Chewy Chocolate Chip Cookie Bars (Not Cakey)
These chewy chocolate chip cookie bars are made in one pan with no scooping and no stand mixer. Brown butter and an extra egg yolk deliver a dense, bendable crumb with crisp edges and pools of melted chocolate. Ready in under an hour with 20 minutes of hands-on time.
Equipment
- 8x8 or 9x9-inch metal baking pan
- Parchment Paper
- Medium saucepan
- Mixing Bowls
- Whisk
- Rubber spatula
Ingredients
For the Cookie Bars
- 1 cup unsalted butter (2 sticks)
- 1 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract (real)
- 2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semisweet chocolate chips or chopped chocolate
For Finishing (optional but recommended)
- Flaky sea salt
Instructions
- Preheat and prep pan: Preheat oven to 350°F. Line an 8x8-inch (or 9x9) metal baking pan with parchment paper, leaving overhang on two opposite sides.
- Brown the butter: In a medium saucepan over medium heat, melt the butter, stirring frequently with a rubber spatula. It will foam, then subside, and brown specks will appear. As soon as it smells nutty and turns amber (about 5-7 minutes), remove from heat immediately and pour into a large mixing bowl. Do not strain out the milk solids.
- Mix sugars: Add brown sugar and granulated sugar to the warm browned butter. Whisk until combined and looks like wet sand. Let sit 2 minutes to melt the sugar into the fat.
- Add egg, yolk, and vanilla: Whisk in the egg, egg yolk, and vanilla extract. Whisk vigorously for about 30 seconds until smooth, glossy, and slightly lighter in color.
- Fold dry ingredients: Add flour, baking soda, and salt all at once. Fold with a rubber spatula until just combined (a few streaks of flour are fine). Do not overmix.
- Add chocolate: Fold in chocolate chips or chopped chocolate until evenly distributed. Reserve a handful to press on top before baking.
- Press into pan: Scrape dough into prepared pan and press into an even layer. Press reserved chocolate pieces onto the top.
- Bake: Bake for 25–30 minutes. Edges should be golden brown; center should look set but still soft (it will jiggle slightly). A toothpick inserted in the center should come out with moist crumbs, not wet batter. Start checking at 22 minutes.
- Cool completely: Cool bars in the pan on a wire rack for at least 30 minutes. Use the parchment sling to lift out the whole block onto a cutting board. Cut into 16 squares with a sharp knife. Sprinkle with flaky sea salt before serving.
Notes
Make ahead: Refrigerate baked bars in an airtight container at room temp for up to 4 days. Freeze baked bars individually wrapped for up to 3 months. To freeze dough, press into lined pan, wrap well, and freeze up to 3 months; bake from frozen adding 5–7 minutes.
Tips for success: Spoon and level flour. Use a metal pan (glass adds 5 minutes). Do not overbake – slightly underbaked is better. The extra yolk is essential for chewiness. Good chocolate matters.
Substitutions: Dairy-free: use vegan butter (Miyoko's) and dairy-free chips. Gluten-free: use a 1:1 blend with xanthan gum. Add-ins: swap 1/2 cup chocolate for toasted nuts or dried cherries.