My Favorite Gooey Chocolate Chip Pan Chewies
Hello there, fellow sweet-tooths! Jason Griffith here, and if there’s one thing I know, it’s that some of the best desserts in life are the ones that are simple, satisfying, and disappear in minutes. Today, I’m sharing one of those recipes: my Chocolate Chip Pan Chewies. This isn’t just another cookie recipe. It’s a game-changer. It’s the perfect middle ground between a soft, chewy cookie and a rich, gooey brownie, all baked up in one convenient pan.
Why I Love This Recipe
I’ve always been a fan of the classics, but sometimes you want a dessert that’s a little less fuss. That’s where these pan chewies come in. They deliver all the comfort of a warm chocolate chip cookie without the constant scooping, baking in batches, and risk of burning half the dough. The magic of this recipe lies in its simplicity. You can whip up the batter in minutes, pour it into the pan, and let the oven do the rest. The result is a perfect dessert that’s easy to slice and share, making it ideal for everything from a family movie night to a last-minute get-together. The texture is what really wins me over—a slightly crisp top layer gives way to a soft, gooey, and wonderfully chewy interior. They are addictive, simple, and always a huge hit.
Ingredients
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups light brown sugar, packed
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips (or a mix of your favorite kinds)
Swaps and Notes
- Butter: You can use salted butter, but be sure to reduce the added salt to 1/2 teaspoon.
- Sugar: Dark brown sugar will give you a deeper, more molasses-like flavor. Granulated sugar can be used in a pinch, but the light brown sugar is key for that signature chewy texture.
- Chocolate Chips: Don’t be afraid to get creative! I love using a mix of semi-sweet, milk chocolate, and dark chocolate chips. White chocolate chips or even chopped peanut butter cups would be fantastic, too. For more chocolate chip inspiration, check out my recipe for Chocolate Chip Cookie Bites.
- Mix-Ins: Feel free to add 1 cup of chopped nuts like walnuts or pecans for a little crunch, or even a cup of toffee bits.
- Flour: For a gluten-free option, a 1:1 gluten-free baking flour blend works well.
Step-by-Step Recipe Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal and cleanup.
- Combine Wet Ingredients: In a large bowl, whisk together the melted butter and packed brown sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Combine All: Gradually add the dry ingredients to the wet ingredients, mixing just until a few flour streaks remain. Do not overmix. The batter will be thick.
- Fold in Chocolate: Gently fold in the chocolate chips.
- Bake: Pour the batter into your prepared pan and spread it into an even layer. Bake for 25-30 minutes, or until the edges are set and lightly golden brown, but the center still looks slightly undercooked and gooey. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
- Cool: Let the chewies cool completely in the pan on a wire rack before cutting. This is the hardest part, but it’s crucial for them to set properly and have that perfect chewy texture. If you try to cut them warm, they will fall apart.
Tips for Success
- Don’t Overbake: This is the most important tip. The key to that perfect gooey center is to pull the pan out when it looks slightly underdone. The chewies will continue to cook and set as they cool.
- Room Temperature Eggs: Using room temperature eggs helps them incorporate better into the batter, leading to a smoother texture. If you forget to take them out, just place them in a bowl of warm water for a few minutes.
- Parchment Paper: Lining the pan with parchment paper that has an overhang on the sides makes it incredibly easy to lift the entire batch out of the pan for clean, perfect squares.
Serving Suggestions and Pairings
These pan chewies are fantastic on their own, but if you want to take them to the next level, here are a few ideas:
- Serve them warm with a scoop of vanilla bean ice cream and a drizzle of caramel sauce.
- Dust with a little powdered sugar for a simple, elegant finish.
- Pair them with a cold glass of milk, a hot cup of coffee, or a tall glass of my favorite Blueberry Lemonade.
- You could even crumble them over ice cream or milkshakes for a decadent treat.
Storage and Leftover Tips
Store leftover Chocolate Chip Pan Chewies in an airtight container at room temperature for up to 3-4 days. For an extra chewy bite, pop one in the microwave for 10-15 seconds. If you’re planning ahead, you can also freeze them. Just wrap individual squares tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months. Thaw them at room temperature or warm them in the microwave.
More Recipes You Will Love
If you’ve got a craving for more sweet, chocolatey goodness, be sure to try some of these other favorites:
- Peanut Butter Brownies: The ultimate combination of rich chocolate and creamy peanut butter.
- Chocolate Chip Cookie Dough Brownie Bombs: A mind-blowing fusion of two of my favorite desserts.
- Copycat Neiman Marcus Chocolate Chip Cookies: When only a classic, gourmet cookie will do.
- Chocolate Chip Banana Bread: A great way to use up those ripe bananas for a breakfast or dessert that’s always a hit.
Final Thoughts
These pan chewies have earned a permanent spot in my dessert rotation, and I hope they will in yours, too. They’re a testament to the fact that you don’t need a complicated recipe to create something truly delicious and memorable. Give them a try, and let me know what you think in the comments below! I love hearing your stories and seeing your creations. Happy baking!
Bake a Batch of Joy: Simple Chocolate Chip Pan Chewies
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup of chopped nuts like walnuts or pecans for a little crunch
- 2 cups all-purpose flour
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until smooth.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the chocolate chips and chopped nuts.
- Spread the batter evenly in the prepared baking pan.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan before cutting into squares and serving.
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