Chocolate Chip Cookie Bars – Irresistibly Soft & Chewy Treat

The scent of warm chocolate chip cookie bars drifting through the kitchen feels like an instant mood-lifter. Golden edges, melty chocolate, and that chewy, gooey middle it’s everything we love about cookies, baked into one pan. These easy bars come together in one bowl, no mixer needed, and make the perfect treat for parties, potlucks, or a cozy weekend craving.

Why You’ll Love These Chocolate Chip Cookie Bars

You’ll love these chocolate chip cookie bars because they’re soft, chewy, and rich with brown sugar flavor. There’s no need for a mixer, and cleanup is simple thanks to one bowl and parchment lining. Melted butter gives that signature bakery chew, while cornstarch adds softness. You can easily switch up the mix-ins or bake them a bit less for a gooey, underbaked texture that melts in your mouth.

Ingredients You’ll Need

Each ingredient plays its part in creating that perfect balance of chewy and soft. All-purpose flour gives structure, while cornstarch keeps every bite tender. Baking soda adds lift, and salt balances sweetness. Melted butter provides richness and chew, while a mix of brown and granulated sugars gives flavor depth. Vanilla adds warmth, and semi-sweet chocolate chips bring the classic cookie charm. You can swap unsalted butter for salted (just reduce the added salt slightly) or use chunks instead of chips for extra pockets of chocolate.

Ingredients

• 2¼ cups all-purpose flour (270g)
• 1 tablespoon cornstarch
• 1 teaspoon baking soda
• 1 teaspoon salt
• ¾ cup unsalted butter, melted and slightly cooled (170g)
• 1 cup packed light brown sugar (220g)
• ⅔ cup granulated sugar (133g)
• 2 large eggs, room temperature
• 1 tablespoon vanilla extract
• 2 cups semi-sweet chocolate chips, divided (360g)

How To Make Chocolate Chip Cookie Bars

Step 1 – Prepare Your Pan and Oven

Preheat your oven to 350°F. Line an 8×8-inch pan fully with parchment paper so the bars lift out easily after baking. If you want a larger batch, double the recipe and use a 9×13-inch pan.

Step 2 – Mix the Wet Ingredients

In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth and thick. Then whisk in the eggs and vanilla until creamy and glossy.

Step 3 – Combine the Dry Ingredients

In a separate bowl, whisk flour, cornstarch, baking soda, and salt. Gently fold the dry mix into the wet ingredients using a spatula. Stop mixing once no streaks of flour remain overmixing can make the bars tough.

Step 4 – Add Chocolate Chips and Bake

Fold in most of the chocolate chips, reserving a handful for the top. Spread the dough evenly into your prepared pan, then sprinkle remaining chips across the surface. Bake for about 55 minutes, or until the edges are golden and a toothpick inserted in the center comes out with moist crumbs.

Step 5 – Cool and Slice Perfectly

Let the bars cool in the pan for 1 hour. Lift them out using the parchment overhang and cut with a clean, sharp knife. For neater edges, wipe the knife between cuts.

Expert Tips for Perfect Cookie Bars

Weighing your flour ensures accuracy and keeps the bars from turning dry. Use room-temperature eggs so the batter blends smoothly. For a gooier center, bake for 45 minutes instead of 55. Add a sprinkle of flaky salt after baking for contrast. Try fun mix-ins like M&Ms, chopped nuts, toffee bits, or coconut for a twist.

If you love chewy textures, try Soft pumpkin snickerdoodles with a chewy texture next they share that same melt-in-your-mouth softness.

Serving Ideas

These bars taste amazing slightly warm with a scoop of vanilla ice cream or a drizzle of chocolate sauce. You can also cut them into smaller bites for a dessert platter or pack them for bake sales and gifts. They stay chewy for days, so they travel beautifully.

Storage and Freezing Instructions

Store the cooled bars in an airtight container at room temperature for up to 5 days. To keep them soft, toss a few marshmallows into the container they’ll help maintain moisture. You can also freeze the bars (whole or sliced) for up to 3 months. Thaw at room temperature before serving.

Recipe Notes and Variations

For a gooier texture, underbake slightly. Double the recipe for a 9×13-inch pan, and bake for about an hour. This no-mixer recipe uses melted butter for that chewy texture and rich flavor. Add-ins like dried fruit or pretzel bits bring extra fun.

If you’re into dessert variations, try Easy cherry pie bars for a fruity twist on cookie bars or Pumpkin chocolate chip bars for a seasonal dessert variation.

Frequently Asked Questions

More Such Recipes

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• Chocolate chip zucchini muffins as a hidden veggie dessert
• Chocolate chip cookies – the best homemade classic

Conclusion or Final Thoughts

These chocolate chip cookie bars are soft, chewy, and absolutely loaded with melty chocolate. They come together in minutes, need no mixer, and never fail to please. Whether you’re baking for a weekend treat or gifting a batch to friends, these bars always bring smiles. If you make them, leave a comment or rating I’d love to know how they turned out.

For more cozy desserts and kitchen inspiration, follow along on Pinterest and Facebook.

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