These brown butter chocolate chip cookie bars are easy to make and very soft and chewy. They are made with brown butter and a no chill recipe. It is filled with chocolate chips and mini chocolate chips.

Top of baked brown butter chocolate chip cookie bars.

These brown butter chocolate chip cookie bars are better than individual cookies because they are even easier, but with the same delicious cookie flavor! This makes it easier than classic chocolate chip cookies since the pan keeps their shape for them. This is also why they have less flour, as they would become cakey instead since they don’t spread.
I have tips and tricks and process photos to easily help you make this recipe! If you love cookie bars desserts, you have to try my caramel cookie bars.

Stack of two brown butter chocolate chip cookie bars with a bite missing.

Tips for making keyword

Here are my tips, so yours turns out like this recipe! Check out this how to make brown butter for tips on making brown butter.

  • Tip 1: Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour giving you too much flour.
  • Tip 2: Make sure to thoroughly spray the pan with baking spray to make sure it is easy to remove from the pan. It also helps to use parchment paper to lift it out, so leave plenty coming up the sides. If it is sticking you can use a knife to separate it from the sides of the pan.
  • Tip 3: The cookie bars should be slightly underdone when they first come out of the oven. They will continue to bake as they cool.
Brown butter in a glass cup.
The brown butter will equal to 3/4th cup. Cool it in the fridge slightly, the cold eggs help make sure it isn’t too hot.
Wet ingredients in a glass bowl.
Mix everything together, it doesn’t need to be creamed.
Chocolate chips on top of cookie dough.
Use a combination of chocolate chips and mini chocolate chips.
Cookie dough glass bowl.
Immediately spread the cookie dough into the pan as it thickens as it sits.
Cookie dough in a pan.
Sprinkle extra chocolate chips on top before baking.

FAQ’s

Can I make this in a different pan?

You can make a much thicker cookie bar using an 8X8 pan.

Why do you brown the butter?

Browned butter adds a richer, nuttier taste. You can make the recipe without browning the butter, but it will not have the same richness of flavor.

Why do you not chill the dough for this recipe?

This recipe does not need to chill because it fills the pan, so it cannot spread too much like a regular cookie.

How Do You Tell When a Cookie Bar Is Done?

The edges will be golden brown. The center will be slightly underbaked because it will continue to bake as it cools down.

Save this Recipe!

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Storing and Freezing

Store the brown butter cookie bars at room temperature in an air-tight container up to 5 days.

Freeze the baked cookie bars in an airtight container and freeze up to 30 days. Thaw for 1-2 hours before eating.

Top view of bars cut into.

For more cookie recipes, check out my

Side view of cookie bars.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Top of baked brown butter chocolate chip cookie bars.
5 from 8 reviews

Brown Butter Chocolate Chip Cookie Bars

Stephanie Rutherford
These brown butter chocolate chip cookie bars are easy to make and very soft and chewy. They are made with brown butter and a no chill recipe. It is filled with chocolate chips and mini chocolate chips.
Print Recipe Pin Recipe Leave a Review
Prep Time: 45 minutes
Cook Time: 28 minutes
Total Time: 1 hour 13 minutes
Servings: 16 pieces

Ingredients
 
 

  • 3/4 cup Plus 1 TBSP Unsalted butter
  • 3/4 cup Brown sugar, packed light or dark
  • 1/3 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 2 Large eggs, cold
  • 1 3/4 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1 cup Semi-sweet chocolate chips, plus more for topping
  • 1/3 cup Mini chocolate chips, plus more for topping

Instructions
 

  • In a large frying pan over medium heat, melt the butter. Once it is melted, stir occasionally until the milk solids separate and turn amber in color. The butter will first become really bubbly, then it will turn foamy. Once it foams up, stir and keep a close eye for the milk solids to turn amber in color!
    3/4 cup Plus 1 TBSP Unsalted butter
  • Pour the hot browned butter into a liquid measuring cup. It will equal to exactly 3/4th cup. Place the butter in the fridge while you prep the rest of the bars.
  • Preheat the oven to 350℉. Spray a 9X9-inch baking pan with nonstick baking spray. Line the bottom and 2 sides of the pan with parchment paper and spray again.
  • In a medium bowl, mix the flour, baking soda, and salt. Set aside.
    1 3/4 cups All-purpose flour, 1/2 tsp Baking soda, 1/2 tsp Salt
  • In a large bowl, add the brown sugar, sugar, and browned butter and whisk until combined.
    3/4 cup Brown sugar, 1/3 cup White granulated sugar
  • Add in the vanilla and cold eggs and whisk until smooth. The cold eggs will cool the butter down.
    1 tsp Pure vanilla extract, 2 Large eggs
  • Add in the dry ingredients and switch to a baking rubber spatula and mix until combined. Add in the chocolate chips and the mini chocolate chips and mix. It will be a runny batter.
    1 cup Semi-sweet chocolate chips, 1/3 cup Mini chocolate chips
  • Pour and spread the cookie dough into the pan. Spread it evenly. Add a sprinkle of chocolate chips and mini chocolate chips to the top and lightly press them in.
  • Bake for 27-30 minutes. Bake until the top is golden brown.
  • Let the cookie bars cool completely in the pan before taking them out to serve.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the bars and make them cakey.
High altitude baking- Add an extra 1 TBSP of flour.
Calories: 190kcal, Carbohydrates: 33g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.02g, Cholesterol: 1mg, Sodium: 114mg, Potassium: 93mg, Fiber: 1g, Sugar: 21g, Vitamin A: 14IU, Vitamin C: 0.02mg, Calcium: 22mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review below!