Chocolate Chip Cookie Bars (Blondies)
My go-to recipe for soft, chewy, and thick chocolate chip cookie bars. Mix in your favorite chocolate chips for an easy, satisfying treat!
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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.
How to make 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.
Chocolate Chip Cookie Bars (Blondies)
My go-to recipe for soft, chewy, and thick chocolate chip cookie bars. Mix in your favorite chocolate chips for an easy, satisfying treat!
MY LATEST VIDEOS
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.
How to make 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.
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Tips to make perfect 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.
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