I love this recipe because it comes together in just a few minutes with simple pantry ingredients. I mix everything in one bowl, spread the batter into a pan, and bake until the edges are golden and the center stays chewy.
I also like that these bars are easier than scooping cookie dough. I get all the flavor of chocolate chip cookies with less work and less cleanup.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1/2 cup unsalted butter, melted 1 cup brown sugar 1 egg 2 teaspoons vanilla extract 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1 cup chocolate chips
Directions
I preheat the oven to 350°F and grease a 9×9-inch baking pan with nonstick spray.
In a medium bowl, I stir together the melted butter, brown sugar, vanilla extract, and egg until everything is well combined.
I add the flour, baking powder, salt, and baking soda, then stir until the batter comes together.
I fold in the chocolate chips and spread the batter evenly into the prepared pan.
I bake the chewies for 20 to 25 minutes, until the edges look set and lightly golden. I let them cool slightly before slicing and serving.
Servings and timing
This recipe serves 12.
Prep time: 5 minutes Cook time: 20 to 25 minutes Total time: 25 to 30 minutes
Variations
I like adding chopped walnuts or pecans when I want extra crunch.
I sometimes use dark chocolate chips, milk chocolate chips, or a mix of both for a different flavor.
For a sweeter bakery-style twist, I sprinkle a few extra chocolate chips on top before baking.
storage/reheating
I store leftover Chocolate Chip Pan Chewies in an airtight container at room temperature for up to 3 days.
For longer storage, I keep them in the refrigerator for up to 1 week.
To reheat, I warm one bar in the microwave for about 10 to 15 seconds so the chocolate gets soft again.
FAQs
Can I use salted butter?
Yes, I can use salted butter. I just reduce the added salt slightly so the bars do not taste too salty.
Can I double this recipe?
Yes, I can double the recipe and bake it in a 9×13-inch pan. I check the center before removing it from the oven because the baking time may need a few extra minutes.
Can I use white sugar instead of brown sugar?
I prefer brown sugar because it keeps the bars chewy and rich. White sugar will make the texture lighter and less moist.
How do I know when the chewies are done?
I look for set edges and a center that no longer looks wet. I do not overbake them because I like the middle soft and chewy.
Can I freeze these bars?
Yes, I can freeze them after they cool completely. I wrap them well and freeze them for up to 2 months.
Conclusion
Chocolate Chip Pan Chewies are one of my favorite quick desserts because they are simple, sweet, and full of chocolate. I like serving them warm, sliced into squares, with a soft chewy texture that feels like a shortcut version of classic chocolate chip cookies.
Soft, chewy, and loaded with chocolate chips, these Chocolate Chip Pan Chewies are an easy dessert recipe perfect for busy days, family treats, and sweet cravings.
Author:Emma
Prep Time:5 minutes
Cook Time:20–25 minutes
Total Time:25–30 minutes
Yield:12 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1/2 cup unsalted butter, melted
1 cup brown sugar
1 large egg
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup chocolate chips
Instructions
Preheat the oven to 350°F (175°C).
Grease a 9×9-inch baking pan with nonstick cooking spray.
In a medium mixing bowl, combine the melted butter, brown sugar, egg, and vanilla extract. Stir until smooth and well blended.
Add the flour, baking powder, salt, and baking soda. Mix until just combined.
Fold in the chocolate chips evenly throughout the batter.
Spread the batter evenly into the prepared baking pan.
Bake for 20–25 minutes, or until the edges are lightly golden and a toothpick inserted near the center comes out with a few moist crumbs.
Allow to cool slightly before slicing into bars and serving.
Notes
Do not overbake for the chewiest texture.
Let the bars cool for at least 10 minutes before cutting.
You can substitute semi-sweet chocolate chips with milk chocolate, dark chocolate, or a combination.
Store leftovers in an airtight container at room temperature for up to 4 days.
