These chewy chocolate chip cookie bars are the comfort treat we all deserve after a long day. They strike that perfect balance—gooey in the middle, crisp at the edges, and absolutely packed with chocolate. They’re perfect for those of us who want cookies fast without scooping dough for half an hour. I mean, who’s got time for that? I baked a batch last week, and let’s just say the pan didn’t survive the night. There’s something magic about the smell of vanilla and brown sugar melting together in the oven—it hits you right in the childhood. These bars are fuss-free, crowd-friendly, and freezer-approved. You don’t need a stand mixer or any fancy ingredients—just a big bowl and a wooden spoon will do. Whether you’re in the mood for sweet easy recipes, craving a quick evening snack, or looking to test your air fryer desserts game, this recipe has your name all over it. And if you’re feeling adventurous, try swapping in oatmeal or sugar cookie variations. Whatever you choose, you’re in for a treat.
Table of Contents
- 1) Key Takeaways
- 2) Easy Chewy Chocolate Chip Cookie Bars Recipe
- 3) Ingredients for Chewy Chocolate Chip Cookie Bars
- 4) How to Make Chewy Chocolate Chip Cookie Bars
- 5) Tips for Making Chewy Chocolate Chip Cookie Bars
- 6) Making Chewy Chocolate Chip Cookie Bars Ahead of Time
- 7) Storing Leftover Chewy Chocolate Chip Cookie Bars
- 8) Try these Cookies next!
- 9) Chewy Chocolate Chip Cookie Bars
- 10) Nutrition
1) Key Takeaways
– No mixer needed, just one bowl and a spoon
– They bake faster than traditional cookies and feed a crowd
– Loaded with gooey chocolate chips and a soft chewy center
2) Easy Chewy Chocolate Chip Cookie Bars Recipe
Some recipes whisper. This one calls out from the oven, asking, “You got milk?” If you’re into air fryer cookies easy recipes, you’re gonna love this. These bars are like the cozy sweater of desserts—soft, warm, and a little too easy to get attached to.
I’ve made these for bake sales, neighbors, midnight snacks, and let’s not lie to ourselves—breakfast. They work. They’re low-fuss and high-reward, and that’s the kind of math I can get behind. The dough mixes up in one bowl, so clean-up’s a breeze. You spread it all into one pan and bake. No portioning. No waiting by the oven like you do with batch cookies.
Whether you’re craving air fryer desserts easy recipes or need quick evening snacks easy recipes for your kids’ lunchboxes or your own sweet tooth situation, this is it. I’ve tested versions with sugar cookie mix and even tossed in oatmeal once when I was feeling rebellious. Still worked. That’s the beauty here—it’s flexible, fast, and you don’t need to babysit it.
3) Ingredients for Chewy Chocolate Chip Cookie Bars
3/4 cup unsalted butter, melted — Use real butter. It gives these bars that classic chew and rich taste. Don’t skip this one. Margarine just won’t hit the same.
1 cup brown sugar, packed — This adds that deep, almost caramel-like flavor. It’s why the edges get that perfect chew-to-crisp ratio.
1/4 cup granulated sugar — Helps balance the sweetness and adds that nice subtle crunch around the edges.
1 large egg — Binds everything together. Simple but necessary.
1 large egg yolk — Adds richness. That extra yolk makes the bars gooey instead of cakey.
1 tablespoon vanilla extract — A whole tablespoon. Trust me. It makes the chocolate sing.
2 cups all-purpose flour — The structure. Don’t overmix once this goes in.
1/2 teaspoon baking soda — Just enough lift. We want chewy bars, not a puffed-up cake.
1/2 teaspoon salt — Yes, even in sweets. Salt is the secret hero. Don’t leave it out.
1 1/2 cups semi-sweet chocolate chips — I won’t judge if you go heavy-handed. Some days call for more chips than others.
4) How to Make Chewy Chocolate Chip Cookie Bars
Step 1. Preheat your oven to 325°F. Grease a 9×13 pan. Don’t skimp here. It’s the first step to golden bottoms and clean slices.
Step 2. In a large bowl, stir melted butter with brown and white sugar until smooth and glossy. It should look like butterscotch lava.
Step 3. Add the egg, yolk, and vanilla. Stir it in until the mixture becomes thick and silky.
Step 4. Toss in the flour, baking soda, and salt. Fold gently—just until combined. It should still look a little rugged. That’s good.
Step 5. Stir in your chocolate chips. Save a handful to sprinkle on top before baking. Makes them look bakery-level with zero effort.
Step 6. Spread the dough evenly into your pan. Use the back of a spoon. It’s sticky, but you’ll survive.
Step 7. Bake for 20 to 22 minutes. The edges will look golden, the center just set. Let cool before cutting. Or not. I won’t tell.
5) Tips for Making Chewy Chocolate Chip Cookie Bars
Let the butter cool slightly after melting. If it’s too hot, it can scramble the egg. No one wants cookie bars with a side of breakfast.
Don’t overmix the dough after adding flour. Once you dump that dry stuff in, go slow. The more you stir, the tougher the bars get. We’re baking cookies, not bricks.
Always line your pan with parchment if you want to lift the whole thing out to cut clean squares. Plus, it makes dish duty so much easier.
6) Making Chewy Chocolate Chip Cookie Bars Ahead of Time
You can mix the dough a day early and chill it. Just press it into your pan before refrigerating so you can pop it straight into the oven later. Great for surprise guests or “Oops I forgot the potluck” moments.
If you want to bake them ahead, the bars stay chewy for 3 days at room temp—just keep them sealed up tight.
They freeze like champs too. Once cool, slice and stash them in freezer bags. You’ll thank yourself later. Midnight you will be thrilled.
7) Storing Leftover Chewy Chocolate Chip Cookie Bars
Keep bars in an airtight container at room temp. They’re best within 3 days but last up to a week. Good luck keeping them around that long though.
Wanna warm them back up? Microwave for 8 to 10 seconds. The chocolate melts, the texture resets, and it feels fresh again.
Freeze extras if you must. Just stack them with wax paper between layers and seal tight. They’re still delicious a month later, and let’s be real—hidden snacks are the best kind.
8) Try these Cookies next!
9) Chewy Chocolate Chip Cookie Bars
Chewy Chocolate Chip Cookie Bars – Air Fryer Cookies Easy Recipes
Ingredients
- 3/4 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 325°F and grease a 9×13-inch baking dish.
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
- Mix in the egg, egg yolk, and vanilla extract until well combined.
- Add in the flour, baking soda, and salt. Stir until just combined—don’t overmix!
- Fold in the chocolate chips gently.
- Spread the dough evenly into the prepared baking dish.
- Bake for 20–22 minutes, or until the top is golden and a toothpick comes out mostly clean.
- Cool completely in the pan before slicing. (Or don’t. I won’t judge.)
10) Nutrition
Serving Size: 1 bar | Calories: 298 | Sugar: 23g | Sodium: 120mg | Fat: 14g | Saturated Fat: 8g | Carbohydrates: 39g | Fiber: 1g | Protein: 2g | Cholesterol: 48mg
Leave a Comment