Chocolate Chip Cookie Bars
These brown butter chocolate chip cookie bars are soft, chewy, and rich with a nutty toffee flavor. Topped with chocolate chips and a sprinkle of sea salt, they’re perfect for a quick dessert, snack, or make-ahead treat that everyone will enjoy.
Equipment
- 8×8-inch baking pan
- Saucepan
- Measuring cups and spoons
- Mixing bowls (small & large)
- Whisk
- Rubber Spatula
- Parchment paper
Ingredients
- ½ cup 110 g unsalted butter, plus 1 tbsp
- ½ cup 100 g dark brown sugar, packed
- ¼ cup 50 g granulated sugar
- 1 large egg
- 1 ½ tsp vanilla extract
- 1 ¼ cups 165 g all-purpose flour
- ½ tsp baking powder
- ¾ tsp kosher salt
- 1 cup 185 g semisweet chocolate chips, plus extra for topping
- Flaky sea salt for sprinkling
Instructions
- Prepare the Brown Butter: Place 1/2 cup of unsalted butter in a medium saucepan over medium heat. Allow it to melt slowly, stirring occasionally. As it melts, the butter will foam and bubble—this is normal. Keep a close eye on it, as it will change color quickly. Continue stirring until it turns a deep golden amber and emits a rich, nutty aroma. Remove from heat immediately to prevent burning. Pour into a heat-safe measuring cup and add the remaining 1 tablespoon of butter. Stir to combine, ensuring the total butter measures exactly 1/2 cup. Transfer to the refrigerator to cool slightly while preparing the other ingredients.
- Preheat and Prepare Baking Pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan lightly with butter or non-stick spray. Line the pan with parchment paper, allowing some overhang on two sides. This makes lifting the bars out easy after baking. Set the prepared pan aside for later.
- Mix Dry Ingredients: In a small bowl, combine the flour, baking powder, and kosher salt. Whisk thoroughly to ensure even distribution. This prevents clumps and helps the bars rise evenly while baking. Set the dry ingredients aside for easy access during mixing.
- Combine Sugars and Brown Butter: In a large mixing bowl, add the dark brown sugar, granulated sugar, and the cooled brown butter. The butter should be warm but not hot to the touch—too hot and it could cook the egg in the next step.Using a whisk or a spoon, mix until the sugars and butter form a smooth, glossy mixture. This step ensures the cookie bars will have a tender, chewy texture.
- Add Egg and Vanilla: Whisk in 1 large egg and 1 1/2 teaspoons of pure vanilla extract until fully incorporated. The mixture will appear creamy and slightly fluffy. Take your time here—this step builds the structure of the cookie bars while keeping them soft and chewy.
- Incorporate Dry Ingredients: Switch to a rubber spatula. Gradually fold in the flour mixture into the wet mixture. Use gentle motions, folding from the bottom to the top, until just combined. It’s okay if a few streaks of flour remain. Overmixing can make the bars dense, so fold carefully.
- Add Chocolate Chips: Fold in 1 cup of semisweet chocolate chips until evenly distributed. These chocolate chips will melt slightly during baking, creating pockets of gooey chocolate throughout the bars. Reserve a few extra chips to sprinkle on top for an attractive and indulgent finish.
- Transfer to Baking Pan: Scrape the dough into the prepared 8×8-inch pan. Use a spatula to spread it evenly, pressing lightly to ensure uniform thickness. Sprinkle the reserved chocolate chips evenly over the top and gently press them into the dough. This adds a visually appealing chocolate layer and extra melty goodness.
- Bake the Cookie Bars: Place the pan in the preheated oven and bake for 25–30 minutes. The edges should turn a very light golden brown, and the center should appear set but slightly puffed. Avoid overbaking, as the bars will continue to firm up as they cool.
- Add Sea Salt and Cool: Immediately after removing the bars from the oven, sprinkle a few pinches of flaky sea salt evenly over the surface. This enhances the chocolate flavor and adds a subtle, delicious contrast. Allow the bars to cool in the pan for about 45 minutes at room temperature. For faster cooling, place the pan in the refrigerator, but ensure it doesn’t freeze.
- Slice and Serve: Once the bars are cool but still slightly warm, use the parchment overhang to lift them out of the pan. Place on a cutting board and slice into 16 even squares with a sharp knife. The bars should be soft, chewy, and packed with melty chocolate in every bite.Serve immediately or store in an airtight container at room temperature for up to 3 days.
Notes
- Use high-quality butter, such as European or cultured, for a richer, nutty flavor.
- Brown butter must be watched closely—it browns quickly and can burn if unattended.
- Gently fold in flour to keep the bars soft and chewy; avoid overmixing.
- Sprinkle flaky sea salt on top after baking to enhance the chocolate flavor.
- Extra chocolate chips on top make the bars more visually appealing and gooey.
- Cooling the bars fully improves slicing and maintains their chewy texture.
- Pan size is important: an 8×8-inch pan ensures perfect thickness; adjusting may change baking time
