Chocolate Chip Cookie Bars Recipe That Break the Internet: One Bowl, No Chill, All Thrill

Skip the scooping. Forget the chill time. You want thick, gooey, bakery-level cookie bars that slice like brownies and disappear like magic.

This Chocolate Chip Cookie Bars Recipe is your shortcut to “I can’t stop eating these” energy—crispy edges, soft centers, melty chips, and zero drama. You’ll make it in one bowl, mix by hand, and still look like a pro. The secret?

Smart ratios, gentle mixing, and a pan that does the work while you get the glory.

What Makes This Special

• One-bowl simplicity: Less mess, faster results. Yes, your sink will thank you.
• No-chill dough: Straight from bowl to pan to oven. You’re 30 minutes away from dessert domination.
• Browned butter option: Adds a toasty, caramel note that tastes like you meant to do that.
• Thick, gooey sliceability: Bars bake more evenly than cookies and stay soft for days.
• Customizable: Swap chips, add nuts, swirl in peanut butter—go full mad scientist.

Ingredients Breakdown

• 1 cup (227 g) unsalted butter, melted and cooled slightly (brown it for extra flavor, optional)
• 1 cup (200 g) packed light brown sugar for moisture and caramel depth
• 1/2 cup (100 g) granulated sugar for sweetness and structure
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract (use pure vanilla if you can)
• 2 1/4 cups (270 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt (use 3/4 teaspoon if your butter is unsalted and you like a salty-sweet finish)
• 1 1/2 to 2 cups (255–340 g) chocolate chips or chunks—mix milk, dark, and semisweet for layers of flavor
• Optional: 1/2 cup chopped toasted nuts, 1/2 cup mini marshmallows, or 1/2 cup shredded coconut
• Finishing: Flaky sea salt for sprinkling

How to Make It – Instructions

1. Prep the pan: Heat oven to 350°F (175°C).

   Line a 9×13-inch pan with parchment, leaving overhang for easy lift. Lightly grease the sides.

2. Melt (or brown) the butter: Melt butter in a saucepan. For brown butter, cook over medium, stirring, until it smells nutty and the milk solids are golden.

   Cool 5–7 minutes so it doesn’t scramble the eggs.

3. Mix sugars and butter: In a large bowl, whisk melted butter with brown and granulated sugar until glossy and cohesive, about 45 seconds.
4. Add eggs and vanilla: Whisk in eggs one at a time, then vanilla, until the mixture is thick and smooth. This builds structure without a mixer.
5. Combine dry ingredients: Sprinkle flour, baking soda, and salt over the wet mixture. Fold with a spatula just until a few flour streaks remain. Do not overmix.
6. Fold in chocolate (and extras): Stir in chips and any add-ins until evenly distributed.

   Reserve a small handful to press on top for bakery looks.

7. Pan it: Scrape dough into pan. Smooth evenly. Press remaining chips on top.

   Sprinkle a pinch of flaky salt if you’re fancy (you are).

8. Bake: 18–24 minutes, until edges are set and deep golden and the center looks just slightly underdone. A toothpick should come out with moist crumbs, not wet batter.
9. Cool and slice: Cool in pan at least 20–30 minutes. Lift with parchment, then cut into bars. Warm equals gooey; fully cool equals clean slices.
10. Serve: Eat as-is, or top with ice cream and a drizzle of warm chocolate or caramel.

    Zero regrets.

Storage Tips

• Room temp: Store in an airtight container for 3–4 days. Add a slice of bread to keep them soft (old-school trick that still slaps).
• Freezer: Wrap bars individually and freeze up to 2 months. Thaw at room temp or microwave 10–15 seconds.
• Dough storage: Press dough into the pan, cover tightly, and refrigerate up to 24 hours.

  Bake cold dough 2–4 minutes longer.

Nutritional Perks

• Energy-dense fuel: Carbs plus fat make these great for parties, game nights, or after a hike (yes, that counts).
• Portion control friendly: Bars slice evenly, which helps you manage servings—if willpower exists today.
• Better ingredients, better outcome: Real butter, quality vanilla, and dark chocolate mean fewer additives and more flavor.
• Approx per bar (makes 24): 210–240 calories, 3 g protein, 10–12 g fat, 28–30 g carbs. Estimates vary with add-ins.

Don’t Make These Errors

• Overbaking: Dry bars are a crime. Pull them when the center is pale and a bit soft; carryover heat finishes the job.
• Skipping salt: Salt makes the chocolate pop.

  Don’t go shy unless you enjoy bland desserts, which… why?

• Using hot butter with eggs: That’s how you get scrambled egg bits. Let the butter cool slightly.
• Overmixing flour: Tough bars happen when gluten develops too much. Fold gently till just combined.
• Tiny pan swap without adjustments: An 8×8 is thicker and needs more time; a larger pan is thinner and dries out.

Different Ways to Make This

• Salted pretzel crunch: Add 1 cup crushed pretzels.

  The salty snap is outrageously good.

• Peanut butter swirl: Dollop 1/3 cup warmed PB on top, then marble with a knife. Instant “wow.”
• S’mores vibe: Mix in mini marshmallows and crushed graham crackers; finish with extra chocolate on top.
• Espresso chocolate: Add 1–2 teaspoons instant espresso to the butter-sugar mixture for mocha depth.
• Gluten-free: Use a 1:1 gluten-free baking blend with xanthan gum. Check doneness carefully—edges brown fast.
• Dairy-free: Swap in plant butter and dairy-free chips.

  Texture stays on point, IMO.

• Chunky deluxe: Combine semisweet chips, dark chunks, and chopped walnuts. Big texture, big flavor.

Can I halve the recipe?

Yes. Bake in an 8×8-inch pan for roughly 20–26 minutes.

Start checking at 18 minutes to avoid overbaking.

Why are my bars cakey instead of chewy?

Likely too much flour or overmixing. Weigh your flour (270 g) and fold gently. Also, avoid overbaking—pull when the center is slightly underdone.

Can I make this without eggs?

Use two flax eggs (2 tablespoons ground flax + 5 tablespoons water, rested 10 minutes) or 1/4 cup unsweetened applesauce per egg.

Texture will be softer but still tasty.

How do I get shiny, crackly tops?

Whisk the sugars thoroughly into the warm (not hot) butter and beat in the eggs until the mixture looks thick and glossy. That emulsification helps create a delicate sheen.

What’s the best chocolate to use?

A mix of chips and chopped bar chocolate is ideal. Chips hold shape; chopped chocolate melts into pools.

Aim for 60–70% dark for balance.

Can I use baking powder instead of baking soda?

Stick with baking soda for the classic cookie chew and browning. If you must, use 1 1/2 teaspoons baking powder and expect a slightly cakier result.

How do I keep the center from sinking?

Don’t underbake excessively, and let the bars cool in the pan on a rack. A slightly thicker batter with correct flour measurement helps maintain structure.

Final Thoughts

These chocolate chip cookie bars are the low-effort, high-reward dessert people pretend they “just whipped up.” They’re fast, flexible, and dangerously shareable.

Keep the base recipe, then riff endlessly—salt, swirl, or stack with ice cream. Your only real problem? Deciding whether to cut 12 big bars or 24 reasonable ones.

FYI, no one ever complained about the bigger option.