bag of Valentine’s M&M’s! They are really good, and very cute too! I love the texture! Good thing I made them to share or else I would be in big trouble!

  14. […] I was looking on the Internet last week trying to find ways to use up some of my leftover M&Ms from Christmas baking and came across this recipe. I decided to give it a try and I am so glad I did. It’s a delicious, chewy blondie-type recipe with M&Ms spread over the top. As recipes go, this one is pretty easy and it looks lovely too! If you’re an M&M lover you will love digging your teeth into one of these amazing cookie bars. I am grateful to Christine at Fantastic Family Favorites for posting this exceptional recipe. Her source was Mel’s Kitchen Cafe. […]

  15. […] I was looking on the Internet last week trying to find ways to use up some of my leftover M&Ms from Christmas baking and came across this recipe. I decided to give it a try and I am so glad I did. It’s a delicious, chewy blondie-type recipe with M&Ms spread over the top. As recipes go, this one is pretty easy and it looks lovely too! If you’re an M&M lover you will love digging your teeth into one of these amazing cookie bars. I am grateful to Christine at Fantastic Family Favorites for posting this exceptional recipe. Her source was Mel’s Kitchen Cafe. […]

    • Holly says:

      Great idea to use M&M’s! Did you stir the M&M’s into the batter or just sprinkle on top before baking? I’ve seen M&M cookie bars that look like the M&M’s have melted inside and color ran inside the cookie. I don’t want that to happen. Thank you!

      • Mel says:

        If I use M&M’s sometimes I put half in the batter and press the other half on top (they will crack during baking, usually, on top so if you don’t want that to happen you can press them into the top right after they come out of the oven).

  16. Kathy says:

    These look divine. I need to make a 12×18 pan full of these for my son’s musical rehearsal buffet. If I double the recipe do you know how long I should bake them? Any advice would be greatly appreciated!

    • Mel says:

      Hi Kathy – I’ve doubled these before and you should probably cut about 5 minutes off the baking time. Check them early because these definitely shouldn’t be overbaked.

      • Cheryl says:

        Is the baking time doubled if I make a double batch?

        • Mel says:

          Actually when I double them and put the dough in a large, rimmed baking sheet, I usually take them out a couple minutes before the baking time in the recipe. The larger surface area bakes faster in my experience.

  17. Kathy says:

    Thank you – I will keep a close eye on these….there will be very hungry actors and actresses and I would hate to disappoint 🙂

  18. Aubri says:

    I can’t stop making these! They are so easy and so good! We’ve tried M&M’s and semi sweet chips (for valentines day!) and white chocolate chips plus butterscotch chips, and I’m thinking that I need a new variation today. Thanks for a great, easy recipe. You’re always my go-to food blog! 🙂

  19. Kathy says:

    Just tried these last night. They are delicious! I added M & M’s for some extra fun and cut them in big squares and served them with a scoop of vanilla ice cream on top. Yum!

  20. k says:

    I only had a stick and a half of butter and needed a dessert for a family potluck today that would go a long way, be awesome, and use only things I had on hand. These were outstanding! They were just right at 28 minutes. Super good and awesomely easy! I’m so happy/sad I know how to make them…these are gonna spell trouble for me in moments of weakness! 😀

  21. Stacy says:

    These are so wonderful. This is probably the fourth time I’ve made these. This time, I’ve chopped up the chocolate Easter bunnies in lieu of chips 🙂

  22. Beth says:

    I made these a while ago and liked them, but recently I have been loving them. I think I’ve made them 5 times in the last month. Anytime we are asked to bring a treat to something, I can whip these up in way less time than it takes to make most cookie recipes. I often double the recipe and bake it in one big jelly-roll style pan lined with parchment; they are perfect after 26 minutes and with just a little less than 4 cups of milk and semi-sweet chocolate chips. ~50 squares of deliciousness ready in a little over a half hour? Does it get any better?

  23. Barbi says:

    I made these last night. I doubled the recipe and cooked it in a 12×18 rimmed baking sheet for about the same baking time. They were delicious!

  24. Katherine says:

    These are amazing! Made them today…kids are working their way through them. Just needed a little extra time, since I’m at a higher altitude. Thank you!!

  25. carolg says:

    i’m just finding this recipe. sounds good and i am wondering if you all decided on a “best time” to bake them so they won’t be gooey, but not dry either.


  26. mywholedecision says:

    Best choc. chip bar cookie recipe hands down. Instead of 2 cups, I reduce the chocolate chips to 1 or 1 1/4 cup and there are plenty.

  27. Katie P says:

    I was committed to making these and realized I only had 1 stick of butter. I made a few unsuccessful calls to some neighbors and had to get creative. I used the 1 stick of butter and 1/2 cup of unsweetened applesauce. I definitely had to bake longer, but there were just as good as we remember!

  28. Kristy says:

    How many umpteen years have I made the Toll House recipe as my standby cookie… These are definitely the new go-to!!!

  29. Thurli says:

    These are the exact cookies my Mom always made us as kids. That was in the ’50’s so you know they must be great! My grandchildren make them now. I love that kind of family history.

  30. Sonja says:

    Okay… It took literally ALL of my willpower to put the dough in the oven — it was so good!! I’m glad I did, though. I have never really thought of chocolate chip cookie bars as Blondie’s before, and I think that is a long-running mistake. I LOVE that the tops of these bars flake like chocolate brownies. I LOVE their texture and flavor. I don’t think I can bring myself to completely replace my chocolate chip cookie recipe, but I am DEFINITELY bookmarking this for the next time I specifically want bars. SO good!!

  31. Amy says:

    I messed around and put 2 whole eggs. Will that mess up the recipe? I sure hope not. 🙁

  32. Nikeva says:

    Oh no Amy…how did your batch come out with two eggs? I just baked these….they are literally cooling right now. I can’t wait to taste them! They look phenomenal.

  33. Nikeva says:

    I love these. They are so delicious! I was able to get 25 bars out of my batch. I gave a few to my neighbor. These are so easy!! Better than chocolate chip cookies.

  34. Laurie Reed says:

    Dear Mel,
    I was wondering if you use 2 1/8 cups or 10 1/2 oz of flour. I can’t remember which one I did the first time I made these (which turned out great, by the way). Do you know which measurement is correct?

    • Mel says:

      Hi Laurie – both measurements are actually correct, it just depends on if you have a scale to weigh the ingredients or if you are going to use a cup measure. I have a scale so I always weigh out the 10 1/2 ounces of flour.

  35. Angie Pannell says:

    Thanks for the recipe! I love the ease of it. I am baking for my family (big one) for Christmas and was looking for a good recipe.

  36. They host a completely awesome brand called, Kicky Pants. To learn more about subjects like sports please visit the
    web site at:. If you are interested in a really good resource to
    conduct information on your specific market, you should
    visit the government’s website for business and economic statistics.

  37. web Page says:

    RFID stands for Radio Frequency Identification, and it
    does exactly that: provides identifying information on a tag that may
    both receive and transmit information at radio frequencies.
    For more information, please visit and see what sets this high performance
    UID scanner apart from competing models. , these devices can course of
    action data stashed about the permanent magnetic stripe.

  38. Jess Myers says:

    Melanie, It’s time that I thank you for this lifesaving (ok that is semi dramatic but it gets the point across 🙂 recipe! This was the first recipe I tried upon discovering your blog. Not only has this here blog been amazing for my menu planning, but it’s helped pull me through some recent late night nursing sessions 🙂 As I said lifesaving recipe, I have used it to whip up for spontaneous play dates, the sweet treat in a meal I recently delivered to a friend in need, the occasional potluck, and when I just HAVE to have something sweet. I always have ingredients on hand and I’ve tried different mix-ins too. (chocolate chips is the best tho). Thank, thank you, thank you!!!

    • lori kontz says:

      Hi Jess!
      I was just looking thru the comments of this recipe to see if I could pick up any “tips” and saw your name. It just struck me as funny because I’m making cookies to ship to my son in California for his birthday and his name just happens to be Jesse Meyers!

  39. Alli says:

    Do you use salted or unsalted butter in this recipe?

  40. Helen says:

    I’m going to admit to you Mel…. I’m making these ( or the oatmeal version) doubled batch for the 4th time in 10 days… Ok 9 people live at my house … Nearly half of them are teens/Tweens … We love them … Great solution to cookies on these wintery days 🙂

  41. Helen says:

    P.S. … Also on our second batch of the cinnamon sugar breadsticks … Since yesterday 🙂 Love treats & that you help make them possible … In my defense, I do have the have the Ham, sweet potato, and white bean soup cooking in the crockpot … Trying to maintain some balance 🙂

  42. AngieT says:

    Hey mel, I was wondering how the bars would turn out if I added a bit of milk(not too much though)- they always seem kind of dry,so I keep adding butter, but I was wondering about milk instead as its healthier…will they still be chewy?

    • Mel says:

      Angie – Instead of adding milk, I’d start by adding a few tablespoons less flour to see if that helps the dryness – otherwise, I don’t see that a few tablespoons of milk would cause a major problem.

  43. Tara says:

    I was searching for a good chocolate chip cookie bar, and was so excited when one of my favorite food bloggers was in the top three of the search results! These were delicious, as is pretty much always the case with everything you post. We were short on chocolate chips so we sprinkled some coconut on top as well and they were delightful. Thanks for sharing!

  44. Cara says:

    This is a great recipe! Easy, quick, they cut perfectly, and taste delish! It’s my go-to for cookie bars. Thanks for posting it!

  45. Made these over the weekend and they are fantastic. A chewy chocolate chip cookie without the work. Thanks for sharing!

  46. Emily says:

    Really good and easy! I am saving this recipe.

  47. Cyndi says:

    Is there a reason you are using foil instead of parchment to line the pan?? Planning to make these this afternoon 🙂

    • cyndi says:

      okay, these are absolutely delicious and dangerously fast and easy to whip up…i was feeling rebelious (and lazy?) and decided not to line the pan…baked them in a disposable foil pan, didn’t even grease it (have i mentioned i’m rebellious??) and they came out perfect…the bars came out of the pan with ease, no sticking at all…thanks for an awesome recipe, Mel =)

    • Mel says:

      Cyndi – Sorry for the late response. I am glad they turned out well for you! As for your question, it is mostly just personal preference since foil presses into the corners of the baking pan easier than parchment but either could be used.

  48. Elaine says:

    These are fabulous! I have made them several times, and they are consistently perfect. Always have rave reviews. Today, I made a batch as well as another batch to suit my friend’s daughter who has a dairy allergy. I swapped out the butter for oil, and used raisins instead of the chocolate chips. Even though the texture changed a bit, they were equally delicious. Might be worth a try for anyone else with a food allergy.
    Thank you for all your yummy recipes. I consistently come to your website to see what’s for dinner! Always easy, and always yummy! Thank you!!

  49. annie says:

    Hi. How do I get the top of the cookie bars to brown? I baked at the listed time and temp and they didn’t look cooked at all, even though they were. I would like to have that appealing golden brown look on the tops of the bars. Is that achievable with this recipe without compromising the chewiness/texture of the bars? Thank you!

    • Mel says:

      The top of the cookies actually should not be overly brown. The edges might be a bit golden but if the top is overly brown it means they are overbaked and might be dry.

  50. Mary-Anne says:

    These are delicious! Do you think they would freeze well?

  51. Kathy says:

    I am a chocolate chip cookie monster. I am also lazy. This recipe meets my needs perfectly. I have made these 4 times since I discovered the recipe on pinterest. It is perfect for when you are making a meal for someone and need a dessert. Have a batch in the oven now. Thank you for sharing this.

  52. maxie says:

    Oh my! These are so good we couldn’t stop eating them.
    I used a 12-oz bag of chocolate chips (~1-2/3 cups) plus a cup of walnuts. It made it difficult to spread in the pan, but oh so good. Thanks for this.

  53. tmiller says:

    Made exactly as directed and they turned out perfectly! So soft and chewy and delicious!

  54. Jane says:

    Why does the recipe say 2 1/8 c flour and then you have (10 1/2 ounces ) . It doesn’t match .

    • Mel says:

      The recipe assumes 5 ounces for each cup of flour (which is the standard I use for all my recipes that include a weight for flour) so the 2 1/8 cup would be right around 10.5 – 10.6 ounces.

  55. Tkinberg says:

    I used 50/50 milk chocolate and dark chocolate. The blondies were chewy and yummy. Will definitely make again!

  56. Christy says:

    These are my absolute favorite go to bars. They are thick and chewy and delicious!! And I always have everything I need on hand in my kitchen. Thank you for yet one more of my favorites!

  57. Judy Kaye says:

    Oh my! These are delicious and so easy. Thank you so much for sharing.

  58. liz says:

    these are fab-u-lous!my kids and i were craving something chocolate chippy today, and these bars nailed it:)i just love how you add a little tweak here and there in your recipes that really make such a huge difference in the taste.the extra brown sugar and egg yolk in these,for instance.thanks for this recipe!

  59. Lori Ballard says:

    i just made these and they are absolutely delicious. Thank you for sharing the recipe. Would it be ok if I shared it on my blog next time I make them? I will include the link to your site and give you all the credit. These are just to scrumptious not to share.

  60. Ronnie says:

    I’ve been looking for a recipe to make a giant chocolate chip cookie – the size of a 12-inch pizza pan – to decorate for a birthday. The “Mrs. So-and-So” version in the mall goes for about $40 and that’s just crazy. I tried a few recipes, but while they tasted good, they were flat/thin. I want the cookie-cake thick and substantial. Could I bake this in a 12-inch round pan? Should I double the recipe? Any changes on the temp or baking time? Thanks

    • Mel says:

      I’ve never baked this recipe in a 12-inch pan but I think you might need more batter so consider halving the recipe again or doubling. Good luck!

      • Ronnie says:

        Thanks for the quick reply. I will double the recipe and make regular cookies if there is any extra batter (not a problem with that!). I’ll hope for the best and let you know how it goes. Fingers crossed.

  61. Shauna says:

    Oh my goodness! Yum, Yum and Yum. No better bar cookies. I’ll cut back on the chips next time – maybe just a cup. My husband will protest but they’re a little too rich for me.

  62. Nikeva says:

    Just pulled this recipe up again. Whipped it up just now in less than 20 minutes. I will serve them to my Girls On The Run team during our team party his afternoon. I love this recipe because I typically have all of the ingredients on hand. It’s a true hit with everyone! Thanks so much Mel .

  63. Sana says:

    I made these tonight, and they were amazing! Could not find a better recipe than this. But I did have to bake the bars for 16 minutes more, to actually cook it? Is there any reason why that may have happened?

  64. Ana says:

    Just made these! Love this. It was a big hit with kids who are picky eaters.

  65. Laura Culbertson says:

    These are definitely a go-to in my house ! I follow the recipe almost to a T – I usually microwave my butter on auto defrost so it’s usually partially melted and partially solid (but slightly warmer than room temperature). They are so quick and easy to make!

    I do have one question for Mel – Do you happen to have a version for these bars in which the base is a chocolate cookie? I think my husband might die of happiness if he could have double chocolate cookie bars 🙂

    • Mel says:

      No, not yet but you have my brain working now – I think I might try that this afternoon!

      • Laura Culbertson says:

        YAY! Please let me know what you come up with!!! I’ve also thought about a chocolate version and maybe putting a few dabs of chocolate and/or caramel in it. (( drool ))

  66. Meggan says:

    My sister and I made these- they are absolutely amazing and so easy to make!

  67. Nancy says:

    I made these with two small additions….coconut and sprinkled pecans on top. YUM!!!

  68. Becky says:

    Hi ladies, I have made these cookie bars 5 times now and only once have I gotten them to turn out. I follow the recipe and cook time to a t but no luck. When I take them out they aren’t done at all and/or seem like cookies with too much butter (greasy and thin etc). Please help I really want to make these work.

  69. Kristy Guillotte says:

    My son hates cake so every year for his birthday i make him chocolate chip cookies. This year I made this recipe followed it exactly and baked it in my large round spring form pan. He said it was the best birthday cookie ever. Everyone loved it and ate it all. I am now making another one one week later.

  70. DiamondD says:

    EVERYBODY got the best this or that. I was sure this was going to fall into that same category. Whew, I was wrong. These bars, lawd, these bars are fantastic! I am very picky and it is hard to please me and these bars, they did it. I did not completely melt butter (used half mardrine and half butter) I let it them get very close to melting where it was easy to stir with a spoon. I did everything else as stated. I will make these again and again. Thank you so much for posting.

Leave a Reply

Your email address will not be published. Required fields are marked *