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!
I hope they appear in your kitchen ASAP. And head over to instagram, so you can see me make them on my stories today!
Brown Butter Chocolate Chip Cookie Bars
Salted Brown Butter Chocolate Chip Cookie Bars
Ingredients
- 1 cup unsalted butter
- 1 1/2 cups light brown sugar, loosely packed
- 2 eggs, lightly beaten
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk chocolate chips
- 1 cup dark chocolate chips
- maldon flaked salt, for topping
Instructions
- 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.
Notes
Did you make this recipe?
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104 Comments on “Salted Brown Butter Chocolate Chip Cookie Bars.”
Okay, these look amazing – my mouth is watering looking at these. Also, slightly put out that they look so much tastier than the version I published earlier in the week! https://www.rachelphipps.com/2020/02/chocolate-chip-cookie-squares.html
Saw this and literally started to salivate over them. Can’t wait to make this weekend!!
enjoy kate!
UGH, I just got back from vacation and am trying to lose my rum weight but brown butter is my weakness! Probably making these later today…
i’m so glad you did it! :)
already in the oven. thanks for this!
i hope you love them!
came back to report a review. these are delicious!
OK, just added flaked salt to my grocery list!
yessss it’s so great on many things!
I absolutely have to make these, stat! They sound ah-mazing!!
thanks mel!
Thank you saving me!
Weekend baking with kids = ❤😊👍
enjoy amanda! xo
“You can also wrap and freeze leftovers.” That is funny. I don’t think there will be any leftovers. 😀
BAHAHAHAH
Dying for these… too bad I just stocked up on sweets at Oakmont Bakery this morning:(
ahhh well that’s a nice problem to have marcie :)
Hi!! If I do want to half it and bake in an 8×8, how long does it go in the oven for? These look so good.
i would start at 18-20 mins and check from there! :)
Sooooo gooddd😛😛😛
Do you think coarse kosher salt would work since I don’t have any flaked salt?
yes! just a little sprinkle!
Yes and no. It works, but flaked salt has a unique texture and more mild saltiness that makes it much better when you are eating it just sitting on top of a sweet thing. Go very light on the kosher salt or just leave it off, but I highly recommend investing in some Maldon sea salt next time you’re at the grocery store. It is a great finishing salt on all kinds of things.
These are outstanding! I cut the recipe in half and baked them in an 8 x 8 pan for 20 minutes. My husband wishes that I made the full recipe! Thank you for a great recipe, Jessica!
i’m so glad you like them!! xo
Why did mine turn out so fat? Still good but super dry and cake-y?
i’m not sure annie… is it possible that your oven runs hot? they definitely shouldn’t be fat or cakey at all! did you use a smaller pan than 9×13? did you possibly use baking powder instead of soda?
The same thing happened to me! I followed the recipe exactly as noted. No clue what went wrong, perhaps I will try again as I had high hopes!
oh no! i’m really not sure what to suggest here guys – if you try again, you could bake for slightly less time? maybe try baking for 20-25 minutes instead?
Thank you for the tip on temp, willing to give it a try! Seems like others had no issues so very confused as to what is going on here. Have tried so many of your desserts with only amazing results!
Amazing. Devoured by my family in seconds flat. Love the sale with the caramelized flavor of the brown butter. A keeper for sure!!!! Thanks.
yay so glad!
Saw these and immediately had to make them. Delicious.
so glad you liked them!
What type of baking pan is best? Glass or non-stick coated? Thanks!
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A little disappointed…followed recipe exactly and baked for 30 minutes and they were a little dry. Still taste great. I will try again for less time, maybe my oven runs hot.
First rule of cookie baking…always underbake!
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Chocolate chip bars are my gluttony because frankly speaking who would not indulge in this sin. The recipe is quick and easy to make and it resulted in the best chocolate chip bar i have ever tasted.
Made these for a family party this weekend – huge hit!
Do you typically add the brown butter bits in your recipes? I’ve read conflicting accounts on whether to strain them out or keep them in. Thank you!
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These look great, and I have a full pantry. But, I would have to go to the store for this special salt and two different chocolate chips….can’t go right now!
no prob susan!! skip the salt and use whatever chocolate you have on hand!
Doubled the recipe Because I have a larger pan. They are divine!!!!!
Subbed semisweet chips and dark chocolate chips because I don’t like the intensely sugary taste of milk chocolate.
I don’t have fancy salt and I loved them just the same!
10/10!! Have sent this recipe to many people who tried the bars!
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These were so good!! Made exactly as directed, cooked for 30 minutes and they were perfect. Love them warmed up with a scoop of vanilla ice cream!
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Aloha! Trying new recipes. Looking for a yummy buttery treat and came across this one! I learned how to brown butter! Something I’ve never made before. The aroma is AhhhMazing! I love it! I just pulled the pan out of the oven and my house smells absolutely delicious! Can’t wait to cut into these! Waiting for it to cool down completely. Do you have any tips on getting a clean cut for the bars? I can’t wait! 😊
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Very disappointed in these. I followed the recipe ingredients as listed. I actually baked these for only 25 minutes as they were looking done, and the texture turned out very dry and not chewy nor moist. What a waste of quality ingredients. Also, I do not detect the brown butter caramel taste at all. Yes, I browned the butter until fragrant nutty and had brown bits in it.
hmmm the only thing I can suggest is to check your oven temperature with a thermometer? it sounds like it runs hot. this recipe has been tested hundreds of times, i can assure you that it works. i’m also not sure how it couldn’t taste like brown butter? there is an entire cup of brown butter in these! they should definitely taste brown buttery!
After seeing everyone make these in the book club, I finally did it and they do not disappoint! They are chewy and wonderful!
Has anyone tried theses with a 1 to 1 gluten free flour? I’ve made these 3 times as written and I love, love, love them! They are getting me through quarantine! That being said I feel much better if I eat gluten free.
melissa i have heard from people who have successfully used a GF flour like cup to cup! as long as you use something like that, it should work!
Thanks so much! Heading into my kitchen right now!😍
It worked!! They were delicious, as always!!!
Delicious…brown butter is just the best! The combination of chips is great too.
I’ve made these twice! Soooo good! I use one bag of dark chocolate chips.
These were awesome! I have a very similar cookie recipe that I wanted to make into a pan cookie so used this instead. I made a few changes:
I used a brownie pan (11×7) this made them thicker than the 9×13 but made more servings than the 8×8. Baked for about 25 minutes
Put parchment paper in the pan and overlapped the sides to make a handle so I could easily remove them whole thing and cut in squares
Used half semi sweet and half milk chocolate
Added toasted chopped pecans – 1 cup
Made 2 pans to share with neighbors and they were gone, instantly!
Kim H did you use the salt on top?
Yes, always add the Salt to the top when I make Brown Butter Chocolate Chip cookies. The combo of the caramel flavor from the brown butter and the salt is amazing!
Can you make these as individual cookies instead of a pan?
The bottom of my bars were too crispy and the top was too flaky after 25 mins in the oven – otherwise tasted good. I’ve never met a cookie I didn’t like :)
Made these for a weekend trip down to the beach. They were brought in at 5pm on Saturday and completely gone by noon on Sunday. Big hit!
Holy brown butter!! I used only dark chocolate; chunks from a bar instead of chips. SO good
I’ve been making these on repeat! Increasing the added salt from 1/2 teaspoon to 2 teaspoons was a game changer! Even more delicious and savory and really brings out the brown butter flavor!