Soft Chewy Chocolate Chip Bars

This chocolate chip cookie bar recipe transforms the beloved classic into a time-saving treat that delivers all that gooey cookie goodness without having to shape individual cookies. The buttery, brown sugar-rich base creates a soft, chewy texture that perfectly cradles those melty chocolate chips in every bite.

I first made these bars when my daughter needed something for her school bake sale the next morning. After watching them disappear within minutes at the sale I knew we had found our new go to recipe for quick desserts and impromptu gatherings.

Ingredients

• Unsalted butter provides a rich flavor foundation and helps create that chewy texture you want in a good cookie bar
• Brown sugar brings a deep caramel note that makes these bars irresistible use dark brown sugar for even more flavor
• Large egg binds everything together and helps create the perfect cookie bar structure
• Vanilla extract adds that classic warm flavor that complements chocolate look for pure extract for best results
• All purpose flour creates the perfect structure choose unbleached for slightly better flavor
• Baking powder and baking soda work together to give just the right amount of lift without making them cakey
• Salt enhances all the flavors especially the chocolate always include it even in sweet recipes
• Semi sweet chocolate chips provide the perfect balance of sweetness get high quality chips for the best melting texture

Step-by-Step Instructions

Prepare the Pan

Preheat your oven to 350°F and line your baking pan with parchment paper leaving overhang on the sides. This step is crucial for easy removal later the parchment acts as handles to lift the whole batch out cleanly.

Mix the Wet Ingredients

Whisk together your melted butter and brown sugar until completely smooth with no sugar lumps. The melted butter creates a denser chewier bar than creamed butter would. Make sure your butter isnt too hot when you add the egg or it might start cooking it.

Add the Egg and Vanilla

Whisk in the egg and vanilla extract until the mixture looks glossy and well combined. This should take about 30 seconds of vigorous whisking to properly incorporate air.

Incorporate Dry Ingredients

Add all your dry ingredients flour baking powder baking soda and salt and gently stir just until no dry streaks remain. Overmixing at this stage will develop gluten and make your bars tough rather than tender.

Add the Chocolate

Fold in your chocolate chips using a gentle hand to distribute them evenly throughout the dough. Reserve a small handful to sprinkle on top if you want a more picturesque finish.

Fill the Pan

Spread the dough evenly in your prepared pan using a spatula to push it into the corners. The dough will be thick so take your time to create an even layer for consistent baking.

Bake to Perfection

Bake for 22 to 25 minutes watching carefully for that golden edge while the center remains slightly soft. Remember that they will continue cooking slightly from residual heat after removal from the oven.

Cool Completely

Allow the bars to cool fully in the pan before lifting out the entire batch by the parchment paper edges and cutting into squares. Patience here results in cleaner cuts and better texture.

Save

The brown sugar is truly the secret weapon in this recipe. My grandmother always said that cookie recipes with more brown sugar than white create that perfect chewy texture that keeps people coming back for more. I still remember her teaching me to press the sugar firmly into the measuring cup to get a proper packed measurement.

Perfect Chocolate Selection

The type of chocolate you choose significantly impacts the final result. While the recipe calls for semi-sweet chips, dark chocolate chunks create a more sophisticated flavor profile with less sweetness. For a more nostalgic kid-friendly version, try using milk chocolate chips or even a combination of chocolate and butterscotch chips. Whatever you choose, reserve a small handful to press into the top of the dough before baking for that bakery-style appearance.

Mix-In Magic

Consider these cookie bars your blank canvas. Beyond chocolate chips, you can customize them with endless mix-ins. White chocolate chips and dried cranberries create a festive holiday version. Chopped Oreos, peanut butter chips, or toffee bits can transform the basic recipe. My family favorite is adding 1/2 cup of shredded coconut and 1/3 cup chopped macadamia nuts for a tropical twist. Just keep additional mix-ins to about 1 cup total to maintain the proper dough consistency.

The Perfect Cut

For professional-looking bars, let them cool completely before cutting. Use a large sharp knife and wipe it clean between cuts. For extra-clean edges, chill the bars for 30 minutes before cutting. If you want perfectly even squares, measure and mark the parchment paper before cutting. For special occasions, try cutting them into triangles or diamonds instead of traditional squares for an elegant presentation that elevates this humble dessert.

Storage Secrets

These bars actually improve in flavor after a day, as the ingredients have time to meld. Store them in an airtight container with parchment between layers to prevent sticking. To maintain freshness at room temperature, add a slice of bread to the container, which will keep the bars soft for up to 5 days. The bread will become stale instead of your cookie bars. For longer storage, freeze individually wrapped bars and thaw at room temperature for about 30 minutes when the craving strikes.

Save

Recipe FAQs

→ Can I add nuts to these chocolate chip cookie bars?

Absolutely! Adding 1/2 cup of chopped walnuts or pecans creates a delicious nutty twist. Simply fold them in at the same time as the chocolate chips for evenly distributed crunch throughout the bars.

→ How do I know when the cookie bars are done baking?

The bars are done when the edges are set and golden, while a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). This typically takes 22-25 minutes at 350°F. For chewier bars, aim for the shorter end of the baking time.

→ Can I make these bars ahead of time?

Yes, these bars store excellently! Keep them in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months by wrapping individual pieces in plastic wrap, then storing in a freezer bag.

→ How can I make these cookie bars gluten-free?

To make these gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that your baking powder and other ingredients are also certified gluten-free. The texture may be slightly different, but still delicious.

→ What's the best way to cut clean squares?

For clean-cut squares, allow the bars to cool completely before cutting. Use a sharp knife, wiping the blade clean between cuts. For extra precision, refrigerate the bars for 30 minutes before cutting.

→ Can I use different types of chocolate in these bars?

Definitely! While semi-sweet chocolate chips are classic, you can use milk chocolate for a sweeter flavor, dark chocolate for more intensity, or even a mix of different chocolates. White chocolate chips or butterscotch chips also work wonderfully.