There’s something magical about the aroma of chocolate chip cookies baking in the oven, but sometimes you want that classic flavor without the fuss of scooping individual cookies. Enter these Gooey Chocolate Chip Cookie Bars—the perfect solution for when cookie cravings strike but time is limited.
These bars capture everything you love about traditional chocolate chip cookies—crispy edges, soft centers, and melty chocolate pockets—but in a convenient bar form that’s ready in under an hour. They’re thick, indulgent, and begging to be enjoyed with a cold glass of milk.
Why You’ll Love This
- No scooping or shaping required—just spread the dough in a pan and bake
- Perfect texture with crisp edges and an irresistibly gooey center
- Uses pantry staples you likely already have on hand
- Customizable with your favorite mix-ins alongside the chocolate chips
- Easier to transport and share than traditional cookies—ideal for potlucks and bake sales
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 1/2 teaspoon vanilla extract
- 1 cup chocolate chips (half a 12 oz bag)
Instructions
- Line a square 9×9″ dish with parchment paper or spray with cooking spray.
- Preheat the oven to 350°F.
- In a mixing bowl, combine the flour, baking soda, baking powder and salt. Stir until mixed well.
- In another mixing bowl, combine softened butter, brown sugar and granulated sugar. Mix with an electric mixer until well mixed.
- Add the egg and vanilla extract. Mix with the electric mixer until combined.
- Slowly add flour mixture to butter mixture, mixing as you go until it’s all just combined. Do not overmix.
- Add chocolate chips and stir until combined.
- Spread cookie batter into the pan.
- Cook for 20-22 minutes or until golden and cooked to your desired crispiness.
- Once cool, remove from the baking dish and cut into 9 pieces.
Tips & Variations
- For extra indulgence, try using a mix of semi-sweet, milk, and white chocolate chips
- Add ½ cup of chopped nuts like walnuts or pecans for extra crunch and flavor
- For a holiday twist, mix in ¼ cup of seasonal M&Ms or other candy pieces
- Don’t overbake! The bars will continue to set as they cool, and slightly underbaking ensures that gooey center
- For a salted version, sprinkle flaky sea salt on top immediately after baking
- These bars freeze beautifully—wrap individual pieces tightly and freeze for up to 3 months
Serving Suggestions
These gooey cookie bars are perfect on their own, but for an extra special dessert, serve them warm with a scoop of vanilla ice cream on top. The contrast between the warm, gooey bar and cold ice cream creates a delightful temperature and texture experience.
For a casual coffee date or afternoon snack, pair these bars with a hot cup of coffee, tea, or an ice-cold glass of milk. The sweetness of the bars complements the bitterness of coffee particularly well.
Notes
- Store in an airtight container at room temperature for up to 3 days
- To refresh leftover bars, warm them in the microwave for 10-15 seconds
- The center may appear underdone when you remove them from the oven, but will set up as they cool
- For clean cuts, use a sharp knife and wipe it clean between slices
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt to ¼ teaspoon instead of ½ teaspoon.
Why did my bars turn out cakey instead of gooey?
They were likely overbaked. Next time, try reducing the baking time by 2-3 minutes. Remember, they’ll continue to set as they cool.
Can I make these with gluten-free flour?
Yes! Use a 1:1 gluten-free flour blend designed for baking. The texture may be slightly different, but still delicious.
Can I double this recipe?
Absolutely. Use a larger baking sheet with sides (like a half-sheet pan) and increase the baking time by about 5-7 minutes, watching carefully for doneness.
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