These Browned Butter Chocolate Chip Cookie Bars are soft, moist dessert bars loaded with chocolate chips! Using browned butter will make these bars stand out from all of the other cookie bars out there, for sure! Once you taste the rich, nutty, and almost caramel-like flavor it brings, you will want to try my super popular Chocolate Chip Caramel Bars, too!

Pan of Brown Butter Chocolate Chip Bars on a white table with a napkin and a measuring cup of chocolate chips from overhead.

Ingredients & Substitutions

Butter: It’s all about the browned butter in this recipe. I prefer to use unsalted butter, which is mostly used for browning butter. If using salted butter, you may want to lessen the amount of salt in the recipe.
Sugars: For the most flavor in these bars, both light brown sugar and granulated sugar are used in the dough.
Eggs: Ensure the eggs are at room temperature before mixing them with the other ingredients. Out of eggs? Try one of my egg substitutes!
Flour: I used all-purpose flour for the bars. You could try gluten-free flour if preferred, but we have not tested that with these bars.
Chocolate Chips: Mix two cups of chocolate chips into the dough. Then, reserve about a quarter cup for the topping. You could use milk chocolate, dark chocolate, white chocolate, or your favorite candy chips. Or, mix and match. (I want to try adding some peanut butter chips into the mix!)

Although delicious as-is, it’s easy to customize these bars. Here are a few ideas:

Add toasted nuts like pecans or walnuts. You could add about 1/2 cup.
Add a teaspoon of espresso powder to the dough. It will not make the bars taste like coffee, but just enhance the chocolate flavor!
Add 1/2 cup of unsweetened coconut flakes.
Try the bars with 1/2 cup dried cherries or cranberries.
Drizzle chocolate syrup or caramel sauce (or both!) over the tops of the bar.
Serve with a scoop of vanilla ice cream.

Browned Butter Chocolate Chip Cookie Bars on a white plate with a glass of milk.

Can I Make The Dough Ahead Of Time?

Sure! To save time when you are ready to make the bars, get the dough mixed together in advance. Once the dough is fully mixed, wrap it tightly in plastic wrap or place it in an airtight container. Then, store it in the refrigerator for up to 2-3 days. When ready to make the bars, let the dough sit at room temperature for up to 15-20 minutes to make it easier to work with.

Well, you could…but, taking that extra few minutes to brown the butter makes these bars really stand out when it comes to flavor. However, if using butter without browning it, let it come to room temperature and cream it with the brown sugar and granulated sugar.

Stack of Browned Butter Chocolate Chip Cookie Bars on a white table with a glass of milk and chocolate chips.

Browned Butter Chocolate Chip Cookie Bars can be stored at room temperature, the refrigerator, or freezer.

Room Temperature: Once the bars have cooled to room temperature, store them in an airtight container. They will last up to 2-3 days.

To Refrigerate: If preferred, you can store the bars in an airtight container in the refrigerator. They will last up to 5-7 days.

To Freeze: For even longer storage, you can freeze the bars. Wrap them individually or in layers with plastic wrap or foil, then place them in an airtight container or a freezer-safe bag. Properly stored, frozen chocolate chip cookie bars can maintain their quality for about 2 to 3 months. To thaw, transfer the desired number of bars to the refrigerator and allow them to thaw gradually.

5 from 1 vote

Browned Butter Chocolate Chip Cookie Bars

Prep Time 10

Cook Time 28

Total Time 38

Save Print Rate Comment

Ingredients

▢ ¾ cup (1 ½ stick / 170 g) unsalted butter, room temperature
▢ 1 cup (200 g) light brown sugar, packed
▢ ½ cup (100 g) granulated sugar
▢ 2 teaspoons vanilla extract
▢ 2 large eggs, room temperature
▢ 2 ¼ cups (281 g) all-purpose flour
▢ 1 teaspoon kosher salt
▢ ½ teaspoon baking soda
▢ 2 ¼ cups (409.5 g) semi-sweet chocolate chips, divided

Instructions

In a stainless steel skillet (or another light-bottomed pan) over medium-high heat, melt butter, swirling the pan occasionally. The butter will begin to foam, which signals the water in the butter is boiling off. (Watch closely at this stage.) Tiny brown specks of milk solids will begin to appear at the bottom of the pan; constantly stir and scrape these off using a spatula so they don’t stick.
As soon as the butter turns chestnut brown and smells nutty, remove the pan from the heat. Pour the browned butter into a heat-safe bowl and set aside to cool to room temperature (about 15-20 minutes).
Preheat the oven to 325°F. Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
In a large bowl, whisk together the cooled browned butter, brown sugar, and granulated sugar until combined.
Add the eggs and vanilla extract. Whisk until well combined.
Gradually add the dry ingredients to the wet mixture. Mix until just combined.
Mix in 2 cups of chocolate chips.
Transfer the dough to the prepared pan. Press evenly into the pan using a spatula or your fingertips. Top with the remaining chocolate chips.
Bake for 28-30 minutes, or until the top is light golden brown and slightly firm to the touch.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.