Go Back
Luna Hossain

Chocolate Chip Cookie Bars (Soft, Chewy, One Pan)

These chocolate chip cookie bars are thick, chewy, and loaded with melted chocolate. Made in one bowl and one pan, they come together in 40 minutes with no scooping and no chilling. Melted butter and a brown sugar blend give the bars their dense, fudgy crumb and deep golden color. A mix of semi-sweet chips and chunks means every bite has both defined chocolate pieces and melted pockets. Finished with flaky sea salt straight from the oven.
Calories: ~385 | Carbohydrates: ~50g | Fat: ~20g | Protein: ~4g | Sugar: ~28g
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Cool Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 16
Course: Bars & Brownies
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • Wet Ingredients
  • 1 cup 226g unsalted butter, melted and slightly cooled
  • 1 cup 200g light brown sugar, packed
  • ½ cup 100g granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons 10ml pure vanilla extract
  • Dry Ingredients
  • 2 ½ cups 315g all-purpose flour, spooned and leveled
  • 1 teaspoon 5g baking powder
  • 1 teaspoon 6g fine sea salt
  • Mix-Ins
  • 1 ½ cups 255g semi-sweet chocolate chips
  • ½ cup 85g semi-sweet chocolate chunks
  • Topping
  • ¼ cup 42g semi-sweet chocolate chips, reserved
  • ½ teaspoon flaky sea salt Maldon or similar

Equipment

  • 9x13-inch (23x33cm) light-colored metal baking pan
  • Parchment paper with overhang on both long sides
  • Large mixing bowl
  • Whisk
  • Rubber spatula or wooden spoon
  • Kitchen scale (strongly recommended)
  • Measuring cups and spoons

Method
 

  1. Preheat and Prep the Pan Set the oven rack to the center position and preheat to 350°F (175°C). Line a 9x13-inch (23x33cm) light-colored metal baking pan with parchment paper, leaving at least 2 inches of overhang on both long sides.
  2. Mix Butter and Sugars In a large mixing bowl, whisk the melted butter, brown sugar, and granulated sugar together for a full 60 seconds until thick, smooth, and glossy.
  3. Add Eggs and Vanilla Add the eggs and vanilla extract. Whisk for 30 seconds until fully combined with no visible streaks.
  4. Add Dry Ingredients Add the flour, baking powder, and fine sea salt. Switch to a rubber spatula and fold until no dry flour remains. Stop mixing as soon as the flour disappears. The dough will be thick.
  5. Fold in the Chocolate Add the chocolate chips and chunks. Fold with the spatula for 8 to 10 strokes until evenly distributed.
  6. Press into Pan Transfer the dough to the lined pan. Press into an even layer using a spatula or clean hands. Sprinkle the reserved ¼ cup (42g) of chips over the surface and press in gently.
  7. Bake Bake on the center rack for 22 to 28 minutes. The edges should be golden and set. The center should look matte but still have a faint jiggle when the pan is nudged. Do not wait for the center to look fully firm.
  8. Salt and Cool Immediately sprinkle flaky sea salt over the hot bars. Transfer the pan to a wire rack and cool completely, at least 30 to 45 minutes. Lift out using the parchment overhangs. Slice into 16 squares with a sharp knife, wiping the blade between cuts.

Notes

  • Flour measurement is critical. Spoon into the measuring cup and level. Do not scoop. Use a kitchen scale for best results.
  • Do not use a dark-colored pan. It will overbake the bottom and edges before the center sets.
  • The bars taste best on day 2. Brown sugar continues to distribute moisture through the crumb overnight.
  • Freeze raw dough for up to 1 month. Bake from frozen at 325°F (163°C), adding 8 to 10 minutes to the bake time.
  • Storage: Airtight container at room temperature for up to 4 days. Freeze baked bars for up to 2 months.
 
Nutrition values are estimates based on standard ingredient brands. Actual values will vary.