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!
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!)
Customize Your Chocolate Chip Cookie Bars: Optional Mix-Ins & Additions
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.
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.
Can I Make Chocolate Chip Cookie Bars Without Browning The Butter?
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.
How To Store Browned Butter Chocolate Chip Cookie Bars
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.
Browned Butter Chocolate Chip Cookie Bars
Ingredients
- ¾ cup (1 ½ stick / 170 g) unsalted butter
- 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 large 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.
- To the bowl with the cooled browned butter, add brown sugar and granulated sugar. Whisk until combined.
- Add the eggs and vanilla extract. Whisk until well combined.
- 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 30-32 minutes, or until the top is light golden brown and slightly firm to the touch.
Video
Did you make this recipe?
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This is just what I need for our sweet tooth, and easy!!
I was excited to make these, I love browned butter! When I saw 325* for 28-30 I knew better but tried anyway, they were not cooked! Please change the temperature on your recipe!
Hi Tricia! The temp and time are correct for my test kitchens as well as others who have made this. You may need a few more minutes in your oven, which is just fine! 🙂
They baked perfectly! This will be a staple dessert recipe for me. Thank you!
THESE ARE TO DIE FOR! I’ve never browned butter before but am SO glad this called for that step! They are heavenly!