Print

Brown Butter Chocolate Chip Cookie Bars

brown butter chocolate chip cookie bars - featured image
Print Recipe

These chewy, buttery cookie bars feature a rich, nutty flavor from browned butter and a perfect melty mix of semi-sweet and dark chocolate chunks. Easy to make and perfect for any occasion.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • ¾ cup (150g) granulated sugar
  • ¾ cup (165g) brown sugar (light or dark)
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 2 ½ cups (315g) all-purpose flour (or almond/oat flour for gluten-free)
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ½ cups (270g) chocolate chips or chunks (semi-sweet and dark chocolate mix)
  • Optional: ½ cup (60g) chopped nuts (toasted walnuts or pecans)

Instructions

  1. Brown the butter: Melt the unsalted butter in a medium saucepan over medium heat, stirring frequently until it foams and turns golden brown with a nutty aroma (5-7 minutes). Remove from heat and let cool slightly.
  2. Mix sugars and browned butter: In a large bowl, combine the browned butter with granulated and brown sugars. Stir until well blended and slightly glossy (3 minutes).
  3. Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract until smooth and slightly thick (2 minutes).
  4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt (2 minutes).
  5. Incorporate dry into wet: Gradually add the dry ingredients to the wet mixture, folding gently until just combined, avoiding overmixing (2-3 minutes).
  6. Fold in chocolate and nuts: Add chocolate chips/chunks and optional nuts, stirring until evenly distributed (1-2 minutes).
  7. Prepare baking pan: Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
  8. Transfer and spread batter: Pour the dough into the pan and spread evenly with a spatula (2 minutes).
  9. Bake: Bake in a preheated oven at 350°F (175°C) for 25-30 minutes until edges are golden brown and center is set but still soft. Tent with foil if edges brown too quickly.
  10. Cool completely: Let the bars cool in the pan on a cooling rack for at least 30 minutes before lifting out and slicing into squares.

Notes

[‘Use a light-colored pan to watch the butter brown without burning.’, ‘Do not overmix the dough to avoid cakey bars; a few flour streaks are okay.’, ‘Let bars cool fully before slicing for cleaner cuts.’, ‘Optional: Add flaky sea salt on top before baking for extra flavor.’, ‘For dairy-free, use vegan butter and dairy-free chocolate chips.’, ‘For gluten-free, substitute all-purpose flour with almond or oat flour and adjust flour amount slightly.’, ‘If edges brown too fast, tent with foil halfway through baking.’, ‘Line baking pan with parchment paper for easy removal and cleanup.’]

Nutrition

Keywords: brown butter, chocolate chip, cookie bars, chewy, easy dessert, chocolate chunks, nutty flavor

Find it online: https://tessierecipes.com/brown-butter-chocolate-chip-cookie-bars-easy-recipe-for-perfectly-chewy-bars/