Name: Chocolate Chip Cookie Bars (Blondies)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 3/4 cups (250 g/8.8 oz) all-purpose flour; 3/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 sticks (170 g) unsalted butter, ( melted or browned and slightly cooled); 1/2 cup (100 g/3.5 oz) granulated sugar; 1 cup (200 g/7 oz) light brown sugar; 2 large eggs; 2 teaspoons vanilla extract; 1 1/2 cups (250 g/9 oz) chocolate chips

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My go-to recipe for soft, chewy, and thick chocolate chip cookie bars. Mix in your favorite chocolate chips for an easy, satisfying treat!

Chocolate Chip Cookie bars taste like a chewy chocolate chip cookie but are easier to make!

These bars taste similar to my beloved chocolate chip cookie recipe. They are quick to make and you don’t even need a mixer because the recipe calls for melting the butter, not for creaming it.

These bars taste just like chocolate chip cookies except they’re even chewier and thicker, which means better, and they’re much quicker to put together. This will easily become your go-to cookie bar blondies recipe – no fancy ingredients, no mixer, and (my favorite part) dish-friendly.

If you’re a cheesecake fan like me, you might actually want to try my chocolate chip cookie cheesecake bars instead!

Ingredients needed

Dry Ingredients

All-purpose flour
Baking powder, baking soda and salt

Wet Ingredients

Unsalted butter, melted or browned and slightly cooled
Granulated sugar and light brown sugar
Eggs
Vanilla extract

Mix-Ins

1 ½ cups (250 g/9 oz) chocolate chips
Sprinkle bars with fleur de sel or coarse sea salt for sweet and salty bars.

If you’d like to add nuts, reduce chocolate chips to 1 cup and add ¾ cup nuts. Walnuts, pecans, or hazelnuts are great.

Chocolate chips and other mix-ins

I like to load these bars with a mix of chips that I have on hand. Sometimes I’ll add ¾ cup nuts, or use some chocolate chunks (meaning coarsely chopping a chocolate bar), peanut butter chips, or butterscotch chips.

Chocolate chips and chunks have different textures in baked goods. Chips are made in a certain way so that they keep their shape while baking and remain hard. Chunks, on the other hand, will become soft and melt. Combining chips and chunks gives you different textures in every bite.

Ultimate Blondies / Chocolate Chip Cookie Bars

Instructions

Sift together dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
Mix together wet ingredients. In a large bowl, place the melted butter, granulated sugar, and brown sugar. Whisk until well combined. Whisk in the egg and vanilla extract.
Add flour mixture and fold, using a rubber spatula or wooden spoon, just until combined. Do not over mix. Fold in chocolate chips.
Spread dough evenly into prepared pan and smooth the top. Bake for about 25 minutes, until the top is golden brown, slightly firm to touch, and the edges start to pull away from the sides of the pan.
Allow to cool to room temperature on a wire rack, then lift out of the pan and cut into squares.

Fudgy, chewy cut chocolate chip cookie bars.

There are two things to keep in mind while making these bars to ensure that they have the perfect texture.

Avoid over-mixing the dough, which will make the bars tough. Mix just to the point where the ingredients are combined.
Do not over-bake the bars, which will make them dry. For the softest and chewiest texture, I like my bars slightly under baked. Once the top is just firm to the touch when you gently press it with your fingers and the edges start to pull away from the sides of the pan, they’re ready. Even if the bars look soft, they will set once cooled. If you prefer drier bars, you can bake them longer.

Chocolate chip cookie blondie bars with fudgy middles showing in a stack of four bars.

More chocolate chip cookies to love

Tahini Chocolate Chip Cookies: The nutty flavor of the tahini amplifies the chocolate.
Giant Chocolate Chip Cookies: Extra thick, extra chocolatey and extra big!
Cream Cheese Chocolate Chip Cookies: Cream cheese – adds richness and keeps these cookies from spreading. Best part? No chilling required!
Vanilla Pudding Chocolate Chip Cookies: The addition of vanilla pudding mix makes these cookies super soft and chewy in the middle.
Brown Butter Chocolate Chip Cookies: Soft and chewy brown butter chocolate chip cookies have amazing caramel flavor and taste incredible.

Chocolate Chip Cookie Bars (Blondies)

My go-to recipe for soft, chewy, and thick chocolate chip bars.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

YIELD 1 9×13-inch pan (read notes for smaller batch)

Author Stephanie @ Pretty.Simple.Sweet.

Ingredients

1 ¾ cups (250 g/8.8 oz) all-purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 ½ sticks (170 g) unsalted butter, melted or browned and slightly cooled
½ cup (100 g/3.5 oz) granulated sugar
1 cup (200 g/7 oz) light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 ½ cups (250 g/9 oz) chocolate chips

Instructions

Preheat oven to 350℉/175℃. Line a 9×13-inch pan with parchment paper, leaving enough overhang on the sides for lifting the bars out of the pan after baking.
In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, place the melted butter, granulated sugar, and brown sugar. Whisk until well combined. Whisk in the egg and vanilla extract.
Add flour mixture and fold, using a rubber spatula or wooden spoon, just until combined. Do not over mix. Fold in chocolate chips.
Spread dough evenly into prepared pan and smooth the top. Bake for about 25 minutes, until the top is golden brown, slightly firm to touch, and the edges start to pull away from the sides of the pan. The bars should appear soft but will set once cooled; over-baking will make them dry. Allow to cool to room temperature on a wire rack, then lift out of the pan and cut into squares.

Recipe Notes

– If you’d like to add nuts, reduce chocolate chips to 1 cup and add ¾ cup nuts. Walnuts, pecans, or hazelnuts are great.
– For a smaller batch: Cut the recipe in half, use an 8×8-inch pan, and bake for 20-25 minutes.
– Sprinkle bars with fleur de sel or coarse sea salt for sweet and salty bars.

Serving & Storing

Serve warm or at room temperature.
Store bars in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

Chocolate Chip Cookie Bars (Blondies)