Super soft and gooey chocolate chip cookie dough bars with a sprinkle of sea salt.
These are just to die for! They’re basically a giant chocolate chip cookie but in bar form. I think this is my new favourite way to eat cookies. Plus there’s no chilling time or faffing around trying to make perfect balls… just make the dough, chuck it in the tin and bake. Easy as pie (or cookie dough bars).
You guys always seem to love cookie dough related bakes. I just can’t believe I haven’t made these sooner!
As we speak they’re currently my most viewed video on TikTok, racking up 6.4 MILLION VIEWS! I’m still in shock. Apparently, you guys love cookie dough bars and honestly, I’m totally with you on that.
I used an 8×10″ tin for these bars, but you could easily use a 9×9″ tin or bigger. I just wouldn’t go any smaller, as the dough will struggle to cook evenly and you’ll be left with cakey edges and an undercooked middle… and no one wants that!
These bars can be stored at room temperate or in the fridge.
I personally like to eat them straight from the fridge and cut off little chunks whenever I fancy a bite, but they’re also amazing warmed up and served with a scoop of ice cream.
If you want a clean-cut like in the photo, I would recommend leaving them to cool fully in the tin, or even refrigerate for a couple of hours. If you’re really in a hurry to eat them (I understand the struggle) you can cut them whilst still slightly warm. Just be aware they will be very gooey and very chocolatey as the chocolate chips will still be melted and they will not be fully set.
If you want to make these bars into cookies you’ll need to add an extra 50g of flour so you can roll them into balls and so they don’t spread too much.
If you’re looking for a specific type of cookie, I would recommend using one of my other recipes, like my Chocolate Chip NYC Cookies.
I hope you love these cookie dough bars as much as I did.
Have fun and enjoy.
Chocolate Chip Cookie Dough Bars
- 225 g unsalted butter softened
- 150 g light brown sugar
- 75 g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 270 g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 350 g semi-sweet chocolate chips
- 50 g semi-sweet chocolate chips for topping
- Sprinkle of sea salt
- Heat the oven to 180C/160C (fan) and line an 8x10" baking tray with parchment paper
- In a large mixing bowl, cream together the softened butter and both sugars with an electric hand whisk or stand mixer until light and fluffy
- Add the eggs and vanilla extract and mix until combined
- Fold in the plain flour, bicarbonate of soda and salt with a wooden spoon or rubber spatula until just combined
- Pour in the chocolate chips and fold through the mix until evenly distributed
- Scoop the mix into your prepared tin and spread it out evenly to the edges
- Press the rest of the chocolate chips into the top of your cookie dough
- Bake in the oven for 20-25 minutes, or until the edges and top of the cookie are golden, with a slight wobble in the middle
- Whilst still warm, sprinkle the sea salt on the top. This step is optional but recommended
- Allow to cool fully in the tin
- These cookie dough bars will last 4-5 days at room temperature or in the fridge but are best eaten the day of baking or the day after.
- You can reduce the number of chocolate chips in this recipe if you prefer less, but I wouldn't recommend going below 200g.
- Feel free to reheat the bars to make them warm and gooey again.
- I wouldn't recommend using a tin any smaller than 8x10" or 9x9".
- If your cookie bars turn out cakey, this means you either over baked or over mixed your dough.
- Allow to cool fully in the tin. Your cookie bars will continue to bake in the tin once removed from the oven. The top should look crisp and golden with a slight wobble in the middle. If the whole tray wobbles, continue to bake in 5-minute intervals until they're done.