Chewy Chocolate Chip Cookie Bars

Why You’ll Love This Recipe

I love how these bars combine all the best traits of chocolate chip cookies into one golden pan. You get crisp edges, a soft, chewy center, and pockets of melty chocolate, all spread into easy-to-cut squares. Plus, the bars come together fast and are insanely irresistible

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 ¼ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• 1 cup (2 sticks) unsalted butter, melted and cooled

• ¾ cup light brown sugar, packed

• ½ cup granulated sugar

• 1 large egg + 1 egg yolk

• 2 tsp vanilla extract

• 2 cups semi‑sweet chocolate chips (plus extra for topping)

• Optional: flaky sea salt for topping

Directions

1. Preheat the oven to 350 °F (175 °C). Line a 9×13″ pan with parchment, leaving overhang edges.

2. In a bowl, whisk together flour, baking soda, and salt.

3. In another bowl, whisk melted butter with brown and granulated sugars until smooth. Add egg, egg yolk, and vanilla, whisking until glossy

4. Fold dry ingredients into wet until just combined. Stir in 2 cups chocolate chips

5. Press the dough evenly into the prepared pan. Sprinkle extra chips on top and gently press them in.

6. Bake for 20–25 minutes, until edges are golden and center is set but still soft

7. Immediately sprinkle flaky sea salt, if using. Cool completely in pan—bars will firm up as they cool

8. Use parchment overhang to lift bars, slice into squares, and serve.

Servings and timing

• Yield: approx. 24 bars (2″ squares)

• Prep time: 10–15 minutes

• Bake time: 20–25 minutes

• Cooling time: 30 minutes

• Total time: ~1 hour

Variations

• For even deeper flavor, I use dark or milk chocolate chunks in addition to chips

• I swap flaky sea salt with a drizzle of caramel or marshmallow cream on top.

• I add chopped nuts (walnuts or pecans) for extra crunch.

• I double the recipe to fill a 12×17″ pan for parties

• For a softer bar, I slightly underbake and chill before slicing

Storage/reheating

I store bars in an airtight container at room temperature for up to 3 days—or freeze for up to 3 months. Chilled bars are deliciously soft and fudgy; I enjoy them straight from the fridge or gently warmed with a glass of milk .

FAQs

1. How do I keep the bars chewy and not dry?

Using melted butter, plenty of brown sugar, and underbaking slightly ensures a gooey, chewy center

2. Can I double the recipe?

Yes! Doubling and baking in a larger 12×17″ pan works well—just monitor baking time

3. Why parchment paper?

It lets me lift the entire bar slab for clean cuts without sticking .

4. Do I need both egg and egg yolk?

Yes—the extra yolk boosts richness and chewiness in the bars

5. Can I freeze baked bars?

Definitely—I freeze cooled bars in airtight bags for up to 3 months. Thaw in the fridge before serving

Conclusion

These Chewy Chocolate Chip Cookie Bars deliver everything I love about cookies in a convenient, fuss-free pan. With crisp edges, a gooey center, and melty chocolate pockets, they’re perfect for bake sales, family dinners, or anytime a sweet craving strikes. I hope they become your new go-to dessert bar!