Thick, soft, and gooey cookie bars packed with melty chocolate chips—perfect for when you want classic chocolate chip cookies without the scooping and batch baking. These bars come together quickly and are a crowd-pleaser every time!

🕒 Recipe Details

Prep Time: 15 minutes
Cook Time: 25 minutes

Total Time: 40 minutes
Servings: 24 bars

🧾 Ingredients

2 cups + 2 tablespoons all-purpose flour

½ teaspoon baking soda
½ teaspoon kosher salt
12 tablespoons unsalted butter, melted

1 cup packed light brown sugar
½ cup white sugar
1 large egg

1 large egg yolk
2 teaspoons vanilla extract
2½ cups semi-sweet chocolate chips

👩‍🍳 Instructions

Prepare Pan: Line a 9×13-inch baking dish with foil or parchment paper, leaving some overhang for easy removal. Lightly grease the surface.
Mix Wet Ingredients: In a large bowl, whisk the melted butter, brown sugar, and white sugar until smooth and combined. Add the egg, egg yolk, and vanilla. Mix well.
Add Dry Ingredients: In another bowl, combine the flour, baking soda, and salt. Gradually add the dry mixture to the wet mixture, stirring until just combined.

Fold in Chocolate Chips: Stir in the chocolate chips evenly throughout the dough.
Spread and Bake: Spread the dough evenly in the prepared pan. Bake in a preheated 325°F (165°C) oven for 20–25 minutes, or until golden around the edges and a toothpick inserted near the center comes out clean.
Cool and Slice: Let the bars cool completely in the pan. Use the foil overhang to lift them out, then slice into squares.

💡 Tips

Use room temperature eggs for better mixing.
For thicker bars, use an 8×8-inch pan and bake a few extra minutes.
Don’t overbake—these are meant to be soft and chewy!

Chill the dough for 30 minutes before baking if you want a slightly denser texture.

🔁 Variations & Substitutions

Butter Substitute: Use plant-based butter for a dairy-free option.
Chocolate Chips: Swap some for white chocolate, dark chocolate, or even peanut butter chips.

Add-Ins: Fold in chopped nuts, shredded coconut, or crushed pretzels for texture.
Sweetness: Reduce sugar slightly for a less sweet version.

❓ FAQs

Q: Can I use salted butter?
Yes, just omit the added kosher salt to balance flavors.

Q: Can I make these egg-free?
Yes, use a mashed ripe banana, applesauce, or a commercial egg replacer.

Q: Can I freeze these bars?
Absolutely! Store in an airtight container or freezer bag for up to 3 months.

Q: Why an extra egg yolk?
It adds richness and enhances the chewy texture.

CHEWY CHOCOLATE CHIP COOKIE BARS

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

2 cups + 2 tablespoons all-purpose flour
½ teaspoon baking soda
½ teaspoon kosher salt

12 tablespoons unsalted butter, melted
1 cup packed light brown sugar
½ cup white sugar

1 large egg
1 large egg yolk
2 teaspoons pure vanilla extract

2½ cups semi-sweet chocolate chips

Directions

Preheat your oven to 325°F (165°C).

Line a 9×13-inch baking pan with foil or parchment paper, leaving an overhang on the sides. Lightly grease the surface to prevent sticking.
In a large bowl, whisk the melted butter, brown sugar, and white sugar until smooth.
Add the egg, egg yolk, and vanilla extract. Mix until fully combined.

In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually combine the dry ingredients with the wet mixture, mixing until just combined.
Fold in the chocolate chips evenly.

Press the dough into the prepared pan in an even layer.
Bake for 20–25 minutes, or until golden around the edges and a toothpick inserted near the center comes out clean.
Allow to cool completely in the pan. Lift out using the foil or paper, slice into squares, and enjoy!

🍽️ Serving Suggestions

Serve warm with a scoop of vanilla ice cream for dessert.
Drizzle with melted chocolate or caramel for a decadent twist.
Pack in lunchboxes or take to potlucks—they travel well.
Grea
t with coffee, milk, or a cold oat-based latte.