Thick and Chewy Chocolate Chip Bars

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.

picture of chocolate chip bars

5.0 from 1 reviews
Thick and Chewy Chocolate Chip Bars
  • 2⅛ cups (10½ ounces) all purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 12 tablespoons butter (1½ sticks), melted and cooled slightly
  • 1 cup (7 ounces) light brown sugar
  • ½ (3½ ounces) cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups chocolate chips
  1. Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position.
  2. 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.
  3. 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.
  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.
  5. 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.
  6. 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.


60 comments on “Thick and Chewy Chocolate Chip Bars

  • 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.

  • Now if only, I could print out the recipe. Where the heck is the print icon or button?

  • 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.

  • 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!

  • 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

  • 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.

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

  • I loved these bars! View how mine came out at – Such a good KEEPER!

  • 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!

  • 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!!

    • 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!

  • I just made these. These came out dry and not at all chewy and went straight to the garbage. I was hoping to give them for a pre Thanksgiving gift. I followed the recipe exactly so something was not working . I wasted money and time . I didn’t bother to read other comments before I made them and wish I had, but I agree with one I glanced at, I think Penny’s about how horrible they were and how they would never revisit this website. I feel the same!!! I am very disappointed in realmomkitchen.

  • 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)

  • 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!

    • 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!

    • 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.

    • Either you don’t know how to bake or you’re a blog troll. Either way, this recipe is perfect.

    • This is a variation of a very standard recipe. Crumbly? I think you didn’t follow the instructions somewhere along the line.

  • 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!

    • 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!

  • 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!

  • 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!

  • 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.

  • 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.

  • 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.

  • 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!

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