I’m sharing my Chewy Chocolate Chip Cookie Bars and the Chocolate Chip Chewy Bars story behind why they vanish from the plate every time.

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I can’t resist a pan of Chewy Chocolate Chip Cookie Bars. Ive been chasing the perfect balance of chew and crisp for years and this version finally got me close.

The mix of melted butter and lots of semisweet chocolate chips makes each square almost addicting, not too sweet but full flavored. I file it under Simple Sweet Desserts but it also sits proudly in my Chocolate Chip Chewy Bars notes because it behaves like a cookie but bakes like a bar.

If you like texture and surprises this one will make you curious, you might even change how you bake cookies.

Ingredients

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All purpose flour: provides carbs and some fiber, builds the chewy cookie bar structure
Unsalted butter: adds rich flavor, fat for chewiness, and keeps bars moist and tender
Brown sugar: brings sweetness, moisture and caramel notes, helps make a soft chewy texture
Eggs: provide protein, help bind ingredients, add richness, yolk gives extra chew and flavor
Vanilla extract: boosts flavor, rounds sweetness and lifts chocolate without adding calories or nutrients
Semisweet chocolate chips: add sugar and fat, give chocolate bursts, bitter balance to sweetness
Optional nuts: provide crunch, protein and healthy fats, skip them for softer bars

Ingredient Quantities

2 1/4 cups (280g) all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (170g) unsalted butter, melted and cooled a bit

1 cup (200g) packed light brown sugar, not packed too tight

1/2 cup (100g) granulated sugar

1 large egg plus 1 large egg yolk, room temp

2 teaspoons vanilla extract

1 1/2 cups (255g) semisweet chocolate chips

Optional: 1/2 cup chopped walnuts or pecans, roughly chopped

How to Make this

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1. Preheat oven to 350°F (175°C) and line a 9×13 inch pan with parchment paper leaving an overhang for easy lifting; lightly grease the paper or pan so the dough doesnt stick.

2. Whisk together 2 1/4 cups (280g) all purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt in a bowl and set aside.

3. In a large bowl mix 3/4 cup (170g) melted butter (cooled a bit), 1 cup (200g) packed light brown sugar and 1/2 cup (100g) granulated sugar until smooth and mostly combined; you can whisk or use a hand mixer on low, but dont overbeat.

4. Add 1 large egg plus 1 large egg yolk (room temperature) and 2 teaspoons vanilla extract to the butter-sugar mix and stir until glossy and homogenous; scraping the bowl helps.

5. Fold the dry ingredients into the wet in two additions just until no streaks of flour remain; overmixing will make the bars tough so stop as soon as the dough comes together.

6. Fold in 1 1/2 cups (255g) semisweet chocolate chips and if using, 1/2 cup chopped walnuts or pecans; save a small handful of chips to sprinkle on top if you like them looking pretty.

7. Press the dough evenly into the prepared 9×13 pan with an offset spatula or your fingers (dampen fingers slightly so the dough wont stick) so the surface is flat and compacted.

8. Bake in the preheated oven 18 to 22 minutes or until the edges are golden and the center looks set but still slightly soft; for extra chewiness err on the shorter side and dont overbake.

9. Cool completely in the pan on a wire rack, using the parchment overhang to lift the slab out once cool, then cut into bars; they firm up as they cool so cutting too early will make them crumble.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. 9×13 inch baking pan plus parchment paper (leave an overhang)
3. Mixing bowls (one large for wet, one medium for dry)
4. Measuring cups, spoons and a kitchen scale if you like more accuracy
5. Whisk for the dry mix
6. Hand mixer or a sturdy wooden spoon for creaming the butter and sugars
7. Rubber spatula for scraping and an offset spatula or your fingers to press the dough flat
8. Wire cooling rack and a sharp knife to lift, cool and cut the bars into pieces

FAQ

Q: How do I make these bars extra chewy?
A: The recipe is already set up for chewiness because of the melted butter and the extra egg yolk, but dont overmix the dough, press it evenly into the pan, then bake until the edges are set and the center still feels a little soft. Let them cool in the pan, they firm up as they cool. Chilling the batter for 20 to 30 minutes helps if your oven runs hot or they spread too much.

Q: Can I use salted butter instead of unsalted?
A: Yes. If you use salted butter, cut the added salt roughly in half or leave it out, taste the batter if you must. Using salted butter is fine but watch salt levels in any add ins like salted nuts.

Q: Can I turn these into drop cookies instead of bars?
A: Totally. Scoop onto a baking sheet, flatten them a bit, and bake at the same temperature for about 9 to 12 minutes depending on size until edges are golden. You may want to chill the scoops for 15 minutes so they dont spread too thin.

Q: How should I store or freeze them?
A: Store cooled bars in an airtight container at room temp for up to 3 days, or in the fridge up to a week. Freeze baked bars tightly wrapped for up to 3 months, thaw at room temp. For dough, shape into a disk or log, wrap well and freeze, thaw in the fridge overnight before baking.

Q: Why did my bars come out dry or crumbly?
A: Most likely overbaked or you added too much flour. Weigh the flour if possible, or use the spoon and level method. Also dont overmix, and remove from oven when center is still a touch soft. If theyre already dry, serve warm with ice cream or a drizzle of chocolate to help.

Q: Can I add nuts or change the chocolate?
A: Yes. Stir in up to about 1/2 cup chopped walnuts or pecans, roughly chopped. Swap semisweet for milk or dark chocolate, or use a mix of chips and chunks for texture. Toasting the nuts quickly in a dry pan brings out extra flavor, I usually do that.

Chewy Chocolate Chip Cookie Bars Recipe Substitutions and Variations

All purpose flour: swap with whole wheat pastry flour 1:1 by weight (280g = 280g). It gives a nuttier flavor and keeps bars tender, but you might need a splash more moisture if the dough seems dry. Or use a cup-for-cup gluten free blend 1:1 by weight (make sure it has xanthan gum or add 1/4 tsp).
Unsalted butter, melted: use melted coconut oil or a vegan/butter-style stick 1:1 by weight (170g butter = 170g coconut oil). Coconut adds a mild coconut note, so use neutral oil if you dont want that flavor.
1 large egg + 1 large egg yolk (about 1.5 eggs): for an egg-free version try one flax “egg” plus a bit of added fat to mimic the extra yolk. Make a flax egg with 1 tbsp ground flax + 3 tbsp water (lets it sit 5 min), then stir in 1 tbsp neutral oil. Or use 1 1/2 eggs worth of commercial egg replacer per package instructions.
1 cup packed light brown sugar: replace with 1 cup granulated sugar plus 1 to 1 1/2 tbsp molasses (1 tbsp for light brown, 1 1/2 for darker). You can also use coconut sugar 1:1 by weight, but expect slightly less chew and a different caramel note.

Pro Tips

– Weigh the flour if you can, its the easiest way to avoid dense bars, but if you gotta use cups spoon the flour into the cup and level it off, dont scoop straight from the bag.

– Let the melted butter cool until just warm, not hot, or it will start to cook the egg and make the dough weird, and if the dough seems too sticky, chill it 10 to 15 minutes so it presses into the pan cleaner.

– Don’t overmix, fold by hand at the end, but also press the dough evenly and gently into the pan with damp hands or a spatula so you dont get air pockets; press a few extra chips on top before baking for a prettier top.

– Cool completely then chill 20 minutes before cutting for neat bars, slice with a knife warmed under hot water and wiped dry between cuts, store in an airtight container with a paper towel to keep them soft, or freeze singles for later.

Chewy Chocolate Chip Cookie Bars Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I'm sharing my Chewy Chocolate Chip Cookie Bars and the Chocolate Chip Chewy Bars story behind why they vanish from the plate every time.

Servings

servings

Calories

241

kcal

Equipment: 1. Oven (preheat to 350°F / 175°C)
2. 9×13 inch baking pan plus parchment paper (leave an overhang)
3. Mixing bowls (one large for wet, one medium for dry)
4. Measuring cups, spoons and a kitchen scale if you like more accuracy
5. Whisk for the dry mix
6. Hand mixer or a sturdy wooden spoon for creaming the butter and sugars
7. Rubber spatula for scraping and an offset spatula or your fingers to press the dough flat
8. Wire cooling rack and a sharp knife to lift, cool and cut the bars into pieces

Ingredients

2 1/4 cups (280g) all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, melted and cooled a bit
1 cup (200g) packed light brown sugar, not packed too tight
1/2 cup (100g) granulated sugar
1 large egg plus 1 large egg yolk, room temp
2 teaspoons vanilla extract
1 1/2 cups (255g) semisweet chocolate chips
Optional: 1/2 cup chopped walnuts or pecans, roughly chopped

Directions

Preheat oven to 350°F (175°C) and line a 9×13 inch pan with parchment paper leaving an overhang for easy lifting; lightly grease the paper or pan so the dough doesnt stick.
Whisk together 2 1/4 cups (280g) all purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt in a bowl and set aside.
In a large bowl mix 3/4 cup (170g) melted butter (cooled a bit), 1 cup (200g) packed light brown sugar and 1/2 cup (100g) granulated sugar until smooth and mostly combined; you can whisk or use a hand mixer on low, but dont overbeat.
Add 1 large egg plus 1 large egg yolk (room temperature) and 2 teaspoons vanilla extract to the butter-sugar mix and stir until glossy and homogenous; scraping the bowl helps.
Fold the dry ingredients into the wet in two additions just until no streaks of flour remain; overmixing will make the bars tough so stop as soon as the dough comes together.
Fold in 1 1/2 cups (255g) semisweet chocolate chips and if using, 1/2 cup chopped walnuts or pecans; save a small handful of chips to sprinkle on top if you like them looking pretty.
Press the dough evenly into the prepared 9×13 pan with an offset spatula or your fingers (dampen fingers slightly so the dough wont stick) so the surface is flat and compacted.
Bake in the preheated oven 18 to 22 minutes or until the edges are golden and the center looks set but still slightly soft; for extra chewiness err on the shorter side and dont overbake.
Cool completely in the pan on a wire rack, using the parchment overhang to lift the slab out once cool, then cut into bars; they firm up as they cool so cutting too early will make them crumble.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.