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Homemade Brown Butter Chocolate Chip Cookie Bars photo
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Brown Butter Chocolate Chip Cookie Bars

These Brown Butter Chocolate Chip Cookie Bars are thick, chewy, and bursting with rich, nutty brown butter and melted chocolate chunks. Pure bliss in every bite!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Brown Butter, Chocolate, Cookie Bars, Easy
Servings: 12 servings

Ingredients

  • 1 cup unsalted butter cut into tablespoon pieces
  • 1 1/4 cups packed dark brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 2 cups all-purpose flour
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup chocolate chunks
  • 1 cup chocolate chips
  • flaky sea salt for sprinkling

Instructions

  • In a medium saucepan over medium heat, add the unsalted butter. Allow it to melt and continue cooking, stirring frequently, until it turns a golden brown and smells nutty, about 6-8 minutes. Remove from heat and let cool slightly.
  • In a large mixing bowl, combine the brown butter, dark brown sugar, and granulated sugar. Mix until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  • In another bowl, whisk together the all-purpose flour, kosher salt, baking soda, and baking powder.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
  • Gently fold in the chocolate chunks and chocolate chips, ensuring even distribution throughout the batter.
  • Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving overhang for easy removal.
  • Spread the cookie dough evenly in the prepared pan. Sprinkle flaky sea salt on top. Bake for 25-30 minutes, until edges are golden and a toothpick inserted comes out with a few moist crumbs.
  • Allow bars to cool in the pan for at least 15 minutes. Lift out using parchment paper and cool completely on a wire rack before slicing into squares.

Equipment

  • Mixing Bowls
  • Whisk
  • Spatula
  • 9x13 inch baking pan
  • Parchment Paper
  • Measuring Cups and Spoons
  • Medium Saucepan
  • Wire Rack

Notes

  • You can refrigerate the dough up to 24 hours before baking; bring to room temperature before baking.
  • Store baked bars in an airtight container at room temperature for up to one week or freeze for up to three months.
  • Customize with nuts, dried fruit, or different chocolate types for variety.