The Best Chewy Chocolate Chip Cookie Bars: An Effortless Homemade Treat
Craving the ultimate comfort of a warm, gooey chocolate chip cookie but without the fuss of individual dough balls and multiple baking batches? Look no further than these incredibly **chewy chocolate chip cookie bars**! Baked conveniently in a single pan, this recipe delivers a delightfully soft, rich, and buttery treat that captures all the beloved flavors of your favorite chocolate chip cookies with minimal effort. Simply spread the dough, bake, and slice into perfect squares!
As a devoted fan of all things chocolate chip, I understand the allure. Whether it’s oatmeal chocolate chip cookies, chocolate chip zucchini bread, chocolate chip cupcakes, or chocolate chip coffee cake, if it features those delightful morsels, I’m absolutely on board! These cookie bars are a fantastic addition to any dessert repertoire, especially when time is of the essence but indulgence is a must.
It’s no secret that my household is a haven for cookie enthusiasts, especially my husband, who is an avid fan of classic chocolate chip cookies! This explains why my blog is filled with so many delicious cookie recipes – we simply can’t get enough of them. Recently, I’ve truly fallen in love with bar cookies because of their incredible ease and convenience. After you’ve savored every bite of these delightful chocolate chip cookie bars, be sure to explore my other popular bar recipes like Snickerdoodle Bars, Oatmeal Chocolate Chip Cookie Bars, and Sugar Cookie Bars. They offer a similar fuss-free baking experience with equally delicious results!
Why These Chewy Chocolate Chip Cookie Bars Are a Must-Try
- A Speedy Cookie Solution: Life gets busy, but the craving for a homemade treat doesn’t wait! This recipe is your answer for those moments when you want the comforting, familiar taste of your favorite chocolate chip cookies without the time-consuming steps of chilling dough and rolling individual cookie balls. Simply press the dough into a pan, bake, and voilà – a tray of perfect cookie bars awaits!
- Irresistibly Chewy Texture: What sets this recipe apart is the use of melted butter instead of softened butter, a common technique in traditional chocolate chip cookies. This subtle change is a game-changer, creating a lusciously chewy, almost brownie-like texture that’s absolutely divine. Each bite is rich, dense, and full of incredible flavor, making these bars truly unique and satisfying.
- Soft, Melt-in-Your-Mouth Goodness: If you’re someone who always reaches for the soft, chewy centers of cookies, then these chocolate chip cookie bars are made for you! Beyond the slightly crisp edges (perfect for those who enjoy a little crunch), the majority of these bars boast a wonderfully tender, melt-in-your-mouth interior, replicating the best part of a freshly baked cookie in every square. They offer a consistency that’s both comforting and deeply satisfying.
Essential Ingredients for Perfect Cookie Bars
- Butter: Make sure your butter is melted and then slightly cooled. The melted state of the butter is critical here, as it’s what gives these bars their signature dense, chewy, and rich texture, reminiscent of a brownie rather than a traditional cookie. This method ensures a more consistent chewiness throughout the bar.
- Baking Soda: This acts as the primary leavening agent, providing a gentle rise to the cookie bars, preventing them from becoming too dense or flat. It works with the acidic components (like brown sugar’s molasses) to create that perfect texture.
- Brown Sugar: I typically opt for light brown sugar, but dark brown sugar can also be used for an even deeper molasses flavor. The molasses content in brown sugar is key for creating a chewier, more moist bar, contributing to its dense texture and rich, caramel-like notes.
- Granulated Sugar: You might wonder why both brown and granulated sugars are used in cookie recipes. This combination is essential for achieving the perfect balance of flavor and texture. Granulated sugar provides crispness and helps with spread, while brown sugar adds moisture and chewiness. For an interesting visual demonstration of how different sugar ratios impact cookies, I found this great picture on BuzzFeed that perfectly illustrates the science behind it!
- Egg + Extra Egg Yolk: Eggs are vital as both a binding agent, holding the ingredients together, and a leavening agent, contributing to the lift. The addition of an extra egg yolk is a secret weapon in this recipe. It significantly enhances the richness, moisture, and tenderness of the bars, resulting in a wonderfully thick and soft consistency that truly melts in your mouth.
- All-Purpose Flour: The structural backbone of our cookie bars. Measure correctly for the right consistency.
- Salt: Essential for balancing the sweetness and enhancing the overall flavor of the chocolate and butter.
- Semi-Sweet Chocolate Chips: The star of the show! Semi-sweet chips provide that classic chocolate chip cookie flavor without being overly sweet, allowing the buttery dough to shine.
Easy Step-by-Step Instructions for Chewy Chocolate Chip Cookie Bars
- Prepare Your Wet Ingredients: In a large mixing bowl, combine the melted and slightly cooled butter with both brown sugar and granulated sugar. Whisk these ingredients together thoroughly until they are well blended and creamy. Then, incorporate the large egg, the extra egg yolk, and the vanilla extract, mixing until just combined. Avoid over-mixing at this stage to keep the bars tender.
- Whisk the Dry Ingredients: In a separate medium-sized bowl, whisk together the all-purpose flour, salt, and baking soda. Ensuring these dry ingredients are well combined helps distribute the leavening evenly throughout the dough for a consistent rise.
- Combine Wet and Dry & Add Chocolate Chips: Gradually add the dry ingredients to the wet mixture, using a rubber spatula to gently fold them together. Mix until just a few streaks of flour remain visible. At this point, add your generous amount of chocolate chips. Continue to fold until the chocolate chips are evenly distributed and no dry flour pockets remain. Be careful not to overmix the dough, as this can lead to tough cookie bars.
- Press into Pan & Bake to Perfection: Prepare a 9×13-inch baking pan by lining it with foil, leaving an overhang on the sides for easy removal, and then spray the foil with nonstick cooking spray. Evenly press the cookie dough batter into the prepared pan. Bake in a preheated oven at 325°F for 24-26 minutes. The bars are ready when the edges are lightly golden brown, the center is slightly firm to the touch but still looks a little soft (indicating chewiness), and the edges begin to pull away from the sides of the pan.
- Cool & Slice: Once baked, remove the pan from the oven and place it on a wire rack to cool completely to room temperature. This step is crucial for the bars to set properly and maintain their chewy texture. Once cooled, use the foil overhang to lift the entire slab of cookie bars from the pan. Transfer them to a cutting board and slice into your desired square sizes. Serve warm or at room temperature, and enjoy!
Expert Tips for the Best Chewy Cookie Bars
For an even more personalized touch, feel free to get creative with your mix-ins! Instead of standard chocolate chips, you can experiment with milk chocolate chunks, rich dark chocolate, sweet butterscotch chips, or tangy white chocolate chips. For added texture and flavor, consider folding in 1 cup of chopped nuts like walnuts or pecans, or even some plump raisins or dried cranberries into the dough. These additions can transform your cookie bars into a unique creation every time.
The secret to achieving that perfectly moist, soft, and tender cookie bar lies in careful baking. It’s crucial not to overbake them. When they’re done, the cookie bars should appear slightly pale in the center with just a subtle hint of golden brown around the edges. The center may still look a little soft and underdone, but this is exactly what you want for that coveted chewy texture. They will continue to set as they cool on the wire rack.
Make Ahead, Storing, and Freezing Your Cookie Bars
These versatile cookie bars are perfect for making ahead! If you wish to prepare the dough in advance, simply press the unbaked dough into your prepared pan, cover it tightly with plastic wrap, and chill it in the refrigerator for up to 2-3 days. When you’re ready to bake, remove the pan from the fridge and bake as directed in the recipe, adding a few extra minutes to the baking time if baking from a completely chilled state.
To store your baked cookie bars, place them in an airtight container at room temperature. They will remain wonderfully fresh and chewy for 3-4 days. If you prefer, you can also store them in the refrigerator for an extended shelf life of 5-6 days. Just be aware that refrigeration can sometimes alter the texture slightly, making them a bit firmer.
Freezing chocolate chip cookie bars is an excellent way to enjoy them later. You have a couple of options: you can freeze the entire baked slab (uncut) in the pan, or freeze individual squares. If freezing the baked bars in the pan, double wrap the pan securely in plastic wrap. For longer storage, beyond one week, add an extra layer of aluminum foil. These bars will keep well in the freezer for 1-2 months.
For individual cookie bar squares, wrap each piece tightly in plastic wrap (twice for extra protection), then place them in an airtight container or a heavy-duty freezer bag. Stored this way, they will stay fresh in the freezer for 1-2 months. When ready to enjoy, simply thaw at room temperature or gently warm them for a few seconds in the microwave.
You can also freeze the cookie dough itself! Store the raw dough in an airtight container, or even better, press it into your prepared baking pan, cover tightly, and freeze. This allows you to simply take it out of the freezer and bake from frozen (adding some baking time) or let it thaw in the fridge or at room temperature before baking. Frozen cookie dough will last in the freezer for 2-3 months, providing a convenient option for fresh-baked treats anytime.
Frequently Asked Questions About Chocolate Chip Cookie Bars
For optimal freshness, store your baked chocolate chip cookie bars in an airtight container at room temperature. They will remain delicious for 3-4 days. If you need to keep them longer, they can be stored in the refrigerator for 5-6 days. For best flavor and texture, I always recommend enjoying them fresh or shortly after baking!
Absolutely! You have two excellent options for freezing: you can freeze the unbaked cookie dough to bake fresh later, or you can freeze the already baked cookie bars. For freezing baked bars, wrap each individual square tightly in plastic wrap, then an additional layer of aluminum foil for maximum protection against freezer burn. However, for the absolute best taste and texture, I highly recommend freezing the dough. This way, you can bake fresh bars whenever a craving strikes. Simply allow the dough or baked bars to thaw at room temperature before baking or consuming.
While both deliver that classic chocolate chip flavor, the key differences between traditional chocolate chip cookies and these chewy cookie bars lie in the ingredient ratios and preparation method. Our cookie bar recipe features a bit more butter, specifically melted butter, which is crucial for achieving that dense, fudgy, and incredibly chewy, brownie-like texture. Furthermore, there’s a different balance of sugars, with a higher proportion of brown sugar and less granulated sugar, contributing to the bars’ moistness and chew. The inclusion of an extra egg yolk also plays a significant role in making these bars thicker and softer. These intentional adjustments create a distinctively rich and wonderfully chewy chocolate chip experience that’s less crumbly and more substantial than individual cookies.
Discover More Delicious Brownie & Bar Recipes
- 7-Layer Bars
- Snickerdoodle Caramelitas
- Nutella Brownies
- Lemon Bars
- Biscoff Brownies
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Chocolate Chip Cookie Bars
Ingredients
- 12 tablespoons unsalted butter – melted and slightly cooled
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup granulated sugar
- 1 cup light brown sugar – packed
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups + 2 tablespoons all purpose flour
- 2 cups semi-sweet chocolate chips
Equipment
- OXO mixing bowl set
- whisk
- nonstick 9×13 pan
Instructions
- Preheat oven to 325°F. Adjust oven rack to middle lower position. Line a 13×9 inch pan with foil, letting some excess hang over the sides to make the bars easier to remove. Spray with nonstick cooking spray.
- In a large bowl whisk the butter, brown sugar and granulated sugar until well combined. Mix in the egg, egg yolk, and vanilla.
- In a medium bowl whisk the flour, salt, and baking soda.
- Using a rubber spatula, mix the dry ingredients in. After a few stirs, (there should be lots of flour still visible), add the chocolate chips. Fold the chocolate chips until combined. Don’t overmix!
- Press the batter into the prepared pan.
- Bake for 23-26 minutes or until the bars are lightly golden brown on the edges, slightly firm to the touch, and the edges are slightly pulling away from the sides of the pan.
- Remove from the oven and let cool on a wire rack until room temperature. Remove the bars using the overhanging foil. Transfer to a cutting board and cut into squares.
Notes
Nutrition
This recipe was originally published on Dec. 23, 2020. It was republished on Dec. 22, 2021, to include additional information and photos. Recipe adapted from Cooks Illustrated.