These chocolate chip cookie bars are absolutely golden.
Stop what you’re doing and go make these now. Seriously—right now.
I shared these on Instagram and in a weekend post last week and the messages poured in. I knew I had to get the recipe out quickly, so I made them again just to photograph and share. They deserve a place in your kitchen this weekend.
Hello, Saturday treat!
These bars are chewy, perfectly flavored, and studded with both milk and dark chocolate. Pure dreaminess.
The best part
They start with two full sticks of butter—browned. Yes, two sticks. Browned butter fills the house with a warm, irresistible aroma and gives the bars an intense nutty, caramel-like depth. This isn’t a subtle background note; the brown butter flavor comes through loud and clear, almost butterscotch-y, and it elevates these from great to unforgettable.
Because there’s so much brown butter in the batter, you’ll notice its toasty, caramelized flavor in each bite—unlike many baked goods where browned butter is harder to detect.
These are, hands down, some of the best chocolate chip bars I’ve baked.
Quick highlights
– The butter doesn’t need to be softened since you’re browning it.
– No stand mixer required—just stir the batter by hand.
– Aside from browning the butter, the recipe comes together fast. If you’re in a rush you can skip browning, but it’s worth the extra minute or two.
– The bars bake for about 25–30 minutes and can be ready from start to finish within an hour. They need time to cool before slicing, so if you’re transporting them, slice when you arrive.
I baked these in a 9×13 pan so they’re a bit thinner and perfect for serving a crowd. If you prefer a thicker bar, halve the recipe for an 8×8 pan. The 9×13 version is rich and satisfying, and leftovers freeze beautifully.
My favorite finishing touch is flaky salt on top. It adds a little crunch and a bright salty contrast to the melty chocolate and caramelized dough.
That thin, slightly crisp top layer is another texture win—it gives everyone a bit of edge without fighting over the outer pieces.
Give me all of these bars.
Brown Butter Chocolate Chip Cookie Bars
Salted Brown Butter Chocolate Chip Cookie Bars
12
people
20 mins
30 mins
50 mins
Ingredients
- 1 cup unsalted butter
- 1 1/2 cups light brown sugar, loosely packed
- 2 eggs, lightly beaten
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk chocolate chips
- 1 cup dark chocolate chips
- Maldon flaked salt, for topping
Instructions
- Preheat the oven to 350°F. Prepare a 9×13-inch baking dish.
- Whisk together the flour, baking soda and salt in a small bowl.
- Place the butter in a skillet over medium heat. Cook, stirring occasionally, until brown bits form on the bottom. Once brown bits appear, turn off the heat and stir for about 30 seconds. Let the butter cool slightly. Brush a bit of the butter over the bottom and sides of the 9×13 dish.
- Place the brown sugar in a large bowl. Pour in the browned butter and mix until smooth—the sugar will begin to dissolve. Add the eggs one at a time, stirring after each addition so the eggs don’t cook if the butter is still warm. Stir in the vanilla.
- Use a wooden spoon to stir in the dry ingredients until almost combined. Fold in the chocolate chips so they’re evenly distributed.
- Press the mixture into the buttered dish. Bake for 25 to 30 minutes, until the top is golden and set in the center. Remove from the oven and immediately sprinkle with flaked salt. Let cool completely before slicing into squares.
Notes
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