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Cozy Sheet Pan Brown Butter Chocolate Chip Cookie Bars

brown butter chocolate chip cookie bars - featured image
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These cookie bars combine the rich, nutty flavor of brown butter with gooey chocolate chips for a quick, easy, and comforting dessert perfect for any occasion.

Ingredients

Scale
  • 1 cup (226 g) unsalted butter, browned
  • 1 cup (200 g) packed brown sugar
  • ½ cup (100 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups (312 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups (340 g) chocolate chips (semi-sweet or mix of semi-sweet and milk)
  • Optional: ½ cup (60 g) chopped nuts (walnuts or pecans)

Instructions

  1. Brown the butter: Place 1 cup (226 g) unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts, foams, and then begins to brown. Once it smells nutty and turns golden brown with small brown flecks (about 6–8 minutes), remove from heat immediately to avoid burning. Transfer to a heatproof bowl to cool slightly (5 minutes).
  2. Preheat oven to 350°F (175°C). Line a 9×13 inch (23×33 cm) sheet pan with parchment paper, leaving some overhang for easy removal.
  3. In a large bowl, whisk together 1 cup (200 g) packed brown sugar and ½ cup (100 g) granulated sugar. Slowly pour in the browned butter while whisking until combined and smooth.
  4. Beat in 2 large eggs, one at a time, ensuring each is fully incorporated. Stir in 2 teaspoons vanilla extract.
  5. In a separate bowl, whisk together 2 ½ cups (312 g) all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
  6. Gradually add the dry ingredients to the wet mixture, stirring gently with a wooden spoon or spatula until just combined. Avoid overmixing.
  7. Stir in 2 cups (340 g) chocolate chips and optional ½ cup nuts evenly through the dough.
  8. Transfer the dough into the lined sheet pan. Press evenly into the pan using fingers or a spatula, smoothing the top.
  9. Bake for 25–30 minutes until edges are golden brown and center is set but slightly soft to the touch.
  10. Cool completely in the pan on a rack (about 30 minutes). Use parchment overhang to lift out and cut into bars or squares.

Notes

Brown the butter carefully to avoid burning; it should smell nutty and have golden brown flecks. Let the butter cool before mixing with eggs to prevent scrambling. Avoid overmixing the dough to keep bars tender. Press dough evenly in the pan for consistent baking. Bars firm up as they cool, so slice only after completely cooled. For softer bars, bake closer to 25 minutes; for crispier edges, bake longer.

Nutrition

Keywords: brown butter, chocolate chip cookie bars, sheet pan dessert, easy dessert, chewy cookie bars, quick dessert

Find it online: https://sunnysavory.com/cozy-sheet-pan-brown-butter-chocolate-chip-cookie-bars-recipe-easy-and-perfect-for-desserts/