Brown Butter Chocolate Chip Cookie Bars
Chewy Soft Chocolate Chip Cookie Bars are baked in pan with lots of chocolate and pecans. These are soft and buttery.
The recipe comes together in 15 minutes, and you only need a bowl, no mixer or anything else is required. The best part is how buttery, chewy, soft and fantastic this taste. You can easily double the recipe and if you want thinner bars then use a bigger pan. Its great make ahead treats, but I love most of the cookies when they are slightly warm with a scoop of vanilla ice cream, so good.
Ingredients
As you can see, there are only few ingredients in this recipe of chocolate chip cookie bars and most of them we have them on hand at home.
All-purpose flour – Always use unbleached all-purpose flour. You can also use gluten free flour and gluten free version.
Almond Meal – By now you would know me, I love adding almond meal in lot of recipes. It’s totally optional. I used store-bought almond meal.
Sugar – I have used some granulated sugar some part brown sugar. Brown sugar gives that deep sweet flavor to any bakes. You can use light or dark brown sugar.
Brown Butter – I have used unsalted butter in this recipe to make brown butter, and it adds a nice nutty flavor to the bars. If you have not tried brown butter, then you need to try it asap. I add it in all my recipes. Brown butter is basically, clarified butter that looks slightly brown in color and has very nutty aroma and flavor to it. It’s done in 5 minutes on stove top. In this recipe we use melted butter so brown butter works well.
Chocolate chips– Choose the chocolate variety or quality you like. You can add semi-sweet or dark chocolate chips. If you are like me, who loves chocolate bars or feve’s then use those.
I made these after Halloween so added in leftover candy as well. Options are unlimited – M&M’s, milky way, cranberries, any other nuts can be added.
Nuts – I love nuts in cookies, so I have added pecans. You can either add it or not. It’s up to you.
Ingredients 
Cookie Dough 
Before Baking 
After baking 
- Tips
- Do not over mix the batter. They harden as they cool down.
- Recipe can be doubled easily in 9 X 13 pan.
- If you do not want to add almond meal, skip it.
- Do not over bake it, or else it comes out very crispy in texture. The edges should be cooked, and the center might not look completely set but skewer comes out clean then it is set.
- You can freeze the dough in the refrigerator and bake it when you have guests coming over. It tastes so much better right out of the oven.
Brown Butter Chocolate Chip Cookie Bars
Ingredients
- 2 sticks butter
- 3/4 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ cup almond meal optional
- 1 tsp baking powder
- ½ tsp salt
- 1 ½ cup chocolate dark or semi-sweet
- ½ cup pecans or walnuts
- Sea salt
Instructions
- Pre heat oven to 350 F and line your baking pan with greased parchment paper. Whisk the flour, almond meal, salt, and baking soda in a bowl and set aside.
- Take butter in a pan on slow heat and heat it up and let it change its color and once it smells nutty and it has changed its color slightly. Brown butter is ready. Let it cool down a little bit before using it. Once it cools down, add both sugar; granulated and brown into a large bowl then mix them together. Add the eggs and vanilla extract.
- Add the dry to the wet and mix until just combined. It’s time to add all the fun stuff like chocolate chips and nuts, I also added some chopped pecans and leftover candy from Halloween. You can add cranberries or any other dry fruit too. Mix until evenly distributed.
- Transfer dough to your prepared baking dish and smooth out the edges. Sprinkle sea salt (optional). Place it in the oven and bake at 350F for around 25-30 minutes. The edges will be set and slightly golden, but the center will look wee bit soft. A skewer/toothpick inserted in the center should come out clean. If you want to keep it softer than under bake few minutes.