Easy Gooey Chocolate Chip Cookie Bars – Soft Chewy Cookie Bar Recipe
These Easy Gooey Chocolate Chip Cookie Bars offer a soft, chewy texture with a rich buttery base and lots of melted chocolate in every bite. Perfect for casual family treats, parties, and gatherings, these bars combine the classic flavors of chocolate chip cookies but simplify the baking process by making everything in one pan. The result is warm, gooey bars with tender centers and lightly golden edges that are easy to slice and share.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 24 bars (cut into 2-inch squares) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, melted and slightly cooled
- 1 1/4 cups packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon fine salt
Chocolate
- 2 cups semi-sweet chocolate chips
- 1/2 cup chocolate chunks, for extra gooey pockets on top
Optional
- 1 tablespoon flaky sea salt for finishing
Instructions
- Prepare the Pan and Oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the parchment and any exposed pan areas to prevent sticking.
- Mix the Wet Ingredients: In a large bowl, whisk together melted butter, light brown sugar, and granulated sugar until smooth and glossy. Add the eggs and vanilla extract, whisking until fully combined and slightly thickened.
- Combine the Dry Ingredients: In a separate bowl, whisk together all-purpose flour, cornstarch, baking soda, baking powder, and fine salt to evenly distribute the leavening agents.
- Make the Dough: Gently fold the dry ingredients into the wet ingredients using a spatula or wooden spoon just until combined. Avoid overmixing. Fold in the semi-sweet chocolate chips evenly throughout the dough.
- Spread in the Pan: Transfer the thick dough to the prepared pan and press into an even layer. Sprinkle chocolate chunks evenly over the top, gently pressing some of them into the surface. Optionally, sprinkle flaky sea salt on top.
- Bake Until Soft and Gooey: Bake for 24 to 30 minutes until the edges are golden brown and the center is just set but still moist. A toothpick inserted near the center should come out with a few moist crumbs, not wet batter. For extra gooey bars, bake for the shorter duration and allow the residual heat to finish setting.
- Cool and Slice: Cool the bars completely in the pan for clean slices. For a softer, warmer dessert, let cool for 30 to 45 minutes before slicing. Use the parchment overhang to lift the bars out, then slice into squares or rectangles.
Notes
- Do not overbake to maintain a gooey center; bars will firm up slightly as they cool.
- Spoon and level flour when measuring to avoid dry, cakey bars.
- Avoid overmixing once the flour is added to prevent tough bars.
- For neat slices, fully cool the bars before cutting and use a sharp knife, wiping it clean between cuts.
- Butter should be melted but cooled to room temperature for best texture.
- Use a 9×13-inch pan for best thickness. Adjust baking time if using a different size pan.
- Optional flaky sea salt adds a nice finishing touch to balance sweetness.
- Bars store well at room temperature for up to 4 days, refrigerated for 1 week, or frozen up to 2 months.
Keywords: chocolate chip cookie bars, gooey cookie bars, soft chocolate chip bars, easy cookie recipe, chocolate chip dessert
