These chocolate chip cookie bars elevate a timeless favourite by combining rich, melty chocolate with the indulgent texture of a thick, chewy bar. I love how simple they are to make, and the result is a golden, gooey treat that captures all the charm of classic chocolate chip cookies—without the fuss of scooping dough or chilling time. Perfect for sharing, gifting, or enjoying straight from the pan with ice cream.
Why You’ll Love This Recipe
I love how effortless this recipe is. It’s a one-bowl wonder that saves on cleanup and delivers big on flavour. Instead of shaping individual cookies, I just spread the dough in a pan and bake—so easy. I also appreciate how customisable these bars are. Sometimes I swap in nuts, caramel, or even make a cheesecake swirl version when I want to change things up. Most of all, I like how perfectly chewy and chocolatey they come out every single time.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Butter – I use salted butter for balance, but unsalted works too with a pinch of salt.
Brown sugar – Adds moisture and that signature chewy texture.
Granulated sugar – Blends with brown sugar for a soft but slightly crisp edge.
Vanilla extract – Optional, but I like the subtle flavour it adds.
Egg – One large egg at room temperature helps bind everything together.
Plain flour/all-purpose flour – The base for a thick, tender dough.
Baking powder and baking soda – A combination that gives rise and chewiness.
Chocolate – I prefer chopped chocolate for melty pools, but chocolate chips work just as well.
Directions
Preheat the oven to 180°C (350°F) and line an 8×8 inch baking tray with parchment paper.
Melt the butter in a large bowl using 30-second microwave intervals, stirring each time until fully melted.
Mix in the brown sugar and granulated sugar until the sugar dissolves in the warm butter.
Once slightly cooled, add the egg and vanilla extract and mix well.
Gently fold in the flour, baking powder, and baking soda until combined—don’t overmix.
Stir in the chocolate pieces or chips until evenly distributed.
Spread the thick dough evenly into the prepared tray.
If desired, press extra chocolate pieces on top before baking.
Bake for 18–22 minutes, until golden brown at the edges and slightly soft in the centre.
Cool for 10–15 minutes before slicing. I like to enjoy a warm bar with a scoop of ice cream for the ultimate dessert.
Servings and Timing
This recipe makes about 9 chocolate chip cookie bars.
Prep time: 10 minutes
Cook time: 22 minutes
Total time: 32 minutes
Variations
I like to experiment with different mix-ins for these bars. Chopped nuts, white chocolate, or caramel bits add extra texture and flavour. When I’m feeling creative, I swirl in a little cheesecake mixture or peanut butter before baking. For festive occasions, I use colourful sprinkles or crushed candy pieces on top.
Storage/Reheating
I store the cookie bars in an airtight container in the fridge for up to one week. To reheat, I warm a slice in the microwave for about 10–15 seconds to bring back that just-baked gooeyness. If I plan to serve them later, I also like to freeze them individually wrapped—they thaw beautifully at room temperature.
FAQs
Do I have to use brown sugar?
I highly recommend it because brown sugar gives the bars a chewy texture and rich flavour. Using only granulated sugar will make them slightly drier and more cake-like.
Can I use unsalted butter?
Yes, but I add about ¼ teaspoon of salt to balance the sweetness.
Do I need vanilla extract?
No, but I like how it enhances the overall flavour. It’s optional if I don’t have it on hand.
How do I get melty chocolate pools instead of solid chips?
I use chopped chocolate bars instead of chips—chips are designed to hold their shape during baking. A mix of both gives a great texture and look.
Why are my bars cakey instead of gooey?
They may have been baked too long. I like to take mine out while they’re slightly underbaked; they’ll continue to set as they cool.
Conclusion
These chocolate chip cookie bars are one of my favourite go-to bakes. They deliver everything I love about traditional cookies—soft, chewy centres and plenty of chocolate—but with less effort. Whether I’m making them for a family gathering or just for myself, they never last long. Simple, nostalgic, and endlessly satisfying.
These Chocolate Chip Cookie Bars elevate a timeless favorite by combining rich, melty chocolate with the indulgent texture of a thick, chewy bar. They’re simple to make, and the result is a golden, gooey treat that captures all the charm of classic chocolate chip cookies—without the fuss of scooping dough or chilling time.
Ingredients
1 cup (2 sticks) butter – salted or unsalted (add ¼ tsp salt if unsalted)
¾ cup brown sugar, packed
½ cup granulated sugar
1 large egg (room temperature)
1 teaspoon vanilla extract (optional but recommended)
2 ¼ cups all‑purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ to 2 cups chocolate – chopped bar or chocolate chips
Instructions
Preheat the oven to 180 °C (350 °F). Line an 8″×8″ baking tray with parchment paper and leave an overhang for easy removal.
In a large bowl, melt the butter (in 30‑second intervals in the microwave or on the stovetop) and stir until smooth.
Mix in the brown sugar and granulated sugar while the butter is warm until the sugars are dissolved.
Once the mixture has cooled slightly, add the egg and vanilla extract and mix until combined.
Gently fold in the flour, baking powder, baking soda, and salt until just combined—don’t overmix.
Stir in the chocolate pieces or chips until evenly distributed.
Transfer the thick dough into the prepared tray and press evenly into the pan. If desired, push extra chocolate pieces on top for a decorative finish.
Bake for 18‑22 minutes, or until the edges are golden brown and the center is still slightly soft (slightly under‑baked is better for chewiness). See tip: do not overbake. :contentReference[oaicite:0]{index=0}
Let the bars cool in the pan for 10‑15 minutes, then use the parchment overhang to lift them out and finish cooling before slicing into ~9 bars.
Notes
Using brown sugar helps achieve that chewy, moist texture—less brown sugar can make the bars drier. :contentReference[oaicite:1]{index=1}
Pressing dough into an 8″×8″ pan ensures the proper thickness for chewy bars; too large a pan risks thin, crispy bars. :contentReference[oaicite:2]{index=2}
Line the pan with parchment and leave an overhang so you can lift bars out easily for neat slicing. :contentReference[oaicite:3]{index=3}
Let the bars cool before slicing—they firm up as they cool. Cutting too soon may cause them to crumble. :contentReference[oaicite:4]{index=4}
For variety: add chopped nuts, caramel bits, white chocolate, or swirl in cheesecake before baking.
