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.

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

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 recipes, photographing ingredients and dishes, and of course cooking regular meals for the Honey and me. It’s my very favorite place. Today was no different.

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

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
  • white and brown sugar
  • vanilla
  • egg
  • flour
  • baking powder
  • salt
  • and of course, chocolate chips!

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

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. Happy baking!!

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

Be sure to also try these chocolate chip goodies:

If you make these chewy chocolate chip cookie bars, be sure to tag me on Instagram with the hashtag #forkknifeswoon and 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

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Easy Chewy Chocolate Chip Cookie Bars via forkknifeswoon.com | @forkknifeswoon

Soft and Chewy Chocolate Chip Cookie Bars

★★★★★ 4.8 from 5 reviews
  • Author: Laura Bolton – Fork Knife Swoon
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 12 Bars 1x
  • 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

Scale
  • 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

Keywords: chocolate chip cookie bars, chewy cookie bars, chocolate chip blondies, easy, no chill

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