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Chewy Chocolate Chip Cookie Bars

Two stacked Chewy Chocolate Chip Cookie Bars showing a gooey, melted chocolate center dripping down the side.

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A straightforward 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 F. 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 smooth.
  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 or by hand until just combined. Do not overmix.
  6. Fold in the chocolate chips and any nuts you are using.
  7. Press 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 lightly golden, but the center should still look slightly soft or underbaked.
  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; they will continue to set as they cool.
  • Using only brown sugar instead of a mix will result in a softer, chewier bar due to the higher moisture content.
  • If you prefer thicker bars, use an 8×8 inch pan instead, but increase the baking time to 35-40 minutes.
  • Store cooled bars in an airtight container at room temperature for up to 4 days.

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