Thick and Chewy Chocolate Chip Cookie Bars
These super soft, chewy chocolate chip cookie bars are easy (one bowl!) and so delicious! The perfect fix for that chocolate chip cookie craving.
This is one of those recipes where I think it would be best for me to probably zip my lips and let the pictures, simple recipe, and prior reputation do the talking.
But…since I have an inability to stay quiet when there are important things (ok, anything) to say, you won’t get off quite that easy.
Apparently I consider decadent, chewy, chocolate chip cookie bars to be firmly in the “important” category, because I can’t stop talking about these perfect little blondies.
And if you’ve made them, I think you’ll probably agree with me.
This recipe has lived on my site for a long time (since 2010!), and they continue to be a staple treat recipe for us. The only change I’ve made over the years is to streamline the recipe a bit to make them one-bowl and even easier.
I’m not going to sit here and say that there’s no place in the world for good, old-fashioned chocolate chip cookies. I’d be turning my back on some pretty fabulous recipes if I did so:
Super Soft Chocolate Chip Cookies
Best Chocolate Chip Cookies
Soft and Chewy Chocolate Chip Cookies
But there’s definitely a time and a reason to go for the quick and easy bar cookie.
And with chocolate chip cookie bars this delicious, you may find that you’re making them way more often than even your most favorite go-to cookie recipe (no scooping! no multiple baking sheets! no risk of eating all the cookie dough before the last batch of cookies bakes!).
In the interest of full disclosure, my kids whip up these easy chocolate chip cookie bars more often than I do. Even my 9-year old can get them in the oven quickly and relatively painlessly (it’s the cleaning up that inspires lots of juvenile angst).
And bonus: a recipe this classic and this easy is open to some flavor swaps with the chocolate chips. And M&M’s on top? A really, really good decision.
Brian waxes poetic when I live on the edge and throw in some butterscotch chips. But if anyone dares swap out my beloved dark chocolate chips for milk chocolate chips or (gasp!) white chocolate chips, I tend to lose all sense of right and wrong and say things I’ll regret later.
I’ll let you make your own decisions about which chocolate chip feels eternally right, and I even promise to try and be an adult about it just as long as your white chocolate doesn’t get too close to my cookie bars. 🙂
Also, if you’re looking for a delicious oatmeal cookie bar variation, here are two I love:
Oatmeal Peanut Butter Chocolate Chip Cookie Bars
Oatmeal Chocolate Chunk Bars
One Year Ago: Instant Pot Indian Vegetable Rice
Two Years Ago: Doubletree Hotel Copycat Chocolate Chip Cookies
Three Years Ago: Sweet Molasses Bread {Restaurant Knock-off}
Four Years Ago: Baked Shrimp and Orzo with Feta Cheese
Five Years Ago: Italian Lasagna Rolls
Thick and Chewy Chocolate Chip Cookie Bars
Ingredients
- 12 tablespoons (170 g) salted butter, 1 1/2 sticks, melted and cooled slightly
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup (212 g) light brown sugar
- ½ (106 g) cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups + 2 tablespoons (298 g) all purpose flour
- 2 cups (340 g) chocolate chips or chocolate chunks, semisweet, bittersweet, milk, white, peanut butter…the options are endless!
Instructions
- 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.
- In a large bowl, whisk together the melted butter, salt and baking soda together until well combined. Add the brown sugar and granulated sugar and stir until evenly combined. Add the egg, egg yolk, and vanilla and mix well.
- Add the flour. Using a rubber spatula or wooden spoon start folding the flour into the wet ingredients. After a few stirs (with streaks of flour remaining), add the chocolate chips or chocolate chunks and mix until combined. Don’t overmix, just stir until no dry streaks remain (sometimes I use my hands as the dough gets thick).
- Press the batter evenly into the prepared pan.
- Bake until the bars are light golden brown on the edges, 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 squares and serve.
Notes
Recommended Products
Recipe Source: adapted slightly from Cook’s Illustrated
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
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!
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.
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.
Sure!
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!
Oh my! These are delicious and so easy. Thank you so much for sharing.
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!
I used 50/50 milk chocolate and dark chocolate. The blondies were chewy and yummy. Will definitely make again!
Why does the recipe say 2 1/8 c flour and then you have (10 1/2 ounces ) . It doesn’t match .
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.
Made exactly as directed and they turned out perfectly! So soft and chewy and delicious!
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.
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.
These are delicious! Do you think they would freeze well?
Yes, they freeze great!
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!
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.
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!!
Is there a reason you are using foil instead of parchment to line the pan?? Planning to make these this afternoon 🙂
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 =)
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.
Really good and easy! I am saving this recipe.
Made these over the weekend and they are fantastic. A chewy chocolate chip cookie without the work. Thanks for sharing!
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!
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!
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?
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.
I’d go with less flour. For my flour, 10.5 ounces of flour is more than 2-1/8 cups.
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 🙂
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 🙂
Helen – I’ll keep your little secret. 🙂 Totally justified with all those tweenagers needing treats!
Do you use salted or unsalted butter in this recipe?
Alli – I always use salted butter.
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!!!
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!
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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.
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?
Sincerely,
Laurie
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.
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.
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.
I messed around and put 2 whole eggs. Will that mess up the recipe? I sure hope not. 🙁
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!!
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.
How many umpteen years have I made the Toll House recipe as my standby cookie… These are definitely the new go-to!!!
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!
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.
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.
thanks
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!!
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!
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?
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 🙂
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! 😀
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!
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! 🙂
Thank you – I will keep a close eye on these….there will be very hungry actors and actresses and I would hate to disappoint 🙂
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!
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.
Is the baking time doubled if I make a double batch?
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.
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!
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. 🙂
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!!
Just made these are they absolutely DELICIOUS!!! The BEST I’ve ever had! This recipe is now bookmarked! 🙂
Thank you Mels Kitchen!
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