Ah, the sweet scent of chocolate chip cookies wafting through the air has a way of wrapping your heart in a warm hug. There’s just something about the melding of brown butter and chocolate that evokes memories of family kitchens and laughter, all while nibbling on something delicious straight from the oven. These Brown Butter Chocolate Chip Cookie Bars are sure to become a cherished recipe in your collection, bringing joy to every gathering and cozy evening at home.
Why make this recipe?
You’ll find that there’s nothing quite as comforting as the simple act of baking. These cookie bars are easy to whip up and are perfect for family get-togethers, weekend treats, or just because you deserve something sweet. They come together in a flash, yet the results feel like a lovingly crafted dessert straight from Granny’s cookbook. Plus, the irresistible flavor of brown butter mixed with rich chocolate chips will take your taste buds on a delightful trip down memory lane.
How to make Brown Butter Chocolate Chip Cookie Bars
Ingredients:
- 1 cup + 2 tbsp salted butter (254 grams)
- 3/4 cup brown sugar, packed (163 grams)
- 3/4 cup granulated sugar (155 grams)
- 2 tsp vanilla extract
- 2 large eggs
- 2 and 2/3 cups all-purpose flour, spooned & leveled or weighed out (347 grams)
- 1 tsp baking soda
- 1/4 tsp salt
- 1 and 1/2 cups semi-sweet chocolate chips, plus a generous handful for topping
- Flaky sea salt, for topping
Directions:
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Make the Brown Butter: Start by adding the butter to a medium saucepan over medium heat, letting it melt slowly while you stir occasionally. Once it’s melted, lower the heat to medium-low and keep stirring. Soon, your kitchen will be filled with the nutty, caramel aroma as the butter foams and bubbles, transforming into a deep golden hue. This enchanting process takes about 4-6 minutes. When your butter has reached perfection, pour it into your mixing bowl and let it chill in the freezer for about 30 minutes until it becomes the consistency of room temperature softened butter—or just give it a little time to cool if you’re using it in its melted state.
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Prep: Preheat your oven to 350°F. Grease a 9×13 pan with nonstick spray and line it with parchment paper, just to make sure your sweet treats come out easily.
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Make the Cookie Dough: In a large mixing bowl, cream that delightful brown butter using an electric mixer on high speed, scraping up all those golden bits from the bottom. Add the brown and granulated sugars, mixing on high for about 1 minute until well combined. Pour in the vanilla extract and crack those eggs in, mixing until just incorporated.
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Add the Dry Ingredients: Gently fold in the flour, baking soda, and salt until a dough forms. It might seem a tad crumbly at first, but give it a bit more mixing and watch it come together beautifully. Toss in those chocolate chips, mixing them evenly through the dough. If you’re using your melted brown butter, just be sure it’s not steaming hot when you add the sugars and remaining ingredients.
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Bake: Spread the dough evenly into the prepared pan, adding a few extra chocolate chips on top for good measure. Slide it into your preheated oven and bake for 14-16 minutes. Those golden edges will tell you they’re ready, but resist the urge to overbake! You want these bars to be a little soft in the center for that divine chewy texture.
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Serve + Store: Let these beautiful bars rest on the counter for about 30 minutes before slicing. Trust me, the longer you let them sit, the prettier those slices will be. But oh, when they’re warm from the oven with a sprinkle of flaky sea salt, they’re hard to resist! Store any leftovers—if there are any— in an airtight container on the counter for 4-6 days (but let’s be honest, they’ll probably be gone before then). You can always warm them up in the microwave for that glorious gooeyness.
How to serve Brown Butter Chocolate Chip Cookie Bars
Serve these delightful bars as a warm dessert with a scoop of vanilla ice cream on top or alongside a glass of cold milk. They also make a lovely addition to any gathering—bring them to the next potluck, and you’ll find folks lining up for seconds!
How to store Brown Butter Chocolate Chip Cookie Bars
Keep your delicious cookie bars in an airtight container at room temperature for 4-6 days, or stash them in the fridge to prolong their freshness. Just remember, a little nudge in the microwave can quickly bring back that mouthwatering softness.
Tips to make Brown Butter Chocolate Chip Cookie Bars
- Be patient with the browning process; it’s the secret to that amazing nutty flavor.
- If the dough seems a little too crumbly, don’t worry! Just keep mixing; it’ll come together.
- For an extra treat, try mixing in a handful of chopped nuts or swirling in some caramel or peanut butter.
Variations
You can switch things up by using dark chocolate chips, adding nuts for a bit of crunch, or even drizzling some chocolate or caramel sauce on top after baking for an added flourish.
FAQs
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Can I use unsalted butter instead?
Absolutely! Just add a pinch of salt to the dough if you’re using unsalted butter, to keep that delicious flavor balance. -
Can I freeze these cookie bars?
Yes, you can! Once cooled, wrap them tightly in plastic wrap and then in aluminum foil before placing them in the freezer. They’ll keep well for up to three months. -
Why is my butter not browning?
Make sure you’re using medium heat. If the heat is too low, the butter won’t brown properly, and too high will burn it. So just watch closely for that lovely golden color!
There you have it, my dear friends—a heartwarming recipe that brings the comfort of home into your kitchen. So gather your loved ones, roll up your sleeves, and enjoy the magic of baking together. There’s nothing quite like sharing the love through food, and these Brown Butter Chocolate Chip Cookie Bars are sure to light up any table. Happy baking!
Brown Butter Chocolate Chip Cookie Bars
Ingredients
Method
- Melt the butter in a medium saucepan over medium heat, stirring occasionally.
- Lower the heat to medium-low and keep stirring until the butter foams and becomes a deep golden hue, about 4-6 minutes.
- Pour the browned butter into a mixing bowl and let it chill in the freezer for about 30 minutes.
- Preheat your oven to 350°F (175°C).
- Grease a 9x13 pan with nonstick spray and line it with parchment paper.
- Cream the brown butter in a large mixing bowl using an electric mixer on high speed.
- Add the brown and granulated sugars and mix on high for about 1 minute.
- Pour in the vanilla extract and add the eggs, mixing until just incorporated.
- Gently fold in the flour, baking soda, and salt until a dough forms.
- Toss in the semi-sweet chocolate chips, mixing them evenly through the dough.
- Spread the dough evenly into the prepared pan, adding extra chocolate chips on top.
- Bake for 14-16 minutes or until the edges are golden and the center is still slightly soft.
- Let the cookie bars rest on the counter for about 30 minutes before slicing.
- Store leftovers in an airtight container for 4-6 days.