A quick and simple, no-chill recipe for chewy chocolate chip cookie bars. These buttery cookie bars are full of flavor and perfect for last-minute sweet cravings. Dairy-free and gluten-free friendly.

Chocolate chip cookie bars cut into squares with melted chocolate chips on white parchment paper

We fell asleep to rain and woke up to… rain; There’s still a novelty to the persistent precipitation in our new locale (though ask me in a few weeks…). A gentle drizzle continued to fall in the background as I brewed a big pot of coffee and busied myself with a morning of recipe testing.

I spend a good chunk of my work days in the kitchen, the pup underfoot, developing and photographing recipes, and of course cooking regular meals for our family. It’s my very favorite place.

Only today, by early afternoon, I had almost nothing to show for my efforts. I had over-proofed a batch of cinnamon roll dough, and was still struggling to perfect a new pumpkin ice cream recipe. Then the pup, normally happy at my feet or pressed against the warm stove, but today full of anxious, rain-induced excess energy, licked a chicken recipe mid-shoot.

I needed a cookie. A chocolate chip cookie.

With the kitchen a disaster, and my sheet pans and silpats in use, I opted for a simpler version: chocolate chip cookie bars. Or would you call these blondies? Either way, they’re the sort of simple, tried-and-true dessert that are easy to whip up in a snap, and perfect for rainy afternoons.

Easy Chewy Chocolate Chip Cookie Bars via forkknifeswoon.com | @forkknifeswoon

We’re taking everything to love about a classic chocolate chip cookie recipe – the rich, buttery flavor, chewy, soft centers, ever-so crisp edges, and of course an exuberance of chocolate chips – and making them even easier, with an undoubtedly faster craving-to-mouth time.

It’s an easy cookie dough that mixes together quickly, requires no chill time, and bakes into blissful, chocolate chip cookie goodness.

Please note, this 👇🏻 is a reasonable amount of chocolate chips. However should you choose to add more, even an unreasonable quantity, I would not blame you one, single bit. Happy baking!!

Close up of sliced chocolate chip cookie bars with melted chocolate chips.

You’ll need just a short list of baking staples – along with your favorite chocolate chips – to make these chewy cookie bars. Here’s what to grab from your pantry:

  • butter: we’ll start with melted butter for great flavor and a chewy texture. See the recipe notes for dairy-free options.
  • flour: regular, all-purpose flour forms the base of these cookie bars. Gluten-free flour works here, too (see notes)!
  • baking powder: for the perfect amount of lift.
  • white and brown sugar: for just the right amount of sweetness, notes of caramel, and the perfect chewy texture.
  • egg: you’ll need one large egg to bind the dough together and help create the chewy cookie texture.
  • vanilla and salt: to enhance all the other flavors.
  • chocolate chips: can’t forget the star ingredient! I like to use semisweet or dark chocolate chips, but choose your own adventure! Milk or even white chocolate chips all work well.
  • bonus: I like to top mine with flaky sea salt (such as Maldon). You could also add up to a 1/2 cup of chopped nuts (pecans, walnuts all pair nicely), or another favorite mix in.

Find all the exact ingredients and measurements in the recipe card below.

These easy cookie bars come together quickly, with no specialty ingredients or equipment, and zero chill time. Here’s how you’ll make them:

  1. Preheat the oven, prep your ingredients, and melt the butter.
  2. Whisk together the dry ingredients and then mix together the wet ingredients.
  3. Combine and stir in your chocolate chips before spreading into your pan and baking until golden.

If you’re the patient type, wait until they cool completely before slicing into even bars, though warm from the oven, a few quick swipes with a knife and the inevitable melty edges is also delish. See also, this skillet cookie.

Close up of sliced chocolate chip cookie bars with melted chocolate chips.

Be Sure to Also Try These Other Chocolate Chip Goodies:

If you make these chewy chocolate chip cookie bars, be sure to leave a comment and rating below letting me know how you liked them! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura

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Chocolate chip cookie bars cut into squares with melted chocolate chips on white parchment paper

Soft and Chewy Chocolate Chip Cookie Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 6 reviews
  • Author: Laura Bolton – Fork Knife Swoon
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 12 Bars
  • Category: Baking, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

A quick and simple, no-chill recipe for chewy Chocolate Chip Cookie Bars. These buttery cookie bars are full of flavor and perfect for last-minute sweet cravings. Dairy-free and gluten-free friendly.

Ingredients

  • 1–1/4 cup (150g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp Kosher salt (such as Diamond Crystal)
  • 1/2 cup (113g or 1 stick) unsalted butter, melted
  • 3/4 cup (150g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 tsp pure vanilla extract
  • 1 large egg
  • 3/4 cups (125g) semisweet chocolate chips, divided

Instructions

  1. Preheat the oven to 350℉. Line a 8×8-inch baking dish with parchment paper or grease lightly with butter. Set aside.
  2. In a medium mixing bowl, whisk together the flour, baking powder, and salt, until combined. Set aside.
  3. In a stand-up mixer fitted with the paddle attachment, mix together the melted butter and sugars on medium speed until smooth and creamy. Scrape down the sides of the bowl as needed, and mix in the vanilla.
  4. Add the egg and mix until completely combined and the mixture has slightly lightened in color, about 30 seconds.
  5. Turn the mixer down to low, and spoon in the flour mixture. Mix until just combined, scraping down the sides of the bowl with a spatula, as needed. Stir in 1/2 cup (85g) of the chocolate chips.
  6. Turn the cookie dough out into the prepared baking pan, and use an offset spatula to even out the top and smooth the dough into the corners. The dough will be thick.
  7. Sprinkle the remaining 1/4 cup (40g) of chocolate chips on top.
  8. Bake for 18-22 minutes, until the bars look shiny and set, the edges are golden, and a cake tester inserted into the center comes out clean. Let the cookie bars cool in the pan before slicing. Serve warm. Enjoy!!

Equipment

Notes

  • These are delicious topped with light sprinkle of flake sea salt such as Maldon, straight out of the oven.
  • Make them dairy free: Use a plant-based butter such as Miyokos or Earth Balance. Be sure to also use dairy-free chocolate chips.
  • Make them gluten free: Substitute equal parts of a gluten-free all-purpose flour blend such as Bob’s Red Mill or King Arthur Flour.
  • I will often add 1/2 tsp ground cinnamon to the batter as well!

Nutrition

  • Serving Size: 1 Bar
  • Calories: 253
  • Sugar: 24g
  • Fat: 12g
  • Carbohydrates: 35g
  • Protein: 2g
Easy Chewy Chocolate Chip Cookie Bars via forkknifeswoon.com | @forkknifeswoon
Easy Chewy Chocolate Chip Cookie Bars via forkknifeswoon.com | @forkknifeswoon

This recipe was originally published in September 2014. New photos, notes, and recipe improvements have been added.