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Chewy Brown Butter Chocolate Chip Cookie Bars

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These chewy brown butter chocolate chip cookie bars are a quick and easy lunchbox treat with a rich, nutty flavor and perfect chewy texture.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 1 cup (200g) light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (270g) semi-sweet or milk chocolate chips

Instructions

  1. Brown the butter: Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir occasionally as it melts and starts to foam. After about 5-7 minutes, you’ll see golden brown specks and smell a nutty aroma. Remove from heat immediately to avoid burning. Pour into a heatproof bowl and let cool slightly for 5 minutes.
  2. Mix sugars and butter: Add 1 cup (200g) light brown sugar and 1/2 cup (100g) granulated sugar to the browned butter. Stir until combined and slightly cooled—warm but not hot to avoid cooking the eggs in the next step.
  3. Add eggs and vanilla: Beat in 2 large eggs (room temperature) one at a time, followed by 2 teaspoons pure vanilla extract. The batter will look shiny and smooth.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  5. Incorporate dry into wet: Gradually fold the dry ingredients into the wet mixture using a spatula. Mix just until combined—overmixing will toughen the bars.
  6. Fold in chocolate chips: Stir in 1 1/2 cups (270g) chocolate chips evenly.
  7. Prepare the pan: Line a 9×13 inch (23×33 cm) baking pan with parchment paper, allowing some overhang for easy removal. Spread the batter evenly in the pan, smoothing the top gently.
  8. Bake: Preheat oven to 350°F (175°C). Bake the bars for 25-28 minutes, or until the edges are golden and the center looks set but still soft. A toothpick inserted should come out with a few moist crumbs.
  9. Cool and slice: Let the bars cool completely in the pan on a cooling rack, about 1 hour. Use the parchment overhang to lift the whole slab out, then cut into 16 bars.

Notes

Keep a close eye on the butter while browning to avoid burning. Use room temperature eggs to prevent curdling. Do not overmix the batter to maintain chewiness. Let bars cool completely before slicing for best texture. Tent with foil if edges brown too quickly.

Nutrition

Keywords: brown butter, chocolate chip, cookie bars, chewy, lunchbox treats, easy baking, kid-friendly

Find it online: https://oracooks.com/chewy-brown-butter-chocolate-chip-cookie-bars-easy-lunchbox-treats/