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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!

close up of chewy chocolate chip cookie bar

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!

  • ALL PURPOSE FLOUR
  • SALT
  • BAKING SODA
  • BUTTER
  • LIGHT BROWN SUGAR
  • GRANULATED SUGAR
  • EGGS
  • VANILLA EXTRACT
  • SEMI-SWEET CHOCOLATE CHIPS
pan of 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.

cut bar from pan of thick and chewy chocolate chip bars

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.

chocolate chip cookie bar

Thick and Chewy Chocolate Chip Bars

Real Mom Kitchen

Enjoy the ultimate treat with these bars, featuring a rich, buttery dough loaded with gooey chocolate chips. Easy to make and perfect for any occasion, these bars deliver a deliciously satisfying dessert everyone will love!
5 from 24 votes
Print Recipe Pin Recipe
Prep Time 12 minutes
Cook Time 28 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 15 servings
Calories 356 kcal

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

Serving: 1 serving | Calories: 356kcal | Carbohydrates: 50g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 48mg | Sodium: 195mg | Potassium: 116mg | Fiber: 0.5g | Sugar: 35g | Vitamin A: 313IU | Calcium: 38mg | Iron: 1mg
Keyword bars, chocolate chip cookies, cookie bars, cookie recipe
Tried this recipe?Let us know how it was!

This recipe is adapted from Mel’s Kitchen Cafe.

picture of chocolate chip bars

This is the original photo from this post when it was first shared in March 2010.

5 from 24 votes

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Recipe Rating




58 Comments

  1. Pingback: Chewy Chocolate Chip Cookie Bars - myfindsonline.com
  2. 5 stars
    The key to making these perfect is creaming the butter, sugars, vanilla, and eggs until the mixture is light and creamy. Then fold in dry ingredients until just combined. Soft and chewy every time.

  3. 5 stars
    Baked several batches of these today. Very pleased with the recipe, no major issues. Very easy. I liked using the tin foil, great trick. I did cut the sugar and chocolate chips slightly after tasting the first batch. They were super sweet and rich. I will use this recipe in the future.

  4. 5 stars
    Just made these. Wow..they are excellent…and,to me, very rich. I used half dark & light brown sugar and mini semi-sweet choc. chips. I placed in freezer for 8-10 or so. I baked for 24 min., but would bake for another minute or two. Middle is quite soft and gooey, but I like them a tad bit more solid. I cut them into bite size squares, since they are so “chocolatey” and sweet. I will definitely use this recipe again! Thanks!

  5. 5 stars
    I make these using 2 eggs, add 1/8 cup of special dark cocoa powder to the flour, and use 1 Cup each semisweet and special dark chocolate chips (I love dark chocolate) Bars come out almost like brownies then lol Really good heated slightly with some ice cream melting on it. =P

  6. Pingback: Cookie Bars and Chocolate Cookie Bars | A Multitasking Monster Momma For Life
  7. 5 stars
    Attention Chocolate Lovers! This is a fantastic chocolate chip cookie bar to make when you are too lazy to make cookies. Put batter in pan, bake, cool, cut and eat! Seriously, I’m very picky and these were fabulous. Only thing I added was some chopped walnuts.

  8. 5 stars
    This recipe is FANTASTIC! I’ve made them twice. Perfectly dense and chewy. Chocolatey. Simple to make.

  9. Pingback: T Minus 30 » twelve22
  10. This is a variation of a very standard recipe. Crumbly? I think you didn’t follow the instructions somewhere along the line.

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  12. Pingback: The Shopping List » Blog Archive » Recipe: Chocolate Chip Cookie Bars
  13. Pingback: Chocolate Chip Cookie Bars! | Happy Wifey
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  15. 5 stars
    Just made these and they are wonderful! It’s a bit hard to tell when they are done but I just stuck a toothpick down the middle at about 29 minutes of cooking and they were done. They taste wonderful too! Thank you for the recipe!

  16. 5 stars
    Oh! I should add that I always use high quality ingredients like organic butter, madagascar bourbon vanilla extract, ghirardelli choc chips, etc. For those who say theirs aren’t tasty–maybe try changing your ingredients? I can’t imagine these not being tasty–they are crazy good. Thanks Real Mom Kitchen!

  17. 5 stars
    I don’t know why some people’s turn out badly, because I’ve made these twice and both times they are completely OUTSTANDING! Are you using a 9×13\ pan? That makes them thick and chewy (a larger pan would make them thinner and more potential to dry out). They are so full of flavor and fragrance. LOVE THESE BARS!!

  18. Pingback: Creamy Lemon Bars and Thick Chewy Chocolate Chip Bars
  19. 5 stars
    Great recipe! I had just run out of foil, so I sprayed some canola oil directly into my nonstick baking pan before adding the cookie dough mix. After the dough baked, I let it cool and then flipped it over onto a cutting board and tapped out the giant bar. It worked perfectly! Once completely cooled, I cut into squares. 🙂 Thanks for a recipe I’ll be adding to my regular repertoire! Best, Jessica (San Francisco, CA)

  20. This recipe sucks!!!! It was crumbly and disgusting! never use this recipe and i trusted you real mom kitchen!! never coming back to this website again!

    1. 5 stars
      Are you kidding me? This has been my go-to recipe for months now. I’ve never received so many grateful compliments whenever I make this! It’s one of the best! Thank you SO much for posting this recipe!!! LOVE!

    2. 5 stars
      Are you serious? Made this recipe tonight and they were phenomenal. You must have done something wrong. I baked mine for 24 minutes and they were perfect.

  21. They are in the oven and they smell great, but they aren’t getting done or browning at 325. I had to add another 4 min then turn it up to 350 for another 5 min now. I preheated it before putting them in. Wonder if i did something wrong. Hope it turns out!

    1. And I overcooked them. Darn. Not burnt, still edible, but dry. My bad. Next time I won’t try to get them to brown. Added pecans tho which are yummy!

  22. 5 stars
    What a delicious recipe Real Mom!! I made these chewy little morsels for our July 4Th celebration and have featured your recipe on my blog today! I’ve also posted links back to your site so my readers can stop by your blog to find more delicious recipes!

  23. 5 stars
    These bars were exactly what I was looking for in terms of consistency: chewy, almost doughy. The taste, however, was bland. I’ll bet they would be perfect if I brown the butter and use dark brown sugar next time!

  24. 5 stars
    This recipe is perfect! Chewy gooey chocolate chip bars. I made athem the 1st time today for a party & i am amking them again tomorrow for another party. A definite hit with all ages.

  25. Pingback: A Blondie’s Blondies (Chocolate Chip Cookie Bars) « zinnrunner
  26. 5 stars
    When I spread the dough into the pan I thought it might not be enough to fill the 9X13. Turns out the mix spreads out and bakes nicely. Thanks for sharing this great recipe!!!

  27. 5 stars
    These are AMAAAZING!! I made them with a bag of peanut butter/chocolate chip mixture and a little extra chocolate chunks and they are the best thing I have ever made. I also used maple syrup in substitution for the vanilla extract because I didn’t realize there wasn’t enough left in the extract container til it was too late! Not sure if this altered the taste at all, but seriously the best desert hands down and extremely addicting 🙂

  28. Pingback: Chocolate Chip Cookie Bars
  29. Ok, ok…These are baking as we speak. So far they are declicious. I do have a small suggestion though, a little humor if you will. Whisk the butter….? Didn’t do so well for me, so I used my hands! 😀 Oh and the spatula was only useful for flattening the dough. I love these, thanks 🙂

  30. The dough tastes WAY TOO SWEET, I hope they aren’t ruined because of this. They are in the oven right now.

  31. 5 stars
    Made this recipe for the 1st time, they were very good! My husband woudnt put them down! Definately will make again! I used real salted butter & did not use a mixer!

  32. They did say when to put in the sugar. You melt it with the butter, and eggs and vanilla, and add it to the dry ingredients.
    It says it in black and white!
    . Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well.
    4.Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.

  33. Directions are missing something! Such as when to add the sugars? I was multitasking and following recipe blindly…until I realized that there was a definite problem. I had to add an extra egg to get the consistency to be batter (and not butter balls). Still, all in all, I’m optimistic that it will all turn out well.

  34. 5 stars
    These have been a huge hit with everyone that has tasted them! My husband asks for them all the time and I make them for his work a lot. He is in the Navy and out to sea right now and his shipmates requested a couple of batches to get them through the month:)

  35. 5 stars
    Oh my gosh, these were way too good! I could not stop eating them. Super moist and yummy. I will be making these for my mom for Mother’s Day this weekend and she will be thrilled. It was one of those treats where I found myself shaving off a little more and a little more, etc. You can’t leave ragged edges, right?
    Thanks for the great recipe; it’s definitely a keeper 🙂

  36. They are in the oven right now 🙂 Used some Easter chocolate candy cut up instead of chips…Grandma sent Easter candy that I have been sneaking into…i thought I might cover my tracks by making everyone think THIS recipe was the reason for the disappearing candy. Shameful, yes..but also genius.

  37. Pingback: Please Don’t Sneeze « Can I Have Some More Mum
  38. Made this recipe yesterday, as a special treat for my family. I added toffee bits, and used semi-sweet chips. Delicious! This is a keeper recipe.
    It sure does remind me of the congo bars that my mom used to make.
    Thanks!

  39. YUM-O!
    I think these are getting made tonight!
    You always post the best recipes that are family friendly. I love that I usually have all of the ingredients already together and don’t have to go to a specialty food store to make dinner!

  40. These look delicious. Love to see all the chocolate chips. Would be fabulous with a cup of coffee….mmm