Ohhh yes—Chocolate Chip Pan Chewies 🍫✨
These are the ultra-chewy, bar-style chocolate chip cookies baked in one pan. Think: soft centers, crisp edges, deep buttery flavor, and zero scooping fuss.
Here’s a classic, old-school recipe that delivers max chew.
🍪 Chocolate Chip Pan Chewies
Ingredients (9×13 pan)
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3/4 cup (170 g) unsalted butter, melted
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1 1/4 cups brown sugar (light or dark; dark = chewier)
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1/4 cup granulated sugar
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2 large eggs
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2 tsp vanilla extract
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2 cups all-purpose flour
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1/2 tsp baking soda
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1/2 tsp salt
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2 cups semi-sweet chocolate chips
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Optional: 1 cup chopped walnuts or pecans
👩🍳 Instructions
Step 1: Prep
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Preheat oven to 350°F (175°C)
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Grease or line a 9×13-inch pan with parchment
Step 2: Mix Wet Ingredients
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Whisk melted butter, brown sugar, and granulated sugar until glossy.
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Add eggs and vanilla; mix until smooth.
Step 3: Add Dry Ingredients
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Stir in flour, baking soda, and salt just until combined.
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Fold in chocolate chips (and nuts if using).
Step 4: Bake
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Spread batter evenly into pan.
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Bake 22–27 minutes, until edges are golden and center is just set.
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Do not overbake—this is the secret to chewiness.
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Step 5: Cool & Slice
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Cool completely in the pan for best texture.
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Slice into squares or rectangles.
🔥 Chewy Perfection Tips
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More brown sugar = more chew
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Melted butter beats creamed butter for bars
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Slightly underbake → gooey center
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Sprinkle a pinch of flaky sea salt on top before baking for bakery vibes
🧁 Fun Variations
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Chocolate chunk chewies (use chopped bars)
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Peanut butter chip + chocolate combo
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Espresso chewies (add 1 tsp instant espresso powder)
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S’mores chewies (graham cracker crumbs + marshmallows on top)
These are the kind of bars that disappear fast—soft, dense, and deeply chocolatey.
If you want, I can give you:
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A small-batch version
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A super-thick bakery-style version
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Or a no-mixer, one-bowl hack