The Best Brown Butter Chocolate Chip Cookie Bars

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Easy, homemade brown butter chocolate chip cookie bars. They’re so delicious, flavorful, and packed with chocolate!

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Another perfect, classic, go-to recipe, these Brown Butter Chocolate Chip Cookie Bars are everything!

A few years back, when I really started to get into baking, I tried my first brown butter chocolate chip cookie recipe and my life was forever changed. I just loved the delicious, nutty flavor that the brown butter added and how it elevated the recipe. Since then, I literally will use brown butter whenever I can. I’m just a little (okay, very, very) obsessed.

So, when I was deciding what to bake this weekend, I realized that I don’t have a classic chocolate chip cookie bar recipe. And, I’m not sure how that could be. Growing up (and even to this day), my mom’s go-to, homemade dessert was a batch of chocolate chip cookie bars. They’re just heavenly and everyone LOVES them.

With that in mind, I knew that I needed to nail my own chocolate chip cookie bar recipe. Now, if it’s going to be my recipe, you just know that I had to use brown butter. I wanted to create cookie bars that are soft, chewy, a little bit gooey, and loaded with chocolate. They need to have a great flavor profile, so brown butter is a must. Plus, some flaky sea salt on top to bring out those flavors even more.

Spoiler alert: I’m really happy with how they turned out and can’t wait to bake another batch!

Read on for the full recipe for these delicious Brown Butter Chocolate Chip Cookie Bars.

I know you all can never have too many quick, easy & delicious recipes. I love cookies, but there is nothing like throwing all of the dough into one pan and everything being done baking in 30 minutes. Minimal dishes and less time in the kitchen, I’m all for it.

The hardest part of this entire recipe is browning the butter — and even then, that part is very simple! If you haven’t browned butter before, let me walk you through it.

First, you’re going to place the butter in a light-colored saucepan or pot over low to medium heat on the stove. I like to stir my butter as it’s melting, just to ensure that nothing sticks. Once the butter has fully melted, you’re going to continue stirring frequently. Within a minute or so, the butter will begin bubbling. There may even be some foam on the top layer. Keep stirring. Over the course of a few minutes, you will notice that the butter will change in color from yellow to a more golden/amber color. You will also notice golden brown flecks at the bottom. These are the toasted milk solids that give the brown butter its delicious flavor. Make sure that none of these stick to the pan or get left behind. Once the butter has changed to that golden, amber color, remove it from heat immediately. Place the butter in a glass bowl or measuring cup and let it cool for 10 minutes before combining it with the sugars. Even though we’re making cookie bars, I still like to give the butter some time to cool down so it doesn’t impact the other ingredients. And, there you have it — you have just browned the butter.

As with any other cookie bar recipe, the rest is fairly straightforward and easy. As always, make sure your eggs are at room temperature (or run them under lukewarm/slightly hot water to warm them up) and be cautious to not overmix your dough.

As for toppings, I won’t lie, I had kind of a heavy hand with the chocolate for this one. I opted to use both regular and mini-sized semisweet chocolate chips. I just love using toppings of different sizes as I believe it helps your baked goods look even better. Also, do not forget to garnish your cookie bars with flaky sea salt after baking. I swear by this — especially when you’re using brown butter — it’s an absolute must as the flaky sea salt really brings all of those flavors together.

These cookie bars are dreamy, full of flavor, and so easy to make. Trust me, you’re going to love them!

Other brown butter recipes you may like:

• The Best Chocolate Chip Cookies
• Caramel Chocolate Chip Cookies
• Chocolate Dipped Cheesecake Stuffed Cookies
• The Best Brown Butter M&M Chocolate Chip Cookies
• Nutella Stuffed M&M Cookies

Ingredients you’ll need:

• Unsalted butter
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla extract
• All-purpose flour
• Baking soda
• Salt
• Semisweet chocolate chips
• Mini semisweet chocolate chips
• Flaky sea salt

Kitchen tools you’ll need (linking my favorites below!)

• Mixing bowls
• Measuring cups
• Spatula
• Whisk
• 9 inch square baking pan
• Parchment paper

How to make these perfect Brown Butter Chocolate Chip Cookie Bars

Preheat the oven to 350 degrees Fahrenheit. Line a 9 inch square baking pan with parchment paper. Spray with nonstick cooking spray. Set aside.

Brown ¾ cup (12 tbsp) unsalted butter on the stove over low to medium heat. Set aside to cool for 10 minutes.

In a medium-sized bowl, combine the dry ingredients: 1¾ cups all-purpose flour, 1½ tsp baking soda, and ¾ tsp salt. Set aside.

In a large bowl, whisk together ¼ cup granulated sugar, 1½ cups brown sugar, and the brown butter. Whisk until the mixture is smooth and the ingredients are fully combined.

Add the 2 eggs, 1 egg yolk, and 3 tsp vanilla extract. Whisk again until smooth.

Add the dry ingredients to the wet ingredients. Fold in with a rubber spatula until a few flour streaks remain. Gently fold in 1 cup semisweet chocolate chips and ½ cup mini semisweet chocolate chips — do not overmix!

Spread the cookie dough, creating an even layer in the prepared baking pan. If desired, add extra mini chocolate chips to the top before baking.

Place the pan in the oven and bake for about 25-30 minutes until the bars are lightly golden on top and the bars are set. I recommend checking your cookie bars, starting at the 25-minute mark. 

Take the cookie bars out of the oven, top them with flaky sea salt, and let them cool completely before slicing. With this recipe, you can get 12 larger or 16 smaller cookie bars.

Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Tips for success

• When measuring dry ingredients, use a kitchen scale or the spoon and level method. While it is more accurate to measure dry ingredients by weight (grams), I bake using volume measurements (cups). This recipe can easily be converted using an online conversion calculator, like this one from Inch Calculator. For the spoon and level method, before scooping out dry ingredients, use a spoon and run through them, fluffing them up and removing any clumps. Then, spoon the ingredient into the measuring cup and use a flat top tool to level off the top and remove any excess.
• Do not overmix the cookie dough as this will lead to dry, crumbly cookie bars. Fold in the dry ingredients until just a few flour streaks remain, then fold in your toppings. Once the toppings are incorporated, stop mixing. At this point, there should be no visible flour streaks.
• Be careful not to overbake your cookie bars. For me, these cookie bars took 27 minutes to bake. Start checking them at the 25-minute mark. The cookie bars should be removed from the oven when they are set (aka they shouldn’t jiggle) and golden on top. These cookie bars will bake up darker due to the brown butter. You can also use the toothpick test to determine if they’re done baking. When a toothpick inserted into the cookie bars comes out with a few moist crumbs, they’re done baking. Let the cookie bars cool completely before slicing.

FAQs

Can I double this recipe?

Yes, simply double the ingredients and use a 9×13-inch pan. Baking temperature will remain the same, but bake time may vary. Set your timer for 20 minutes and check on the cookie bars every 1-2 minutes.

Can I freeze these cookie bars?

Absolutely! Place the cookie bars in a freezer safe container or bag and freeze for up to 3 months. When you’re ready to eat the cookie bars, set them out and let them come to room temperature first before consuming.

Do I have to brown the butter?

For this recipe and the measurements listed — yes. By browning the butter, we’re removing the water content. Because of this, a brown butter recipe uses less flour and other dry ingredients. If you opt to use regular melted butter, you will need to increase the amount of flour. Start by adding 1 tbsp of flour at a time until you reach the desired consistency. The dough will be a bit tacky, but easy to spread with a rubber spatula.

How to store

Store the cookie bars in an airtight container at room temperature for up to 5 days or freeze for up to 3 months. If freezing, store the sliced cookie bars in a freezer-safe storage bag or container. Set the cookie bars out in advance and let them come to room temperature prior to consuming.

They’re the best, the dreamiest, and the perfect Brown Butter Chocolate Chip Cookie Bars. Soft & chewy, loaded with chocolate, and ready in less than an hour, you’re going to love this recipe!

If you try this recipe, share and tag me on socials using @itsbrunchoklock or #itsbrunchoklock.