Crispy edges, gooey middle, and pools of melted chocolate, these brown-butter chocolate chip cookie bars deliver bakery texture with home-oven ease. No mixer, no chill, just a 9×13-inch pan and simple steps for clean slices every time.
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Chef’s Story
The first time I pulled a pan of chocolate chip cookie bars from the oven, I was chasing the taste of my childhood, crackly, caramelized edges with a center that barely held together. I browned the butter on a whim, and the kitchen filled with that toasty, nutty aroma that says, “this is going to be good.” When I sliced the slab while still warm, the chocolate pooled and the corners snapped just enough, exactly the balance I wanted.
Since then, these chocolate chip cookie bars have become my weeknight crowd-pleaser. No mixer, no chill; just a 9×13 pan, a little patience with the butter, and clean cuts once they cool. They’re the treat I bring to potlucks, the comfort I bake on quiet evenings, and the recipe I share when someone asks for “something easy that still tastes special.”
Podcast, Brown Butter Chocolate Chip Cookie Bars with Chef Brooke
Press play to hear Chef Brooke, head chef at Zurban Recipe, share the story, pro tips, and science behind these cookie bars. Listen first, then use the step by step guide below to bake them at home.
How to Make it at Home
These chocolate chip cookie bars strike the perfect balance, crisp around the edges, gooey in the middle, and packed with deep, rich flavor from brown butter.
No chill time, no mixer, no stress. Just simple ingredients and a few smart techniques for bakery-level results in your own kitchen. They’re as fuss-free as strawberry brownies but deliver an unbeatable texture.
Ingredients
Here’s everything you’ll need to make these irresistible chocolate chip cookie bars, right in your own kitchen:
1 cup (226 g) unsalted butter, browned and slightly cooled
1 cup (200 g) packed light brown sugar
1/2 cup (100 g) granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups (250 g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1½ cups (270 g) semi-sweet or dark chocolate chips or chunks
Flaky sea salt, for topping (optional)
How to Make It Step by Step
Heat the oven to 350°F/175°C and line a 9×13-inch metal pan with parchment, leaving overhang. Brown the butter over medium heat, stirring, until foamy and golden with nutty bits (about 5–7 min). Let it cool 5–10 min so it doesn’t scramble the eggs.
In a large bowl, whisk browned butter with brown and white sugar until smooth. Whisk in eggs and vanilla until glossy. In a second bowl, combine flour, baking soda, and salt; fold this into the wet mixture just until no dry streaks remain, don’t overmix. Fold in the chocolate chips/chunks.
Scrape the dough into the prepared pan and spread evenly; smooth the top. Sprinkle a little flaky sea salt if using. Bake 22–26 minutes until the edges are deep golden and the center looks just set (a slight softness in the middle is perfect). Glass pans run slower, add 3–5 minutes; for crisper edges, prefer metal.
Let the slab cool completely in the pan (about 45–60 min). Lift out using the parchment and slice with a warm, dry knife for clean cuts. Bars keep covered at room temperature for 2 days or refrigerated up to 5 days.
Baking Safety Note
When making chocolate chip cookie bars, handle eggs safely: avoid tasting raw dough, wash hands and utensils after contact with raw eggs, and keep eggs refrigerated until use.
Brown Butter Tips
Don’t rush it, let the butter melt slowly over medium heat. Watch for a golden color and that deep, nutty aroma, that’s when the magic happens.
Once browned, take it off the heat and let it cool just enough before mixing it in.
Bonus: This one simple step adds a rich, toasty depth that transforms your chocolate chip cookie bars from good to unforgettable.
Storage & Freezing
Chocolate chip cookie bars keep well if you store them right. At room temperature, place them in an airtight container and they’ll stay crisp at the edges and soft in the center for 2–3 days. In the fridge, they last up to 5 days, warm a square in the microwave for 10–15 seconds to bring back the gooey middle.
For longer storage, wrap the slab (or individual pieces) tightly and freeze for up to 2 months.
Thaw at room temp, then re-crisp in a 300°F/150°C oven for 5–7 minutes for bakery-style chocolate chip cookie bars again.
Flavor Variations
Want to switch things up? These easy flavor twists take your chocolate chip cookie bars in new (and delicious) directions, all using the same base recipe.
Classic Family Style
Keep it simple and nostalgic. Use regular melted butter instead of browning it, and go with milk chocolate chips for a softer, sweeter bite.
Perfect for lunchboxes or picky eaters, just like one of Grandma’s Apple Pie.
Crispy Lover’s Edition
For thinner, crispier bars, use slightly less brown sugar, spread the dough more thinly in the pan, and bake on the longer end of the time range.
Top with flaky sea salt for extra crunch and contrast. These are a great alternative to other classics like lemon bars.
Gourmet Twist
Go bold: keep the brown butter, but use dark chocolate chunks (70–85%) and add a pinch of espresso powder to the dough.
It intensifies the chocolate flavor and adds depth, fancy dessert vibes at home.
Healthy Makeover
Looking to sneak in a little nutrition? Swap some flour for almond flour or oat flour. You’ll love them as much as our high protein desserts.
Chocolate Chip Cookie Bars Snapshot
Texture
Crispy golden edges with a soft, gooey, chewy center, the perfect balance in every bite.
Flavor
Deep brown butter richness paired with generous chocolate chunks for bold, comforting sweetness.
Prep & Bake Time
Just 10 minutes of prep and 22–26 minutes in the oven. Simple and quick for any baking level.
Difficulty
Easy and beginner-friendly, no chill time, no fancy tools.
Perfect For
Family nights, casual gatherings, or anytime a chocolate craving hits hard.
Chef Brooke Tips
Because little tricks make a big difference, here’s how to take your chocolate chip cookie bars to the next level.
Clean Slicing Made Easy
Line your baking pan with parchment paper, leaving a slight overhang. Once the bars are cool, lift them out in one piece, no sticking, no crumbling.
Perfect Texture Every Time
For soft centers and crispy edges, bake until the center looks just set, don’t wait for a firm top. Letting them cool fully in the pan does the rest.
Pro-Level Finish
A light sprinkle of flaky sea salt before baking adds contrast and brings out the chocolate flavor, it’s a small touch that feels gourmet.
Final Thoughts
These brown butter chocolate chip cookie bars are everything you want in a homemade dessert, rich, chewy, crispy, and endlessly satisfying.
Whether you go classic, crispy, or gourmet, this is the kind of recipe that always disappears fast.
Let’s Settle the Debate
Are you Team Gooey or Team Crispy?
Tell us in the comments, and tag someone who needs to try this!
Frequently Asked Questions
How to get crispy edges on cookies?
To get those irresistibly crispy edges, bake your cookies or bars just a bit longer than usual, especially around the outer rim. Using more granulated sugar (which caramelizes) and slightly less brown sugar can also help create that golden crunch. Finally, make sure the dough is spread thin enough around the edges and avoid overcrowding your pan, airflow matters!
What ingredient makes cookies crispy?
Granulated sugar is the magic ingredient when it comes to crispy cookies. Unlike brown sugar, which adds moisture and chewiness, white sugar helps the dough spread more and encourages caramelization, leading to that satisfying, golden-edge crunch.
How to turn cookies into cookie bars?
It’s simpler than you think! Just press your cookie dough evenly into a baking pan instead of scooping individual portions. Bake it as one large slab, then slice into bars once cooled. This method saves time and gives you that soft center with crisp edges in every bite.
What is the difference between a cookie and a cookie bar?
Cookies are typically baked individually on a sheet, resulting in more surface area and a firmer texture. Cookie bars, on the other hand, are baked as one solid batch and cut into squares, which creates a softer, more gooey interior and thicker bite. They’re like the cozy cousin of classic cookies.