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Chocolate Chip Pan Chewies

Crispy Chocolate Chip Pan Chewies for Sweet Indulgence

Indulge in delightful Chocolate Chip Pan Chewies, offering a crispy top and fudgy center that evokes nostalgia.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Unsalted Butter Substitution: Coconut oil for dairy-free version.
  • 1 cup Dark Brown Sugar Note: Swap with light brown sugar for a milder flavor.
  • ½ cup Granulated White Sugar No substitutions necessary.
  • 2 Eggs Tip: Use room temperature eggs for better emulsification.
  • 1 Egg Yolk Omit if making a vegan version.
  • 1 teaspoon Pure Vanilla Extract Substitution: Almond extract for a different flavor profile.
  • 1 ½ cups All-Purpose Flour Substitution: 1:1 gluten-free flour blend for gluten-free options.
  • ½ teaspoon Baking Soda Ensure it’s fresh for best results.
  • ½ teaspoon Fine Sea Salt Note: Can add a pinch more if desired.
For the Chocolate
  • 2 cups Semi-Sweet Chocolate Chips Substitute: Dark or white chocolate chips for variation.
  • Flaky Sea Salt Optional: Replace with kosher salt.

Equipment

  • 9x13 metal pan
  • Medium saucepan
  • Mixing Bowl
  • Spatula
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (165°C) and line a 9x13 metal pan with parchment paper, allowing it to overhang on the sides.
  2. Melt 1 cup of unsalted butter over low heat until fully liquefied, then let cool for about 5 minutes.
  3. Pour melted butter into a mixing bowl and add 1 cup of dark brown sugar and ½ cup of granulated white sugar. Whisk for 1-2 minutes until it resembles wet sand.
  4. Incorporate 2 room temperature eggs and 1 teaspoon of pure vanilla extract into the sugar mixture and whisk until lightened in color.
  5. Fold in 1 ½ cups of all-purpose flour, ½ teaspoon of baking soda, and ½ teaspoon of fine sea salt into the mixture.
  6. Add 2 cups of semi-sweet chocolate chips to the batter and gently fold until evenly distributed.
  7. Spread the batter into the prepared pan and bake for 25 minutes, or until edges are deep bronze and center is slightly puffed.
  8. Sprinkle flaky sea salt on top while they are still hot, then let cool for a few minutes before transferring to a wire rack.
  9. Let cool for at least 30 minutes before slicing into squares.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 20mgIron: 0.5mg

Notes

For best results, use a heavy-duty aluminum pan for even baking and measure flour accurately with a digital scale.

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