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If you’re craving a fuss-free dessert, these Lazy Chocolate Chip Cookie Bars are your best friend. They bring all the gooey, chewy charm of classic cookies into one tray—an easy recipe that’s perfect for busy weekends, quick after-school snacks, or anytime baking mood strikes.
Why You’ll Love These Lazy Chocolate Chip Cookie Bars
- One-bowl wonder: toss in ingredients without grabbing multiple dishes.
- Minimal clean-up: no mixer required—just a spoon or spatula.
- Quick baking: ready under 35 minutes from start to finish.
- Crowd-pleaser: bars travel better than round cookies at potlucks.
- Versatile treat: perfect for dessert, lunchboxes, or gift boxes.
- Customizable: swap chips, stir in nuts, or add dried fruit.
- Foolproof ratios: consistent results with every batch.
- Budget-friendly: pantry staples keep it easy on the wallet.
Ingredients for Lazy Chocolate Chip Cookie Bars
- 1 cup unsalted butter, melted and slightly cooled (Land O’Lakes is my pick).
- 1 cup granulated sugar.
- 1 cup light brown sugar, packed.
- 2 large eggs, room temperature.
- 2 teaspoons vanilla extract (Madagascar grade).
- 2¼ cups all-purpose flour (King Arthur for best texture).
- 1 teaspoon baking soda.
- ½ teaspoon salt.
- 2 cups semisweet chocolate chips (Ghirardelli or Nestlé Toll House).
Directions for Lazy Chocolate Chip Cookie Bars
- Preheat and prep.
Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving an overhang, or spray with nonstick spray. - Mix wet ingredients.
In a large bowl, whisk melted butter with granulated and brown sugar until smooth and glossy. - Add eggs and vanilla.
Beat in eggs one at a time, then stir in vanilla until the batter is silky. - Combine dry ingredients.
In a separate bowl, whisk flour, baking soda, and salt—this helps dodge lumps. - Bring it together.
Fold dry mix into wet just until no flour streaks remain; overmixing can lead to cakey bars. - Stir in chocolate chips.
Reserve a handful for the top, then fold the rest in gently. - Bake to perfection.
Spread batter evenly and bake 22–25 minutes until golden at edges and slightly jiggly in the center. - Cool and slice.
Let cool on a wire rack for 15 minutes, lift with parchment overhang, then cut into 12–16 bars.
Servings & Timing for Lazy Chocolate Chip Cookie Bars
- Makes 12–16 bars.
- Prep Time: 10 minutes (plus a quick kitchen wipe-down).
- Bake Time: 22–25 minutes.
- Total Time: about 35 minutes—yes, including your coffee break.
Variations on Lazy Chocolate Chip Cookie Bars
- Fold in ½ cup chopped nuts (walnuts or pecans) for a crunchy twist.
- Swap half the chips for white chocolate and dried cranberries.
- Use gluten-free 1-to-1 flour for an allergy-friendly treat.
- Stir 1 teaspoon instant espresso powder into the dry mix for a mocha note.
- Drizzle peanut butter or Nutella on top before baking.
- Sprinkle flaky sea salt on the hot bars for sweet-salty magic.
Storage & Reheating for Lazy Chocolate Chip Cookie Bars
- Room Temperature: Airtight container for up to 3 days—grab a bar whenever you need a pick-me-up.
- Fridge: Sealed bag or container for up to 5 days; serve cold or bring to room temp.
- Freezer: Wrap bars individually, freeze up to 2 months; thaw 30 minutes at room temp or warm 10 seconds in the microwave.
FAQs about Lazy Chocolate Chip Cookie Bars
Q: Can I halve the recipe?
A: Yes—use an 8×8-inch pan and check at 18 minutes for doneness.
Q: Why are my bars too soft in the center?
A: Ovens vary—add 2–3 minutes if underbaked; a toothpick should have moist crumbs, not raw batter.
Q: Can I use salted butter?
A: Sure—just reduce added salt to ¼ teaspoon.
Q: How do I cut clean bars?
A: Chill the slab briefly, then slice with a sharp knife, wiping it between cuts.
Q: Is there a dairy-free option?
A: Swap in vegan butter and dairy-free chips (Enjoy Life or similar).
Q: How do I prevent burnt edges?
A: Tent loosely with foil or rotate the pan halfway through baking.
Q: Can I add oats or coconut?
A: Definitely—fold in ½ cup old-fashioned oats or shredded coconut for extra chew.
Q: What about flavor twists?
A: Try orange zest, cinnamon, or a sprinkle of cardamom in the dry mix.
Conclusion
These Lazy Chocolate Chip Cookie Bars prove that a simple recipe can deliver bakery-level taste with minimal fuss. Soft in the middle, golden at the edges, and loaded with chocolate, they’ll become a staple in your dessert lineup. Whip up a batch, then come back and share your favorite twist!
Lazy Chocolate Chip Cookie Bars
Ingredients
- 1 cup unsalted butter melted and slightly cooled
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips Ghirardelli or Nestlé Toll House
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper or spray with nonstick spray.
- Whisk melted butter, granulated sugar, and brown sugar until smooth and glossy.
- Beat in eggs one at a time, then stir in vanilla until combined.
- In a separate bowl, whisk flour, baking soda, and salt, then fold into wet mix until no flour streaks remain.
- Fold in chocolate chips, reserving some for the top.
- Spread batter in the pan and bake for 22–25 minutes until edges are golden and center is just set.
- Cool in the pan for 15 minutes, lift out with parchment, and slice into bars.
Notes
Nutrition
