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A rich, buttery cookie dough slab studded with chocolate chips and finished with a sprinkle of sea salt — all baked in an 8x10" pan for chewy, shareable bars.
This Chocolate Chip Cookie Dough Bars recipe has been my go-to when I want the comfort of a warm chocolate chip cookie but need something that serves a crowd and slices neatly. I discovered this format at a family potluck where I wanted the nostalgic flavor of cookie dough without worrying about portioning dozens of individual cookies. The result was a golden, slightly gooey slab with crisped edges that people kept returning to. The bars have a tender, buttery crumb with pockets of melty semi-sweet chocolate and a faint crackle on top where the sugar caramelizes; a finishing sprinkle of flaky sea salt lifts the sweetness and adds a grown-up balance.
I love how this version gives you the best textures in a single bake: crisp edges, tender middle, and a slightly underbaked wobble that sets into the perfect chew as it cools. Its quick to pull together — most of the work is creaming butter and sugar, folding in dry ingredients, and stirring through chocolate chips. This makes it a brilliant last-minute dessert and an easy candidate for meal prep or gifts. Whenever I bring these to gatherings, friends compliment the buttery base and ask for the recipe; they disappear fast, and I sometimes have to hide the pan so theres enough for photos.
I remember the first time I made these for a holiday bake sale: they sold out within the hour and people kept asking whether Id made cookie dough from scratch or used a shortcut. I always tell them: all real ingredients, no gimmicks. That simple honesty combined with a perfectly baked edge and slightly gooey center is what keeps everyone coming back for more.
Tip: measure flour by spooning it into your measuring cup and leveling it off rather than scooping directly from the bag to avoid compacting.
My favorite part about this slab is the contrast between the caramelized edge and the fudgy center — its like getting the best bite of a cookie every time. Family members have told me these remind them of childhood cookies, but elevated with sea salt and a slightly chewier texture that makes them feel grown-up too. Over the years Ive learned that small details, like the final sprinkle of flake salt and not overbaking, are the difference between good and unforgettable.
Store leftover bars in an airtight container at room temperature for up to 48 hours; they retain a pleasant chew and soft center. For longer storage, refrigerate in a sealed container for up to 5 days — expect a firmer, fudgier texture. To freeze, wrap individual squares tightly in plastic wrap and place them in a zip-top freezer bag or rigid container for up to 3 months. Thaw at room temperature for 30–60 minutes, or warm briefly in a low oven (250°F / 120°C) for 5–8 minutes to restore that just-baked softness.
If you need to adjust for dietary needs, swap dairy butter for an equal amount of vegan stick butter to make them dairy-free, though expect a subtle change in flavor. For gluten-free options, use a 1-to-1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if its not already included; texture will be slightly different but still delicious. You can replace semi-sweet chips with dark chocolate for less sweetness, or use white chocolate and toasted nuts for a different profile. If you prefer a cake-like bar, add an extra tablespoon of flour and reduce baking time by a minute or two.
Serve warm with a scoop of vanilla ice cream and a drizzle of salted caramel for a show-stopping dessert. For afternoon tea, plate small squares with fresh berries and lightly whipped cream. These bars also make excellent portable snacks — pair with a strong coffee or cold glass of milk. Garnish with flaky sea salt and a few extra chips on each square for a professional presentation. Theyre ideal for potlucks, school events, or as a decadent lunchbox treat.
Adapt the slab to seasons by adding mix-ins: chopped toasted pecans and a touch of cinnamon for fall; cranberry bits and orange zest for a holiday twist; or swap chips for roasted white chocolate with pistachios in spring. In summer, serve chilled bars with a berry compote to add brightness. Spices like a 1/4 teaspoon of cardamom or 1/2 teaspoon of espresso powder can deepen the flavor for cooler months without overpowering the classic cookie taste.
To prep ahead, mix the dough and spread it into the pan, then cover tightly and refrigerate for up to 24 hours before baking; this can improve flavor development and minimize last-minute work. Alternatively, freeze the unbaked slab in the lined pan, wrapped in foil, and transfer to the oven from frozen — add 5–8 minutes to baking time. For portion-controlled treats, slice into 12 or 16 bars and store in single layers separated by parchment to prevent sticking.
Readers have told me these bars were a hit at office parties, with one friend reporting they were used as a fundraiser favorite because volunteers loved the consistent size and ease of serving. Another family used the recipe to make individually wrapped treats for teachers, who wrote back saying they were the most requested item that year. At home, these undersold on appearance but always overdeliver on flavor; my teenager once swapped his usual cookie order for a slab because he preferred the chew-to-chocolate ratio.
These bars are a perfect example of simple ingredients executed with attention to detail. The careful creaming, measured flour, and slight underbake yield a reliably indulgent result thats as good for casual treats as it is for special occasions.
Give this slab a try, and tweak a mix-in or two to make it your signature. Its the kind of dessert that creates memories and becomes a requested repeat — an easy way to share something homemade and comforting with the people you care about.
Cream the butter and sugars until pale and slightly fluffy to trap air for a tender crumb.
Dont overmix once you add flour; fold until just combined to avoid a cakey texture.
Press reserved chocolate chips into the top before baking for glossy pockets and an attractive finish.
For clean slices, chill for 30 minutes then use a sharp knife wiped between cuts.
If freezing, wrap slices individually to prevent freezer burn and maintain texture.
This nourishing chocolate chip cookie dough bars recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. You can refrigerate for a firmer, chewier texture or warm briefly to restore softness. Freeze wrapped bars for up to 3 months.
Use an 8x10" pan for thick bars or a 9x13" pan for thinner squares. Adjust baking time slightly if you change pan size.
This Chocolate Chip Cookie Dough Bars recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.
Preheat oven to 350°F (180°C) or 320°F (160°C fan). Line an 8x10" baking pan with parchment, leaving an overhang to lift the slab out easily after cooling.
Beat 1 cup softened butter with 3/4 cup packed light brown sugar and 6 tablespoons granulated sugar until pale and fluffy, about 2-3 minutes. Scrape the bowl down once for even mixing.
Add 2 room-temperature eggs one at a time, mixing after each, then stir in 1 teaspoon vanilla until combined. Avoid overbeating to keep the texture tender.
Whisk 2 1/8 cups flour, 1 teaspoon baking soda, and 1 teaspoon salt. Fold into the wet mixture with a spatula until just combined; do not overmix.
Fold in 2 cups chocolate chips, press dough into the prepared pan, top with reserved chips, and bake 20-25 minutes until edges are golden and center has a slight wobble. Sprinkle flaky sea salt while warm if desired.
Cool completely in the pan on a wire rack, then lift out using the parchment overhang and slice into 12 squares. Chill briefly for cleaner cuts if needed.
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This recipe looks amazing! Can't wait to try it.
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