Chocolate chip cookies are amazing. I will forever and always love the classic Toll House Cookie Recipe. BUT, hear me out, have you ever had a chocolate chip cookie bar? Let me tell you, I may have jumped off the cookie train because cookie bars are it.
Hear me out.
First, less work. No scooping the batter onto a cookie sheet in little piles. With bars, you dump and you're done.
Second, you get all of that delicious cookie flavor and texture you know and love, just more of it.
These bars are thick, chewy, almost brownie-like, and full of sweet chocolate chips.
Like the crisp edges you get with a cookie? No problem. Go for an edge piece. But those middle pieces...those middle pieces will change the way you look at cookies forever.
We haven't even gotten to the fact that these are brown butter cookies. Not familiar with brown butter? Keep reading and I'll fill you in on all of the details. Let's just say that the brown butter makes these cookie bars. You are going to LOVE them!
HOW TO MAKE CHOCOLATE CHIP COOKIE BARS
These chocolate chip cookie bars can be made with just a few simple steps. You don't even need a mixer! First, you need to brown the butter. To do this, heat butter in a saucepan over medium heat and cook until golden brown. Remove from the heat, transfer to a bowl, and cool in the fridge. Next, combine flour, baking soda, and salt. Stir brown sugar, granulated sugar, and vanilla extract into the brown butter. (Try this Homemade Vanilla Extract Recipe for extra yumminess!) Add two eggs and stir to combine. Mix in the flour mixture a little at a time and then the chocolate chips. Transfer to a parchment-lined baking dish and bake at 350 degrees for 35 minutes. Cool before cutting. For a detailed ingredients list and instructions, see below.WHAT IS BROWN BUTTER?
Brown butter is butter that is cooked until the milk solids begin to turn golden brown. It has a rich, nutty, intensified buttery flavor. It's amazing!
DO I HAVE TO USE BROWN BUTTER?
Technically, no. You can use melted butter instead of brown butter. However, I suggest not skipping the step of browning the butter. It gives these cookie bars an extra layer of flavor that makes them oh so good!CAN COOKIE BARS BE FROZEN?
Yes, baked cookie bars can be frozen! Freeze in a freezer-safe container or baggie with wax or parchment paper between the layers. Thaw on the counter and enjoy!
HOW TO STORE COOKIE BARS
Store cookie bars in a container with a lid or in a baggie at room temperature for up to one week.MORE YUMMY COOKIE RECIPES
If you are looking for even more cookie recipes, here are a few popular cookie recipes from the archives:
If you try this recipe, I'd love to know what you think in the comments below. Enjoy!
Brown Butter Chocolate Chip Cookie Bars
Brown Butter Chocolate Chip Cookie Bars are soft, chewy, decadent, and so easy to make. The addition of brown butter makes these cookie bars extra special!
prep time: cook time: total time: 50 MIN
INGREDIENTS
2 sticks butter
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 eggs
1 (12 ounce) bag chocolate chips
INSTRUCTIONS
1. In a medium saucepan, melt the butter over medium heat. Cook the butter until the butter begins to turn brown, whisking frequently. When brown, remove from the heat and pour into a large bowl. Place in the refrigerator to cool.
2. Preheat your oven to 350 degrees F. Line a 9 x 13 glass baking dish with parchment paper.
3. In another large bowl, combine the flour, baking soda, and salt. Set aside.
4. Add the brown sugar, white sugar, and vanilla extract to the brown butter and stir with a wooden spoon to combine. Add the eggs and mix until fully incorporated. (It's very important that the butter is not still hot. If it is, it will start cooking the eggs and the chocolate chips will melt when you mix them in.)
5. Add the flour mixture a little at a time to the butter mixture and stir to combine.
6. Add the chocolate chips to the batter reserving 1/4 cup for topping and stir until just incorporated.
7. Pour the batter into the prepared-lined baking dish and press with the back of a spatula to spread to the edges of the pan. (If the spatula is sticking to the dough, put a piece of parchment paper between the dough and the spatula.) Top with the reserved chocolate chips and gently press them into the dough. Bake for 35-40 minutes.
8. Remove from the oven and let cool in the dish for 1 hour before slicing. To slice, lift the parchment paper out of the dish with the cookie on it and transfer to a cutting board. Cut into 24 squares.
NOTES
Author: Becky
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