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These chocolate chip cookie bars are so rich and gooey! The browned butter gives them great flavor and the dark chocolate chunks are like little pools of heaven. You can swap out milk or semi-sweet chocolate if that’s more your speed, too.
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Can we talk about chocolate chip cookies for a minute here?
They’re my favorite. That simple, classic cookie that everyone instantly recognizes, with no strange ingredients or difficult steps. Just a perfectly soft, somewhat chewy, chocolate loaded cookie. My favorite recipe comes straight from Anna Olson of The Food Network. I discovered her recipe when my girl, Sally of Sally’s Baking Addiction, shared her slightly modified recipe. Since then? Total favorite. They became an instant hit and I always go back to that recipe.
I went ahead and doctored the recipe up just slightly by turning them into bars, browning the butter to give it some more depth, and replacing my usual milk chocolate chips with a bar of dark chocolate, chopped into chunks. The pools of melty chocolate will make you lose your mind. Truth. Best part about cookie bars? You don’t need to chill the dough before baking!
I baked an entire 9×13 pan of these cookies for only 15 minutes which meant that they were so perfectly underdone that they just melt in your mouth. If you don’t like gooey cookies, keep these in the oven for an extra 3 or 4 minutes. Don’t go too long, though, because who wants crispy, crunchy cookie bars?
You’ll want to let these bars cool for as long as you can stand it (for me, that meant about 30 minutes) before cutting. Like I said, they are underdone and gooey. They will fall apart if you don’t let them cool a bit. Then again, nobody said you can’t eat these with a fork, so if you’re really impatient, go ahead and dig in!
My daughter took one bite of these bars and proclaimed them the best ever. Her exact words were “these taste like a miracle.” Have I convinced you to let these be your favorite cookie, too?
Dark Chocolate Browned Butter Chocolate Chip Cookie Bars
Ingredients
- 3/4 cup butter
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla
- 2 cups all purpose flour
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 7 ounces dark chocolate chopped (milk or semisweet can be substituted)
Instructions
- Preheat oven to 350 degrees.
- Add the butter to a small saucepan set over medium heat and cook until it melts. Whisk the butter constantly. It will foam and bubble.
- Continue whisking until the butter has turned a golden brown color and smells nutty. Remove from the heat, let cool 5 minutes, and add to a large mixing bowl.
- Beat the butter and sugars together until well combined. Stir in the egg and vanilla.
- In a medium bowl, whisk together the flour, corn starch, baking soda, and salt. Stir into the butter mixture and mix until well combined. Stir in the chocolate chunks.
- Line a 9x13 baking dish with parchment or foil. Press the dough into the prepared pan. Bake for 15 minutes exactly for bars with a gooey, underdone center. Bake a few minutes longer for firmer, more set bars.
- Cool for at least 30 minutes before cutting, longer if you don't want your bars to fall apart.
Nutrition Information:
Can’t get enough cookies? Check out some of my other favorite cookie recipes!
Salted Caramel Browned Butter Cookie Cups
Oatmeal Craisin Breakfast Cookies
Browned Butter Oatmeal Cookie Cups
Sally says
I made these, and they came out very sandy and dry.,
Karly says
Hi Sally! I’m sorry these didn’t work out for you. You definitely want to be sure that you’re measuring the flour properly (spoon it in and level it off, don’t pack it in) and you don’t want to overbake the bars.
Sally says
Karly,
I’ve been baking for a long time, so no issues there.
Sumaiya says
Hi! Can I refrigerate the batter a night before and bake them the next day?
Karly says
Yes, that should work fine.