These soft brown butter chocolate chip cookie bars are studded with chocolate chips and perfectly infused with the rich, nutty flavor of browned butter in each bite!
It took me a while to get on the brown butter train and now, I am completely obsessed! Considered liquid gold in the culinary world, brown butter nicely imparts a rich, nutty flavor to any dish or baked good. I just knew it would be a great addition to these super easy but incredibly yummy brown butter chocolate chip cookie bars. Consisting of less than 10 ingredients, these brown butter chocolate chip cookie bars are the perfect go-to snack for that inevitable mid-day chocolate/cookie craving.
(NOTE: The full recipe with exact measurements is down at the bottom of this post in the recipe card!)
How to Make Brown Butter Chocolate Chip Cookie Bars
Key Ingredients
- Unbleached All-Purpose Flour
- Baking Powder
- Baking Soda
- Unsalted Butter
- Granulated Sugar
- Brown Sugar – May use light or dark brown sugar. I used dark brown sugar.
- Semi-Sweet Chocolate Chips
- Flaky Sea Salt, Optional
To Make Brown Butter Chocolate Chip Cookie Bars
- Place – butter in a medium deep-bottom saucepan under medium heat and cook stirring consistently until butter takes on a golden-brown color and has a nutty fragrance, about 5-6 minutes. Once butter melts, it is important to stir consistently to prevent milk solids from burning before butter has reached the golden-brown stage.
- Transfer – browned butter into a medium mixing bowl and allow to cool to room temperature.
- Preheat – oven to 350F (180C) and line an 8” x 8” baking pan with parchment paper.
- Whisk – in a separate medium mixing bowl, add the flour, baking powder, baking soda, and salt. Whisk ingredients to combine.
- Add – brown sugar and granulated sugar into bowl with cooled browned butter and whisk to combine. Next whisk in the egg and vanilla extract. The resulting batter will have the consistency of a thick syrup.
- Mix – add the dry ingredients into the bowl with wet batter and mix just until cookie dough comes together without any presence of flour remaining.
- Fold – in 1/2 cup of the chocolate chips into brown butter cookie dough.
- Transfer – brown butter chocolate chip cookie dough into prepared pan and use a rubber spatula to flatten into an even layer.
- Sprinkle – remaining 2 tablespoons of chocolate chips on top of brown butter chocolate chip cookie dough.
- Bake – brown butter chocolate chip cookie dough for 16-18 minutes. For gooey brown butter chocolate chip cookie bars, bake bars for 16 minutes. For soft baked through brown butter chocolate chips bars, bake bars for the full 18 minutes.
- Cool – allow brown butter chocolate chip cookie bars to cool in pan for 10-12 minutes before removing from pan and cutting into bars.
How to Store Brown Butter Chocolate Chip Cookie Bars
Brown butter chocolate chip cookie bars stored in an airtight container will last up to 3-4 days at room temperature. To preserve the freshness of bars, add a slice of bread to the base of the container. The moisture from bread will help to prevent brown butter chocolate chip cookie bars from drying out too quickly.
Looking for More Chocolate Recipes, Checkout the Links Below:
If you make this recipe, please make sure to let me know by tagging me @nourishedendeavors on Instagram or by leaving a comment in the comment section down below so I can find out how this recipe turned out for you! If you have any questions, ask away! I would love to answer your questions! Happy baking!
PrintBrown Butter Chocolate Chip Cookie Bars
These soft brown butter chocolate chip cookie bars are studded with chocolate chips and perfectly infused with the rich, nutty flavor of browned butter in each bite!
- Prep Time: 20 Minutes
- Cook Time: 18 Minutes
- Total Time: 38 minutes
- Yield: 16 Bars 1x
Ingredients
- 1 1/2 Cups (188 g) Unbleached All-Purpose Flour
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
- 1 Large Egg, Room Temperature
- 1/4 Cup + 2 Tablespoon (96 g) Dark Brown Sugar
- 2 Tablespoon ( 26 g) Granulated Sugar
- 5 Ounces (1/2 cup + 2 Tablespoons) Unsalted Butter
- 1/2 Cup + 2 Tablespoons (119 g) Semi-Sweet Chocolate Chips, Divided
- 1 Teaspoon Vanilla Extract
- Flaky Sea Salt, Optional
Instructions
- In medium deep-bottom saucepan under medium-low heat, add and melt the butter. Once all the butter has melted and starts to bubble, stir consistently until butter takes on a golden-brown color and has a nutty fragrance, about 6-8 minutes.
- Transfer browned butter into a medium mixing bowl and allow to cool to room temperature.
- Preheat oven to 350F (180C) and line an 8” x 8” baking pan with parchment paper.
- In a separate medium mixing bowl, add the flour, baking powder, baking soda, and salt. Whisk ingredients to combine.
- Add brown sugar and granulated sugar into bowl with cooled brown butter and whisk to combine. Next whisk in the egg and vanilla extract. The resulting batter will have the consistency of a thick syrup.
- Add the dry ingredients into the bowl with wet batter. With a wooden/large spoon, mix everything together just until cookie dough forms without any presence of flour remaining.
- With a rubber spatula, fold 1/2 cup of the chocolate chips into brown butter cookie dough.
- Transfer brown butter chocolate chip cookie dough into prepared pan and use a rubber spatula to flatten into an even layer.
- Sprinkle remaining 2 tablespoons of chocolate chips on top of brown butter chocolate chip cookie dough.
- Bake brown butter chocolate chip cookie dough for 16-18 minutes. For gooey brown butter chocolate chip cookie bars, bake bars for 16 minutes. For soft baked through brown butter chocolate chips bars, bake bars for the full 18 minutes. To prevent ending up with dry bars take care not to bake brown butter chocolate chip bars beyond the 18 minute mark.
- Allow brown butter chocolate chip cookie bars to cool in pan for 10-12 minutes before removing from pan and cutting into bars. Lightly sprinkle with flaky sea salt, optional.
Notes
- When browning butter, keep a watching eye over it and stir consistently to prevent milk solids in butter from burning before butter is properly browned.
- If you end up with overly brown bits in browned butter, simply strain through a fine mesh sieve before using.
- For gooey brown butter chocolate chip cookie bars, bake bars for 16 minutes. For soft baked through brown butter chocolate chips bars, bake bars for the full 18 minutes.
- Keep in mind that brown butter chocolate chip cookie bars will continue to cook through when removed from oven. To prevent ending up with bars take care not bake brown butter chocolate chip bars beyond the 18 minute mark.
- Brown butter chocolate chip cookies stored in an airtight container will last up to 3-4 days at room temperature.
- I used these baking tools and supplies to make brown butter chocolate chip cookie bars, 8” x 8” baking pan, hand whisk, large wooden spoon, rubber spatula, mixing bowls and parchment paper.
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