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
These cookie bars are SO good!! I’ve made them several times and people always rave about them! I like to add m&m’s to them too! 🙂
Love this recipe and will try it out on 75 people on Wednesday! It is just what I was looking for. Question: can I use a mixer to mix this as I have a bad shoulder? Thanks!
Yes!
These bar cookies were a big hit at our staff “end zone” BBQ at homecoming. So easy to make last minute. Love the single-bowl, melted butter, no-chilling, no scooping tray after tray of cookies ease of the recipe.
Quick question…can this be made into a cookie cake? I’ve never made one, but truly trust your recipe, and we love your cc cookie recipe, and this one looks similar. I live overseas and only have an 11×17 pan. Should I double the batch or not? I was going to add a little icing decor on top since it’ll be for a birthday.
Yes, it works great made into a larger batch (in a sheet pan!). If you want it super thin, I’d only 1 1/2 the recipe (or maybe try a single batch), if you want it the thickness shown in the pictures, I’d double for that size of pan.
I made these with half bread flour just to experiment and made them dairy free with dairy free chocolate chunks and substituted the butter for shortening and added a tiny bit of water to compensate for the water in the butter. Also added some chopped pecans and they came out amazing.
I used self rising flour instead of regular flour. I added a 1/2 teaspoon extra of baking soda per cup of regular flour asked for. They came out great!
Could you use self rising flour in place of the all purpose and the baking soda?
I haven’t tried that but you could experiment!
Made these with my 5 year old daughter today. We called them Candy Jar Bars. We chopped up a bunch of Easter candy from our candy jar and threw it all in – Kit Kats, M & M’s, Snickers, Reese’s Pieces, Trix and some chocolate chips too. Had to add a few extra minutes to the baking time to compensate. SO good!
Mel, what are your suggestions for high elevation baking (I live in Montana)? I’m going to try these for a Cub Scout Pack Meeting but cookies and bars usually turn out flatter and greasier for me.
Try adding 2 tablespoons more flour – sometimes just a touch more flour does the trick!
Our family and small group loved these! I need to make bar cookies more often because it was so nice not to have to scoop out cookie balls! Your directions are always spot on, thanks Mel!
Trying these out today. Used two cups of smashed up Hersey chocolate bars (milk chocolate and cookies and cream). Used an 11×14 cookie sheet. Can’t wait to try them!
These were delisious! I use a lot of your recipes for all of our familes meals and deserts and these were one of our all time favorite!
Easy and delicious! Definitely a keeper recipe!
Pre-made the batter tonight. Sticking it in the fridge and going to make tomorrow. Have to bake 100 cookies so was prepping. Didn’t see any comments of anyone else refrigerating. Hope they turn out okay!!
Thank you for your wonderful recipe. I added the 2 cups of chocolate chips and half cup walnuts . Before baking I added half green and red glazed cherries on top. (lots). Wow, they look and taste wonderful it, just brings the squares alive for Christmas.
Your recipes are the best. I use a scale to weigh all ingredients and find baking seems to turn out better.
Donna.
i don’t see the size of the pan to use
9X13-inch pan.
If I were to make these in the morning and sever them at night would they still be good by the event that night? The only time I have available the day of to make it is around 10AM and the event isn’t until 6PM.
Yes! They’ll be great.
Mine turned out greasy and most chocolate chips settled to bottom :(. Can you give me an idea why? Not enough flour? Or should’ve cooked longer? Over mixed? My pan was glass too. I want to try it again. Great taste and top was soft crisp. Please let me know what I can try differently.
If using a glass pan, you might want to decrease the oven temperature by 25 degrees. Do you live at high elevation by any chance?
Utah!:)
I’ve been using this recipe for several years now. It never fails to please everyone. Thanks Mel.
Absolutely love these! They’re a hit every single time and so easy to throw together. You, Mel, are the recipe queen. I can’t even begin to count how many of your recipes are now regular fare at our house!
Thank you so much, Sheri!
Perfect every time!!
Hey, I would love to make these for a family reunion, if I double the recipe in a rimmed 11×17 jellyroll pan how long do I bake for? And same temp? Thanks Mel. Love your recipes.
Same temp, and check around the same time. It would only need a few extra minutes, if any. Have fun at your family reunion :).
I adore these! They doubled great into a cookie sheet. I made them festive by adding mint extract with crushed candy canes and m&ms on top.
These are truly my very favorite cookie bars EVER. I discovered your recipe a couple years ago and I’ve probably made them 25+ times . They are super easy and always turn out perfect. I’m about to make another batch right now to bring to some friends tonight!
Glad you love ’em, Madison!
Mel, would you double the recipe for 30 people? Triple? Thanks!
I would probably just double and cut each pan into 15 squares.
Mine turned out a lot thinner than the photos, so it was not what I was hoping for! 🙁
I’ve tried many different recipes, but I’ve used this one three times and I think it’s the best. I was worried when I couldn’t find it this time, but on closer inspection, I realized that the website has been updated, so I didn’t recognize it at first.
I like a pan cookie that is a little more cookie than chocolate, so I only use 1/2 cup of chips, but it’s a delicious cookie with great edges and a nice, chewy texture.
These are now my go to cookies!! So easy and delicious, many complements whenever I make them. Last night I tried to make them and realized I didn’t have any chocolate chips. I tried adding some toffee bits instead.. YUMM! They were amazing, highly recommend !
These are SO good! Super moist and everyone loved them. Thanks! I wanted to make it for Fathers Day but using a jelly roll pan. Would I just double the recipe??
Are you talking a rimmed baking sheet (like 11X17-inches or so)? If so, then yes, you can double the recipe.
Amazing! This has become my go-to recipe for chocolate chip bars.
Made these twice in the last week. They were a hit with the family and again at a potluck gathering. I used dark chocolate and caramel chips–yum! The texture is really soft and good, but they still hold together well to cut and serve on a platter.
Ok…that was dangerous. They were way too easy to throw together. They’re in the oven now but based on the small “quality control” taste of dough, these are going to be amazing. And you’re right–thank goodness I threw them all in otherwise I’d be sneaking bites of cookie dough while waiting for the batches to bake! Thanks for including the both measurements in the ingredients I must be European at heart–I think it’s so much easier to just weigh everything out!
If I need a guaranteed recipe for something I’ve never made before, your blog is the first place I hit. Keep up the good work!
Edit: My husband took one bite and said “Yep. Go ahead and make these again anytime you want.” If anyone comes within 30′ of our house the first thing he does is say “You’ve got to try these cookie bars!” 🙂
Haha, that’s awesome!
These cookies were just as good as you said they were!! And so easy to make! Thank you for another winner!!
These are simply ZA BES . Quick and divine.
These were great! I usually hesitate with cookie bars because often they turn dry the next day. Not these! They stayed nice and moist, chewy. Took some to a friend and they loved them. I’m making them today and adding walnuts.
Delicious! But to be actually thick I used an 8 x 11 inch pan.
Amazing! So simple and so good. Between myself and my 3 kids we ate them all in a day. We used semi sweet chocolate chunks and they were perfect.
These were just perfect. I used salted caramel chips, and they were a hit. Thanks Mel for a great recipe.
made these yesterday and they were pretty much perfection. they mysteriously disappeared by the afternoon. 🙂
Mel, I baked these cc bars yesterday & Wow, I did not expect them to be Sooooooooo scrumptious. They are a real winner. LOL just as they were going in the oven, I noticed the vanilla sitting on the counter unused. So, without the vanilla they were still out if this world. I ate two before I finished slicing them. The whole family just loved them. Will be re-visiting this one many times. Thanks so much for a real keeper.
I do believe these cookie bars were the second recipe I had ever made from your blog, some 5 years ago when I started reading it. They have become a well loved staple treat. This recipe is even requested for birthday’s instead of cake in our house. (And if we are being honest with each other, the original photos are so warm and cozy and make my mouth water. They have a special place in my recipe book).
Glad you’ve been a fan of these bars (and the photos!) for so long!
HI Mel, Just printing off this recipe for family night treat tonight. Thanks, I print the ones I think are keepers as I still love paper. I just got my 12 year old a smart phone. I am trying to find a balance in our home, and felt it was the right time for her since she is a middle schooler, babysitter and out more with friends. My other two kids have Kindle’s. I bought and loaded Qustodio on all the devices. It blocks the yucky stuff, it monitors what they do and gives me a report, I can turn them off whenever I please and I have time limits, restrictions and can block whatever I want. I am very happy with it. It works well with android, not sure with apple. My 12 year old needed the connection to her friends since she is introverted and quiet and is a trustworthy kid. She is handling it well and hopefully she will not feel deprived and become rebellious. She actually uses it less than 30 minutes a day typically. All social media is banned at our house, parents included. Anyhow, hope that helps. I love being able to pick up my phone, check my Qustodio app and see who is doing what and when etc. I also love when they say “it turned off” and then go play with real toys and people!! Thanks for all the great recipes!!!!
Mel – this were fantastic! I browned my butter and that made them extra delicious! I read the many comments and some people mentioned a longer baking time. I felt the same way too. Maybe because I used a glass pan? When I make them again I’ll try a metal pan and see if I have a different experience. Thanks so much Mel for all you do.
Hey Andrea – I LOVE these with browned butter – glad you tried it that way! And yes, a glass pan will make a difference. I find it helps to lower the bake temp by 25 degrees when using a glass pan; they’ll take longer to bake but will bake more evenly.
I made these a long time ago and they turned out really greasy, like butter dripping from them. With all the positive comments I really wanted them to work so I tried again and fully mixed the butter in the early steps of the recipe and they turned out fabulous. So be sure you follow the directions exactly and it should work.
Just tried this with my kids. Super easy to make! I mixed whites chocolate chips with milk – probably way too sweet for my taste but kids loved it. Will definitely be making these again for events.
Thanks, Susan!
I just made these bars tonight, and they are awesome! It’s almost like eating a rich cookie dough bar, very delicious. Thanks for another great recipe! P.S. I did line my pan with parchment paper instead of aluminum foil, and it worked out great.
Thanks, Mia!
Can i use parachute paper instead of foiled?
Do you mean parchment paper? Yes, I think you could use that instead of foil
My husband’s ultimate favorite dessert is a chocolate chip cookie. We’ve made this same recipe for years (via allrecipes), but had never thought to make it in a 9×13. It’s perfection! Genius! We’ve made it twice in the last 24 hours because we were supposed to bring some to family dinner but ate too many…
That’s awesome!
I made these to bring to a friend that just had a baby. Of course, my hubby and son are the official taste testers at home. These bars were a hit with both crowds! I used a combination of chocolate chunks and peanut butter chips. Mel, do you have any tips on adding peanut butter to the dough itself? How much would you add, and would you make changes to any other ingredients? Thanks for all of your great recipes!
Hmmm, I’d probably throw a cup of peanut butter in the batter and see how that goes!
Made this with almond extract in place of vanilla. Divine. Easy Peasy. A simple perfect keeper of a recipe! I see these being made at middle school slumber parties forever more.
Haha, I don’t know why the middle school slumber party comment cracked me up, but it did.
If you have teenagers invading your house or your teenager needs to take something to someone else’s house to hang out…these are always a hit and I get “supermom” points from other teenagers (never mine) but I think mine is secretly proud.
Love that these are a hit with the teenagers!
Thanks for the quick and easy recipe. I made them yesterday for the family and they were a hit. Everyone loved them! One note: I had to bake them for 31 minutes in my oven in order for them to be done.
Thanks for the comment, Diane!