Let’s be honest—sometimes you just want a dessert that’s quick, easy, and undeniably delicious. That’s where these Easy Lazy Chocolate Chip Cookie Bars shine. Picture this: gooey, chocolatey goodness nestled in a soft cookie dough base that’s baked to perfection. It’s the kind of treat you can whip up in no time when you’re craving something sweet or need an effortless dessert for friends and family. Trust me, you’ll want to bookmark this recipe!
This recipe is perfect for beginners, busy bakers, or anyone who loves the taste of classic chocolate chip cookies but doesn’t have the patience for scooping individual portions. Plus, there’s no need for a mixer—just simple ingredients, a bowl, and a baking pan. Let’s dive in!
The Story Behind These Gooey Cookie Bars
I was first introduced to cookie bars during a hectic weekday when I needed a dessert for a family gathering but had next to no time. Traditional cookies felt like too much effort, but a cookie bar? It was a revelation. All the flavor of chocolate chip cookies but with way less work. I’ve tweaked and perfected the recipe over time, ensuring that the cookie bars are gooey in the center, slightly crisp around the edges, and packed with chocolate chips.
These bars are inspired by the classic American chocolate chip cookie, a dessert that dates back to the 1930s. Ruth Graves Wakefield of the Toll House Inn was the genius behind the original recipe, and her creation has since become a staple in kitchens everywhere. This version takes that timeless flavor and transforms it into a fuss-free, crowd-pleasing dessert.
Seasonally, these cookie bars are perfect year-round. Whether it’s summer picnics, fall gatherings, or holiday parties, they’re always a hit. You can even customize them for special occasions by adding festive sprinkles or swapping out chocolate chips for seasonal candies!
Let’s Talk Ingredients
The beauty of these Easy Lazy Chocolate Chip Cookie Bars is their simplicity. You likely have most of the ingredients in your pantry already, but here’s a breakdown:
- Unsalted Butter: The base of any great cookie. Use high-quality butter for the best flavor. If you only have salted butter, just reduce the added salt in the recipe.
- Brown Sugar: This gives the bars a rich, caramel-like flavor. Light or dark brown sugar works here, but dark brown sugar will make them extra gooey.
- Granulated Sugar: Adds sweetness and balances the chewiness of the brown sugar.
- Eggs: They provide structure and richness. Make sure they’re at room temperature for better mixing.
- Vanilla Extract: Don’t skimp on vanilla—it’s the key to enhancing those cozy cookie flavors.
- All-Purpose Flour: The backbone of the cookie bars. For a gluten-free version, use a 1:1 gluten-free flour blend.
- Baking Powder: Ensures the bars are soft and tender without being too dense.
- Salt: A pinch of salt brings out the sweetness and balances the flavors.
- Chocolate Chips: The star of the show. Semi-sweet chips are classic, but you can mix things up with milk chocolate, dark chocolate, or even white chocolate chips.
If you’re feeling adventurous, toss in some chopped nuts, dried fruit, or shredded coconut for extra texture and flavor. And don’t forget—you can freeze chocolate chips to keep them fresh for longer!
Equipment Needed
You don’t need fancy gadgets to make these Easy Lazy Chocolate Chip Cookie Bars. Here’s what you’ll need:
- Mixing Bowl: A large one for stirring all the ingredients together.
- Whisk & Spatula: A whisk for mixing wet ingredients and a spatula for folding in the dry ingredients.
- 8×8 or 9×13 Baking Pan: The size of your pan will depend on how thick you want the bars. An 8×8 pan makes thicker bars, while a 9×13 pan makes thinner ones.
- Parchment Paper: For easy removal and less cleanup. Trust me, you’ll thank yourself later.
- Knife: For slicing these beauties into squares once they’re cool.
If you don’t have parchment paper, just grease your pan with butter or cooking spray. And if you’re using a glass pan, reduce the oven temperature slightly to avoid over-browning!
How to Make Easy Lazy Chocolate Chip Cookie Bars
- Preheat your oven: Set it to 350°F (175°C) and line your baking pan with parchment paper.
- Melt the butter: In a microwave-safe bowl, melt ½ cup (115g) of unsalted butter. Let it cool slightly.
- Mix wet ingredients: Whisk together the melted butter, ¾ cup (150g) brown sugar, and ¼ cup (50g) granulated sugar until smooth. Add 2 large eggs and 1 ½ teaspoons (7.5ml) vanilla extract, then whisk again.
- Add dry ingredients: Gradually fold in 1 ¾ cups (220g) all-purpose flour, 1 teaspoon (5g) baking powder, and ½ teaspoon (2.5g) salt. Be gentle—overmixing can make the bars tough!
- Fold in chocolate chips: Stir in 1 cup (175g) of chocolate chips. Reserve a handful to sprinkle on top.
- Transfer to pan: Spread the dough evenly in your prepared pan. Sprinkle the reserved chocolate chips over the top.
- Bake: Bake for 25-30 minutes if using an 8×8 pan, or 20-25 minutes for a 9×13 pan. The edges should be golden brown, and the center slightly underbaked for that gooey texture.
- Cool and slice: Let the bars cool completely before slicing into squares. If you can resist, that is!
Cooking Tips & Techniques
Here are some tried-and-true tips to make your cookie bars irresistible:
- Don’t overmix: Treat the dough gently to avoid tough bars.
- Underbake slightly: For gooey centers, pull them out of the oven a minute or two early.
- Use room-temperature eggs: This helps the dough mix smoothly.
- Chill the dough: If you have time, chilling the dough for 30 minutes intensifies the flavors.
- Sprinkle flaky salt: A pinch of flaky sea salt on top takes these bars to another level.
Variations & Adaptations
There are endless ways to customize these Easy Lazy Chocolate Chip Cookie Bars. Here are a few ideas:
- Dietary adaptations: Use a gluten-free flour blend for a celiac-friendly version or replace butter with coconut oil to make it dairy-free.
- Seasonal twists: Add crushed candy canes for a holiday version or pastel-colored candies for Easter.
- Flavor variations: Swap out chocolate chips for butterscotch chips or peanut butter chips for a fun twist.
Personally, I’ve tried adding a swirl of peanut butter to the dough—it was a game-changer!
Serving & Storage Suggestions
These cookie bars are best served slightly warm, paired with a cold glass of milk or a scoop of vanilla ice cream. For a prettier presentation, dust the tops with powdered sugar or drizzle melted chocolate over them.
To store, place the bars in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 3 months. Just thaw them at room temperature and warm them in the oven for a few minutes to revive the gooey texture.
Nutritional Information & Benefits
Here’s an estimate for one serving (based on 12 bars):
- Calories: 210
- Fat: 10g
- Carbohydrates: 28g
- Protein: 2g
- Sugar: 18g
While these bars are a treat, they’re made with simple ingredients, and you can adjust the sugar content to fit your preferences. Chocolate chips also contain antioxidants, so there’s a tiny health perk hidden in all that indulgence!
Conclusion
If you’re looking for a quick dessert that’s guaranteed to impress, these Easy Lazy Chocolate Chip Cookie Bars are the answer. They’re simple to make, endlessly customizable, and packed with that irresistible chocolate chip cookie flavor we all know and love.
Give them a try and let me know how they turn out! Did you add your own twist? Share your ideas in the comments below, and don’t forget to pin this recipe for later. Happy baking!
FAQs
Can I use margarine instead of butter?
Yes, but the flavor and texture may be slightly different. Butter gives a richer taste.
What’s the best way to prevent the bars from sticking?
Line your pan with parchment paper for easy removal and less mess.
Can I double the recipe?
Absolutely! Use a larger pan, like a 9×13, and adjust the baking time as needed.
How do I know when the bars are done?
The edges should be golden brown, and the center should be set but slightly soft.
Can I freeze the dough before baking?
Yes, you can freeze the dough for up to 3 months. Thaw it before spreading in the pan and baking.
