The best chocolate chip cookie bars recipe ever! Delicious, chewy, gooey, and chocolatey. Just mix, bake, and dig in!

These eggless chocolate chip cookie bars will have you drooling as soon as they hit the oven. I am so excited to share this recipe with you. It's an easy version of my chocolate chip cookie recipe but in BAR form! Quick, easy, and ready for dessert last minute!

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📋 Ingredients For Cookie Bars
📖 Instructions
🍽 Storage
📖 Recipe
⭐ Reviews

Imagine you have someone coming over last minute and you want to make cookies. Scooping those cookies and baking them tray by tray can take a lot of time. But enter this recipe for chocolate chip cookie bars. You can now have delicious, gooey cookie bars ready for your guests (and yourself) within no time. You can even prep the batter ahead and refrigerate it in your pan so you can put it in your oven when it's dessert time! Add a scoop of ice cream and you'll be the next dessert queen (or king!).

This was inspired by my Eggless Chocolate Chip Cookies on this site but with a little less effort.

chocolate chip cookie bars showing middle

Wet Ingredients

Sugar: I use both cane and dark brown sugar for the perfect gooey texture.
Butter but softened. Do not melt the butter as this makes things a little flat.
Egg substitute: For this, I used Greek yogurt. I have used all-full fat, 2%, 0%. The full fat does add a little more rise but the lower fat ones still give it the texture you need.
Flavor: vanilla! Do not skip the vanilla, it adds the flavor and brings together all the other component flavors as well.

Dry Ingredients

All-purpose flour. I have not tried these with whole wheat flour or baking flour yet so my recommendation is to stick with all-purpose flour.
Baking soda and cornstarch gives it the rise and tenderness you need. (Note: I do not use cornstarch in the chocolate chip cookies recipe as they are tender enough without it. This is the sole difference between the 2 recipes).
Salt. Salt is absolutely necessary in baking. Have you ever had a dessert where you feel like something is missing, it's probably the salt! It ties everything together.
Semi-sweet chocolate chips (or chocolate chunks). I love using semi-sweet chocolate chips, even for those who claim they don't like "dark" chocolate. Chocolate chip cookies are just not the same without semi-sweet chocolate!

📖 Instructions

Beat cane sugar, brown sugar, and butter until creamy and fluffy (about 3-5 minutes). Add in vanilla and yogurt and beat for an additional 1-2 minutes.
In a small bowl, combine flour, baking soda and salt. Fold in the flour mixture to the wet ingredients and combine with a spatula until just mixed then fold in the chocolate chips.
Line a 9x9 in baking pan with parchment paper. Using your spatula, drop the dough and spread evenly without pressing down too hard.
Bake for 28-35 minutes or until barely turning light brown. Thoroughly cool (about 20-30 minutes) and enjoy! Add a scoop of ice cream or enjoy with a glass of milk!

🍽 Storage

Freezing the eggless cookie dough. If you want to prep this more than a few days in advance, you can freeze the cookie dough. I love freezing a little bit from the batch when I make smaller batches so I have some ready for quick cravings. In an airtight, freezer-safe container scoop the cookie dough mixture. When ready to cook, thaw in the refrigerator the night before and then spread on the baking sheet lined with parchment paper before baking.
Parchment paper. I recommend using parchment paper as this prevents the cookie bars from browning too quickly from the sides while baking. Your cookie bars will remain soft and gooey.
Cooling cookie bars. This is a VERY important step! It allows your bars to completely set and form after they've baked. When you remove the cookie bars from the oven, it will be soft and slightly jiggly from the center. However, this will firm up as it cools.
Storage. IF you have any left, you can store the cookie bars in an airtight container at room temperature for 3-4 days. You can also refrigerate them for about a week.

stack of chocolate chip cookie bars with glass of milk

More Chocolate Desserts

If you loved these Chocolate Chip Cookie Bars, please let me know in the comments below! I'd love to connect with you on Facebook, Instagram, and Pinterest! Subscribe to my weekly emails at the bottom so you never miss a new recipe!

📖 Recipe

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5 from 2 votes

The best chocolate chip cookie bars recipe ever! Delicious, chewy, gooey, and chocolatey. Just mix, bake, and dig in!

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: bars

Author: Shweta

Ingredients

¾ cup cane sugar
¾ cup packed brown sugar
¾ cup butter,, softened at room temperature
2 teaspoons vanilla
½ cup greek yogurt,, (see notes)
2 cups all purpose flour
1 teaspoon baking soda
2 teaspoons cornstarch
1 teaspoon salt
2 cups semi-sweet chocolate chips, or chocolate chunks

Instructions

Heat oven to 350ºF.
Beat cane sugar, brown sugar, and butter until creamy and fluffy (about 3-5 minutes). Add in vanilla and yogurt and beat for an additional 1-2 minutes.
In a small bowl, combine flour, baking soda, cornstarch, and salt. Fold in the flour mixture to the wet ingredients and combine with a spatula until just mixed then fold in the chocolate chips.
Line a 9x9 in baking pan with parchment paper. Using your spatula, drop the dough and spread evenly without pressing down too hard.
Bake for 28-35 minutes or until barely turning light brown (oven temperature and times vary). Thoroughly cool (about 20-30 minutes) and enjoy! Add a scoop of ice cream or enjoy with a glass of milk!

Notes

For the cane sugar, I like to use Zulka Pure Cane Sugar. Regular granulated sugar will work perfectly fine, but I love the texture pure cane sugar gives to the cookies.
For the greek yogurt, I like to use full fat (Fage is my favorite!). However, low fat regular or greek yogurt has a delicious outcome as well!
Storing Suggestions. If you have any left, you can store the cookie bars in an airtight container at room temperature for 3-4 days. You can also refrigerate them for about a week.

Nutrition Info