Lazy Chocolate Chip Cookie Bars

These lazy chocolate chip cookie bars are the ultimate answer to cookie cravings without the hassle of scooping dough or washing multiple pans. They’re buttery, gooey, and packed with melty chocolate chips—all made in one bowl and baked in a single dish. It’s the kind of dessert I throw together when I want homemade sweetness without the extra effort.

Why You’ll Love This Recipe

I love how quick and foolproof these cookie bars are. I don’t need a mixer, I don’t chill any dough, and there’s no need to roll or scoop. Everything mixes in one bowl and goes straight into the oven. The result? Golden edges, soft centers, and pockets of chocolate in every bite. It’s a perfect no-fuss dessert for busy days or unexpected guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking soda

• Salt

• Unsalted butter (melted)

• Brown sugar

• Granulated sugar

• Egg

• Vanilla extract

• Semi-sweet chocolate chips

Directions

1. I preheat the oven to 350°F (175°C) and lightly grease or line an 8×8-inch baking pan with parchment paper.

2. In a mixing bowl, I whisk together the melted butter, brown sugar, and granulated sugar until smooth.

3. I add the egg and vanilla extract, mixing well.

4. I stir in the flour, baking soda, and salt until just combined—no need to overmix.

5. I fold in the chocolate chips, then spread the dough evenly into the prepared pan.

6. I bake for 20–25 minutes, or until the top is golden and a toothpick inserted near the center comes out with a few moist crumbs.

7. I let the bars cool in the pan before slicing into squares.

Servings and timing

This recipe makes 9 large or 12 smaller bars. Prep takes about 10 minutes, and baking takes 20–25 minutes. I can have dessert on the table in under 40 minutes.

Variations

Sometimes I mix in white chocolate chips, chopped nuts, or swirl in a few spoonfuls of peanut butter or Nutella. When I’m in a salty-sweet mood, I sprinkle flaky sea salt on top before baking. For a s’mores vibe, I add mini marshmallows and crushed graham crackers.

Storage/Reheating

I store the bars in an airtight container at room temperature for up to 4 days. To reheat, I microwave a bar for 10–15 seconds for that fresh-out-of-the-oven texture. They also freeze well—I wrap them individually and thaw as needed.

FAQs

Can I use salted butter?

Yes, I use salted butter and simply reduce or omit the added salt in the recipe.

What size pan should I use?

I stick to an 8×8-inch pan for thick, chewy bars. For thinner bars, a 9×9-inch pan works too—just reduce baking time slightly.

Can I double the recipe?

Yes, I double everything and bake it in a 9×13-inch pan. I check doneness around 25–30 minutes.

How do I know when they’re done?

I look for golden edges and a slightly set center. I avoid overbaking if I want soft, chewy bars.

Can I make this recipe eggless?

Yes, I use a flax egg or 1/4 cup of unsweetened applesauce in place of the egg. The texture is slightly different but still delicious.

Conclusion

These lazy chocolate chip cookie bars are one of my favorite shortcut desserts. They’re simple, satisfying, and always hit the spot when I need something sweet fast. Whether I bake them for a crowd or just for myself, they never last long—and I never mind making them again.

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