Go Back
+ servings
chocolate chip cookies in a pan.
Print Recipe
5 from 4 votes

Chocolate Chip Cookie Bars (In 9 x 13 Pan)

If you’re hunting for the perfect ooey-gooey chocolate chip cookie bars, the hunt ends with this recipe. In a 9” x 13” pan, you can make the tastiest cookie bars full of chocolate, brown butter, and the perfect touch of flakey sea salt.
Prep Time20 minutes
Cook Time26 minutes
Cooling Time1 hour
Total Time1 hour 46 minutes
Course: Dessert
Cuisine: American
Servings: 24 cookie bars (9 x 13 inch pan)
Calories: 324kcal
Author: Jessica Mode

Equipment

Ingredients

Instructions

  • Heat oven to 350°F (175°C). Prepare a 9 x 13 inch (23 cm x 33 cm) metal baking pan by lining with parchment paper and leaving a slight overhang on the sides.
  • Heat butter in a saucepan over medium-low heat, stirring continuously until there are golden brown flecks at the bottom of the saucepan and you smell a nutty aroma, about 3 - 5 minutes. Be sure to watch the butter throughout the entire browning process to ensure the butter does not burn. As the butter melts down, foam will begin to form. As soon as you can see golden brown flecks, remove the butter from the heat and transfer to a bowl to cool.
  • Whisk flour, salt, and baking soda in a mixing bowl until combined.
  • Beat cooled brown butter, granulated sugar, and brown sugar in the bowl of a stand mixer fitted with a paddle attachment until light and fluffy, about 3 minutes.
  • Add eggs and vanilla; mix until combined. Add the flour mixture one cup at a time; mix just until the flour is combined.
  • Mix chocolate morsels into the dough by hand with a silicone spatula.
  • Transfer and press the dough into the prepared baking pan.
  • Bake for 26 - 30 minutes, until lightly browned on the top. Sprinkle cookie bars with Maldon sea salt flakes immediately after removed from the oven. Allow cookie bars to cool in the pan on a wire rack for at least 60 minutes. Remove cooled cookie bars from the pan and slice into 24 even squares. 
  • Store cookies in an airtight container at room temperature for up to 7 days.

Notes

Freezer Storage: Store already baked cookies in an airtight container the freezer for up to 2 months.
This recipe can be made with a hand electric mixer instead of a stand mixer.
Elevate the look of your cookie bars by reserving ½ cup of the chocolate morsels and sprinkling them on top of the cookie bars after they have been pressed into the baking pan.
Want to see how brown butter is made? Watch this quick 60 second video guide on how to make brown butter.
Make sure you are measuring your flour correctly if you're not using a digital food scale. The proper way to measure flour is:
    1. Fluff up the flour using a spoon.
    2. Scoop the flour into the measuring cup.
    3. Level off the top of the measuring cup with a knife to remove excess flour.

Nutrition

Serving: 1cookie bar | Calories: 324kcal | Carbohydrates: 39g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 119mg | Potassium: 166mg | Fiber: 2g | Sugar: 24g | Vitamin A: 280IU | Calcium: 29mg | Iron: 2mg