Gooey Chocolate Chip Cookie Bars

Warm, melty chocolate nestled in buttery cookie dough that's crisp on the edges and perfectly soft in the middle. These cookie bars came into my life three summers ago when I needed something faster than individual cookies for my son's baseball team. The kids devoured them in minutes, and now I make them almost weekly because they're so much easier than scooping dozens of cookies but deliver that same incredible flavor and texture we all crave.

Why You'll Love This Recipe

• Takes half the time of traditional cookies with all the flavor and none of the fuss
• Creates that perfect texture contrast between crispy edges and soft, gooey centers
• Uses basic pantry ingredients you probably already have on hand
• Requires just one bowl for the easiest cleanup ever

Last weekend my neighbor Tom stopped by while these were cooling on the counter. He ended up staying for coffee, eating two squares, and taking another "for the road." His text later that night just said "I dream about those cookie bars" with three drooling emojis. Even my mother-in-law, who claims she doesn't like sweets, asks if I'm bringing "those cookie things" whenever we visit.

Perfect Ingredients

• All-purpose flour: Creates the perfect structure without getting too dense or cakey like some recipes
• Butter: Always use real butter at room temperature for that rich flavor that makes these bars irresistible
• Brown sugar: The molasses in brown sugar keeps these bars wonderfully moist and adds that caramel undertone
• Vanilla extract: Splurge on the good stuff here—I noticed a huge difference when I started using pure instead of imitation
• Chocolate chips: Semi-sweet gives the perfect balance, but I've used everything from dark to milk depending on my mood

I accidentally added extra vanilla once when my toddler bumped my arm during measuring, and now that's just how I make them. Sometimes kitchen mistakes lead to the best discoveries! My dad swears they're better with dark chocolate chips, but my kids are firmly in the semi-sweet camp.

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Baking Instructions

Pan preparation

Line with parchment leaving overhang on two sides for easy removal after baking.

Oven readiness

Preheat completely before baking for even cooking throughout your bars.

Dry ingredients

Whisk flour, leaveners, and salt thoroughly to distribute the rising agents evenly.

Sugar mixing

Beat butter and both sugars until just combined but not overly fluffy for denser, chewier bars.

Wet incorporation

Add egg and vanilla, mixing just until incorporated to avoid tough texture.

Flour addition

Fold in dry ingredients gradually, stopping as soon as flour disappears to prevent tough cookies.

Chocolate folding

Gently stir in chips, saving a handful to press into the top for that bakery-style look.

Proper spreading

Press dough evenly into corners using slightly damp fingers to prevent sticking.

Visual doneness

Look for golden edges but a slightly underdone center for maximum gooeyness.

Cooling patience

Let cool in the pan at least 20 minutes before lifting out by the parchment edges.

You Must Know

• The center will look slightly underbaked when you take them out—this is exactly what you want
• They'll continue cooking in the hot pan, so don't wait until they look completely done
• Let them cool at least 20 minutes before cutting or they'll fall apart
• Store with a slice of bread in the container to keep them soft for days
• These freeze beautifully for up to three months when wrapped properly

My first attempt at these bars was way back when my daughter had a sleepover and I needed something quick. I overbaked them trying to make sure they were "done" and they turned out dry. Now I pull them out when they still look slightly underdone and they're perfect every time. Trust the process and your patience will be rewarded with that irresistible gooey center.

Perfect Pairings

Serve these squares slightly warm with vanilla ice cream for the ultimate comfort dessert experience. I've started cutting them smaller and creating ice cream sandwiches for summer cookouts that disappear in minutes flat. For coffee mornings with friends, I arrange them on my grandmother's blue plate with some berries scattered around for color. They pair beautifully with coffee, cold milk, or even a glass of cabernet if you're feeling fancy.

Flavor Adventures

Replace half the chocolate chips with butterscotch chips for a flavor that reminds me of childhood bake sales. Sometimes I add chopped walnuts that I've toasted in a dry pan first—the extra step makes all the difference. During the holidays, I mix in crushed candy canes and white chocolate for a festive twist that looks gorgeous on cookie platters. My husband loves when I sprinkle flaky sea salt on top right before baking for that sweet-salty balance that's so addictive.

Storage Success

Keep these beauties in an airtight container and they'll stay soft and delicious for up to 5 days. Layer them between pieces of parchment paper to prevent sticking if you need to stack them. For longer storage, wrap individual squares in plastic wrap then place in a freezer bag—they thaw in about 20 minutes at room temperature or 15 seconds in the microwave. My kids grab them straight from the freezer for lunchbox treats that defrost perfectly by noon.

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Baker's Insights

• Browning the butter first creates a nutty, toffee-like flavor that's absolutely worth the extra 5 minutes
• Chilling the dough for 30 minutes before baking leads to a more concentrated flavor
• Adding an extra egg yolk creates an even more tender, rich texture

I've baked these bars for school functions, neighborhood potlucks, and midnight cravings more times than I can count. When life gets crazy busy, there's something incredibly comforting about the simplicity of pressing dough into a pan and creating something that brings such joy with so little effort. Sometimes my daughter and I make them together on Sunday afternoons, and those moments in the kitchen—hands sticky with dough, laughing over who gets to lick the spoon—are as sweet as the bars themselves.

Frequently Asked Questions

→ Can I add nuts to these cookie bars?

Absolutely! Add 1/2 cup of chopped walnuts or pecans along with the chocolate chips for added texture and flavor.

→ How do I know when the bars are done baking?

The edges should be golden brown while the center might still look slightly underdone. They'll continue to set as they cool.

→ Can I use dark brown sugar instead of light?

Yes, dark brown sugar will give a deeper molasses flavor and slightly moister texture.

→ How should I store leftover cookie bars?

Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

→ Can I double this recipe for a bigger batch?

Yes! Double all ingredients and bake in a 9x13 inch pan for about 25-28 minutes.