Chewy Chocolate Chip Cookie Bars Recipe for Any Occasion

These Chocolate Chip Bars are thick, chewy, and gooey, made in one bowl with no chill time required. They’re quick and simple to prepare, delivering tender, buttery bars studded with plenty of chocolate.

Rich butter and brown sugar combine to give a tender, caramel-like crumb while semi-sweet and mini chocolate chips create pockets of melty chocolate in every bite.

They’re much easier than individual cookies — instead of scooping dough, you pour the batter into a pan and bake. Perfect when you want a crowd-pleasing dessert with minimal fuss.

Why this recipe works

Delicious – Thick, chewy, and gooey bars with a sweet, caramel note from brown sugar.

Easy to make – Everything mixes in one bowl with common pantry ingredients.

No electric mixer – A whisk and spatula are all you need.

Ingredients Notes

Below are a few notes about key ingredients. Exact amounts are listed in the recipe card further down.

All-purpose flour – Use standard all-purpose flour for best results.

Butter – Unsalted butter is recommended. Melt it and let it cool to room temperature before mixing; if it’s too warm the batter will be overly thin.

Brown sugar – Light brown sugar gives a mellow caramel flavor. Dark brown sugar works as well if you prefer a deeper, more molasses-forward taste.

Chocolate – Semi-sweet chips and mini chips are used here for a balance of texture and melty pockets. You can also substitute chopped chocolate bars if you like larger chocolate pieces.

Eggs – Use room-temperature egg and yolk for even mixing and a tender crumb.

Vanilla – Use a good-quality vanilla extract for the best flavor.

Step by step instructions

These bars bake best in an 8×8-inch square pan lined with parchment. You’ll also need a large mixing bowl, a whisk, and a spatula.

Step 1 – Prep. Grease the pan, then line the bottom and two sides with parchment for easy removal. Grease the parchment and preheat the oven to 350°F (175°C). Melt the butter and let it cool slightly while you gather the other ingredients.

Step 2 – Whisk wet ingredients. In a large bowl, whisk together the melted, cooled butter with the brown sugar and white sugar until smooth. Add the egg, egg yolk, and vanilla, and whisk until fully combined.

Step 3 – Add dry ingredients. Stir in the flour, baking powder, and salt with a rubber spatula until no dry streaks remain. The batter will be on the runny side; that’s normal.

Step 4 – Add chocolate. Fold in the semi-sweet and mini chocolate chips until evenly distributed.

Step 5 – Transfer and bake. Pour the batter into the prepared pan and spread it evenly. Sprinkle extra chocolate on top if desired. Bake for 22–26 minutes, until the top is light golden. The bars should be slightly underdone in the center when you remove them because they continue to set as they cool.

Allow the bars to cool completely in the pan, then lift them out using the parchment overhang, slice into squares, and enjoy.

Expert Baking Tips

Small tips that make a big difference.

• Use good chocolate. Higher-quality chips or chopped chocolate will improve flavor and texture.
• Weigh ingredients when possible. A gram scale gives the most consistent results for baked goods.
• Don’t overbake. Pull the bars when they’re lightly golden and slightly soft in the center — they’ll continue to set while cooling.

FAQ

Can I bake these in a different pan?

Yes — a 9×9-inch pan will work but the bars will be thinner and may need slightly less baking time.

Can I brown the butter?

Absolutely. Browning the butter adds a nutty, caramel note that enhances the flavor if you want to elevate the recipe.

Why don’t you chill the cookie dough?

This batter is poured into a pan rather than scooped into individual cookies, so it doesn’t need to be chilled to prevent spreading. Baking immediately produces a tender, chewy bar.

Can I scoop this dough into cookies?

This particular recipe was developed as bars, so results for cookies are untested. For classic cookie results, try a dedicated chocolate chip cookie recipe.

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