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The best super soft chocolate chip cookie bars are irresistibly soft and chewy with a golden-brown, slightly crisp edge. They’re loaded with gooey, melted chocolate chips in every bite, perfectly balanced sweetness, and a rich buttery flavor that keeps you coming back for more!
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Pin It NowSUPER SOFT CHOCOLATE CHIP COOKIE BARS (TRULY THE BEST!)
When it comes to chocolate chip cookie recipes, I definitely have a few favorites like these Perfect Chocolate Chip cookies. What really wins me over when it comes to cookies, is a cookie that’s super soft.
That’s exactly why I’m obsessed with this recipe for Chocolate Chip Cookie Bars. This is my tried-and-true recipe. I’ve been making it since my college days which feels like yesterday, but is more like 20 years! Ha!
Instead of scooping out individual cookies (which let’s be honest, can take forever), you just spread the dough in a 9 x 13 inch pan, bake it, let it cool, and boom — you’ve got the ultimate chocolate chip cookie experience, but in easy grab-and-go-bar form. It’s a total time-saver and perfect when you want that soft, chewy cookie fix without all of the fuss!
Let’s go bake cookie (bars!).
❤️ Ashley
why you’ll love these cookie bars 🍪
Whether you’re baking for a crowd, prepping for a bake sale, or just craving something sweet, these super soft cookie bars are a guaranteed hit.
- super soft – with a chewy texture. The perfect combo!
- ready in 30 minutes – so fast!
- one pan – less mess than using multiple baking sheets for a batch of chocolate chip cookies!
Did I mention these cookies are super soft? Truly, they are so soft and have the best texture. You’re going to love them.
ingredients you will need
- butter and shortening – yes, both. The combination gives the bars their perfect texture – soft and rich with just the right about of chew.
- sugars – a mix of granulated sugar and brown sugar
- eggs and vanilla
- flour, baking soda, and salt – be sure your baking soda isn’t expired! These dry ingredients hold the cookies together.
- chocolate chips – are you team semisweet or milk chocolate? Use whatever you love the most!
tips and variations
Here are a few of my tips and tricks to get perfectly soft chocolate chip cookie bars every single time, starting with the most important step:
- Under-bake: the secret to ultra soft chocolate chip cookie bars is pulling them out of the oven just before they look fully done. Slightly underbaking keeps the center soft and chewy, and they’ll continue to set as they cool.
- Line pan with parchment paper – parchment helps creamy†e a non-stick surface that prevents the cookie bars from sticking to the pan. It also helps promote even baking which prevents over-browning of the cookies on the bottom.
- cool completely – allow the bars to cool completely before slicing into squares. Pro tip: pop the pan in the fridge or freezer to help them set faster. This also helps with cleaner cuts when cutting them into bars.
- make ahead – these bars store well in an airtight container for several days. They can also be frozen.
For fun variations, try adding in chopped nuts, M&M’s, white chocolate chips, etc. Have fun and get creative!
Pro tip
For ultra soft chocolate chip cookie bars, underbake the cookies. Pull them out just before they look fully done. Be sure to cool the cookie bar completely before cutting them into squares.
Use room temp butter for the best texture!
If you are craving soft-bake cookies but want to skip the hassle of scooping and baking multiple batches, give these chocolate chip cookie bars a try and let me know what you think! They are everything you love about a super soft chocolate chip cookie, just easier! Get the printable recipe card below and get baking! Enjoy! 😁
Super Soft Chocolate Chip Cookie Bars
Ingredients
- ½ cup unsalted butter, softened (1 stick)
- ½ cup shortening
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semisweet or milk chocolate chips
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare a 9×13-inch baking pan by either greasing it or lining it with parchment. paper or foil for easy removal. If using foil, spray it with non-stick cooking spray to prevent sticking.
- In a large mixing bowl, cream together ½ cup softened butter, ½ cup shortening, ¾ cup granulated sugar, and ¾ cup packed brown sugar. Mix on medium speed for about 3 minutes until smooth and fluffy.
- Add 2 eggs and 1 teaspoon vanilla extract to the bowl and continue beating for another 2 minutes, until well combined.
- Reduce the mixer speed to low and gradually add 2½ cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt. Mix just until the dry ingredients are fully incorporated, scraping down the sides of the bowl as needed.
- Fold in 2 cups chocolate chips until evenly distributed throughout the dough.
- Spread the dough evenly into your prepared pan, smoothing it out with a spatula.
- Bake for 15–20 minutes. For extra soft and chewy bars, remove them at the 15-minute mark—they may look slightly underbaked in the center, but they’ll continue setting as they cool.
- Cool completely in the pan before cutting into squares. To speed up the cooling process, place the pan in the refrigerator or freezer for a short time.
More Easy Desserts to Try
Here are some of my favorite easy desserts to try:
