By Gabriella
Chewy Cookie Bars
All the pleasure of a chewy cookie with none of the scooping: one pan, one bowl, gooey middles, and crisp caramelized corners.
- Course
- Desserts
- Time
- 45 min
- Servings
- 16
Cooking Notes
- Line the pan so the bars can be lifted out after cooling. Removing the whole slab makes it easier to cut straight edges without scratching the baking pan.
- Mix the flour in only until it disappears and spread the dough evenly into the corners. Overmixing develops more gluten and can push the texture from chewy toward tough.
- Pull the bars when the center is set but still looks slightly soft. They continue baking from residual heat in the pan and become much firmer as they cool.
Recipe Card
Chewy Cookie Bars
By Gabriella
- Category
- Desserts
- Total Time
- 45 min
- Difficulty
- Easy
Servings: 16
Ingredients
- 1 cup melted butter, slightly cooled
- 1.25 cups packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs plus 1 yolk
- 1 tbsp vanilla
- 2.5 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 2 cups semisweet chocolate chunks
- Flaky salt for the top
Instructions
- 1
Whisk the melted butter with both sugars until glossy, then beat in the eggs, extra yolk, and vanilla for a full minute.
- 2
Fold in the flour, baking soda, and salt just until no dry streaks remain, then stir through the chocolate chunks.
- 3
Press the thick dough evenly into a parchment-lined nine-by-thirteen pan, pushing it right into the corners.
- 4
Bake at 350F for twenty-two to twenty-six minutes, pulling the pan while the center still looks slightly underdone.
- 5
Sprinkle flaky salt over the hot surface and let the bars cool completely in the pan before cutting into squares.
