Chocolate Chip Cookie Dough Bars Recipe

Introduction

These Easy Chocolate Chip Cookie Dough Bars are the ultimate no-bake treat, ready in just 25 minutes! They feature a rich, edible cookie dough base packed with chocolate chips, all topped with a simple chocolate drizzle. For more classic cookie inspiration, try the Levain Bakery Chocolate Chip Crush Cookies Recipe. This recipe is perfect for satisfying a sweet craving without turning on the oven.

Ingredients

These Chocolate Chip Cookie Dough Bars are rich, chewy, and packed with melty chocolate. You’ll need these simple ingredients to make the irresistible dough.

• 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 (all-purpose flour)
• 1 tsp bicarbonate of soda (baking soda)
• 1 tsp salt
• 350 g semi-sweet chocolate chips
• 50 g semi-sweet chocolate chips for topping
• Sprinkle of sea salt

Timing

Prep Time	15 minutes
Cook Time	0 minutes (no-bake)
Total Time	15 minutes (plus 1 hour to chill)

Context: This no-bake method for Chocolate Chip Cookie Dough Bars is about 20% faster than typical recipes that require baking and cooling.

Step-by-Step Instructions

Step 1 — Prepare Your Pan

Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two opposite sides. This overhang acts as a sling, making it incredibly easy to lift the finished Chocolate Chip Cookie Dough Bars out of the pan for clean slicing.

Step 2 — Toast the Flour

For safety and a richer flavor, heat-treat your all-purpose flour. Spread it evenly on a baking sheet and bake at 350°F (175°C) for 5-7 minutes. Let it cool completely before using. This step eliminates any potential bacteria, making the dough safe to eat.

Step 3 — Cream Butter and Sugars

In a large bowl, use an electric mixer to beat together softened unsalted butter, brown sugar, and granulated sugar until the mixture is light, fluffy, and well combined. This process, which takes about 2-3 minutes, incorporates air and is key for the perfect texture.

Step 4 — Add Wet Ingredients

Beat in vanilla extract and a splash of milk or cream. For an extra layer of flavor that mimics baked cookies, a tiny pinch of salt is essential here. Mix until everything is smooth and homogenous.

Step 5 — Incorporate Dry Ingredients

With the mixer on low, gradually add the cooled, heat-treated flour. Mix just until no dry streaks remain. Overmixing at this stage can make the dough tough, so stop as soon as it comes together.

Step 6 — Fold in Chocolate

Use a spatula to gently fold in your chocolate chips or chunks. For the best texture and visual appeal, use a mix of mini and standard-sized chips. Reserve a small handful to press on top for a bakery-style finish.

Step 7 — Press and Chill

Transfer the dough to your prepared pan. Press it into an even, compact layer using the bottom of a measuring cup or your hands. Press the reserved chocolate chips on top. Refrigerate for at least 2-3 hours, or until very firm. This chilling is non-negotiable for clean cuts.

Step 8 — Slice and Serve

Use the parchment paper sling to lift the entire slab onto a cutting board. For neat squares, wipe your knife clean with a hot, damp cloth between each cut. Serve immediately or store chilled.

Nutritional Information

Calories	320
Protein	4g
Carbohydrates	38g
Fat	18g
Fiber	1g
Sodium	150mg

Note: These Chocolate Chip Cookie Dough Bars nutrition estimates are based on typical ingredients and a standard serving size. Actual values may vary depending on specific brands and measurements used.

Healthier Alternatives

These simple swaps can tailor your Chocolate Chip Cookie Dough Bars to various dietary needs without sacrificing the classic flavor and texture.

• Protein-Packed Flour — Swap all-purpose flour for oat flour or a scoop of vanilla protein powder for a boost that keeps the dough thick and satisfying.
• Lower-Carb Sweetener — Replace brown sugar with a monk fruit or erythritol blend to significantly reduce the net carbs while maintaining a caramel-like sweetness.
• Dairy-Free Butter — Use a high-quality vegan butter stick or refined coconut oil for a rich, buttery flavor that’s completely plant-based.
• Gluten-Free Flour — A 1:1 gluten-free baking flour blend works seamlessly as a direct substitute, ensuring your bars stay safe for those with sensitivities.
• Nut Butter Base — For a nutrient-dense twist, substitute some of the butter with almond or cashew butter, adding a subtle nutty note and healthy fats.
• Low-Sodium Option — Simply omit the added salt or use a salt-free butter alternative; the sweetness from the chocolate chips provides plenty of flavor.
• Seed Butter for Allergies — If avoiding nuts, sunflower seed butter is a perfect, allergy-friendly swap that creates a similar creamy consistency.
• Sugar-Free Chocolate Chips — Opt for stevia-sweetened or 100% cacao chips to reduce added sugar while keeping the essential chocolate chip cookie dough experience.

Serving Suggestions

• Pair these Chocolate Chip Cookie Dough Bars with a cold glass of milk, a scoop of vanilla bean ice cream, or a drizzle of warm salted caramel sauce for the ultimate indulgence.
• Serve them as a fun, no-bake dessert at summer picnics, birthday parties, or potlucks where they can be easily sliced and shared.
• For an elegant presentation, cut the bars into smaller, bite-sized pieces and arrange them on a decorative platter for a party dessert table.
• Create a decadent dessert board by pairing these bars with fresh berries, mini brownie bites, and a selection of whipped creams or dips.
• Pack them individually for a satisfying homemade treat in lunchboxes or as an on-the-go snack after school or work.
• For a coffee shop vibe at home, serve a Chocolate Chip Cookie Dough Bar alongside a hot latte or iced coffee for a perfect afternoon pick-me-up.

To keep them picture-perfect, use a sharp knife dipped in hot water for clean slices, and store any leftovers in the refrigerator to maintain their firm, creamy texture.

Common Mistakes to Avoid

• Mistake: Using warm butter, which makes the dough greasy and loose. Fix: Ensure your butter is cool to the touch for a firm, scoopable texture.
• Mistake: Skipping the heat treatment of flour, risking foodborne illness. Fix: Microwave or bake your flour to 165°F to kill any potential bacteria safely.
• Mistake: Over-mixing the dough, which activates gluten and makes it tough. Fix: Mix just until the ingredients are combined for a soft, classic cookie dough feel.
• Mistake: Using mini chocolate chips exclusively, which can get lost. Fix: Use a mix of standard and mini chips for optimal chocolate distribution and texture.
• Mistake: Not chilling the bars before slicing, causing a messy crumble. Fix: Refrigerate the pan for at least 2 hours to get clean, perfect bars.
• Mistake: Substituting sweetened condensed milk for the called-for ingredient. Fix: Stick to the recipe’s specific wet ingredients to achieve the right consistency and sweetness.
• Mistake: Pressing the dough too firmly into the pan, creating dense bars. Fix: Gently pat the dough into an even layer to keep it light and easy to bite.
• Mistake: Storing the finished bars at room temperature, where they soften too much. Fix: Keep them refrigerated in an airtight container to maintain their ideal firm texture.

Storing Tips

• Fridge: Store your Chocolate Chip Cookie Dough Bars in an airtight container in the refrigerator for up to 5 days. This keeps them firm and safe to eat.
• Freezer: For longer storage, wrap individual bars tightly in plastic wrap and place them in a freezer-safe bag or container. They will keep well for up to 3 months. Thaw overnight in the fridge before serving.
• Reheat: For a warm, gooey treat, microwave a bar for 10-15 seconds or warm in a 300°F (150°C) oven for 5-8 minutes until just heated through. Ensure the internal temperature reaches at least 165°F (74°C) if containing raw flour or eggs for food safety.

Proper storage is key to enjoying these no-bake Chocolate Chip Cookie Dough Bars at their best texture and flavor.

Conclusion

These Chocolate Chip Cookie Dough Bars are the ultimate no-bake treat, combining rich chocolate and creamy dough in every bite. We hope you love them as much as we do! If you’re craving more chocolate, try our Chocolate Fudge Layer Cake Recipe or Chocolate Mousse Cake Recipe. Please leave a comment with your thoughts and subscribe for more delicious recipes!

Print

Chocolate Chip Cookie Dough Bars

Print Recipe

Thick, chewy chocolate chip cookie dough bars baked in a tray with extra chocolate chips on top and a sprinkle of sea salt for the perfect sweet-salty finish.

• Author: Sophie Lane
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 45 minutes
• Yield: 12 1x
• Method: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 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

Instructions

1. Heat the oven to 180C/160C (fan) and line an 8×10" baking tray with parchment paper.
2. 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.
3. 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.
4. 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.
5. 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. Allow to cool fully in the tin.

Notes

For cookies instead of bars, add an extra 50g of flour to prevent spreading. Use semi-sweet chocolate chips for balanced sweetness. Sprinkle sea salt while warm for best adhesion.

Nutrition

• Calories: 420
• Sugar: 32g
• Sodium: 320mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 65mg

FAQs

Are these Chocolate Chip Cookie Dough Bars safe to eat raw?

Yes, these bars are completely safe to eat because the recipe uses heat-treated flour and contains no raw eggs. This process eliminates any potential bacteria while keeping the classic, edible cookie dough texture you love in these Chocolate Chip Cookie Dough Bars.

How should I store these cookie dough bars?

Store your Chocolate Chip Cookie Dough Bars in an airtight container in the refrigerator for up to one week. For a firmer, colder treat, you can also freeze them for up to three months.

Can I use a different type of chocolate chip?

Absolutely. You can substitute the chocolate chips with mini chips, chunks, or even a mix of dark, milk, or white chocolate based on your preference. This flexibility allows you to customize your Chocolate Chip Cookie Dough Bars easily.