These Chocolate Chip Cookie Bars are soft, chewy, buttery, and studded with chocolate chips in every bite. They capture the flavor of classic chocolate chip cookies but come together more quickly — no scooping or rolling required.
When I want homemade cookies without the fuss of many batches, these cookie bars are my go-to. They have the same chewy texture and rich, buttery flavor as a classic cookie but are much easier to make. Mix the dough, press it into a pan, and bake until the edges are golden and the center is perfectly soft.
I like to keep a pan on the counter for weekend treats, potlucks, or anytime a simple crowd-pleasing dessert is needed.
Quick Take On Why You’ll Love Them
- One-pan, easy dessert
- Soft, chewy texture
- Loaded with mini chocolate chips
- Great for parties and bake sales
- Ready in about 30 minutes
- Freezes well for later
- Perfect for beginner bakers
Key Ingredients
Below are the main ingredients used for these cookie bars. Exact measurements are provided in the recipe card.
- Coconut Oil: Combined with butter to keep the bars moist and tender for days.
- Brown Sugar: Adds sweetness, moisture, and that chewy texture.
- Granulated Sugar: Balances brown sugar and helps form slightly crisp edges.
- Eggs: Bind the dough and create a soft crumb.
- Vanilla Extract and Cornstarch: Enhance flavor and texture.
- Mini Chocolate Chips: Small chips distribute evenly so every bite has chocolate.
How to Make Chocolate Chip Cookie Bars
Step 1: Preheat the oven to 375°F and line an 8×8 or 9×9-inch pan with parchment paper, leaving an overhang to lift the bars out easily.
Step 2: In a large bowl, whisk melted butter, melted coconut oil, brown sugar, and granulated sugar until smooth and glossy.
Step 3: Add the eggs and vanilla and whisk until combined and slightly lighter in color.
Step 4: Stir in the flour, cornstarch, baking soda, and salt until just combined — avoid overmixing to keep the bars tender.
Step 5: Fold in the chocolate chips, reserving a small handful to sprinkle on top for extra chocolate.
Step 6: Press the dough into the prepared pan in an even layer and top with the reserved chips if desired.
Step 7: Bake for 22 to 24 minutes, until the edges are set and lightly golden but the center still looks slightly underbaked. Removing them a bit early ensures the bars stay soft and chewy.
Step 8: Cool in the pan for at least 30 minutes before slicing. They will continue to firm up as they cool and develop the ideal chewy texture.
Tips for the Best Cookie Bars
- Avoid overmixing once the flour is added.
- Slightly underbake for the chewiest texture.
- Cool completely before slicing to get clean bars and optimal chew.
- Line the pan with parchment for easy removal.
- Finish with flaky sea salt for a sweet-and-salty contrast.
Variations
- Double Chocolate: Add 2 tablespoons cocoa powder and extra chocolate chips.
- Nutty: Stir in chopped walnuts or pecans.
- Peanut Butter Swirl: Swirl a few tablespoons of peanut butter into the dough before baking.
- M&M: Substitute some chocolate chips with M&M candies.
- Chocolate Chunk: Use chopped dark chocolate instead of mini chips.
Common Questions
They were likely overbaked. Remove the bars when the center still looks slightly underdone; they will continue to set as they cool.
Yes. Regular chips work fine, though mini chips distribute more evenly. Use what you prefer.
Yes. These bars stay soft for several days and are excellent to prepare in advance.
Yes. Once cooled, wrap individual bars and freeze for up to three months. Thaw at room temperature before serving.
An 8×8-inch pan yields thicker bars; a 9×9-inch pan produces slightly thinner bars and may shave a minute or two off the bake time.
Storage Tips
- Storing: Keep cookie bars in an airtight container at room temperature for up to 4 days. Refrigerate up to one week for longer freshness.
- Freezing: Freeze individual bars for up to 3 months; thaw at room temperature before serving.
You May Also Like
- Almond Butter Cookies
- Chocolate Peanut Butter Protein Shake
- Cottage Cheese Banana Muffins
- No-Bake Buckeye Balls
- Walnut Date Energy Balls
- Healthy Oatmeal Bars
Thank you for reading and for baking along. If you try this recipe, please leave a comment and rating to share how it turned out.
Soft and Chewy Chocolate Chip Cookie Bars
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Ingredients
- 1/4 cup unsalted butter, melted
- 1/4 cup coconut oil, melted
- 3/4 cup brown sugar, packed
- 1/3 cup granulated sugar
- 2 large eggs
- 2-3 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 tablespoons cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine kosher salt
- 1¼ cups mini dark chocolate chips
Optional:
- flaky sea salt, for topping
Instructions
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Preheat the oven to 375°F and line an 8×8 or 9×9 baking pan with parchment paper.
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In a large bowl, whisk together 1/4 cup unsalted butter, 1/4 cup coconut oil, 3/4 cup brown sugar, and 1/3 cup granulated sugar until glossy and smooth.
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Whisk in 2 large eggs and 2–3 teaspoons vanilla extract until fully combined and slightly lighter in color.
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Add 2 cups all-purpose flour, 1 tablespoon cornstarch, 1/2 teaspoon baking soda, and 1/2 teaspoon fine kosher salt. Stir until just combined; do not overmix.
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Fold in 1¼ cups mini dark chocolate chips, reserving a small handful to scatter on top if desired.
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Press the dough evenly into the prepared pan and top with extra chips or flaky sea salt if you like.
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Bake about 22–24 minutes. The edges should be set and lightly golden while the center still looks slightly soft. Do not overbake; they will continue to set as they cool.
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Cool at least 30 minutes in the pan for the best chewy texture before slicing.
Notes
- Cut into 16 bars for the stated nutrition and serving size.
- Remove from the oven when the center still looks slightly soft; they firm as they cool.
- Use an 8×8-inch pan for thicker bars or a 9×9-inch pan for thinner bars and a slightly shorter bake time.
- For extra chocolate, press a few chips on top before baking.
- Cool at least 30 minutes before slicing for the best texture.
- Sprinkle flaky sea salt after baking for a sweet-and-salty finish.
- Store in an airtight container at room temperature up to 4 days or freeze up to 3 months.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.