Chocolate chip cookie bars are quick and easy to make, require no chilling, and are the perfect soft and chewy chocolate chip cookie recipe, with slightly crisp edges. This cookie bar recipe is exactly that - a cookie recipe baked into a bar!
Table of contents
- Chocolate Chip Cookie Bars
- Ingredients in cookie bars
- How to make cookie bars
- Why are there two measures of butter in the recipe?
- How do you know when cookie bars are done?
- How to line a square pan with parchment paper
- The best chocolate to use for cookies
- FAQ for Cookie Bars
- For more bar recipes, check out:
- Recipe For Chocolate Chip Cookie Bars
Chocolate Chip Cookie Bars
Hi hi! Popping in to share the recipe for these chocolate chip cookie bars with you! I have a bunch of bar recipes and chocolate chip cookie recipes on the site already, but bar cookie recipes so far, so it was about time that I fixed that!
These chocolate chip cookie bars are super easy to make - they are a bar cookie version of my brown butter chocolate chip cookies. You make a super simple cookie dough, then press it into a baking dish and bake until perfectly golden. The result is these perfect chocolate chip bars - they are soft and chewy, and you still get chocolate chip cookie vibes with a wee bit less effort. They make a super easy dessert that is great to make ahead. I'm obsessed.
Ingredients in cookie bars
These brown butter chocolate chip cookie bars are super simple, and can be made with things most bakers already have in their kitchen.
- Brown Butter. The base of the cookie and where that delicious toasty flavour comes from.
- Two types of sugar. Both brown and white sugar are in play here - the ratio of them determines spread and texture. Either light brown sugar or dark brown sugar works, or you can use muscovado sugar if you're feeling fancy.
- Dry ingredients. The usual suspects here - flour, baking powder, and salt. My original chocolate chip cookie recipe has both baking powder and baking soda, but I left the baking soda out to help reduce the rise just a tiny bit.
- Egg. I just use one in this cookie to hold everything together.
- Chocolate. You can use whatever you like here, either all dark chocolate or a mix of dark, semi-sweet or milk chocolate. I usually do at least half chopped dark chocolate then make up the rest with what I have on hand.
- Flaky Sea Salt. Not compulsary, but a little sprinkle gives the most delicious crunchy finish to chocolate chip cookie bars!
How to make cookie bars
These cookie bars are super simple to make - the process is basically the same as making a regular homemade chocolate chip cookie, except instead of scooping it into balls and baking them individually on a pan, you pop the entire thing into a pan and bake into bars. Easy easy.
- Brown the butter. Set aside to cool slightly, just so that you don't scramble the egg in the recipe.
- Mix wet ingredients. Add the sugars and the egg to the brown butter, and whisk until thickened slightly and slightly lighter in colour. This also helps to give you a nice shiny top to your cookie bars.
- Add flour mixture. Add the dry ingredients to the bowl and mix until just combined. I often stop while there are still a lot of flour streaks, and finish off mixing when the chocolate is added.
- Add chocolate. I use chopped chocolate - add it in and stir to combine.
- Press into pan. Press the cookie dough into your prepared pan. I use an 8" pan for slightly thicker, chewy chocolate chip cookie bars, but if you want something thinner, you can use a 9" pan here too.
- Bake the cookie bars. Bake until golden and set, then leave to cool for as long as you can stand, and serve. These are great at room temperature but also amazing warm with a scoop of vanilla ice cream.
Why are there two measures of butter in the recipe?
You will notice that there are two different quantities of butter in the recipe - the initial quantity in the ingredients list, then a 110g measure of brown butter within the body of the recipe.
Different butters will have different moisture levels, which affects the yield of brown butter. American style butter have a higher water content, so will produce less brown butter when the water is cooked off. European or New Zealand style butter, which is higher in fat than American butter, will have less water that needs cooking off, so you will end up with a higher yield of brown butter.
The quantity of the butter in these browned butter cookies is important here, so the best way to measure it is by using a scale. You start with an initial quantity of butter - in this case 150g, and then cook it down. You then re-measure the weight of the brown butter, and use 110g of that in your cookie dough. I have accounted for the moisture loss from the initial quantity of brown butter in the recipe.
How do you know when cookie bars are done?
When the chocolate chip bar is baked, the surface will be set and lightly golden brown, and the edges of the cookie bar will be set and slightly firm. I prefer to underbake my cookie bar rather than over bake it, but if you like super crunchy edges you can bake it for a little longer.
How to line a square pan with parchment paper
When you are making a bar cookie recipe or something similar that you want to be easily removed from the pan, it helps to use a parchment paper 'sling' to line the pan. To do this I use two pieces of paper, cut to the size of the pan, then clip the extra paper to the sides of the pan to stop flapping.
If you like you can also lightly butter or grease the pan to help the parchment paper stick.
The best chocolate to use for cookies
I love to use chopped chocolate over chocolate chips in my cookie bars. There are a few reasons for this:
- Sizing - Cutting up chocolate into chunks gives you a great range of size in your chocolate. This means you get a good distribution throughout
- Melty Pockets of chocolate - Chocolate chips often have a stabiliser in them which means they don't melt. This makes them great for things like muffins, but I much prefer using chopped chocolate for cookies because the chocolate melts, and you get pockets of chocolate throughout.Quality - if you use chopped chocolate, you can use whatever quality you like. It's also a great way to mix up the types of chocolate you use too - I like doing a mix of dark and then sometimes a fun flavour
- Chocolate Dust - This is a name I made up, but the dust is what's left from chopping chocolate. It all goes into the bowl and you get tiny chocolate specks all throughout the cookies.
If you did want to make these chocolate chip cookie bars with chocolate chips, either semi-sweet chocolate chips or dark chocolate chips would work great. I often use cookie recipes as a way to use up lots of odds and ends of chocolate - another benefit of using a scale is that you can just dump it into a bowl until you have the right amount!
FAQ for Cookie Bars
What tools and equipment do you use?
You can see a full list of all the tools I use here
What pan did you use to bake cookie bars?
I used an 8" (20cm) non stick baking pan. If you want to make your cookie bars a little thinner, you can use a 9" (23cm) square baking pan.
How do you store cookie bars?
Store your chocolate chip cookie bars in an airtight container at room temperature. They will keep for up to three days.
Can Cookie bars be frozen?
Yes, this recipe freezes well. Once the chocolate chip bar is baked, cut it and place into an airtight container, then place into the freezer. Thaw in the fridge or at room temperature before eating.
Can I add nuts to this recipe?
I haven't but it should work fine - you can replace some of the chocolate with chopped toasted pecans or walnuts.
Do I have to brown the butter?
No, if you want to just use regular melted butter, you can sub the brown butter in the recipe for 110g melted butter.
Can this recipe be made ahead of time?
Yes, you can make these cookie bars up to a day ahead of time and store them wrapped or in an airtight container. I want to try testing if you can press the dough into the pan and then chill until you are ready to bake - watch this space!
Is it ok if I only have salted butter?
Yes - you can sub salted and unsalted butter easily in a recipe, just make sure to dial back the added salt in the recipe so they do not taste too salty.
For more bar recipes, check out:
Made this recipe and love it?
If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
Recipe For Chocolate Chip Cookie BarsPrint
Brown butter chocolate chip cookie bars are quick and easy to make, and are the perfect soft and chewy chocolate chip cookie recipe, with slightly crisp edges. This cookie bar recipe is exactly that - a cookie recipe baked into a bar!
- 150g unsalted butter, cold from the fridge is fine
- 100g light or dark brown sugar
- 60g granulated sugar
- 1 large (50g) egg
- ½ tsp vanilla bean paste or vanilla extract
- 150g all-purpose flour
- ¼ tsp baking powder
- 3g (1 tsp) salt
- 220g dark chocolate, chopped
- Preheat the oven to 350°f / 180°c. Grease and line an 8" (20cm) non stick baking pan, leaving the parchment extending over the sides to form a sling. Secure with binder clips if desired.
- Place the butter in a medium saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, swirling the pan often and stirring with a whisk, until the butter foams and turns golden brown and nutty - this should take 3-4 minutes.
- Weigh out 110g of the brown butter into a medium bowl and leave to cool for 15-20 minutes so that it does not scramble your eggs.
- Add the brown sugar and granulated sugar to the bowl with the brown butter, and mix to combine.
- Add the egg and whisk well for 1-2 minutes, or mix using an electric mixer, until the mixture has lightened in colour and has thickened.
- Add the vanilla and mix well.
- Add the flour, baking powder, and salt. Mix to combine with a rubber spatula until there are some flour streaks remaining - this is to ensure you do not over work the dough.
- Add the chocolate and mix to incorporate with a rubber spatula.
- Press the dough into the prepared pan, smoothing down with an offset spatula. Add a few extra chocolate chunks to the top of the cookie if desired.
- Bake the cookie bars for 20 to 22 minutes, until the top of the cookie is golden brown and set and the edges have started to firm up slightly. If you would like the edges of your cookie bar to be crispy, bake for a little longer.
- Remove the chocolate chip cookie bars from the oven and leave to cool in the pan on a wire rack. Remove from the pan using the parchment paper sling. Cut into pieces using a sharp knife.
- Store cookie bars in an airtight container at room temperature for up to 3 days.
Please note that if you use the 2x button to double the recipe, this only doubles the ingredients list and not the quantities within the method, so you need to weigh out 220g brown butter to use in your cookies.
Keywords: brown butter, cookie bars, chocolate chip cookie bars