This Chocolate Chip Cookie Bars Recipe is soft, chewy, and packed with rich chocolate flavor in every bite.
author’s note
One Bowl, Zero Rolling!
A chewy chocolate chip cookie has to be my all-time favorite treat. There’s nothing quite like it—well, except maybe the time-saving trick of making them into bars!
Seriously, these come together so quickly but still have all the best parts of a chewy chocolate chip cookie. No need to roll each one out, and you still get that perfect rich, soft, and chewy texture with just the right amount of chocolate.
Plus, this recipe only requires one bowl and a spoon—no special ingredients, just the basics you probably already have in your pantry! I can’t wait for you to try these!
Ingredients
| Ingredient | Swaps or Tips |
|---|---|
| Butter (melted) | Use unsalted for best control; if using salted, reduce other added salt slightly. |
| Brown & White Sugar | A mix of both gives sweetness and chewy texture. |
| Egg + Egg Yolk | Don’t skip the yolk—it keeps the bars soft and tender. |
| Maple Syrup | Pure maple syrup only! Adds moisture and subtle flavor. You can leave it out in a pinch, but the bars will be slightly drier. |
| Flour | Spoon and level to avoid dense bars. Use all-purpose flour for the best texture. |
| Baking Soda | Helps bars stay soft and chewy. Don’t swap for baking powder. |
| Chocolate Chips | Use semi-sweet, milk, dark, or a mix. Chopped chocolate chunks melt beautifully. |
Featured Comment
Made these, and they were delicious. Just like the photo. Soft and chewy, and easier than chocolate chip cookies. Will write this one down. Thank you!
– Amber
How To Make Chocolate Chip Cookie Bars Recipe
- Preheat oven to 325°F; line and spray a 9×13-inch pan.
- Cool melted butter; blend with sugars, egg, yolk, vanilla, maple syrup.
- Gently mix in flour, baking soda, salt; fold in chocolate chips.
- Spread dough in pan; bake 23-28 minutes until lightly golden.
- Cool, cut into bars, and serve.
Storage
- Room Temperature: Store bars in an airtight container for up to 1 week.
- Freezing: Wrap bars individually and freeze for up to 3 months. Thaw at room temperature before serving.
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Chocolate Chip Cookie Bars
Video
Equipment
Ingredients
- 12 tablespoons unsalted butter melted
- 1 cup light brown sugar lightly packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk see note 1
- 1/2 tablespoon vanilla extract
- 2 tablespoons maple syrup optional, see note 2
- 2-1/4 cups flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1-1/4 cups chocolate chips
- Flaky sea salt optional
Instructions
- Preheat oven to 325°F. Spray a 9×13-inch pan with cooking spray, line with parchment paper and leave an overhang for easy removal. Melt butter in microwave and set aside to cool to room temperature. Hot butter will melt the sugars and cause greasy bars.
- Whisk melted butter and sugars until smooth. Add egg, yolk, vanilla, and syrup. Whisk until smooth and emulsified.
- Use a wooden spoon to stir in baking soda, salt, and flour until just combined. Fold in chocolate chips. If needed, switch to a hand mixer, but don’t overmix. Press dough evenly into pan. If desired, press a few more chocolate chips into the top.
- Bake for 23–28 minutes until top isn’t glossy and edges are lightly golden. Be careful not to overbake. Optionally top with sea salt right out of the oven. Fully cool in pan, lift out, cut, and serve.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
[/variations]
- Customize Chocolate: Use semi-sweet or dark chocolate for less sweetness, or mix chocolate types for varied flavors.
- Add-ins: Swap some chocolate for M&M’s or mix in sprinkles.
- Frosting: Top chocolate chip cookie bars with chocolate buttercream, peanut butter, or cream cheese frosting for extra flavor.
- Nuts Addition: Mix in chopped walnuts or pecans for a crunchy texture and nutty flavor.[/variations]
This recipe is great – super easy to make, no mixer, and they taste amazing. I added a cup of shredded coconut to the batter and will probably add walnuts the next time I make them. Delicious! Thank you for the recipe.
Delish! So thrilled these were a hit! Thanks Anna!
These were delicious. I added cinnamon and did a mix of choc chips, pumpkin seeds, sunflower seeds, and dried cranberries.
Is there a way I could sub some of the flour with rolled oats or oat flour?
Sorry Rachel I haven’t tested oats or oat flour in this recipe!
Totally awesome!! I only had 8 out of the 12 tablespoons of butter required so I added 4 tablespoons of coconut oil instead. I took the idea from your coconut oil chocolate chip cookies recipe. Just fantastic, my 18 year old son and his friends hardly let me get the pan out of the oven. All of a sudden they were 6 years old again!🤣💖
Way to make it work! So glad you enjoyed! Thanks Maria! 🙂
So can you make these into a peanut butter cookie bar?
I haven’t tested a peanut butter version yet, sorry!
Made these, and they were delicious. Just like the photo. Soft and chewy, and easier than chocolate chip cookies. Will write this one down. Thank you for all the protips on measuring the flour. I think that’s where I’ve gone wrong in baking in the past. I’ll be back to your site for more recipes. Thank you! 🥰
Thank you so much for taking the time to comment! 🙂 So thrilled you enjoyed this recipe and I hope you love whatever you try next!
Made these, and they were delicious. Just like the photo. Soft and chewy, and easier than chocolate chip cookies. Will write this one down. Thank you! 🥰
I can’t believe there are no comments on this recipe!! I don’t know what the magic is but these are amazing. I’m about to make them for the second time in 2 weeks 😍
Awe yay!! So thrilled you enjoyed these bars, thanks for the comment and review!