The best part of these chocolate chip cookie bars is the texture contrast: a crisp, browned edge that frames a chewy, dense center. Pressing the dough straight into a pan keeps everything simple and guarantees every square has that soft middle you usually only get from the first cookie off the sheet.

Quick Summary

These bars use melted butter, a higher ratio of brown sugar, and a short underbake to stay thick, chewy, and loaded with pockets of melted chocolate.

Vertical hero image of stacked chocolate chip cookie bars with firm, non-melted chocolate chips, golden edges, and detailed crumb texture on a smooth warm cream background.

Why This Recipe Works

Melted butter limits aeration, creating a dense, chewy structure instead of a cakey crumb.
A higher percentage of brown sugar boosts moisture retention and slows staling.
Cornstarch interferes with gluten formation, keeping the center soft even after cooling.

Ingredients & Substitutions

Flour: creates the frame of the bar. Too much flour leads to a dry, bready texture, so proper measuring matters.
Brown sugar: adds moisture and chew. Dark brown sugar works too; the bars will have deeper caramel notes.
Granulated sugar: sharpens the sweetness and promotes crisp edges.
Melted butter: binds the sugars smoothly and creates a dense, pliable dough. Softened butter won’t give the same chewy texture.
Eggs: enrich the dough. A yolk alone adds fat that keeps the center tender.
Chocolate chips: melt into streaks and pockets. Semi-sweet is classic, but dark chocolate works if you want a less sweet bar.
Flaky salt: balances the richness. Optional, but worthwhile.

Essential Equipment

A light-colored metal pan helps prevent overbrowning.
Parchment paper creates a sling you can lift out once cooled.
A silicone spatula folds the thick dough without overmixing.
An instant-read thermometer is optional but helpful.

How to Make Chocolate Chip Cookie Bars

Make the Dough

Whisk the flour, baking soda, cornstarch, and salt.
In another bowl, whisk the melted butter with both sugars until glossy.
Add the egg, yolk, and vanilla, and whisk until the mixture loosens and becomes smooth.
Fold the dry ingredients into the wet just until the flour streaks fade; the dough should feel thick and slightly warm.

Add the Chocolate

Fold in most of the chocolate chips.
Press them in gently as the warmth of the melted butter may make the chips slide.
Reserve a handful for the surface so visible chocolate remains after baking.

Bake

Press the dough into a parchment-lined pan, nudging it into the corners without compacting it.
Bake until the edges turn deep golden and the center feels soft but not liquid.
A toothpick should emerge with damp crumbs, not wet batter.
The top may puff slightly before settling as it cools.

Cool & Slice

Cool the bars fully in the pan to set the crumb.
Lift out the slab using the parchment.
Slice with a long knife, wiping the blade clean between cuts.

Pro Tip

Pull the bars while the center still has a slight wobble; carryover heat finishes the bake and keeps the middle chewy.

Extreme macro close-up of a broken chocolate chip cookie bar showing intact chocolate chips, crumb structure, crisp edges, and soft interior on a warm gray minimalist background.

Expert Tips

If the bars look greasy on the bottom, the butter may have been too hot.
For dark pans, shorten the bake time by several minutes to prevent overbrowned edges.
If the center sinks, it likely needed a minute or two more in the oven or a full hour to cool and set.
A properly baked bar has firm, browned edges and a center that yields gently when pressed.
Press a few extra chips on top before baking for even chocolate distribution in each square.

Storage & Freezing

To Store:
Store at room temperature in an airtight container for up to five days. Refrigeration creates a firmer, dough-like center.

To Freeze Baked:
Freeze as a full slab or individual pieces for up to three months. Thaw at room temperature.

FAQ

Why did my bars turn cakey?
Too much flour or an overbake. Spoon flour into the cup or use a scale, and pull the bars when the center is still soft.
Why is the center gooey after cooling?
They may have needed a few minutes more in the oven or more cooling time. The middle should feel set before slicing.
Can I bake these in a glass pan?
Yes, but it bakes slower. Expect the center to take longer to set.
Can I scale this recipe?
A 9×13 pan works with a scaled-up dough if kept close to the original thickness. Baking time may shift slightly.
Why did my edges brown too fast?
Dark pans or oven hot spots can cause this. Use a light metal pan and keep it centered in the oven.