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–+ servings
4 chocolate chip bars stacked on a plate.
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4.62 from 13 votes

Lazy Chewy Chocolate Chip Bars

If you're feeling lazy but need to satisfy a sweet craving, check out these soft, chewy chocolate chip cookie bars. No rolling, no chilling, no mixer needed.
Prep Time15 minutes
Cook Time15 minutes
Cooling Time30 minutes
Total Time1 hour
Course: Dessert, Snack
Cuisine: American
Servings (change as needed): 56 smaller cookies (or 28 large)
Author: Cheryl Avrich
US Measures - Metric

Ingredients

  • 2 1/4 cups all purpose flour
  • 1 1/2 teaspoons corn starch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup unsalted butter, melted ( 1 1/2 sticks)
  • 1 cup light or dark brown sugar, packed
  • 1/4 cup white granulated sugar
  • 1 large egg plus 1 egg yolk at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups dark chocolate chips (or more) , Note 1
  • Garnish: sprinkle of sea salt optional
US Measures - Metric

Instructions

  • PREHEAT OVEN TO 350F/177C. Place parchment or aluminum foil on 9 x 15 inch pan (23x38 cm), allowing paper to extend beyond the two long sides for easy lifting after baking. Note 2
  • COMBINE DRY INGREDIENTS (except sugars): In a large bowl, mix together flour, brown and white sugar, cornstarch, baking soda and salt. Set aside.
  • COMBINE WET INGREDIENTS PLUS SUGARS: In a medium-size separate bowl, whisk together slightly cooled melted butter and both sugars until smooth. Whisk in egg, then extra yolk and vanilla.
  • ADD WET INGREDIENTS TO DRY INGREDIENTS and mix with a rubber spatula until combined. The dough will be soft and thick. Add chocolate chips and mix in to distribute well. (I find it easier to use clean hands to mix them in ). Note 3.
  • BAKE: Transfer dough to pan and spread it out, pressing down gently to distribute evenly. I leave 1 inch/2.5 cm of space on each side. If you go to the edges, they will be thinner (too thin?) and need 1-2 minutes less to bake. Bake for 15-18 minutes or until a toothpick or cake tester comes out clean. Sprinkle sea salt lightly on top if you like as soon as you take the bars out of oven.
  • COOL AND CUT: Cool on wire rack for 30 minutes. Remove bars from pan by lifting sides of parchment and transferring to cutting board. Slice into 28 large squares or 56 small squares. Wipe the knife in between for nice clean cuts.

Notes

  1. Chocolate chip options: Use any kind of any combination - dark chocolate chips, semi-sweet chips, milk chocolate chips, white chocolate chips, butterscotch, peanut butter chips. 
  2. Vary pan size to make thicker bars: For thicker chewy cookie bars (about double thickness), you can use a 9 inch (23 cm) square pan or 11x7 inch (28x18 cm) rectangle pan. The oven is the same but cookies will take about 30 minutes to bake. 
  3. Add-ins to dough: Try adding 1/2 cup/75 grams chopped nuts such as walnuts, macadamia or pecans into the dough. Or sprinkle on some skor bits before baking.
  4. Make ahead: 
    • To store: Cookies can be stored at room temperature in an airtight container or ziploc bag for up 3-5 days.
    • To freeze: Place cookies in layers separated by parchment paper (to avoid sticking) in a sealed container or bag. Freeze for up to 3 months. Bring to room temperature before serving.
Nutrition value estimates are for one smaller cookie (if you cut 56 cookies). 
Calories: 83kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 69mg | Potassium: 39mg | Fiber: 1g | Sugar: 6g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg