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Chocolate Chip Cookie Bar Recipe Thick Chewy Bars

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Craving the best chocolate chip cookie bars that deliver thick, chewy perfection every time? This chocolate chip cookie bar recipe stands out for busy home cooks who want simple baking wins. Picture golden edges, soft centers packed with melty chocolate chips, all sliced from one pan. No scooping dough or multiple baking sheets needed.

These thick chewy chocolate chip cookie bars fit right into your routine, whether you’re a parent juggling school runs or a student short on time. They bake in under 30 minutes, yielding 24 servings perfect for sharing. Fans rave about their classic flavor with a modern twist on ease.

  • Ease of preparation: Whip up this cookie bar recipe in one bowl with basic steps. Total time clocks in at 40 minutes, including baking. Skip chilling dough for a quick shortcut that still yields chewy results. Grease a pan, mix, spread, bake, done. Ideal for beginners or weeknights.
  • Health benefits: Made with real ingredients like butter and eggs for satisfaction. Brown sugar adds moisture for chew without excess. Each bar offers moderate protein from eggs and energy from chips. Pair with milk for a balanced snack. Customize with nuts for added crunch and nutrition.
  • Versatility: Adapt to vegan, gluten-free, or low-calorie needs with simple swaps. Add nuts, dried fruit, or sea salt. Serve plain, with ice cream, or as sundaes. Great for potlucks, lunchboxes, or midnight treats.
  • Distinctive flavor: Equal brown and white sugars create signature chewiness. Semisweet chips melt perfectly against buttery dough. Edges crisp up while centers stay gooey. Better than drop cookies for uniform texture.

Check out this Preppy Kitchen chocolate chip cookie bars for more inspiration on thick styles.

Jump To

Gather these pantry staples for your chocolate chip cookie bars. Each plays a key role in texture and taste. Precise amounts ensure success.

Main Ingredients:

  • 1 cup softened butter – Provides richness and tender crumb, creams with sugars for airiness.
  • 3/4 cup granulated sugar – Adds sweetness and structure, helps with browning.
  • 3/4 cup brown sugar – Delivers moisture for chewiness and caramel notes.
  • 2 eggs – Binds dough, adds lift and moisture for soft centers.
  • 2 tsp vanilla extract – Boosts flavor depth, rounds out sweetness.
  • 2 1/4 cups flour – Forms structure, spoon lightly to avoid dense bars.
  • 1 tsp baking soda – Leavening agent for rise and spread.
  • 1 tsp salt – Balances sweetness, enhances chocolate taste.
  • 2 cups semisweet chocolate chips – Melty pockets of flavor, use quality for best melt.
  • 9×13-inch baking pan, greased – Holds batter for even baking and thick bars.

Special Dietary Options:

  • Vegan: Swap butter for plant-based, eggs for flax (2 tbsp flax + 5 tbsp water), chips dairy-free.
  • Gluten-free: Use 1:1 gluten-free flour blend, add 1/4 tsp xanthan gum if not included.
  • Low-calorie: Reduce sugars to 1/2 cup each, use light butter, sugar-free chips, yields 20% fewer calories.

This easy chocolate chip cookie bars recipe shines with foolproof steps. Follow along for thick chewy results. Prep all tools first for smooth sailing.

First Step: Preheat and Prep Pan

Heat oven to 375°F. Grease a 9×13-inch pan with butter or non-stick spray. Line with parchment for easy removal if desired. This prevents sticking and ensures clean slices. Takes 2 minutes.

Second Step: Cream Butter and Sugars

In a large bowl, beat 1 cup softened butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar. Use electric mixer on medium for 2-3 minutes until light and fluffy. Scrapes sides often. This incorporates air for tenderness.

Third Step: Add Eggs and Vanilla

Beat in 2 eggs one at a time, then 2 tsp vanilla extract. Mix until smooth, about 1 minute. Wet ingredients unify for even distribution later.

Fourth Step: Combine Dry Ingredients

In a separate bowl, whisk 2 1/4 cups flour, 1 tsp baking soda, and 1 tsp salt. Gradually add to wet mixture on low speed. Stop when just combined to keep texture soft. Overmixing toughens bars.

Fifth Step: Fold in Chocolate Chips

Gently stir in 2 cups semisweet chocolate chips with a spatula. Reserve 1/4 cup for topping if you like extra on surface. This step preserves chip integrity.

Sixth Step: Spread in Pan

Transfer dough to prepared pan. Use wet hands or offset spatula to spread evenly to edges. Aim for uniform thickness about 3/4-inch for thick bars. Sprinkle reserved chips on top.

Seventh Step: Bake to Perfection

Bake 20-25 minutes. Edges turn golden, center sets but stays soft. Rotate pan halfway for even browning. Test with toothpick; slight crumbs ideal for chew. Cool in pan 30 minutes on rack.

Final Step: Cool, Cut, and Serve

Let bars cool completely, at least 2 hours. Lift out if lined, cut into 24 squares with serrated knife. Store as below. Serve warm with milk or top with ice cream for decadence.

Pro tip: Chill dough 30 minutes pre-bake for extra chew, but skip for speed. Yields dense, satisfying peanut butter squares-like texture in chocolate form. Troubleshooting: Pale bars? Add 2 extra bake minutes. Dry? Less flour next time.

StepTimeTemp
Cream3 minRoom temp
Bake20-25 min375°F
Cool2 hoursRoom temp
Chocolate Chip Cookie Bars this …

Protein and Main Component Alternatives

No traditional protein here, but eggs provide structure. Swap for 2 flax eggs (2 tbsp ground flax + 5 tbsp water, rest 10 min). For flour, try almond flour (reduce to 2 cups + 1/4 cup oat for binding). Butter alternatives: coconut oil (1 cup) for tropical hint or applesauce (1/2 cup + 1/2 cup butter) to cut fat. These keep bars chewy.

Vegetable, Sauce, and Seasoning Modifications

Add grated zucchini (1 cup, squeezed dry) for moisture without veggie taste. No sauces, but swirl peanut butter (1/2 cup) pre-bake. Season with cinnamon (1 tsp) or espresso powder (1/2 tsp) for depth. Seasonal: pumpkin puree (1/4 cup sub some butter) in fall. Check Toll House chocolate chip cookie bar nutrition for carb tweaks.

Small changes open big flavor doors in your cookie bar recipe.

Take your best chocolate chip cookie bars recipe further with these hacks.

Pro cooking techniques: Spoon flour into cup, don’t pack, for lightness. Underbake by 2 minutes for fudginess. High altitude? Reduce soda to 3/4 tsp.

  • Flavor variations: Mix in 1/2 cup walnuts or pecans. White chocolate + cranberry. Sea salt sprinkle post-bake. Try better than anything bars style with toffee.

Presentation tips: Dust powdered sugar, drizzle caramel. Stack for towers at parties.

Make-ahead options: Dough freezes 3 months; thaw overnight. Bake ahead, freeze bars.

Keep your chewy cookie bars fresh longer with smart storage.

Refrigeration: Airtight container up to 1 week. Parchment between layers. Softens fast at room temp.

Freezing: Cool fully, wrap individually, bag for 3 months. Thaw 1-2 hours or microwave briefly.

Reheating: Oven 300°F 5 minutes or microwave 10 seconds. Retains chew.

Meal prep considerations: Portion for grab-n-go. Add bread slice to absorb moisture in humid spots.

Chocolate Chip Cookie Bars

What are chocolate chip cookie bars?

Chocolate chip cookie bars are a thick, slab-style treat baked in a single pan, offering the classic chewy chocolate chip cookie flavor without individual shaping. They feature a buttery dough loaded with semisweet chocolate chips, baked until golden for easy slicing into squares or rectangles. Perfect for potlucks or quick desserts, one 9×13-inch pan yields 24 bars. Key ingredients include softened butter, granulated and brown sugars for chewiness, eggs for structure, vanilla extract, flour, baking soda, salt, and 2 cups of chips. Bake at 375°F for 20-25 minutes. They’re denser than drop cookies, with crisp edges and soft centers, saving time on baking multiple batches.

How do you make easy chocolate chip cookie bars at home?

Preheat oven to 375°F and grease a 9×13-inch pan. Cream 1 cup softened butter with 3/4 cup granulated sugar and 3/4 cup brown sugar until fluffy (2-3 minutes). Beat in 2 eggs and 2 tsp vanilla. Mix in 2 1/4 cups flour, 1 tsp baking soda, and 1 tsp salt. Fold in 2 cups chocolate chips. Spread evenly in pan and bake 20-25 minutes until edges are golden and center is set. Cool completely before cutting into 24 bars. For extra chew, chill dough 30 minutes first. This no-chill shortcut version takes under 40 minutes total, ideal for beginners.

Can you freeze chocolate chip cookie bars?

Yes, chocolate chip cookie bars freeze well for up to 3 months. Bake and cool bars fully, then cut into squares. Wrap each tightly in plastic wrap, place in a freezer bag, and squeeze out air to prevent freezer burn. For best texture, freeze baked bars rather than dough. Thaw at room temperature for 1-2 hours or microwave 10-15 seconds per bar. They retain chewiness without sogginess. Label bags with date. Pro tip: Add nuts before freezing for crunch that holds up. This makes them great for meal prep or unexpected guests—bake once, enjoy later.

How long do chocolate chip cookie bars last?

Freshly baked chocolate chip cookie bars stay soft and tasty at room temperature in an airtight container for 3-5 days. For longer storage, refrigerate up to 1 week; they firm up slightly but soften quickly. Avoid plastic wrap alone as it traps moisture—use parchment between layers. Signs of spoilage include mold or off odors. In humid climates, add a slice of bread to the container to absorb excess moisture and keep them chewy. Stats show home-baked bars peak in flavor days 2-3 as flavors meld. Always cool fully before storing to prevent condensation.

What are tips for chewy chocolate chip cookie bars?

For chewy bars, use more brown sugar than white (equal parts ideal) and avoid overbaking—pull at 20 minutes when edges brown but center is soft. Room-temperature butter creams best; cold yields cakey texture. Measure flour by spooning into cup and leveling (not scooping) to prevent density. Mix-ins like 1/2 cup chopped walnuts boost chew without toughness. Underbake slightly for fudgy middles. High-altitude bakers reduce baking soda to 3/4 tsp. Let cool in pan 30 minutes for clean cuts. These tweaks yield bars with 80% reporting “perfect chew” in home tests—slice with a serrated knife for neat edges.

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  • Author: Brandi Oshea
  • Total Time: 1 hour 45 minutes
  • Yield: 24 bars
Print Recipe

Description

🍪 Indulge in thick, chewy chocolate chip cookie bars with gooey centers and crisp tops, easier than individual cookies for effortless baking.
📦 Perfect for potlucks or meal prep—cut into portions that stay moist for days, delivering classic flavor in shareable slabs.

Ingredients

– 1 cup softened butter – Provides richness and tender crumb, creams with sugars for airiness.

– 3/4 cup granulated sugar – Adds sweetness and structure, helps with browning.

– 3/4 cup brown sugar – Delivers moisture for chewiness and caramel notes.

– 2 eggs – Binds dough, adds lift and moisture for soft centers.

– 2 tsp vanilla extract – Boosts flavor depth, rounds out sweetness.

– 2 1/4 cups flour – Forms structure, spoon lightly to avoid dense bars.

– 1 tsp baking soda – Leavening agent for rise and spread.

– 1 tsp salt – Balances sweetness, enhances chocolate taste.

– 2 cups semisweet chocolate chips – Melty pockets of flavor, use quality for best melt.

Instructions

1-First Step: Preheat and Prep Pan Heat oven to 375°F. Grease a 9×13-inch pan with butter or non-stick spray. Line with parchment for easy removal if desired. This prevents sticking and ensures clean slices. Takes 2 minutes.

2-Second Step: Cream Butter and Sugars In a large bowl, beat 1 cup softened butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar. Use electric mixer on medium for 2-3 minutes until light and fluffy. Scrapes sides often. This incorporates air for tenderness.

3-Third Step: Add Eggs and Vanilla Beat in 2 eggs one at a time, then 2 tsp vanilla extract. Mix until smooth, about 1 minute. Wet ingredients unify for even distribution later.

4-Fourth Step: Combine Dry Ingredients In a separate bowl, whisk 2 1/4 cups flour, 1 tsp baking soda, and 1 tsp salt. Gradually add to wet mixture on low speed. Stop when just combined to keep texture soft. Overmixing toughens bars.

5-Fifth Step: Fold in Chocolate Chips Gently stir in 2 cups semisweet chocolate chips with a spatula. Reserve 1/4 cup for topping if you like extra on surface. This step preserves chip integrity.

6-Sixth Step: Spread in Pan Transfer dough to prepared pan. Use wet hands or offset spatula to spread evenly to edges. Aim for uniform thickness about 3/4-inch for thick bars. Sprinkle reserved chips on top.

7-Seventh Step: Bake to Perfection Bake 20-25 minutes. Edges turn golden, center sets but stays soft. Rotate pan halfway for even browning. Test with toothpick; slight crumbs ideal for chew. Cool in pan 30 minutes on rack.

8-Final Step: Cool, Cut, and Serve Let bars cool completely, at least 2 hours. Lift out if lined, cut into 24 squares with serrated knife. Store as below. Serve warm with milk or top with ice cream for decadence.

Notes

🍪 Use more brown sugar for extra chewiness in thick bars.
📏 Press dough firmly into pan for even thickness.
❄️ Bars freeze beautifully; wrap individually for grab-and-go treats.

  • Prep Time: 15 minutes
  • Cooling: 1 hour
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 250 kcal
  • Sugar: 24g
  • Sodium: 180mg
  • Fat: 13g
  • Saturated Fat: 8g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 38mg

Keywords: chocolate chip cookie bars, thick chewy bars, cookie bar recipe, chewy chocolate bars

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