It has taken me a little while to get around to posting this recipe because I try to space out the dessert recipes. I made this to take to a Super Bowl party. I saw it over at My Kitchen Cafe. She adapted the recipe from Cooks Illustrated. It is a great bar version of a chocolate chip cookie. I must say that it was a hit at the Super Bowl Party. The recipe calls for 2 cups of chocolate chips. I went for semi sweet. You could use whatever chips or combination of chips you like.
Thick and Chewy Chocolate Chip Cookie Bars
- 2 1/8 cups (10 1/2 ounces) all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 12 tablespoons butter (1 1/2 sticks), melted and cooled slightly
- 1 cup (7 ounces) light brown sugar
- 1/2 (3 1/2 ounces) cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups chocolate chips
- Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position.
- Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the brownies from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray.
- Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl 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 turn the batter 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, 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 2-inch squares and serve.
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!!!
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
Just an FYI – regarding question about substituting brown sugar – brown sugar is needed to make them chewy,
I just made these and they are AMAZING!!!
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 
The dough tastes WAY TOO SWEET, I hope they aren’t ruined because of this. They are in the oven right now.
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!
Does anyoje know a recipe that doesnt use brown sugar for these bars??? thanks
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.
The recipe clearly says, “Whisk the melted butter and sugars in a large bowl…”
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.
I have these in the oven now. It’s our favorite recipe.
YUMMY
Really good bar and loved the chewiness!
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:)
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
omg..they look sooo tempting…Laura love ur blog. keep posting
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.
Those look really delicious! Put on to do list!
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!
Those pictures are absolutely amazing of these bars. Great recipe!
These are some of my favorite bars to make! They are definitely thick and chewy.
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!
These look delicious. Love to see all the chocolate chips. Would be fabulous with a cup of coffee….mmm
These look great!
Glad you liked these, Laura. They are so quick and easy!