Brown Butter Chocolate Chip Bars are rich, chewy, and packed with that deep, nutty flavor that takes classic cookie bars up a notch. The browned butter perfectly with all those melty chocolate chips. No mixer needed and baked right on a cookie sheet, these bars are super easy to throw together! They're great for a crowd, slice up like a dream, and are perfect for parties, potlucks, or just a cozy night in.
Craving more of that bold, buttery goodness? Check out our fan-favorite collection of Brown Butter Recipes for even more ways to enjoy this flavorful condiment!
Bar cookies are one of my go-to dessert recipes when I need something quick but still seriously good. You can mix the dough in about 10 minutes - no mixer, no scooping, and definitely no chilling.
Just press it into the pan, pop it in the oven, and you've got a thick, soft, crowd-pleasing treat that's perfect for bake sales or parties. Plus these have the added depth of flavor inspired by our favorite chocolate chip cookie recipe. For a different kind of delicious cookie, try Cranberry Pistachio Shortbread Cookies!
Skip to:
Why this recipe is great
- Extra flavor: The secret weapon here is brown butter - it adds a rich, nutty depth that makes these bars way better than your average bar cookie. Just 5 minutes of effort and absolutely worth it!
- No fuss: No softening butter, no chilling dough, no mixer, no scooping. Just mix up the dough, press into the pan, and pop in the oven.
- For a crowd: Whether it's a picnic, bake sale, class party, potluck, or church function - these cookies have you covered! We love serving it at sports watch parties with other favorite Game Day recipes!
Brown butter chocolate chip cookie bar ingredients
Basic cookie ingredients is all this recipe requires. Exact amounts are in the recipe card below.
- Butter: Our standard is salted butter. It has the very best flavor.
- Brown sugar: Both light brown sugar or dark brown sugar can be used in this recipe. The darker the sugar the more flavor the final product.
- White sugar: Granulated sugar provides both sweetness and structure.
- Salt: Just a bit to balance out the sweetness.
- Eggs: Large eggs are typical in baking.
- Vanilla: Pure vanilla extract rounds out the flavors.
- Flour: Regular all-purpose flour has the structure we need for a cookie.
- Leavening agents: Both baking powder and baking soda to provide lift.
- Chocolate chips: Use the brand you like the most. And feel free to measure with your heart!
Helpful kitchen tools
How to make chocolate chip cookie bars with brown butter
Begin by preheating the oven to 325ºF. Line a half cookie sheet (13x18) with a piece of parchment paper.
Start by browning the butter. Once it melts, it'll get foamy and start turning a nice golden brown. When it reaches a medium golden color, take it off the heat and stir in the cold butter until it melts completely.
Add both kinds of sugar and the salt to a large mixing bowl and stir together.
Pour the butter over the top of the sugar mixture. Whisk together.
Add in the whole eggs and yolks.
Take a minute to whisk vigorously. This will help the sugars dissolve and develop the structure needed to keep these tender.
Use a rubber spatula to gently fold in the flour mixture until just a few streaks of flour remain visible. Then pour in 2 cups of the chocolate chips.
Continue mixing until the chips are incorporated. Then, press the dough into the pan. Use gentle but firm pressure to get the dough evenly spread across the bottom of the cookie sheet.
Bake for 20-25 minutes until the edges are set and the center is set but not quite cooked through.
These can be served warm or at room temperature.
Hint: It is better to slightly underbake these than let them go too long. They'll keep cooking a bit as they cool, which helps the center set up just right while keeping those edges soft and chewy.
How to cut cookie bars
- To get really straight lines, it is best to start with cold cookie bars. Remove them from the cookie sheet and place on a cutting board. Using a sharp serrated knife, this one is inexpensive but hands-down our favorite. Once you decide how many pieces you want, use a ruler to space out the cuts.
How to store
Room temperature: To store leftovers, place in an airtight container and keep at room temperature for up to 5 days.
Freezer: If these are frozen correctly, they will last up to 6 months! Just bake them as usual, let them cool, and cut into bars. Stack them in an airtight container with parchment or wax paper between the layers, then wrap it all up tight with plastic wrap and foil. Less air means fresher bars for longer. When you're ready to enjoy, just thaw overnight in the fridge.
FAQs
For a really thick version, you can definitely make these in a 9x13 pan with 2-inch sides-just keep in mind they'll need a bit more time in the oven. To check if they're done, stick in a toothpick or cake tester. You're looking for moist crumbs, not wet dough. Once you see that, they're good to go!
To ensure maximum freshness, get them into an airtight container as soon as they've cooled. The less air exposure, the softer they'll stay, and it helps keep them from going stale too.
Tips & tricks
- Go for medium golden brown butter. If it doesn't brown enough it will lack the level of nuttiness that this cookie is know for.
- These taste great no matter how they look, but if you want straight lines, start with cold bars and use a really sharp serrated knife.
- Choose a chocolate chip or chunk that you love! This really changes the overall experience!
More recipes
Looking for other recipes like this? Try these:
Recipe
Brown Butter Chocolate Chip Cookie Bars (No Mixer Needed)
Ingredients
- 28 tablespoon butter 3.5 sticks, divided
- 1 ½ cups brown sugar
- 1 cup white sugar
- 1 ½ teaspoon salt
- 2 eggs +2 yolks
- 1 tablespoon vanilla
- 3 ½ flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 ½ cups chocolate chips divided
Instructions
- Preheat oven to 325º. Line 13x18 inch cookie sheet with parchment paper.
- Brown 3 sticks (24 tbsp) until the butter is a nice medium golden brown. Remove from heat and stir in 4 tablespoon cold butter.
- In bowl mix flour, soda, and powder. Stir together. Set aside
- In a separate large bowl, add in the sugars and salt. Pour in the butter and whisk vigorously.
- Add in eggs, yolks and vanilla. Whisk for 30 seconds until glossy.
- Fold in the flour mixture until only a few streaks of flour remain. Fold in 2 cups of the chocolate chips.
- Spread in pan. Sprinkle on remaining ½ cup across top and gently press in.
- Bake for 20-25 minutes. Slightly underdone is better. Allow to cool in the pan unitl room temperature. Cut into squares and serve.
Notes
- Go for medium golden brown butter. If it doesn't brown enough it will lack the level of nuttiness that this cookie is know for.
- These taste great no matter how they look, but if you want straight lines, start with cold bars and use a really sharp serrated knife.
- Choose a chocolate chip or chunk that you love! This really changes the overall experience!
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Danielle says
These bars are so rich in flavor and perfect for large gatherings!