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    Home » Dessert » Bars

    Brown Butter Chocolate Chip Cookie Bars

    Modified: Mar 20, 2024 · Published: Jan 31, 2014 by Tonia Larson

    This post may contain affiliate links.

    ↓ JUMP TO RECIPE

    These Brown Butter Chocolate Chip Cookie Bars are meant to be shared! Why spend all that time scooping chocolate chip cookie dough when you can make chocolate chip cookie bars?

    Brown Butter Chocolate Chip Bars

    My first experience with brown butter was when I made a brown butter sage sauce for three cheese tortellini. Ever since I started making that sauce, I’ve wanted to try baking with brown butter. I’ve heard that it gives baked goods a great flavor. I’ve seen brown butter frosting, brown butter cookies, and brown butter brownies. I need to make 6 dozen goodies for this weekend so I thought this would be the perfect time to make a pan of brown butter chocolate chip cookie bars.

    baked in pan

    These cookie bars fill a jelly roll pan so I can get a lot of bars in one fell swoop. I don’t remember the last time I made chocolate chip cookies! If we are craving them, I make cookie bars instead.

    chocolate chip cookie bars from above

    This brown butter chocolate chip cookie bars recipe starts with brown butter. Brown butter is made by melting butter in a pan over heat until the milk solids are browned. If you want more instructions for exactly how to check out this video: How To Brown Butter

    Chocolate Chip Cookie Bars on plate

    These brown butter chocolate chip cookie bars are a bit more cake-like than gooey. I added 1/2 cup of flour since I am going to be transporting them and they will be served on a tray. If you like the more fudgey type bars, try making these with only 4 1/2 cups of flour.

    Brown butter chocolate chip cookie bars in a stack.

    Brown Butter Chocolate Chip Cookie Bars

    These Brown Butter Chocolate Chip Cookie Bars are meant to be shared! Why spend all that time scooping chocolate chip cookie dough when you can make chocolate chip cookie bars?
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    Prep Time: 30 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 48
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    Ingredients

    • 1 cup butter
    • 2 teaspoons baking soda
    • 2 teaspoons water
    • 1 cup shortening
    • 1 ½ cups brown sugar
    • 1 ½ cups granulated sugar
    • 4 large eggs
    • 2 teaspoons vanilla extract
    • 2 teaspoons salt
    • 5 cups all-purpose flour
    • 2 cups semi-sweet chocolate chips

    Instructions

    • Preheat the oven to 350˚F. Brown the butter in a saucepan, pour into a large bowl and allow it to cool to room temp.
    • Mix baking soda and water together and set aside.
    • Cream together butter, shortening and sugars.
    • Add eggs and vanilla, mix well.
    • Add the baking soda and water mixture.
    • Mix in salt and add flour one cup at a time, mixing well after each addition.
    • Stir in chocolate chips.
    • Spread batter in a greased jelly roll pan.
    • Bake at 350° F for 20-25 minutes. Do not overbake.
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    Notes

    Store cooled cookie bars in an airtight container for 3-4 days or in the freezer for up to a month.

    Nutrition

    Serving: 1piece | Calories: 219kcal | Carbohydrates: 27g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 182mg | Potassium: 73mg | Fiber: 1g | Sugar: 16g | Vitamin A: 144IU | Calcium: 16mg | Iron: 1mg
    Course: Bars
    Cuisine: American
    Author: Tonia Larson

    Love cookie bars? Try these next:

    Sugar Cookie Bars

    White Chocolate Pecan Cookie Bars

    Monster Cookie Bars

    More Bars

    • Stack of magic cookie bars.
      Magic Cookie Bars
    • A slice of an apple bar with icing on top.
      Apple Bars
    • Smore rice krispie treats.
      S’more Rice Krispie Treats
    • rainbow rice krispies treats.
      Rainbow Rice Krispies Treats

    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

    « Banana Oat Muffins Recipe
    Peanut Butter Puffcorn Recipe »

    Comments

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      Recipe Rating




    1. Daniela says

      July 11, 2015 at 2:07 pm

      What can I use in repleacement for the shortening? maybe all butter would work?

      Reply
    2. Diane Crammer says

      February 10, 2014 at 3:32 pm

      Of course I cannot find that size.

      Reply
    3. Diane Crammer says

      February 8, 2014 at 3:46 pm

      What size is a jelly roll pan???

      Thanks
      Diane

      Reply
      • Tonia says

        February 8, 2014 at 3:51 pm

        My pan is a Wilton 16x12x1.

        Reply
        • Diane Crammer says

          February 8, 2014 at 4:37 pm

          Thanks much!!!!!!

          Diane

          Reply
    4. dina says

      February 1, 2014 at 9:00 am

      love chocolate chip bars. they look great!

      Reply
      • Tonia says

        February 2, 2014 at 10:02 pm

        Thanks Dina! So do I!

        Reply
    5. Sofia L. :) says

      January 31, 2014 at 6:01 pm

      Thank you, thank you, thank you! Was just wondering what to bake for church on Sunday. My sweet tooth wanted something with chocolate. These must be perfect. I love bars, because they are time savers! No individual cookies to scoop or roll. 🙂
      If you ever bake your own bread; try my Scoop Bread – no kneading, just scoop the dough into loaf pans!
      http://sofs-corner.blogspot.com

      Reply
      • Tonia says

        February 2, 2014 at 9:54 pm

        Thanks Sofia! I hope you enjoyed them as much as we did. I’ve never made my own bread! Can you believe it? I’ve made breadsticks, pizza dough, banana bread, pumpkin bread but never regular, homemade bread. I will have to give your recipe a try…if I can figure out the conversions! I’ve never measured flour by weight. 🙂

        Reply
        • Sofia L. :-) says

          February 3, 2014 at 2:49 pm

          Pizza dough, pretzels, bread sticks – that counts as bread. 😉
          Yeah, lots of bakers I’ve talked with always weigh their ingredients. It’s got something to do with the gluten in the flour. Gluten is “natural yeast” in the flour, and the older the flour is , the less gluten – i.e. the bread won’t rise. Old flour weighs less, since it’s more dry. The drier it is – the more liquid is needed to make a nice dough.
          So, 1 cup of flour this month, might give another result next month, if you know what I mean. That’s why you weigh it, to make sure the amount gets right. Also, that means you might need more or less flour depending on how old it is.
          There’s probably an even longer explanation to this if you ask a scientist… 😉 About chemical reactions, and such. But this is what I read in some article about baking, that a baker wrote. Let’s just don’t care about it, and instead enjoy our baking! 😀

          Reply
    6. Linda says

      January 31, 2014 at 1:27 pm

      Yummy looking. Think this would be easy for my girls to make and take for snack at youth group!

      Reply
      • Tonia says

        January 31, 2014 at 1:29 pm

        Thanks Linda! Yes, it is easy and it can feed a crowd!

        Reply
    Tonia Larson from The Gunny Sack.

    Hi, I'm Tonia! Welcome to The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! Meet Tonia Larson →

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