Salted Brown Butter Chocolate Chip Cookie Bars.
These chocolate chip cookie bars are GOLD.
Okay so no big deal but you have to drop what you’re doing right now and go make these. YES LIKE RIGHT NOW!!
Last weekend I shared some stories of these on instagram and in my weekend post, and you guys have been blowing up my messages ever since. I knew the recipe had to get out ASAP, so here we are! I made them again (life is so hard) just to photograph and share with you this week. Because they need to make an appearance in your kitchen this weekend.
Hello saturday treat!
These bars are chewy and perfectly flavored. Studded with both milk chocolate and dark chocolate. Dreamy!
The biggest and best part?
They start with two whole sticks of butter… BROWNED. Oh yes, we brown two entire sticks of butter. Seriously just throw all your candles away because this will make your house smell like absolute heaven. I no longer need to burn any home fragrance – I’m just going to brown butter when I want to impress friends and make our house smell lovely.
There is so much brown butter in this recipe that you can taste it in the bars. Which I know sounds a little crazy, but the thing is, when cookies or bars are made with brown butter, sometimes it’s hard to taste the brown butter inside. Unless it’s a glaze or something. You get me?
This is a totally different story. These bars have the most brown buttery, almost caramely, almost butterscotch-like flavor. They are seriously the best chocolate chip bars I’ve ever made!
Some other exciting points:
The butter doesn’t have to be softened because we are browning it anyway.
You don’t have to use a stand mixer for this recipe! Just stir it up.
Aside from browning the butter, the recipe comes together SO quickly. If you’re really in a pinch you don’t HAVE to brown the butter, but I mean…
The bars bake for 30 minutes then cool. You can get these made and baked within one hour. You’ll have to wait a bit for them to cool, but if you’re taking them somewhere – just take and slice once you’re there!
Now here’s the other thing – I do like a thicker bar, and I went back and forth on if I should show these made in an 8×8 pan instead. The thing is, they are really rich and just SO good made in the 9×13 pan, albeit a bit thinner. They serve a crowd and you can also wrap and freeze leftovers.
If you’re really in a pinch though, you can cut the recipe in half and do an 8×8 pan.
My favorite part, aside from the brown butter (of course!!!) is the flaky salt on top.
OMG. It adds a little texture and crunch, and obviously a salty bite to the rich, decadent melty chocolate and caramely baked dough.
And see how the top layer of the bars are also thin and crisp? The texture is so good and also means everyone doesn’t have to fight for the outer edges.
Give me all of these bars!
Brown Butter Chocolate Chip Cookie Bars
Salted Brown Butter Chocolate Chip Cookie Bars
- Preheat the oven to 350 degrees F. Have a 9x13 inch baking dish out.
- In a small bowl, whisk together the flour, baking soda and salt.
- Place the butter in a skillet over medium heat. Cook and let the mixture bubble, stirring occasionally, until brown bits begin to appear on the bottom. Once the brown bits appear, turn the heat off and continue to stir for about 30 seconds. Let the butter cool slightly. Take a pastry brush and brush a bit of the butter all over the bottom and sides of the 9x13 inch dish.
- Place the brown sugar in a large bowl. Pour in the brown butter and mix until combined combined and smooth - the sugar will somewhat dissolve. Add the eggs one at a time, stirring immediately after so they don’t cook if the butter is still warm. Stir in the vanilla extract.
- Use a wooden spoon to stir in the dry ingredients until they are almost combined. Stir in the chocolate chips until they are evenly dispersed.
- Press the mixture into the buttered dish. Bake for 25 to 30 minutes, or until the top is golden brown and set in the center. Remove the dish and immediately sprinkle the top with flaked salt. Let cool completely before slicing into squares.
Life is made.