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Close-up of two gooey brown butter chocolate chip bars stacked on top of each other, with melted chocolate visible inside the soft, golden-brown cookie layers.

Brown Butter Chocolate Chip Cookie Bars

Elien
These brown butter chocolate chip cookie bars are thick and chewy. Full of chocolate chips and toasty brown butter flavor.
4.95 from 18 votes
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Prep Time 10 minutes
Cook Time 24 minutes
Additional Time 30 minutes
Total Time 1 hour 4 minutes
Course Cookies
Cuisine American
Servings 16
Calories 229 kcal

Ingredients
 
 

  • 170 g unsalted butter
  • 150 g soft brown sugar
  • 50 g granulated sugar
  • 1 ½ teaspoons vanilla paste or extract
  • 1 large egg
  • 220 g all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 170 g semi-sweet chocolate chips or chunks

Instructions
 

  • Melt butter in a light‑colored skillet over medium heat. Once melted, stir regularly as the milk solids turn deep golden brown, about 4-5 minutes. 170 g unsalted butter
  • Pour into a heatproof bowl (it will have reduced to around 145g after being browned) and let cool at room temperature until opaque and soft-solid, or chill in the fridge for 10–15 minutes, checking often to prevent it from becoming too hard.)
  • While the butter cools, preheat your oven to 350°F (180°C). Line a 8x8-inch (20x20cm) baking pan with parchment paper.
  • When the butter is cooled and ready, add the sugars and vanilla. Using a hand mixer on medium speed, whip the mixture until pale and fluffy, about 2–3 minutes. 150 g soft brown sugar, 50 g granulated sugar, 1 ½ teaspoons vanilla paste
  • Scrape down the bowl, then beat in the egg. 1 large egg
  • In a medium bowl, whisk together the dry ingredients, then add this dry mixtire to the butter mixture until just combined. 220 g all-purpose flour, ¾ teaspoon baking soda, ½ teaspoon salt
  • Using a spatula or wooden spoon, gently fold in the chocolate chips until evenly distributed. 170 g semi-sweet chocolate chips
  • Press the cookie dough evenly into the prepared pan.
  • Bake the cookie bars for around 22-24 minutes or until the edges are browned, and the top is set and golden brown but still slightly soft in the middle. This may take less or more time, depending on your oven.
  • Let the cookie bar cool in the tin for 20 minutes before removing the cookie slab from the pan and letting it cool completely on a wire rack. The cookies will be pretty soft while still warm but will firm up as they cool to room temperature.
  • To serve, slice the cookies into individual cookies with a sharp knife. Slice four rows horizontally and four rows vertically to create 16 pieces.

Notes

Both metric and US cup conversions are provided. Use the toggle on the recipe card to switch between the two.

Nutrition

Serving: 1barCalories: 229kcalCarbohydrates: 29gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 4gCholesterol: 35mgSodium: 130mgFiber: 1gSugar: 17g
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