This chocolate chip cookie dough bar is the kind of treat that changes lazy afternoons into memorable moments. I first made these during a weekend when my kids wanted to bake but time was tight — the recipe came together quickly and produced a tray of rich, sliceable bars that tasted like a cross between a classic chocolate chip cookie and a fudgy blondie. The edges crisp up just enough while the middle remains slightly wobbly and tender; the contrast of warm, melted chips inside with a finishing sprinkle of flaky sea salt makes every bite pop. These bars have since become my go‑to for potlucks and after‑school snacks because they travel well and disappear fast.

What makes this version special is the balance of texture and flavor: creamed butter and sugars for lift and chew, a modest amount of baking soda to give a soft rise, and a generous helping of semi‑sweet chips so you get chocolate in every bite. I prefer using 1 cup of butter and a mix of light brown and granulated sugar to build depth; the brown sugar gives that caramel note that complements the chocolate beautifully. They’re forgiving, simple to make, and ideal when you want a dessert that feels indulgent without a long list of steps.

Ingredients

• Unsalted butter (1 cup / 8 oz): Use high‑quality European‑style butter if you can for a richer, more buttery flavor. Soften to room temperature but not melted so it creams properly with the sugars.
• Light brown sugar (3/4 cup, packed): Provides moisture and caramel notes; I prefer soft light brown for a balanced sweetness. If only dark brown is available, it will add a deeper molasses flavor.
• Granulated sugar (1/3 cup): Adds crispness to the edges — measuring by level cups works fine here.
• Large eggs (2): Bind the dough and add structure; use room‑temperature eggs for better emulsion.
• Vanilla extract (1 teaspoon): Real vanilla makes a noticeable difference; opt for pure extract for depth.
• All‑purpose flour (2 1/4 cups): Spoon and level the flour into the cup to avoid dense bars. The flour provides the tender crumb while keeping these bars sliceable.
• Baking soda (1 teaspoon): Gives a gentle lift and helps with browning — don’t substitute with powder at a 1:1 ratio without adjusting acids.
• Salt (1 teaspoon): Balances sweetness and enhances the chocolate — reduce slightly if using salted butter.
• Semi‑sweet chocolate chips (12 oz): Fold most into the dough for even distribution; reserve about 1/3 cup (roughly 1.75 oz) to press on top for appearance.
• Sea salt (a light sprinkle): Finishing salt adds a bright counterpoint — optional but highly recommended.

Instructions

Prepare the pan and oven: Preheat the oven to 350°F (320°F fan). Line an 8x10‑inch baking pan with parchment so the dough lifts out easily. The oven temperature ensures the edges bake golden while the center stays slightly soft. Cream butter and sugars: In a large bowl, beat 1 cup softened unsalted butter with 3/4 cup packed light brown sugar and 1/3 cup granulated sugar using an electric hand whisk or stand mixer on medium speed until pale and fluffy (about 2–3 minutes). Proper creaming traps air that helps create a tender, chewier bar. Add eggs and vanilla: Beat in 2 large room‑temperature eggs, one at a time, then add 1 teaspoon vanilla extract. Mix until the mixture is smooth and homogenous; don’t overbeat once the flour is in or the gluten will tighten the crumb. Incorporate dry ingredients: Sift or whisk together 2 1/4 cups all‑purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt. Fold into the wet mixture with a rubber spatula or wooden spoon until just combined — a few streaks of flour are better than overmixing. Fold in most of the chips: Stir in about 12 oz of semi‑sweet chocolate chips until evenly distributed. This keeps the dough soft while ensuring chocolate in every bite. Reserve roughly 1/3 cup for the top. Press into the pan: Spoon the dough into the prepared 8x10 pan and spread gently to the edges with a wet spatula for smoothness. Press the reserved chips onto the top, spacing them for visual appeal and extra chocolate pockets. Bake until set at the edges: Bake for 20–25 minutes. Look for golden edges and a slightly jiggly center; a toothpick in the very center may come out with moist crumbs when the bars are perfect. Baking longer will firm the center but lose that pleasant gooeyness. Finish and cool: While still warm, sprinkle a light pinch of flaky sea salt on top. Allow the pan to cool completely on a wire rack before lifting out and slicing — cooling sets the structure and makes neat slices.

Storage Tips

For short‑term storage, lay cooled bars in a single or double layer in an airtight container with parchment between layers to prevent sticking. At room temperature the bars keep well for 2–3 days; in the refrigerator they’ll maintain texture for up to a week but may firm up — allow them to come back to room temperature before serving. For longer storage, individually wrap slices tightly in plastic wrap and place in a freezer bag; they’ll keep for up to 3 months. Reheat gently on low in the microwave or pop in a 325°F oven for 5–8 minutes for a freshly baked feel.

Ingredient Substitutions

If you need dairy‑free options, substitute the butter for an equal amount of dairy‑free block spread designed for baking; expect a slightly different flavor and a bit less chew. For gluten‑free, use a 1:1 all‑purpose gluten‑free flour blend and add 1/4 teaspoon xanthan gum if your blend doesn’t contain it; texture will be slightly crumblier. To make these nutty, fold in 1 cup chopped toasted pecans or walnuts. You can swap semi‑sweet chips for dark chocolate for more intensity, or milk chocolate for a sweeter bar. If you must avoid eggs, use an egg replacer equivalent to 2 eggs, but note the texture will be less structured.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream or a drizzle of warm salted caramel for an indulgent dessert. For a casual gathering, cut into small 1½‑inch squares and serve on a platter with coffee or milk. These bars also pair nicely with fresh berries to cut the richness or a dollop of whipped cream for special occasions. For a brunch touch, offer alongside yogurt and fruit for a sweet bite that complements savory items.

Cultural Background

Bars like these are a natural evolution of the American chocolate chip cookie tradition — portable, easier to slice and share, and ideal for bake sales and potlucks. The concept of pressing cookie dough into a pan and baking it comes from practical home baking: fewer scoops, less time, and a consistent ratio of edge to center. Over the decades, bakers have adapted cookies into bars using similar ingredients but altered technique to emphasize chewiness and ease of serving.

Seasonal Adaptations

In autumn, fold in 1 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg and swap half the semi‑sweet chips for pumpkin‑spice white chocolate for a cozy twist. For summer, add 1 cup chopped toasted macadamia nuts and replace half the chips with white chocolate or add dried cherries for brightness. For the holidays, press in chopped peppermint bark on top before baking for a festive look and flavor.

Meal Prep Tips

To prep in advance, make the dough and press it into the parchment‑lined pan, then cover and refrigerate for up to 24 hours before baking — this deepens flavor. Alternatively, freeze the unbaked pan (wrapped tightly) for up to one month; thaw overnight in the refrigerator before baking and add a few extra minutes to the bake time. For portion control and grab‑and‑go snacks, slice and store individually wrapped bars in the freezer; they thaw quickly and keep lunchboxes easy.

These bars combine nostalgia, ease and serious chocolate satisfaction. Whether you're feeding a crowd or sneaking a late‑night sweet, they deliver reliable texture and flavor. Give them a try, press a few extra chips on top, and don’t skip the flaky sea salt — it’s the small detail that turns a good bar into a memorable one.