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Lazy Chocolate Chip Cookie Bars

“You ready?” said the ice cold glass of milk. “We are.” said the soft, chewy chocolate chip cookie bars. “Because there was no rolling, no chilling, no mixer needed to make us” 🙂

There’s nothing like a chocolate chip cookie with an ice cold glass of milk (or coffee) for dunking. I was craving that the other day, but feeling very lazy. In no mood for a whole big process. I just wanted that cookie fast.

four chocolate chip cookie bars stacked on plate with milk beside it

So I found a recipe from Sally’s Baking Addiction that looked good, quick and simple (my kind of recipe). The only changes I made were to use a larger pan (to bake the cookie bars more quickly) and to add more chocolate chips.

These easy cookie bars definitely satisfied my craving. They are soft, chewy and loaded with chocolate. And they have that classic chocolate chip cookie taste. If you prefer a crispy cookie, try our skor chocolate chip cookie recipe or our crispy buttery lace cookies (less than 30 minutes).

Optional Pan Sizes

The recipe called for a 9 inch square pan which hold about 10 cups. Therefore, all these pan options will work:

  • 9 x 9 inch square
  • 11 x 7 inch rectangle
  • 9″ spring form pan
  • 10 x 15 inch jelly roll pan

You may have to adjust the baking times a bit. The first 3 will take approximately the same 30 minutes or so. The jelly roll pan – which I used to make it faster) – took 18-20 minutes. Even less if you spread the dough out completely to the edges.

Tailor To Your Taste

  • Use any kind of chocolate chips – dark, milk, semi-sweet (typical), butterscotch, peanut butter, white. I use dark.
  • Sprinkle on some skor bits before baking.
  • Add chopped nuts such as walnuts, macadamia or pecans into the dough.

Shortcuts

  • Most chocolate chip cookie recipes require chilling. Some require rolling and cut outs. And of course, all require separating the dough into cookies. This lazy chocolate chip cookie bar recipe requires none of those steps. You are supposed to cool the cookies for 30 minutes before cutting and eating them. I didn’t wait that long.
  • Bottom line, you can be eating your warm freshly baked cookie bar in just over 40 minutes.

Make Ahead

  • To store: Cookies can be stored at room temperature in a sealed container or bag for up to a week.
  • To freeze: Place cookies in layers separated by parchment paper (to avoid sticking) in a sealed container or bag. Freeze for up to 3 months.

chocolate chips, flour, sugars, eggs, vanilla, melted butter, cornstarch, baking soda, salt

brown sugar, butter, eggs, vanilla whisked together in bowl.

dry ingredients in bowl with wet ingredients added

raw chocolate chip cookie bar dough in bowl ready to add chocolate chips

chocolate chip cookie bar dough with chocolate chips in a blue bowl

baked chocolate chip cookie bars in pan

cooled chocolate chip cookie bars cut into squares in pan

four chocolate chip cookie bars stacked on plate with milk beside it p1

four chocolate chip cookie bars stacked on plate with milk beside it
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4.6 from 10 votes

Lazy Chocolate Chip Cookie Bars

"You ready?" said the ice cold glass of milk. "We are." said the soft, chewy chocolate chip cookie bars. "Because there was no rolling, no chilling, no mixer needed to make us" 🙂
Prep Time15 mins
Cook Time17 mins
Cooling Time30 mins
Course: Dessert, Snack
Cuisine: American
Servings: 56 smaller cookies (or 28 large)
Author: Cheryl

Ingredients

  • 2 1/4 cups all purpose flour (280 g)
  • 1 1/2 tsp cornstarch
  • 1 tsp baking soda
  • 1 tsp salt
  • 3/4 cup unsalted butter, melted (170 g or 1 1/2 sticks)
  • 1 cup light brown sugar, packed (170 g)
  • 1/4 cup white granulated sugar (50 g)
  • 1 large egg plus 1 egg yolk room temperature
  • 2 tsp pure vanilla extract
  • 1 1/4 cups dark chocolate chips (or more) -semi-sweet fine too (225 g)
  • Garnish: sprinkle of sea salt optional

Instructions

  • PREHEAT OVEN TO 350F. Place parchment on 9 x 15 pan, allowing paper to extend beyond the two long sides for easy lifting after baking.
  • COMBINE DRY INGREDIENTS (except sugars): In a large bowl, mix together flour, brown and white sugar, cornstarch, baking soda and salt. Set aside.
  • COMBINE WET INGREDIENTS PLUS SUGARS: In a medium bowl, whisk together slightly cooled melted butter and both sugars until smooth. Whisk in egg, then extra yolk and vanilla.
  • ADD WET INGREDIENTS TO DRY INGREDIENTS and mix with a rubber spatula until combined. The dough will be soft and thick. Add chocolate chips and mix in to distribute well. (I find it easier to use clean hands to mix them in ).
  • BAKE: Spread dough in pan evenly, pressing down gently to distribute evenly. I leave an inch of space on each side. If you go to the edges, they will be thinner and need 1-2 minutes less to bake. Bake for 15-18 minutes or until a toothpick or cake tester comes out clean. Sprinkle sea salt lightly on top if desired.
  • COOL AND CUT: Cool on wire rack for 30 minutes. Remove bars from pan by lifting sides of parchment and transferring to cutting board. Slice into 28 large squares or 56 small squares.

Notes

Make Ahead
  • To store: Cookies can be stored at room temperature in a sealed container or bag for up to a week.
  • To freeze: Place cookies in layers separated by parchment paper (to avoid sticking) in a sealed container or bag. Freeze for up to 3 months.
 
Nutrition value estimates are for one smaller cookie (if you cut into 56 cookies). 

Nutrition

Nutrition Facts
Lazy Chocolate Chip Cookie Bars
Amount Per Serving
Calories 83 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g19%
Cholesterol 12mg4%
Sodium 69mg3%
Potassium 39mg1%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 6g7%
Protein 1g2%
Vitamin A 84IU2%
Vitamin C 1mg1%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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2 Comments

  1. 1 star
    Makes no sense. Mixing direction say to combine dry ingredients which includes sugars. When you read the combine wet ingredients it says to add the sugars again until till blended. It seems like the dry ingredients should be the flour,cornstrach,salt ect. Wet ingredients should be the eggs, sugars and vanilla.

    1. So sorry for the confusion and thanks for catching it. The instructions are correct. The capitalized instructions ‘titles’ needed adjustment which I have now made. Hope your cookie bars came out ok!

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