Chewy Chocolate Chip Cookie Bars Recipe for Baking Fans

These soft and chewy chocolate chip cookie bars mix up in minutes in just one bowl for the perfect sweet treat!

Chocolate chip cookie bars are one of my favourite quick, reliable treats. I’ve made them for years because they’re fast, forgiving, and always a crowd-pleaser.

These bars deliver the same soft, chewy texture you expect from classic chocolate chip cookies, but without the need to chill dough or portion individual cookies. Everything mixes in one bowl and presses into a pan for easy baking.

soft and chewy chocolate chip cookie bars

You can make these bars without an electric mixer — a whisk or spatula works perfectly. Because the recipe uses melted butter, there’s no need to remember to soften it ahead of time. Mix, press, and pop the pan in the oven; they’re often ready to bake before the oven has finished preheating.

Finished cookie bars are tender, chewy, and rich with chocolate chips. They’re great warm from the oven or cooled and packed for lunches or gatherings.

How do you know when cookie bars are done?

Cookie bars are done when the top is golden brown and they begin to pull away slightly from the edges of the pan. The center may still look slightly underbaked when you remove them — that’s normal. They will set as they cool, giving you a soft, chewy interior.

To keep them tender, err on the side of underbaking rather than overbaking. Overbaked bars become firmer and less chewy, though they’ll still taste good.

What is the best way to store chocolate chip cookie bars?

Allow the bars to cool completely in the pan, then lift them out and slice into bars. Store them in an airtight container at room temperature; they stay fresh about 4–5 days when stored this way.

If you prefer, place a sheet of parchment between layers to prevent sticking. Keep them away from direct heat or sunlight to maintain texture.

Can you freeze fresh baked cookie bars?

Yes. Let the bars cool completely, slice them, and freeze in a single layer or stacked with parchment between pieces. Use a freezer-safe bag or airtight container and they will keep for up to three months. Thaw at room temperature or warm briefly in the oven or microwave.

How to make Chocolate Chip Cookie Bars:

These bars may not look fully set when you take them out of the oven. The top should be golden and the edges pulling away slightly; the center can be a touch soft. They’ll firm up as they cool, so slightly underbaked is fine for a chewy result.
For easy removal, line a 9×13-inch baking dish with foil or parchment, leaving an overhang. Press the dough evenly into the pan, then lift the cooled block out using the overhang and slice into bars.

More bar cookie ideas

S’mores Bars
7 Layer Bars
Oatmeal Raisin Chocolate Chip Bars
Pecan Pie Bars
Nanaimo Bars

Yield: 24 bars

Chocolate Chip Cookie Bars

These chocolate chip cookie bars are fast and easy to make. Soft and chewy cookie dough pressed into a pan becomes delicious bars in under an hour.

Prep Time
10 minutes

Cook Time
25 minutes

Total Time
35 minutes

Ingredients

3/4 cup unsalted butter, melted and cooled
1 teaspoon baking soda
1/2 teaspoon salt
1 cup brown sugar, lightly packed
1/2 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla
2 1/4 cups all purpose flour
2 cups semi-sweet chocolate chips

Instructions

Preheat the oven to 325°F (163°C).
Line a 9×13-inch baking dish with foil or parchment, leaving an overhang, and lightly spray with non-stick cooking spray.
In a large bowl, stir together the melted butter, baking soda, and salt.
Add the brown sugar, granulated sugar, eggs, and vanilla; whisk until smooth and combined.
Stir in the flour until just combined.
Fold in the chocolate chips.
Press the dough evenly into the prepared baking dish.
Bake for 25–28 minutes, until the top is golden and the edges begin to pull away.
Cool completely in the pan, then lift out using the overhang and slice into bars.
Store in an airtight container at room temperature up to 5 days, or freeze up to 3 months.

Notes

Adapted from a family friend’s recipe — thanks Lucie!