The secret to these chocolate chip cookie bars is their brown butter base! Studded with chocolate chunks, the cookie bars bake up soft and chewy inside with deliciously crispy edges. This easy dessert bar recipe is quick to make too - there's no need to chill the cookie dough. Simply press the cookie dough into an even layer in a prepared 8" non-stick baking pan, and into the oven they go!
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! I make my perfect chocolate chip cookie recipe the most often, but these bars are the perfect quick recipe, especially if you're after a baked dessert bar recipe!
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. These cookie bars make a super easy dessert that is great to make ahead. I'm obsessed. They are the perfect thing to add to your chocolate chip cookie recipe collection.
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.
I know that making brown butter can be intimidating. Don't be scared, I will hold your hand the whole way through in my post and you'll be nailing it in no time: Brown Butter 101: The Ultimate Guide
How do you know when bar cookies 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.
❤️ Made this recipe and love it? ❤️
I would LOVE for you to leave me a review and star rating below to let me know how you liked it! Also, please make sure to tag me on Instagram!
Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
Brown Butter Chocolate Chip Cookie Bars
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 9 servings 1x
- Category: Cookie bars
- Method: baking
- Cuisine: american
Description
The secret to these chocolate chip cookie bars is their brown butter base! Studded with chocolate chunks, the cookie bars bake up soft and chewy inside with deliciously crispy edges. This easy dessert bar recipe is quick to make too - there's no need to chill the cookie dough. Simply press the cookie dough into an even layer in a prepared 8" non-stick baking pan, and into the oven they go!
Ingredients
- 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
Instructions
- 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 (see Notes section below) 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.
Notes
You will notice that there are two quantities of butter in the recipe - the initial quantity of butter, then a second measurement in the method which is the quantity of brown butter. The larger initial quantity is to account for water loss when browning - read more about that in my FAQ.
You will notice that there are two quantities of butter in the recipe - the initial quantity of butter, then a second measurement in the method which is the quantity of brown butter. The larger initial quantity is to account for water loss when browning - read more about that in my FAQ.
If you are using the recipe scaling feature (2x or 3x) be aware that any quantities, measurements, pan sizes, and cooking times given in the method do not scale automatically - it's only the quantities in the Ingredient List that scale automatically.
Comments
Claire says
Just made these tonight and OMG! Perfect after dinner treat with ice cream.
Perfect amount of chew and crunch and sweet and brown butter goodness. Thanks for yet another great recipe!
Erin Clarkson says
Yay I am so happy you loved!
Cassie says
OK so I didn't have a slice tin, so I used a cake tin.
And now I have a cookie pie. And I'm in love.
I really don't want to share any of it with my partner haha. It's so damn good and so damn easy. Can't wait to make it again!
Sara says
Just finished baking these, another great recipe from Erin. It’s nice for when you want cookies but don’t want to spend a long time baking batches of individual cookies. Really great recipe to keep on hand for when cravings strike.
Erin Clarkson says
Ahhh yay! They are my new go to too! so happy to hear 🙂
Julia says
Amazing quick easy recipe for the best cookie bar you'll ever eat. The perfect amount of chocolate, the softer squares in the centre and the slightly crisped edge ones for people like me who like a bit of a crunch. We ate these within 2 hours of being out of the oven. Definitely making batches to have in the freezer for a quick delicious treat for me (and maybe the kinds lunchboxes if they last that long!)
Sally Anne says
Love, love,love! Why have I not thought of making cookie bars before?!
Emma says
So good!! Have been wanting to try one of your brown butter recipes for ages and the stars finally aligned today (chores done, baby asleep, ingredients in the cupboard).
I made it with about 100g less chocolate as there’s a three year old in the house. Still delicious and her review was ‘yum, it’s so chocolatey’. I love that I can slice little bite size pieces for her when she keeps asking for just one more.
So easy, I can see this one being on regular rotation!
Monique says
I have made these seven times in less than four months so I think it's safe to say they're the best thing ever! 😍😍🤤🤤(even doubled the recipe twice so can I claim 9 times??)
Highly recommend making double the brown butter and saving half for the next time you make these as there definitely will be a NEXT time!
stacy says
these are the best! the brown butter makes them so so good 🙂
caribou says
thanks so much for this recipe! it's great when i don't feel like baking off trays of cookies 🙂
Emily says
These are genuinely incredible. So easy and delicious. Thank you for this recipe!
Tina says
The recipe is very well explained. This is my first time making brown butter. Could not stop eating the cookie bars. Thanks for the recipe. Greetings from India!
Kodi says
These are DIVINE! Didn’t think anything could top your brownie recipe but another 5 star crowd pleaser. Thank you, Erin!
Sara says
These are so good! Brown butter makes it taste extra decadent. Served them with vanilla ice cream and everyone loved them!
Nicki says
Made these this morning and oh my goodness!!! Absolutely delicious and so much easier than making cookies. The brown butter gives them a subtle, rich flavour and the ratio of squidginess to slightly crisp edges is perfect. Fabulous when still warm from the oven with a cuppa, but also just as tasty when they're cold. They'd make a fantastic, easy dessert too. Warm from the oven with a scoop of good vanilla ice cream and maybe even a cheely little drizzle of homemade fudgy chocolate sauce....another fantastic 5* recipe from Erin!
Ash says
This is delicious, this is has been requested by so many of my friends and family.
I have made this so many times. I cant rate this recipe any higher. Everyone needs to try this
Meredith says
These are super easy to make and absolutely delicious. Perfect for dessert with ice cream and super yummy on their own. Much easier than rolling into cookies too.
Jesse says
I have made these cookie bars twice already because this is such a great recipe!! The flavor and texture of these are so satisfying, and the brown butter flavor comes through so well!!😍 The recipe is also really easy to follow because the instructions are so well-written (after browning my butter I basically had exactly the amount I needed to measure out 110g!). These are fast to make, and you don’t even need a hand mixer which is amazing!! Definitely is a staple cookie bar I will be making all the time!😍
Courtney says
This hit the spot during a sweet craving, and it's hard not to eat the whole pan! I did use a dairy-free butter substitute, and it still came out perfectly. Such a quick and easy recipe, it will be my go to for gatherings and bake sales!
Lauren says
Have made that’s a few times now and they are so amazing!!!!! Dangerously delicious. Highly recommend 😊
Jenn says
These are fantastic. My first recipe of yours. Will absolutely make them again!
Emma Ross says
I have made this countless times and have made mistakes (my fault, not the recipe) and still delicious. I've shared with friends and they all love it.
Dena says
Easy and delicious! A treat for the whole family. Clear instructions. What more could you want?
Laura says
Best cookie bars I've ever made! Love the brown butter. Loved the texture of these. Comes together easily and a crowd favorite! Win win.
Sarah says
The BEST! I don’t know how I’ve never made browned butter chocolate chip cookies. These are excellent!
M says
The Mother of Scales does it again!! These are perfectly ~balanced~ between the salt, brown butter, and dark chocolate. I especially love the flaky top that forms.
Erin Clarkson says
hahahahah the mother of scales! The greatest compliment
B says
I can't even count how many times I've made this in the last couple of months. It's a great recipe to throw together when you have guests. I use chocolate drops. Have made it gluten free once - GF flour seemed to make it a lot more crunchy than regular flour. I've also mixed the butter and sugar while still quite hot as the mixer cools down the butter quite effectively. Thank you!
Liana says
I love how adaptable these are. I didn’t have enough chocolate to meet the recipe requirement so I threw in whatever I had in my pantry. Some toffee bits? Sure! Tiny pretzel sticks? Yum. You truly cannot mess these up. Another great recipe from Erin.
Louise says
These are amazing, I have made this recipe several times now. My husband told me it's the "best thing you've ever made" and I have to agree. Thank you Erin!
Kylee says
Made these last night - super quick and easy, especially not having to scoop individual cookies and chill before baking. The instructions on browning butter were simple to follow and it adds such a great flavour.
Tegan says
So yum! Love that I can put it all in a pan!
Glenda says
Hi! I love your recipes but have a question which I KNOW is kinda annoying so I apologize in advance 😅
Is it possible to make this egg free, do you think? Maybe substitute it with something?
I’d love to bear your thoughts and appreciate the help!
Erin Clarkson says
Hi! I don't know sorry! I haven't tried making them egg free
Michal says
This recipe is great!
Sarah G says
I love these chocolate chip cookie bars so much. The brown butter takes it to another level. I’ve made them so many times for parties but also just to have as a snack or with coffee. I cut them 6x6 so I can get 36 tiny bites. They are very rich with the amount of chocolate in the recipe. One small bite is just perfect. Plus when you need something sweet in the middle of the day it’s a great little bite! I’ve also added toasted pecans too. I pulse them in my food processor first so they are pretty fine. I just don’t add as much chocolate. I urge you to make them right now!
Emma says
So good! Do yourself a favour and make a double batch.
Ali G says
Cloudy kitchen never fails, I’ve always loved baking but cloudy kitchen recipes elevate my baking to another level! This cookie slice is no exception- also recommend making the brown butter cookies they are insane, I’ve never found better cookie based recipes. Love your work Erin, she also influenced me to buy a scale, and it works a treat.
Chris says
Made these today and they were a hit! Doubt they will last til morning! The instructions were easy to follow and specific. No greasy bottoms as sometimes happens with bar cookies. Delicious!!
Kayla says
Super tasty results and very easy to follow recipe!!
Lara says
I really appreciated the directions on brown butter. I've often avoided recipes with it because I feel like burn it, but now I now it's because I wasn't whisking it. GAME CHANGER! As always, your recipes are thorough with clear directions (including additional tips here on the blog), and DELICIOUS. Super easy-the entire recipe took 10 minutes including the time to brown the butter! And the tip to use up chocolate chip/chunk odds and ends was awesome-lots of chocolate variety throughout the bar made it even more yummy!
Samantha G says
I LOVE this recipe. Lately, I’ve actually just been using this cookie base for Funfetti cookies, I pour in sprinkles (just eyeball amount) when chocolate is supposed to be added. Comes out great!!
Mary says
Fabulous!!! I can’t tell you how many chocolate chip cookie bar recipes I’ve tried - just never found “the one” until now! My husband just said to never ever try another one - this is the keeper! I started using a scale several years ago and now I won’t even look at at a baking recipe that doesn’t use grams and/or ounces. Thank you for the time and effort you put into the recipe description and measurements.
Mary
Julie says
Absolutely delicious! The brown butter really does add a wonderful quality to the bars. Somehow I doubt there will be any left to worry about storing for 3 days!
Aimee says
Love these cookie bars! So quick to make, the brown butter makes them extra delicious and I like how I can cut them up as small (or as big!) as needed. It is my go-to recipe for cookies now. Thanks Erin!
Whitney B says
Lovely, easy recipe! I doubled and baked it in a 9x13 metal pan for a party. They’re a tiny bit thicker than Erin’s (since the volume of a 9x13 is slightly less than 2-8x8 pans) and I added on an extra 3-4 min when baking. Definitely follow her tip to scatter a few extra chocolate bits on top for aesthetic 🤌🏼
Oh and baking by weight is elite. No measuring cups to clean or worrying about whether my sugar isn’t “packed” enough or if my flour is too compacted. BUY A SCALE, Y’ALL ◡̈
Sarah Ronchetti says
Another winner! Love the burnt butter flavour and the easy way to form cookies. A few hours on and only a few left…
Monique says
I have made these tooooo many times to count, they are INSANE. Pro tip: make double the brown butter so the next time you wanna make them it's ready to go 👌
Sarah Keyarts says
So good! My family wanted cookies but I didn't want to stand and scoop. I came right to this recipe because if I want success on a first attempt, your instructions and recipes are the way to go!
Jaime-Anne says
This recipe is my new obsession! Made it multiple times for friends and family and it goes down a treat.
I add blobs of peanut butter and Oreos if I’m feeling fancy.
Thanks so much for sharing another great recipe
Kayla says
An absolute dream to make and eat, such a treat and worth the effort. Have made them with brown butter and just melted butter and both are fab, brown butter is definitely superior tho! A much loved all day dessert in our house!
Amanda says
My husband’s favorite sweet is your small batch cc cookies. I decided to make this into a cookie cake for his birthday. I used a 9” round pan and topped it with chocolate buttercream and flaky sea salt. It was amazing! The only change I made was a mix of milk and dark chocolate to mimic the cookies. I’ll probably be making this for his birthday every year now!
Emma says
My family and I love these chocolate chip cookie bars. They have a lovely, rich toffee flavor, and making them in a slab makes it so so easy. I definitely recommend using a metal pan, as I had the dreaded soggy bottom trying to make a double batch in a glass casserole dish. I salvaged it by putting it back in the oven on a metal sheet tray, and it was all good. When I’ve made it in a metal pan from the start, I’ve had no issues.
Erin Clarkson says
Ahhh yes I very much don't rate a glass baking dish for things - I am a metal girl!
Connie says
So delicious and so easy! I’m a cookie bar convert!
eliza says
I'll be honest, I was a little skeptical since I'm not generally a bar cookie fan (too thick and/or cakey). But I was going somewhere and had to bring cookies. Even though I had some of frozen cookie dough (your brown butter chocolate chip cookies), I didn't have time to be baking multiple trays. So I whipped these up super fast and put the pan in - one and done. I cut them into smaller bite size pieces since there were going to be lots of people. OMG they were/are so addicting! This recipe will definitely be my go to if/when asked to bring cookies since they are so quick and easy to make and can cut them big or small, depending on how many people.
Leslie Smith says
Really delicious! I only had a slightly bigger pan and mini chips, but it all worked out!
Easy to put together and I had them in my mouth within about 45 minutes. 😁
L says
These were sooo good! Do you think these could be made gluten free?
Erin Clarkson says
I think so but I haven't tried it sorry!
Sarah says
Favorite Blondies recipe hands down!
Isla Rastoaca says
Hi if I want to add salted caramel do I sub some of the dark chocolate weight?
Erin Clarkson says
Yep! 🙂