These soft and chewy chocolate chip cookie bars are everything I love about classic cookies, but in a much easier and quicker form. With no need for a mixer, no chilling, and no rolling dough into balls, I can have a tray of rich, buttery bars cooling on my counter in under an hour. They bake up thick, moist, and chewy, with melty chocolate in every bite. A sprinkle of flaky sea salt on top gives them that irresistible sweet-salty balance.

Why You’ll Love This Recipe

I like how these cookie bars are just as satisfying as chocolate chip cookies but require so much less effort. Instead of scooping out dough ball by ball, I simply press the dough into a pan and bake it all at once. I also enjoy how the cornstarch makes the bars extra soft, and the brown sugar keeps them moist for days. I sometimes press a few extra chocolate chips on top before baking, just to make them look as good as they taste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking soda
cornstarch
salt
unsalted butter, melted and slightly cooled
packed light brown sugar
granulated sugar
large egg plus 1 egg yolk
pure vanilla extract
semi-sweet chocolate chips
optional flaky sea salt for topping

Directions

I preheat the oven to 350°F (177°C) and line a 9-inch square pan with parchment paper for easy lifting later. I whisk together the dry ingredients in one bowl and the melted butter, sugars, eggs, and vanilla in another. Once combined, I mix the wet into the dry until I have a soft, thick dough. Then I fold in the chocolate chips, spread the dough evenly into the pan, and press a few extra chips on top.

I bake for about 30–34 minutes, making sure not to over-bake because I want them soft and chewy. I let the bars cool in the pan for at least an hour before lifting them out and cutting them into squares.

Servings and timing

This recipe makes about 16 bars.

Prep time: 15 minutes
Bake time: 30–34 minutes
Cooling time: 1 hour
Total time: About 2 hours

Variations

I sometimes swap half the chocolate chips for M&Ms, white chocolate, or even chopped dark chocolate. If I want extra depth of flavor, I make these with browned butter, starting with 14 tablespoons instead of 12 to account for moisture loss. For holidays, I like to add festive sprinkles or swirl in a bit of peanut butter.

storage/reheating

I store the cooled bars covered at room temperature for up to a week. For longer storage, I freeze them in layers separated by parchment paper in an airtight container for up to 3 months. To serve, I let them thaw overnight in the fridge and bring them back to room temperature. They taste just as good as freshly baked.

FAQs

Can I double this recipe for a larger batch?

Yes, but instead of doubling directly, I like to use the scaled-up version meant for a 9×13-inch pan. It keeps the texture perfect without needing adjustments.

Do I have to use semi-sweet chocolate chips?

Not at all. I often switch it up with dark, milk, or even white chocolate chips depending on what I have on hand.

How do I know when the bars are done baking?

I check with a toothpick—if it comes out mostly clean with just a few moist crumbs, I take them out. I prefer to under-bake slightly for extra chewiness.

Can I make the dough ahead of time?

Yes, I chill the dough for up to 3 days or freeze it for up to 3 months. When I’m ready, I let it come to room temperature before pressing it into the pan.

Why should I use cornstarch in cookie bars?

Cornstarch makes the bars softer and thicker. I find it gives them that bakery-style chewiness I love.

Conclusion

These soft and chewy chocolate chip cookie bars are my go-to when I want the taste of homemade cookies without the fuss. They’re rich, buttery, and packed with chocolate, with a texture that stays perfect for days. Whether I’m making them for family, friends, or just myself, they always disappear quickly. This is one recipe I keep coming back to again and again.

Soft & Chewy Chocolate Chip Cookie Bars