🍪 Gooey Chocolate Chip Cookie Bar

Quick Overview

Gooey chocolate chip cookie bars offer all the rich flavor of classic chocolate chip cookies without the hassle of scooping individual balls of dough. They feature golden, slightly crisp edges with a soft, melty center packed with rich chocolate chips. By pressing the dough into a single baking pan, you get a thick, bakery-style square every single time.

This simple recipe comes together using standard baking tools and basic kitchen staples. It saves time during busy weekdays or last-minute gatherings while delivering maximum flavor and a soft, fudgy texture.

• Prep time: 15 minutes
• Cook time: 25 minutes
• Total time: 40 minutes
• Servings: 16 bars
• Calories: 280 kcal per bar

Ingredients

Dry Ingredients

• 2 1/4 cups (270 g) all-purpose flour
• 1 tsp (5 g) baking soda
• 1/2 tsp (3 g) salt

Wet Ingredients

Mix-ins

• 1 1/2 cups (255 g) semi-sweet chocolate chips
• 1/2 cup (85 g) dark chocolate chunks

How to Make Gooey Chocolate Chip Cookie Bars

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch metal baking pan with parchment paper, leaving a small overhang on the sides.
2. Whisk the all-purpose flour, baking soda, and salt together in a medium bowl until combined.
3. Combine the melted unsalted butter, brown sugar, and granulated white sugar in a large mixing bowl, stirring vigorously for 1 minute until the mixture smooths out.
4. Add the room temperature eggs and vanilla extract to the butter mixture, whisking for another 60 seconds until pale and slightly thickened.
5. Fold the dry ingredient mixture into the wet ingredients using a rubber spatula just until no white streaks of flour remain.
6. Gently stir in the semi-sweet chocolate chips and dark chocolate chunks, reserving a handful to press on top.
7. Transfer the thick dough into the prepared baking pan and press it down evenly using your fingertips or the back of a spatula.
8. Scatter the reserved chocolate chips across the surface and press them lightly into the top of the dough.
9. Bake at 350°F (175°C) for 22 to 25 minutes until the edges are light golden brown and the center still looks soft and slightly set.
10. Remove the pan from the oven and set it on a wire cooling rack to cool completely in the pan for at least 45 minutes before slicing.

Pro Tip

Avoid overbaking these bars if you want a soft, gooey center. The center will look slightly underdone and wet when you pull the pan out of the oven, but it will continue to set up as it cools in the pan. If you wait until the center looks completely solid and firm to the touch in the oven, the bars will end up dry and cakey once cooled.

Serving & Storage

Serve these warm bars plain, or top them with a scoop of vanilla bean ice cream and a drizzle of warm fudge sauce. They pair wonderfully with a cold glass of milk, fresh espresso, or hot coffee. Slice them into 16 equal squares for individual servings, or cut them into smaller bite-sized pieces for parties and dessert platters.

Store leftover bars in an airtight container at room temperature for up to 4 days. Keep a paper towel inside the container to absorb extra moisture and keep the edges soft. If you want to keep them longer, store them in the refrigerator for up to a week.

You can freeze baked bars for up to 3 months. Wrap individual bars tightly in plastic wrap, then store them together in a heavy-duty freezer bag. Thaw them on the counter at room temperature for 1 hour, or warm a single bar in the microwave on medium power for 15 seconds to restore that freshly baked taste and melty texture.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter, but reduce the added salt in the dry ingredients list from 1/2 teaspoon to 1/4 teaspoon to balance the overall flavor.

Why are my cookie bars dense and tough?

Tough bars usually happen when you overmix the flour into the batter or measure the flour by scooping directly with a measuring cup instead of fluffing and spooning it into the cup.

Can I make this recipe in a 9×13-inch baking pan?

Yes, you can double the ingredient quantities for a 9×13-inch pan and bake at 350°F (175°C) for 25 to 28 minutes until golden around the edges.