Craving something warm, gooey, and chocolate-packed? These Chocolate Chip Cookie Bars are a dream come true for dessert lovers. They’re soft, chewy, and packed with melty chocolate in every bite. The best part? You don’t even need a mixer. Perfect for bake sales, parties, or late-night cravings, these bars deliver all the joy of classic cookies with half the effort.
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Why You’ll Love These Chocolate Chip Cookie Bars
You’ll fall for these bars the moment you taste that chewy edge and soft center. This easy, one-bowl recipe requires no mixer, so cleanup is a breeze. They’re thick, buttery, and wonderfully rich from brown sugar and vanilla. You can even prepare them ahead for parties or freeze extras for later. Plus, they’re endlessly customizable—add M&Ms, nuts, or toffee for a fun twist every time.
Ingredients You’ll Need
Core Ingredients for Classic Flavor
All-purpose flour forms the soft structure, while cornstarch adds tenderness. Baking soda helps the bars rise just enough, and salt balances the sweetness. Melted butter creates that rich, chewy texture, while brown sugar adds a caramel note. White sugar brings crisp edges. Eggs keep the bars moist, and vanilla deepens the flavor. Finally, semi-sweet chocolate chips melt perfectly into gooey, sweet pools throughout every slice.
Optional Add-Ins and Variations
You can easily make these cookie bars your own. Add colorful M&Ms for fun, crunchy nuts or pretzels for texture, or sweet extras like toffee bits, coconut, or dried fruit. Each mix-in changes the flavor just enough to make them feel new every time.
Pan Size and Baking Adjustments
An 8×8-inch pan is perfect for thick, chewy bars. Bake for 55 minutes at 350°F until golden edges appear and the center looks set. For a 9×13-inch batch, double the ingredients and bake for about an hour. If you prefer a gooier center, simply reduce the bake time to around 45 minutes. Always let them cool fully before slicing to hold that soft texture.
Step-by-Step: How to Make Chocolate Chip Cookie Bars
Prepare the Pan and Preheat
Preheat your oven to 350°F. Fully line an 8×8-inch pan with parchment paper, leaving extra on the sides to lift the bars out easily later.
Mix Wet and Dry Ingredients
In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. In a large bowl, whisk melted butter with brown and white sugars until smooth. Add eggs and vanilla, mixing until everything blends into a thick batter.
Fold, Spread, and Top
Gradually stir in the dry ingredients until just combined. Fold in most of the chocolate chips, then spread the dough evenly into the pan. Sprinkle the rest of the chips on top for that bakery-style finish.
Bake and Cool for Clean Slices
Bake for 55 minutes or until the top looks golden and the center feels soft but set. A toothpick should come out with a few moist crumbs. Let the bars cool in the pan for one hour before removing. Use a sharp knife, wiping clean between cuts for neat edges.
Texture, Flavor, and Serving Tips
These bars have the perfect balance of crispy edges and soft, gooey centers. The brown sugar brings a deep caramel note that pairs beautifully with the chocolate. Serve them slightly warm for melty perfection or top with ice cream for an indulgent dessert. For an elegant finish, sprinkle flaky sea salt over the top.
Storage and Make-Ahead Tips
Keep your bars in an airtight container at room temperature for up to five days. Slip a few mini marshmallows in the container to help retain moisture. For long-term storage, freeze them for up to three months. When ready to serve, let them thaw at room temperature or warm slightly in the microwave.
Helpful Tips for Best Results
Spoon and level your flour—never scoop directly from the bag, as that adds too much. Cool the bars completely before cutting to avoid crumbling. Wipe your knife clean after each cut for smooth, bakery-style slices. Lastly, sprinkle a little flaky sea salt right after baking to boost flavor and balance the sweetness beautifully.
Frequently Asked Questions
How to turn cookies into cookie bars?
Press cookie dough into a lined baking pan and bake as one big batch instead of scooping individual cookies.
What is Michelle Obama’s favorite cookie?
Her favorite is reportedly a classic chocolate chip cookie recipe!
What is the secret to perfect chocolate chip cookies?
Use melted butter and brown sugar for a chewy texture and chill the dough for better flavor.
What are the 10 most popular homemade cookies?
Chocolate chip, sugar, peanut butter, snickerdoodle, oatmeal raisin, shortbread, molasses, gingerbread, M&M, and double chocolate.
Other Recipes You May Enjoy
- chewy chocolate chip cookies
- chocolate mousse brownies
- no bake cookie dough bars
- chocolate cheesecake ultimate dessert
- chocolate no bake cookies
Conclusion
These Chocolate Chip Cookie Bars are everything you love about homemade cookies but so much easier. Each bite bursts with buttery richness and melty chocolate, making them perfect for sharing or saving for later. Try them today, mix in your favorite treats, and see why they’re always a hit. Find more dessert ideas on my Pinterest page.
Chocolate Chip Cookie Bars
Equipment
- 8×8-inch baking pan Line with parchment for easy removal.
- Whisk For blending wet and dry ingredients.
- Mixing bowls One medium and one large.
- Rubber spatula For folding in chocolate chips.
- Measuring cups and spoons Ensure accuracy for best texture.
- Cooling rack Cool bars before slicing.
- Sharp knife Clean between cuts for neat slices.
Ingredients
- 2¼ cups all-purpose flour (270g)
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup unsalted butter, melted and slightly cooled (170g)
- 1 cup packed light brown sugar (220g)
- ⅔ cup granulated sugar (133g)
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 cups semi-sweet chocolate chips, divided (360g)
Instructions
- Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper.
- In a medium bowl, whisk together flour, cornstarch, baking soda, and salt.
- In a large bowl, whisk melted butter with brown and white sugars until smooth. Add eggs and vanilla, whisk until combined.
- Stir in the flour mixture until nearly combined. Fold in most of the chocolate chips, reserving some for the top.
- Spread dough evenly into the prepared pan and sprinkle remaining chocolate chips on top.
- Bake for 55 minutes, until edges are golden and center is soft but set. Cool for 1 hour before removing and slicing.
