Print

Chewy Chocolate Chip Cookie Bars

A close-up view of a thick, chewy chocolate chip cookie bars slice showing gooey, melted chocolate chips.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple recipe for thick, chewy chocolate chip cookie bars with fudgy centers and crisp edges.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • 1/2 cup chopped walnuts or pecans (optional)
  • Flaky sea salt for topping (optional)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, whisk the melted butter, brown sugar, and granulated sugar together until fully combined.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the chocolate chips and nuts, if using.
  7. Spread the dough evenly into the prepared baking pan. Sprinkle the top lightly with flaky sea salt, if desired.
  8. Bake for 25 to 30 minutes. The edges should look set and golden brown, but the center should still look slightly soft or gooey.
  9. Let the bars cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang.
  10. Cut into squares and serve.

Notes

  • For extra chewiness, slightly underbake the bars by about 2 minutes.
  • Using only brown sugar instead of a mix will result in a chewier, more molasses-flavored bar.
  • If you prefer thicker bars, use an 8×8 inch pan, but increase the baking time to 35 to 40 minutes.
  • Store cooled bars in an airtight container at room temperature for up to 4 days.

Nutrition