Cozy Brown Butter Chocolate Chip Cookie Bars
These cozy brown butter chocolate chip cookie bars are soft, chewy, and bursting with deep buttery flavor, perfect for a comforting homemade dessert.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 24 bars 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227 g) unsalted butter, browned
- 1 cup (200 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 ¼ cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (270 g) chocolate chips (semisweet or mix of semisweet and milk chocolate)
Instructions
- Brown the butter: Place 1 cup (227 g) of unsalted butter in a medium saucepan over medium heat. Stir frequently as the butter melts, foams, and then begins to turn a golden brown with toasted flecks (about 5-7 minutes). Remove from heat once nutty aroma and color change appear.
- Combine sugars and eggs: In a mixing bowl, whisk together 1 cup (200 g) light brown sugar and ½ cup (100 g) granulated sugar. Let the brown butter cool for a few minutes (warm but not hot) and slowly whisk it into the sugars. Beat in 2 large eggs one at a time, then add 2 teaspoons vanilla extract.
- Mix dry ingredients: In a separate bowl, sift together 2 ¼ cups (280 g) all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Combine wet and dry: Gradually add dry ingredients to wet mixture, stirring gently until just combined. Avoid overmixing.
- Add chocolate chips: Fold in 1 ½ cups (270 g) chocolate chips evenly through the dough.
- Prepare the pan: Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal. Spread dough evenly and smooth the surface.
- Bake: Preheat oven to 350°F (175°C). Bake for 28-32 minutes, rotating pan halfway through. Edges should be golden and set; center should remain soft.
- Cool and slice: Cool completely in pan on wire rack (about 1 hour). Use parchment overhang to lift slab out and slice into bars.
Notes
Watch the brown butter carefully to avoid burning; remove from heat once nutty aroma and golden color with brown flecks appear. Fold dry ingredients gently to avoid tough bars. Use parchment paper for easy removal and clean-up. Cool bars completely before slicing to prevent crumbling. Rotate pan halfway through baking for even cooking. For gluten-free, substitute flour with a 1-to-1 gluten-free blend. For dairy-free, use vegan butter that browns well but watch closely.
Nutrition
- Serving Size: 1 bar (approximate)
- Calories: 280
- Sugar: 22
- Fat: 15
- Carbohydrates: 34
- Protein: 3
Keywords: brown butter, chocolate chip, cookie bars, easy dessert, homemade, cozy, chewy, soft cookie bars