Soft and Chewy Chocolate Chip Cookie Bars

Name: Soft and Chewy Chocolate Chip Cookie Bars
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Ingredients: 1/4 cup unsalted butter (melted); 1/4 cup coconut oil (melted); ¾ cup brown sugar (packed); ⅓ cup granulated sugar; 2 large eggs; 2-3 teaspoons vanilla extract; 2 cups all-purpose flour; 1 tablespoons cornstarch; ½ teaspoon baking soda; ½ teaspoon fine kosher salt; 1¼ cups mini dark chocolate chips; flaky sea salt ( for topping)

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These Chocolate Chip Cookie Bars are soft, chewy, buttery, and loaded with chocolate chips in every bite. They have all the flavor of classic chocolate chip cookies but come together much faster since there’s no scooping or rolling required.

cookie bars being cooled on a flat surface.

Whenever I’m craving homemade cookies but don’t feel like baking multiple batches, these cookie bars are my go-to solution. They have the same chewy texture and rich flavor as classic chocolate chip cookies, but they’re much easier to make. Simply mix the dough, press it into a baking pan, and bake until golden around the edges with a perfectly soft center.

I love keeping a batch on the counter for weekend treats or whenever we need a simple dessert that everyone enjoys.

Quick Take On Why You’ll Love Them

Easy one-pan dessert
Soft and chewy texture
Loaded with chocolate chips
Perfect for parties and bake sales
Ready in about 30 minutes
Easy to freeze for later
Great for beginner bakers

Key Ingredients

Here are the main ingredients to make these cookie bars. Full measurements are listed further down in the recipe card.

ingredients for chocolate chip cookie bars.

Coconut Oil: Using a combination of butter and coconut oil creates bars that stay moist and tender for days.
Brown Sugar: Brown sugar adds sweetness, moisture, and that classic chewy cookie texture.
Granulated Sugar: Balances the brown sugar and helps create lightly crisp edges.
Eggs: Eggs help bind the dough together while creating a soft and tender crumb.
Vanilla Extract and Corn starch
Mini Chocolate Chips: Mini chocolate chips distribute evenly throughout the bars so every bite is packed with chocolate.

Step 1: Preheat your oven to 375°F and line an 8×8 or 9×9-inch baking pan with parchment paper. Leaving a little overhang on the sides makes it easier to lift the bars out later.

Step 2: In a large bowl, whisk together the melted butter, coconut oil, brown sugar, and granulated sugar until smooth and glossy.

process shot to whip the butter and oil with sugars.

Step 3: Add the eggs and vanilla extract, then whisk until fully combined and slightly lighter in color.

Step 4: Add the flour, cornstarch, baking soda, and salt. Stir just until the flour disappears. Be careful not to overmix, which can make the bars less soft and chewy.

process shot to make the dough by adding the flour and cornstarch and then mixing.

Step 5: Fold in the chocolate chips, saving a small handful to sprinkle on top if you’d like extra chocolate in every bite.

Step 6: Transfer the dough to the prepared pan and spread it into an even layer. Sprinkle the remaining chocolate chips over the top.

process shot to adding the chocolate chips to the dough and then placing in a dish to bake.

Step 7: Bake for 22 to 24 minutes, or until the edges are set and lightly golden. The center should still look slightly underbaked. This is the secret to soft and chewy cookie bars, so resist the urge to bake them until completely set.

Step 8: Let the bars cool in the pan for at least 30 minutes before slicing. They’ll continue to set as they cool and develop the perfect chewy texture.

cookie bar stacked over each other on a parchment paper.

Do not overmix the dough once the flour is added.
Slightly underbake the bars for the chewiest texture.
Allow the bars to cool completely before slicing.
Line the pan with parchment paper for easy removal.
Sprinkle flaky sea salt on top for a sweet and salty finish.

Variations

Double Chocolate Cookie Bars: Add 2 tablespoons of cocoa powder and extra chocolate chips.
Nutty Cookie Bars: Mix in chopped walnuts or pecans.
Peanut Butter Chocolate Chip Bars: Swirl a few tablespoons of peanut butter into the dough before baking.
M&M Cookie Bars: Replace some of the chocolate chips with M&M candies.
Chocolate Chunk Cookie Bars: Use chopped dark chocolate instead of mini chocolate chips.

Common Questions

Why are my cookie bars dry?

The most common cause is overbaking. Remove the bars when the center still looks slightly underdone, as they will continue to set while cooling.

Can I use regular chocolate chips?

Yes. Regular chocolate chips work well, although mini chocolate chips distribute more evenly throughout the bars. I also recommend using some sugar-free options.

Can I make these ahead of time?

Yes!! These bars stay soft for several days and are great for making ahead.

Can I freeze cookie bars?

You totally can. Once cooled, wrap individual bars and freeze for up to 3 months.

What size pan should I use?

An 8×8-inch pan will produce thicker bars, while a 9×9-inch pan will create slightly thinner bars with a shorter bake time

Storage Tips

Storing: Store cookie bars in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to 1 week.
Freezing: You can also freeze individual bars for up to 3 months. Thaw at room temperature before serving.