Thick and Chewy Chocolate Chip Bars
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I first made these Thick and Chewy Chocolate Chip Bars to take to a Super Bowl party. It’s a fantastic bar version of a classic chocolate chip cookie, offering all the deliciousness in an easy-to-serve format.
This cookie bar recipe was a hit at the Super Bowl party, quickly becoming a favorite among the guests. The rich, buttery flavor combined with the gooey chocolate chips made for an irresistible treat for everyone!
The recipe calls for 2 cups of chocolate chips, and I opted for the semi-sweet kind to achieve a perfect balance of sweetness and richness. However, the beauty of this recipe lies in its versatility.
Feel free to use whatever type or combination of chocolate chips you prefer, whether it’s milk chocolate, dark chocolate, or even a mix of butterscotch and white chocolate chips.
These thick and chewy bars can be customized to suit your taste, so they’re a great dessert for any event!
Ingredients to make Thick and Chewy Chocolate Chip Bars
- ALL PURPOSE FLOUR
- SALT
- BAKING SODA
- BUTTER
- LIGHT BROWN SUGAR
- GRANULATED SUGAR
- EGGS
- VANILLA EXTRACT
- SEMI-SWEET CHOCOLATE CHIPS
How to Make Thick and Chewy Chocolate Chip Bars
Begin by preheating your oven to 325 degrees. Adjust the oven rack so it’s at the lower-middle position.
Next, line a 9X13-inch baking dish with aluminum foil. Allow the excess to hang over the edges of the pan by about 1 inch so you can grab those edges. This way you can pull the bars from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray.
In a bowl, mix the flour, salt, and baking soda together and set aside. In another bowl, whisk the melted butter and sugars until combined. Add the egg, egg yolk, and vanilla and mix well.
Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined. Be sure to not overmix. Fold in the chocolate chips and spread the cookie dough into the prepared pan, smoothing the top with the spatula.
Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan. This should take about 24-28 minutes. Cool on a wire rack to room temperature.
Remove the bars from the pan by lifting the foil overhang. Transfer them to a cutting board and cut into 2-inch squares.
Frequently Asked Questions
Can I add nuts to this recipe?
Absolutely! Adding nuts like walnuts, pecans, or almonds can provide an extra crunch and complement the chocolate chips. Just fold in about 1/2 to 1 cup of chopped nuts into the dough before spreading it in the pan.
Can I make these bars gluten-free?
To make these bars gluten-free, use a gluten-free flour blend. You can substitute this blend 1:1 for regular flour. Ensure that the other ingredients, such as the baking powder, are also gluten-free.
How should I store these chewy chocolate chip cookie bars?
Store the bars in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months.
Can I substitute margarine for butter?
You can substitute margarine for butter, but I recommend using real butter for the best flavor and texture. Margarine can alter the taste and may affect the consistency of the bars.
FOR MORE RECIPES LIKE THIS, TRY:
- Chewy Brown Sugar Chocolate Chip Cookies
- Sheet Pan Monster Cookie Bars
- Chewy Oatmeal Chocolate Chip Bars
- Mississippi Mud Bars
Thick and Chewy Chocolate Chip Bars
Real Mom Kitchen
Equipment
Ingredients
- 2 ⅛ cups all purpose flour
- ½ tsp salt
- ½ tsp baking soda
- 12 Tbsp butter melted and cooled slightly
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- 2 cups chocolate chips
Instructions
- Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position.
- Line a 9X13-inch baking pan with foil. Allow the excess to hang over the edges of the pan by about 1 inch so you can grab those edges and pull the bars from the pan after they've baked. Spray the foil-lined pan with nonstick cooking spray.
- Mix the flour, salt, and baking soda together in medium bowl; set aside. In a large bowl, whisk the melted butter and sugars until combined. Add the egg, egg yolk, and vanilla and mix well.
- Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in the chocolate chips and add the batter into the prepared pan, smoothing the top with the spatula.
- Bake until the top of the bars are light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. Cool on a wire rack to room temperature.
- Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into squares and serve.
Nutrition
This recipe is adapted from Mel’s Kitchen Cafe.
This is the original photo from this post when it was first shared in March 2010.
