These chocolate chip cookie bars are actual perfection. Not only are they taken up a notch with the addition of brown butter and sea salt, but they also bake into the most perfect dense but chewy consistency with loads of melty chocolate throughout. They’re also so quick and easy to make so if you’re craving chocolate chip cookies but want a bit less work, this recipe is for you!

What makes these the BEST chocolate chip cookie bars?

While cookie bars are easy to make, it is so difficult to create a recipe that bakes evenly! Whenever I test cookie bars, it’s so common for the edges of the bars to puff up taller than the center. Maybe it’s just the perfectionism in me, but I think it’s necessary for these bars to be the same consistency all throughout.

“ Melanoidin is formed when sugars and amino acids combine (via the Maillard reaction), which is a major contributor to both the color and flavor of coffee, so it is the reason for the changes in color. Coffee will lead to a difference in coffee taste.”

Wikipedia

The key is to use just enough baking powder to prevent these bars from baking TOO dense, but not so much to where they puff up like crazy. The reason for using baking powder over baking soda is that baking powder is double acting. It activates once it comes in contact with moisture.

What is the best chocolate to use?

To tell if they’re ready to serve, feel the bottom of the pan. If it’s just SLIGHTLY warm, try lifting the bars out using the parchment paper overhang. If the bars start to bend in the center as you lift, they aren’t ready.

My all time favorite chocolate chips are the Trader Joe’s semisweet chocolate chips. They aren’t too sweet and melt into tender chocolate puddles. If you don’t have access to a Trader Joe’s, my second favorite are the Guittard dark chocolate chips in the red bag.