Chewy Chocolate Chip Cookie Bars

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Thick, golden, and bursting with gooey chocolate chips in every bite, these Chewy Chocolate Chip Cookie Bars are the ultimate dessert for cookie lovers. They’re everything you adore about classic chocolate chip cookies—but in bar form. Each square delivers that irresistible blend of crisp edges and soft, chewy centers, making them completely addictive from the first bite to the last crumb.

Perfect for potlucks, bake sales, or simply indulging at home, this easy dessert is a guaranteed crowd-pleaser. No need to roll dough or bake in batches—just spread, bake, slice, and devour. Whether you’re after an effortless sweet treat or a nostalgic bite of childhood, these cookie bars hit the spot every time.

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Ingredients for Chewy Chocolate Chip Cookie Bars

• 1 cup (2 sticks) unsalted butter, melted
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semi-sweet chocolate chips (plus a few extra for topping)

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Step 1: Preheat and Prepare the Pan

Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper, leaving a bit of overhang on the sides for easy lifting later.

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Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.

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Step 3: Combine Dry Ingredients

In a separate bowl, whisk the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Don’t overmix—this helps keep the bars soft and chewy.

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Step 4: Add the Chocolate Chips

Fold in the chocolate chips evenly throughout the dough. The batter will be thick and slightly sticky, and it should smell absolutely divine at this point!

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Step 5: Spread and Bake

Scoop the dough into your prepared baking pan and spread it out evenly with a spatula. Press a few extra chocolate chips on top for a picture-perfect finish. Bake for 25–30 minutes or until the top is golden brown and a toothpick inserted in the center comes out with just a few moist crumbs.

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Step 6: Cool and Slice

Allow the bars to cool completely in the pan—this helps them set and makes slicing easier. Once cool, lift them out using the parchment overhang, cut into squares, and serve.

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Storage Instructions

To keep your Chewy Chocolate Chip Cookie Bars fresh and delicious, store them in an airtight container at room temperature for up to 5 days. If you’d like them to last longer, they can be refrigerated for up to 10 days—just let them come to room temperature before serving for best texture.

For freezing, wrap individual bars tightly in plastic wrap, then place them in a zip-top freezer bag or airtight container. They’ll stay good for up to 3 months. When you’re ready to enjoy one, simply thaw at room temp or warm in the microwave for 10–15 seconds for that fresh-from-the-oven taste.

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Estimated Nutrition

Per bar (based on 20 servings):

• Calories: 280
• Total Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 45mg
• Sodium: 120mg
• Total Carbohydrates: 35g
• Dietary Fiber: 1g
• Sugars: 24g
• Protein: 3g

Note: Nutrition values are estimates and may vary based on specific ingredients used.

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Frequently Asked Questions

1. Can I use dark chocolate chips instead?

Absolutely! Dark chocolate chips add a slightly bitter contrast and deepen the flavor—feel free to swap in your favorite kind.

2. Do I have to melt the butter?

Yes, melted butter gives the bars that dense, chewy texture we love. It also makes mixing super easy.

3. Can I add nuts to this recipe?

Definitely. Chopped walnuts or pecans go great in these bars. Add about 3/4 cup along with the chocolate chips.

4. How do I know when they’re done baking?

The top should be golden and a toothpick inserted into the center should come out with a few moist crumbs (not wet batter).

5. Can I double this recipe?

Yes! You can double the ingredients and bake in a larger sheet pan. Just keep an eye on baking time—it might need a few extra minutes.

6. What if I don’t have parchment paper?

You can grease the pan well with butter or nonstick spray. The bars may stick slightly more, but it still works.

7. Why did my bars turn out cakey instead of chewy?

Overmixing the batter or baking too long can lead to a cakier texture. Stick to the instructions and check them early!

8. Can I make them gluten-free?

Yes! Use a 1:1 gluten-free baking flour blend. Many people have success with those in cookie bar recipes.

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