Chewy Chocolate Chip Cookie Bars (video)
These easy chocolate chip cookie bars are super chewy, loaded with chocolate chips, and only takes 10 minutes to prepare. Just mix everything by hand and bake! 
If you ever need a great quick and easy dessert to feed a crowd – this is it! It never fails and is guaranteed to please every time. Chocolate chip cookie bars are just a simpler, thicker and chewier version of a chocolate chip cookie. It’s simpler in the fact that you don’t have to drop the batter for individual cookies onto a baking sheet. You just bake the whole thing in one pan and cut into squares afterward. 
Why this recipe is so great:
- It’s all in the ingredients – I used melted butter in this recipe to make the cookie bars chewier. I used all brown sugar for a softer texture, giving it a golden-brown color and deep caramel flavor. The eggs give it rise and richness. The vanilla is for flavor. The flour is for substance and structure. The baking soda prevents the final product from being too dense, and the salt just enhances all the flavors.
- Packed with chocolate chips – This is the allure of these cookies bars. There are loads of chocolate in every bite.
- Quick and easy to make – The reviews below say it all. This recipe is so easy, you can whip up a batch in minutes and clean up is a breeze.
- Here is what some of my readers have to say:
“I made these bars tonight, and Oh my gosh!!! The best chocolate chip bars ever! Even better…so easy and fast to make, my family loved them.” – Rebecca
“Made the bar cookies yesterday. My clan wiped out 3/4 of the pan in one sitting! Not only do they taste great but they are so easy to make. Will definitely be keeping this recipe handy.” – Sylvia
“This was soooooooooo easy to make meaning it was so easy to clean the kitchen afterwards. Absolutely delicious, no need to spend hours making a fancy cake that wouldn’t taste half as yummy as this. AND THE TEXTURE!!! Wowwwwww! Easy to bite ( no crumbs from dryness and not falling apart from wetness) and the taste of heaven in your mouth. Chewy dreamy! Lady, you are a baking goddess!’ – Arevik
How to make chocolate chip cookie bars:
(the ingredient amounts are listed in the printable recipe card further below)
- In a medium bowl, toss together the flour, baking soda, and salt. Set aside.
- In a large bowl, whisk together the melted butter and brown sugar until smooth and glossy. Then whisk in the eggs and vanilla extract.
- Stir in the dry ingredients until just combined and fold in the semi-sweet chocolate chips.
- Spoon the batter into a 9×13″ baking pan lined with parchment paper. Spread the batter out evenly in the prepared pan. Bake at 350F for 20-25 minutes.
How do you know when cookie bars are done?
How to store cookie bars:
Place the cookie bars in an airtight container and store at room temperature for up to 5 days.Can you freeze cookie bars?
Yes, they freeze really well. Cool completely and place the bars in a freezer-friendly container or ziplock bag and store in the freezer for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.
These chocolate chip cookie bars are thick and super chewy. They are packed with chocolate chips in every bite. They have a deep caramel flavor from the brown sugar. They are rich, buttery, and perfectly sweet with a soft vanilla scent.
You might also like:
- Chewy Chocolate Chip Cookies
- Bakery Style Chocolate Chip Muffins
- Perfect Chocolate Chip Oatmeal Cookies
- Chewy Chocolate Chip Granola Bars
- Chocolate Chip Brownies
Did you make this recipe? Please kindly leave a comment with your star rating below.
Chewy Chocolate Chip Cookie Bars
Ingredients
- 2 cups (250g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (170g) unsalted butter, melted
- 1 1/2 cups (300g) brown sugar, lightly packed
- 2 large eggs
- 2 tsp vanilla
- 2 cups (340g) semi-sweet chocolate chips
Instructions
- Preheat oven to 350F. Line and butter a 9x13" baking pan with parchment paper.
- In a medium bowl, toss together the flour, baking soda, and salt. Set aside.2 cups (250g) all-purpose flour, 1 tsp baking soda, 1/2 tsp salt
- In a large bowl, whisk together the melted butter and brown sugar until smooth and glossy.3/4 cup (170g) unsalted butter, 1 1/2 cups (300g) brown sugar
- Then whisk in the eggs and vanilla. Stir in the flour mixture until just combined. Fold in the chocolate chips.2 large eggs, 2 tsp vanilla, 2 cups (340g) semi-sweet chocolate chips
- Transfer the dough into the prepared baking pan and spread out evenly.
- Bake for about 20-25 minutes or until the edges are lightly browned and a toothpick inserted into the center comes out clean. Let stand for 1-2 hours until relatively cool before cutting into squares.
Notes
This post was originally published on Aug 20/2018 and has been recently updated with more information and a video.
First off, these bars are very good. I have a dairy allergy so I use dairy free butter. Still we’re very good. I made them again the other day., but the batter was VERY thick. After I baked them I realized I had forgotten the butter 🙁. I thought they were toast. BuT they were amazing!!! So I figured they would be dry and yucky the next day. They WEREN’T!!!! They were still amazing!!!
Thank you so much for the recipe even with my screwup. They’re even more amazing!!!
I’m so glad they still worked out even without the butter😅 Enjoy!
These were delicious and easy to make. I took them to work for treats.
one time a friend made these and they tasted so good
im saving this these cookie bars taste amazing
Hello.
I am restless to try this recipe, especially after reading all of the comments.
My question is if 1 cup of the flour could be substituted with rolled oats and if so, would any of the other ingredients need to be modified such as amount of butter or eggs. It’s not a dietary thing just like the texture and chewiness oatmeal brings to baked goods.
Thank you
Hi Corrine, I would actually reduce the flour by 1/2 cup and add 1 cup of rolled oats because the oats aren’t as absorbing as flour. Try that and let me know how you like it:)
I did this and it turned out amazing! So soft and chewy! (1.5 cups flour & 1 cup rolled oats).
Hi
Can I use margarine instead of butter
Yes, you can use melted margarine instead of melted butter for this recipe. Enjoy!
I think if you Make Them you should do a Double batch
Thank you:) I’m thrilled you like them that much!
Hi Lily, this is an excellent recipe! Could I add shredded coconut to it, and if so, should I increase or decrease any of the other ingredients? Like maybe fewer chocolate chips?
Thank you and yes, you can add shredded coconut. Depending on how much you want to add, you could replace a portion of the chocolate chips with coconut (like 1/2 cup coconut for 1/2 cup choc chips). Other than that there are no other changes needed. Enjoy!
Have made these 3 times with the chocolate chips and twice with butterscotch chips – all in about 2 weeks time. They make excellent gifts for neighbors and friends. Absolutely delicious and very easy to make. So very pleased that I found your web site. Thank you Lily!
You’re very welcome, Tom! And thank you for your kind words. Much appreciated and happy New Year!
Great recipe, very easy to make and it comes together quickly. I’ve used Swerve brown sugar instead of regular brown sugar and it still came out to delicious! I’ve already made this recipe twice and I’ll make it over again. My husband loves it. Thanks for the great recipe!
You’re very welcome, Julie! And thank you for your kind words:) Enjoy the cookie bars!
Is it okay to use salted butter?
yes, and you can omit the salt if you’d like. Enjoy and have a great day!
Although I had an issue with the thickness of the batter, I just sprayed a pan very well and cooked as directed without the parchment paper. DELICIOUS. The group I made them for loved them. So don’t get discouraged as I did because of the thickness. They are Great.
Not sure yet but so thick…I checked and rechecked but I followed instructions for quantities exactly. Had to super spray and glass pan the press in to it. I am hoping for the best.
It’s supposed to be thick like cookie dough, but spreadable, so not sure if you have the right consistency. Fingers crossed!
Easy peasy! Super quick to put together, super quick to clean up, and super quick…these cookies got gobbled up! What’s so good about this recipe is that I usually have all ingredients on hand and can whip up a batch at the last minute if needed. And best of all – they are delicious!
Thank you for your rave review, Ann! So glad you liked them:)
Best recipe ever! Wanted some snack bars for work and this are perfect for it. So easy and fun to make.
I only write reviews when something is incredibly awful or simply spectacular— your Chocolate chip cookie bar recipe is the best I’ve ever made. I try new recipes every other day, and this one is a keeper for a very long time. They’re better than chocolate chip cookies. I think I’m in love.
Aww, thank you for your kind words, Jess. Much appreciated and happy holidays!
What kind of brown sugar did you use?
I used dark brown sugar but you can use light or dark for this recipe.
I made this and it came out perfect! I used an 8X8 pan, cut the recipe in half, and reduced the sugar to 1/2 cup.
Thank you!
Do you think next time it will work with coconut oil or canola oil instead of butter? If so, what is the quantity? Thanks again!
You’re welcome and so glad you liked it! You can 1:1 substitute the butter with canola oil. As for coconut oil, I would reduce it to 1/2 cup because I find baking with coconut oil greasy.
Hi there I want to make this recipe but I only have an 8×8 pan, will this work?
Yes, just cut the recipe in half and reduce the baking time accordingly.
The batter is thick and heavy. I used a non stick spray on my baking dish and placed the parchment paper on top as you suggested. I was unable to spread the batter, the paper kept moving out of place. I tried many times but did not work, the paper would not stay put. I ended up discarding the parchment paper along with some of the batter that stuck to the paper.
Any suggestions?
The batter is supposed to be thick but you should still be able to spread it out, so I’m not sure what happened. Perhaps skip the parchment next time and just grease the pan well and flip the whole thing out onto a cutting board once cooled to cut into squares so you don’t scratch your pan.
Have you ever tried anything but semi sweet choc chips in the recipe? Like M&Ms or milk chocolate chips?
I’m a semi-sweet chocolate fan, but you can substitute it with milk chocolate chips or M&Ms if you wish.