Buttery and Chewy Chocolate Chip Cookie Bars Recipe

Buttery and Chewy Chocolate Chip Cookie Bars Recipe

How To Make Buttery and Chewy Chocolate Chip Cookie Bars Recipe

Chocolate chip cookies made into bars makes this classic dessert a lot to easier to make with no dough chilling or shaping into individual cookies required.

Preparation: 15 minutes
Cooking: 35 minutes
Total: 50 minutes



  • cupsall-purpose flour,(280g), spoon & leveled
  • 1tspbaking soda
  • tspcornstarch
  • ½tspsalt
  • ¾cupunsalted butter,(170g), melted and slightly cooled
  • 1cupbrown sugar,(200g), 1 packed light
  • ¼cupgranulated sugar,50g
  • 1large egg,plus egg yolk, at room temperature
  • 2tsppure vanilla extract
  • 1cupsemi-sweet chocolate chips,180g
  • sea salt,sprinkle, optional


  1. Preheat the oven to 350 degrees F.

  2. Line the bottom and sides of a 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the bars out of the pan when cool. Set aside.

  3. Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.

  4. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain.

  5. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla extract. The mixture will be thick.

  6. Pour the wet ingredients into the dry ingredients and mix together until combined. The dough will be very soft, yet thick.

  7. Fold in the chocolate chips. The chips may not stick to the dough because of the melted butter, but do your best to combine them.

  8. Transfer dough to the prepared baking pan and press/smooth into an even layer.

  9. Sprinkle the top with sea salt if desired. Press a few more chocolate chips on top of the dough before baking.

  10. Bake for 32 to 35 minutes or until lightly browned on the sides.

  11. Allow the bars to cool in the pan set on a wire rack for at least an hour. 

  12. Once relatively cool, lift the foil out of the pan using the overhang on the sides and cut into squares.

Recipe Notes

  • Store in an airtight container at room temperature for up to a week.


  • Calories: 245.64kcal
  • Fat: 12.34g
  • Saturated Fat: 7.51g
  • Trans Fat: 0.35g
  • Monounsaturated Fat: 3.44g
  • Polyunsaturated Fat: 0.56g
  • Carbohydrates: 32.66g
  • Fiber: 1.11g
  • Sugar: 17.94g
  • Protein: 2.76g
  • Cholesterol: 34.50mg
  • Sodium: 128.85mg
  • Calcium: 18.04mg
  • Potassium: 78.05mg
  • Iron: 1.28mg
  • Vitamin A: 77.78µg
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