Decadent Thick and Chewy Chocolate Chip Cookie Bars

Indulge in the ultimate treat with these unbelievably soft and chewy chocolate chip cookie bars! Crafted for simplicity and maximum flavor, this one-bowl recipe delivers pure delight, perfectly satisfying every chocolate chip cookie craving with minimal effort.

There are some culinary creations so inherently perfect, so universally adored, that they speak for themselves. These thick and chewy chocolate chip cookie bars are precisely that kind of recipe. Their reputation for deliciousness precedes them, promising an experience that transcends the ordinary dessert.

Yet, to remain silent about such a remarkable treat would be a disservice. These aren’t just any cookie bars; they are an essential fix for anyone seeking comfort, joy, and that undeniable melt-in-your-mouth goodness. I consider these decadent, gooey, chocolate-studded blondies to be in a league of their own – an absolute “must-make” for every home baker.

If you’ve had the pleasure of baking and tasting them, you undoubtedly understand this passion. Their rich, buttery flavor and incredibly satisfying chewiness are simply irresistible. They vanish from the pan almost as quickly as they’re made!

The Enduring Appeal of Easy Chocolate Chip Cookie Bars

This beloved recipe has graced my kitchen and website since 2010, standing the test of time as a consistent family favorite. Over the years, its core deliciousness has remained, but I’ve refined the process to make it even simpler, transforming it into a convenient one-bowl wonder. This minor tweak ensures that whipping up a batch of these glorious bars is as effortless as it is rewarding.

While I hold a deep appreciation for classic, individually baked chocolate chip cookies—and my site features several fantastic recipes, including:
Super Soft Chocolate Chip Cookies
Best Chocolate Chip Cookies
Soft and Chewy Chocolate Chip Cookies
—there’s an undeniable advantage to the speed and simplicity of a cookie bar.

Cookie bars offer a hassle-free alternative without compromising on flavor or texture. Forget the endless scooping, the multiple baking sheets, and the tedious waiting for batches to cool. With cookie bars, you prepare one pan, bake it to golden perfection, and slice it into delectable squares. This streamlined approach means less time in the kitchen and more time enjoying the fruits of your labor. Plus, for those of us (guilty as charged!) who struggle to resist the raw dough, making bars means less temptation to snack before they even hit the oven. You’ll likely find yourself turning to this quick and easy recipe more often than your most cherished traditional cookie recipes.

A Family Favorite, Perfect for Any Occasion

These chocolate chip cookie bars are so straightforward that even my kids often take the lead in baking them. My nine-year-old can competently get them into the oven, proving just how approachable this recipe is for bakers of all ages. The only challenge, it seems, is the clean-up, which often sparks a bit of juvenile angst – a small price to pay for such a delightful reward!

Unleash Your Inner Baker: Customizing Your Cookie Bars

One of the many joys of this classic recipe is its versatility. While traditional chocolate chips are always a win, these bars are a fantastic canvas for flavor experimentation:

• Chocolate Varieties: While I’m a staunch advocate for dark chocolate chips, feel free to explore. Semi-sweet offers a balanced sweetness, milk chocolate provides a creamy indulgence, and white chocolate chips add a distinct, sweet contrast. Just be warned, my personal biases might surface if you stray too far from my dark chocolate preference – all in good fun, of course!
• Beyond Chocolate: Introduce butterscotch chips for a warm, caramel-like note, a favorite of my husband, Brian. Peanut butter chips create a delightful nutty twist, while toffee bits add a crunchy, buttery dimension.
• Add-ins for Texture and Flavor:
  • Nuts: Chopped walnuts, pecans, or almonds can add a satisfying crunch and depth of flavor.
  • Candy: M&M’s on top are always a good decision, especially for a pop of color and extra sweetness. Other chopped candies can also be fun.
  • Coconut: Shredded coconut can bring a tropical flair.
  • Pretzels: For a sweet and salty combination, crushed pretzels stirred into the batter or sprinkled on top before baking are surprisingly delicious.

Feel empowered to make these bars uniquely yours. Just promise me your white chocolate chips don’t get too close to mine!

Expanding Your Cookie Bar Repertoire

If you’re eager to explore more delicious bar variations beyond the classic chocolate chip, I highly recommend these two oatmeal cookie bar recipes:

Oatmeal Peanut Butter Chocolate Chip Cookie Bars
Oatmeal Chocolate Chunk Bars

A Look Back:
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

Yield:

24
Servings (9X13-inch pan)

Prep Time:

12
mins

Cook Time:

28
mins

Total Time:

40
mins

4.69 stars (413 ratings)

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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 your oven to 325 degrees Fahrenheit (160°C). Position an oven rack in the lower-middle section of your oven. Line a 9×13-inch baking pan with aluminum foil, allowing about an inch of excess foil to hang over the edges. This overhang will serve as handles to easily lift the baked bars from the pan later. Lightly spray the foil-lined pan with nonstick cooking spray to prevent sticking.
• In a large mixing bowl, combine the slightly cooled melted butter, salt, and baking soda. Whisk these ingredients together until they are thoroughly combined. Next, add both the light brown sugar and granulated sugar to the bowl. Stir vigorously until the sugars are evenly incorporated into the butter mixture, creating a smooth, cohesive base. Finally, add the large egg, egg yolk, and vanilla extract. Mix well until all wet ingredients are fully blended and the mixture is light and creamy.
• Gradually add the all-purpose flour to the wet ingredients. Using a rubber spatula or a sturdy wooden spoon, gently begin folding the flour into the mixture. Stop when a few streaks of dry flour still remain. At this point, add your chosen chocolate chips or chocolate chunks. Continue mixing just until no dry streaks of flour are visible and the chocolate is evenly distributed throughout the dough. Be careful not to overmix, as this can lead to tough bars. The dough will be thick; sometimes, using your hands can help incorporate the last bits of flour.
• Transfer the thick cookie dough into your prepared 9×13-inch baking pan. Use your hands or a spatula to press the batter evenly across the bottom of the pan, ensuring it reaches all corners for uniform thickness.
• Bake the cookie bars for 24-28 minutes, or until the edges are beautifully light golden brown, the center feels slightly firm to the touch, and the edges just begin to pull away from the sides of the pan. Avoid overbaking to maintain their signature soft and chewy texture. Once baked, remove the pan from the oven and place it on a wire rack to cool completely to room temperature. Once cooled, use the foil overhangs to carefully lift the entire slab of bars from the pan and transfer it to a cutting board. Cut into desired squares or rectangles and serve this delightful dessert.

Notes

Original Recipe Update: The initial version of this recipe, published in 2010, called for whisking dry ingredients in a separate bowl. Inspired by the efficiency of this excellent recipe, I’ve updated the mixing method to a single-bowl process for even greater ease. If you are a long-time fan of the original two-bowl method, simply whisk the flour, baking soda, and salt together in a small bowl before adding them to the wet ingredients. All other aspects of the recipe remain unchanged, ensuring the same fantastic flavor and texture you love.

Author:
Mel

Course:
Dessert

Cuisine:
American

Method:
Bake

Serving:
1
Bar

,

Calories:
232
kcal

,

Carbohydrates:
35
g

,

Protein:
3
g

,

Fat:
9
g

,

Saturated Fat:
5
g

,

Cholesterol:
33
mg

,

Sodium:
131
mg

,

Fiber:
1
g

,

Sugar:
19
g

Recommended Products

9X13-inch Metal Baking Pan

Wooden Spoon

2-cup Measuring Cup

Recipe Source: adapted slightly from Cook’s Illustrated