Chocolate Chip Cookie Bars Recipe – soft, chewy, incredible bars made in just minutes! Browned butter makes these bars extra rich and delicious.
Truth be told, the baked goods I make most often are cookies. But when I’m really in a hurry, I love to whip up a batch of brownies or bar cookies. They come together so fast, and you can’t beat the homemade taste. I’m a sucker for Almond Toffee Bars, and my kids love S’mores Bars.
You can’t go wrong with a good chocolate chip treat. I don’t think I’ve ever met anyone who didn’t love them. Really, how can you beat a chewy, buttery, cookie or bar that’s loaded with chocolate chips?
I toss chocolate chips into the dough and sprinkle some on top of these cookie bars, so every bite is loaded with chocolate goodness. They are especially good served warm when the chocolate is ooey gooey and melted. Irresistible!
No one likes a dry cookie bar, and this recipe makes perfectly soft and moist (yes, I said it) bars that are crisp on the edges and chewy in the middle.
I’ve found that melted butter makes for the chewiest cookie bars. For this chocolate chip cookie bar recipe, I browned the butter. It adds a rich nutty flavor, and makes them extra delicious. It does take a little extra time, but I think it’s worth it!
How to make Chocolate Chip Cookie Bars
- butter (butter (I used salted, but you can use unsalted butter if you prefer.)
- brown sugar (Gives the bars a rich flavor, and adds moisture.)
- vanilla extract
- baking powder
- chocolate chips (I like to use a mix of milk chocolate and semi sweet.)
The first thing you need to do is brown the butter. Cook it in a saucepan over medium heat for a few minutes. It will start to foam, then turn a light brown color. The only thing you have to be careful of is that you don’t burn it. As soon as it starts to brown, remove it from the heat. Let it cool for at least 10 minutes.
You don’t even need a mixer for these chocolate chip bars, just a whisk. Whisk together the cooled browned butter, brown sugar, eggs, and vanilla in a large bowl. Then stir in the dry ingredients and just over half of the chocolate chips.
Press the dough into your prepared 9×13″ pan, then sprinkle the remaining chocolate chips on top. Bake till golden brown on the edges and set in the middle.
Variations on Chocolate Chip Bars:
-Add some chopped nuts to the dough. We like pecans, but you can use walnuts, almonds, peanuts, or any nuts you like. They are especially tasty if you toast them first.
-My family likes a mix of milk and semi sweet chocolate chips, but you can use just one kind. You could even use some white chocolate chips, or even butterscotch chips if that tickles your fancy. As a peanut butter fan, I think half peanut butter chips would be tasty!
-Feel free to toss in some M&M’s, toffee bits, or other chopped up candy.
Do I have to brown the butter?
No, it’s not required. It does add a depth of flavor that I think can’t be beat, but they are still plenty tasty if you just use melted butter. You still want to let it cool a bit before adding the rest of the ingredients.
How many bars does a 9×13″ pan hold?
I cut them into 24 pieces, but you can cut them larger or smaller depending on how many you want to serve.
Can I cut the recipe in half?
Yes, of course! If you want to make just half a batch, you can use a 9-inch square pan. You will need to adjust the baking time. They will only need to bake for 25-27 minutes.
Why are my cookie bars dry?
Overmixing the cookie dough can lead to tough or dry cookie bars. Adding too much flour also leads to dryness. Make sure you don’t pack the flour into the measuring cup. Another cause of dry bars is overbaking. The bars will continue to cook for a few minutes after being removed from the oven, so cook them just till the center is set.
You can serve these tasty treats either warm or let the bars cool completely. We love them warm, especially with a scoop of vanilla ice cream. But they are easier to cut after they are cooled. Either way, they will make your mouth happy! They are perfect for potlucks, gatherings, and parties. No one can resist them!
If you really want to be a fun mom, they can be used as an after school snack. Don’t tell my kids I said that. 🙂
MORE AMAZING BAR COOKIES:
- Maraschino Cherry Bars
- Pumpkin Blondies
- Churro Cheesecake Bars
- Chocolate Chip Toffee Bars
- Peanut Butter Oatmeal Bars
- Snickerdoodle Blondies
CHOCOLATE CHIP RECIPES:
- Soft and Chewy Chocolate Chip Cookies
- Edible Chocolate Chip Cookie Dough
- Chocolate Chip Granola Muffins
- Chocolate Chip Scones
Best Chocolate Chip Cookie Bar Recipe
- 3/4 cup butter
- 1 1/2 cups brown sugar
- 2 eggs
- 4 tsp vanilla extract
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup milk chocolate chips
- 3/4 cup semi sweet chocolate chips
- Place the butter in a heavy saucepan. Cook it over medium heat, stirring occasionally. It will bubble, then foam up and turn light brown. Watch it closely, it can burn quickly after it foams. When it's golden brown, pour it into a metal or glass bowl and let it cool for at least 10 minutes.
- Preheat oven to 350°. Spray a 9x13" baking dish with non stick cooking spray; set aside.
- In a large mixing bowl, whisk together the cooled brown butter, brown sugar, eggs, and vanilla extract.
- Stir in the dry ingredients, then about a cup of the chocolate chips.
- Press dough into the prepared pan, then sprinkle the remaining chocolate chips over the top of the dough.
- Bake at 350 degrees for 27-30 minutes, or until edges are golden brown and middle is set.
For easy cleanup, you can line your baking pan with parchment paper.
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Amount Per Serving: Calories: 370Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 64mgSodium: 257mgCarbohydrates: 48gNet Carbohydrates: 0gFiber: 1gSugar: 34gSugar Alcohols: 0gProtein: 4g