Brown Butter Chocolate Chunk Cookie Bars

• 1 cup (2 sticks) unsalted butter
• 1 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 1/2 cups semisweet chocolate chunks

Steps

1. 1 Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper.
2. 2 In a medium saucepan, melt butter over medium heat until it turns a nutty brown color. Remove from heat.
3. 3 Whisk in both sugars, salt, and baking soda until combined.
4. 4 Beat in eggs and vanilla extract until smooth.
5. 5 Stir in flour just until no streaks remain.
6. 6 Fold in chocolate chunks.
7. 7 Spread batter into prepared pan.
8. 8 Bake for 25 minutes, or until edges are golden and center is set.
9. 9 Cool completely in the pan before cutting into bars.

Equipment

• 9x13-inch baking pan
• parchment paper
• medium saucepan

Variations

• Add a sprinkle of flaky sea salt before baking for a salted chocolate treat.

Substitutions

• If you don't have semisweet chocolate chunks, use dark chocolate chips instead.

Pairings

• Serve alongside a steaming mug of milk or a bold espresso.

Nutrition

Tips

• Watch the butter closely as it browns to prevent burning.
• For even chunkier cookies, use dark chocolate chunks or chips.

Storage

Store in an airtight container at room temperature for up to 3 days. Reheat in a preheated 300°F oven for 5 minutes if desired.

Freezing: Freeze for up to 2 months in a freezer-safe container. Thaw at room temperature for 1-2 hours.

Serving Suggestions

• Serve with a scoop of vanilla ice cream or a drizzle of salted caramel sauce.

FAQ