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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 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


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.


  • 11/4 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


  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!!



  • 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!


  • Serving Size: 1 Bar
  • Calories: 253
  • Sugar: 24g
  • Fat: 12g
  • Carbohydrates: 35g
  • Protein: 2g