Chocolate Chip Cookie Bars
There is just something about chocolate chip cookies that feels like a hug in dessert form. You know what I mean, right? Warm, buttery, melty chocolate… the smell alone makes everything in life feel a little calmer. But as much as I love a classic cookie, sometimes I just don’t have it in me to scoop dough, bake tray after tray, and wait impatiently while each batch cools.
That’s where these Chocolate Chip Cookie Bars come in.
They give you everything you love about cookies. Soft centers, chewy edges, rich chocolate pockets but in the easiest possible way. One bowl. One pan. No rolling. No chilling. No fuss. You just spread the dough into a pan, bake once, and slice into thick, bakery-style bars.
And honestly? I might like them even more than regular cookies.
They’re thicker. Gooier. More indulgent. And way more forgiving if you accidentally overbake by a minute or two (we’ve all been there). Plus, they’re perfect for sharing, gifting, or just keeping in the fridge and sneaking one square at a time whenever you need a little sweet moment.
These bars are:
Soft in the middle
Slightly crisp on the edges
Loaded with chocolate chips
Buttery, cozy, and not overly sweet
Amazing warm or chilled
Perfect with coffee, tea, or a big glass of milk
Basically, they’re the dessert you make when you want something impressive-looking that secretly took almost no effort.
Why You’ll Love This Recipe
Let me give you the quick highlights before we get into the baking part:
No mixer needed – Just a bowl and a whisk/spoon
No chilling – You can bake right away
One pan – Easy cleanup (my favorite kind)
Super customizable – Add nuts, caramel, sea salt, or different chocolate
Freezer friendly – Make now, enjoy later
Beginner-proof – This is a great confidence-boosting bake
If you’ve ever been nervous about baking cookies from scratch, this recipe is such a good place to start. The dough is forgiving, the bake time is flexible, and the result is always delicious.
Ingredients
The Steps
Preheat your oven to 350°F (175°C). Line an 8x8-inch or 9x9-inch baking pan with parchment paper, leaving a bit of overhang so you can lift the bars out later. Lightly grease if needed.
Mix the wet ingredients. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy. Add the egg and vanilla extract and whisk again until fully combined.
Add the dry ingredients. Sprinkle the flour, baking soda, and salt over the wet mixture. Gently fold everything together until just combined. Don’t overmix, a few streaks of flour are totally fine.
Fold in the chocolate. Stir in the chocolate chips or chunks, saving a small handful to sprinkle on top if you want extra chocolate pockets showing.
Spread into the pan. Transfer the dough into your prepared pan and use a spatula to spread it into an even layer. Press a few extra chocolate chips into the top if desired.
Bake. Bake for 25–30 minutes, or until the edges are golden and the center looks just set. A toothpick inserted into the middle should come out with a few moist crumbs (not wet batter).
Finish with salt. As soon as the bars come out of the oven, sprinkle lightly with flaky sea salt if using.
Cool completely. Let the bars cool in the pan for at least 30–45 minutes before lifting out and slicing. This helps them firm up and slice cleanly.
Slice and enjoy. Cut into squares and enjoy warm, room temp, or chilled.
My Best Tips for Perfect Cookie Bars
These are the little things that take these bars from “really good” to bakery-level amazing:
1. Don’t overbake.
The biggest mistake with cookie bars is baking them too long. You want the center to look just barely set. They’ll firm up as they cool, and that soft, gooey middle is what makes them special.
2. Use good chocolate.
Chocolate is doing a lot of heavy lifting here. Use a brand you love eating straight from the bag. Chunks melt into bigger pockets, while chips give more even distribution.
3. Let them cool (I know, it’s hard).
If you slice too soon, they’ll fall apart. Waiting 30–45 minutes makes a huge difference in texture.
4. Add flaky salt on top.
This is optional, but I highly recommend it. That salty-sweet combo is chef’s kiss.
5. Line your pan with parchment.
It makes removing and slicing a million times easier and keeps the edges clean.
Fun Variations to Try
Once you make these once, you’ll probably want to start experimenting. Here are some easy swaps and add-ins:
Nutty version: Add ½ cup chopped walnuts or pecans
Caramel swirl: Drizzle caramel sauce over the top before baking
Double chocolate: Replace ¼ cup of flour with cocoa powder
White chocolate & raspberry: Swap half the chocolate chips for white chocolate and add freeze-dried raspberries
Peanut butter: Swirl ¼ cup peanut butter into the batter before baking
Espresso chocolate: Add 1 teaspoon instant espresso powder to deepen the flavor
How to Store These Cookie Bars
If you somehow don’t eat them all in one day (impressive, honestly):
Room temperature: Store in an airtight container for up to 3 days
Fridge: Keeps well for 5–7 days and gets extra fudgy
Freezer: Wrap individual bars and freeze up to 2 months
To reheat: Microwave a bar for 10–15 seconds for that fresh-from-the-oven vibe.
When to Make These
These bars are perfect for:
Bake sales
Potlucks
Holiday trays
Movie nights
Last-minute desserts
Gifting
Late-night cravings
“I just need something sweet right now” moments
Final Thoughts
These Chocolate Chip Cookie Bars are one of those recipes you make once and then keep coming back to forever. They’re reliable, crowd-pleasing, endlessly customizable, and just plain comforting.
They’re the kind of dessert you bring to a friend’s house and everyone asks for the recipe. The kind you bake “just for the week” and somehow they’re gone by Tuesday. The kind you make again because you can’t stop thinking about them.
And honestly? That’s the best kind of recipe to have in your back pocket.
If you make these, I’d love to hear how they turn out for you. And if you tweak them or add your own spin, even better, that’s half the fun.
Happy baking, friend 💛🍪
Looking for more dessert bar recipes? Try my popular recipes below:
Chocolate Chip Cookie Bars
These bars are:
Soft in the middle
Slightly crisp on the edges
Loaded with chocolate chips
Buttery, cozy, and not overly sweet
Amazing warm or chilled
Perfect with coffee, tea, or a big glass of milk
Ingredients
- ¾ cup (170g) unsalted butter, melted and slightly cooled
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups chocolate chips or chocolate chunks
- Flaky sea salt, for topping
Instructions
Notes
Don’t overbake.
The biggest mistake with cookie bars is baking them too long. You want the center to look just barely set. They’ll firm up as they cool, and that soft, gooey middle is what makes them special.
Use good chocolate.
Chocolate is doing a lot of heavy lifting here. Use a brand you love eating straight from the bag. Chunks melt into bigger pockets, while chips give more even distribution.
Let them cool (I know, it’s hard).
If you slice too soon, they’ll fall apart. Waiting 30–45 minutes makes a huge difference in texture.
Add flaky salt on top.
This is optional, but I highly recommend it. That salty-sweet combo is chef’s kiss.
Line your pan with parchment.
It makes removing and slicing a million times easier and keeps the edges clean.
Nutrition Facts
Calories
368Fat
20 gSat. Fat
12 gCarbs
43 gFiber
2 gNet carbs
41 gSugar
26 gProtein
4 gSodium
173 mgCholesterol
47 mg