Brown Butter Chocolate Chip Birthday Cookie Bars

So my friend doesn’t like cake and I needed to make treats for her birthday. This is hard for me to understand and often results in a big eye roll from me, but I still love her! I wanted something that was easily shareable. Chocolate chip cookies didn’t feel special enough. So I made these brown butter chocolate chip cookie bars, cut them into triangles, piped a frosting border around the edges and added some sprinkles. I think they’re pretty festive and they’re definitely tasty! If you don’t have time or don’t have a piping bag, you can spread the frosting on the cookies before you cut them. They are also great with just sea salt sprinkled on top.

Browning Butter

Browning butter is a way to elevate whatever it is you are making. When browning butter, water is evaporated (yes, butter has water in it!) and the milk solids get cooked (chemical reactions happen) and they turn brown. This is the indication that the butter is done. It should be golden light brown in color when it’s done. The smell is fantastic! Think butterscotch with toasty, nutty notes, mmmm! One of the reactions that happens causing the butter to turn brown is the Maillard reaction. This is a non-enzymatic reaction between sugar and amino acids when heat is applied. This is different than an enzymatic reaction. An example of this would be when an apple is cut and turns brown over time due to oxidation.

It’s easy to go from brown butter to burnt butter pretty quickly so remember to stir regularly!! Start by melting the butter in a heavy duty sautee pan over medium to medium-low heat. Once it’s melted, it will start to bubble and get foamy. Don’t forget to stir! The foam will subside. Keep stirring and a second foam will appear. This second foam is a visual cue to me that the butter is about to be done. You should see some brown bits form in the pan. As soon as you see this, turn off the heat and keep stirring! My butter is usually OK left in the pan while it cools but if you’re worried about burning it, you can transfer it to a different container.

Notes About Ingredients

Water – Since water is lost when browning the butter, I added some back in. The corn starch can bind and “hang on” to it while baking. It’s a small amount but it makes a difference. I made them without the extra water and they weren’t as moist.

Corn Starch – Taking out 2 Tbsp. of flour and replacing it with corn starch is the equivalent to using half cake flour and half all-purpose flour. It keeps the bars soft and chewy.

Chocolate Chips – I personally like to use 60% cocoa chocolate chips in my cookies and brownies instead of the typical semi-sweet. Ghirardelli are my favorite and easy to find. Feel free to use what you have or a mix!

Butter – I use organic salted butter. I always use salted butter. I think it tastes better. If you use unsalted butter, then add an extra 1/2 tsp salt to the dough.

Frosting – I always add a pinch of salt to my frosting. It rounds out the flavors. I also use salted butter for this too.

Brown Butter Chocolate Chip Birthday Cookie Bars

Serves: 1 Tray Prep Time: 45 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• Cookie Bars
• 1 cup butter (2 sticks or 226g)
• 1 cup packed brown sugar (205g)
• 1/2 cup sugar (102g)
• 2 cups all purpose flour w/ 2 Tbsp removed (257g)
• 2 Tbsp corn starch (19g)
• 1/2 tsp baking soda (3g)
• 1/2 tsp salt (3g)
• 1 Tbsp vanilla extract (13g)
• 2 Tbsp water (33g)
• 2 eggs
• 2 cups chocolate chips (352g) I use 60% cocoa chocolate chips
• Flaked sea salt (for the top)
• Frosting
• 1/2 c butter softened (1 stick or 113g) (I use salted butter)
• 10-13oz powdered sugar
• 2 tsp vanilla extract
• 1-2 Tbsp milk (I use unsweetened almond milk)
• Pinch of salt
• Sprinkles

Instructions

Bars

1. Preheat the oven to 350F.  
2. Melt the butter in a heavy duty sautee pan over medium low heat. Once it's melted, it will start to bubble and get foamy. Don't forget to stir! The foam will subside. Keep stirring and a second foam will appear. This second foam is a visual cue to me that the butter is about to be done. You should see some brown bits form in the pan. As soon as you see this, turn off the heat and keep stirring! My butter is usually OK left in the pan while it cools but if you're worried about it burning, you can transfer it to a different container to cool.  The butter needs to cool enough to not scramble the eggs when they are added.
3. Using some of the browned butter, grease a 9"x13" pan with butter.  I have a silicone mat that fits into the bottom of my pan that I also use. 
4. Stir together the flour, baking soda, salt and cornstarch together thoroughly.
5. When the butter has cooled, add the sugars and vanilla and beat on medium speed for about a minute.  Add the water to the bowl.  Crack the eggs into a separate bowl first and then add to the butter/sugar mixture and beat for 30 sec. 
6. Add the dry ingredients and beat quickly just until combined.  Stir in the chocolate chips.
7. Spread the dough into the pan.  I use my hands, it's easier than using a spoon.  The dough gets pretty thick. 
8. Bake for 20-25 minutes.  Remove from the oven and sprinkle sea salt on top. 
9. When completely cooled, place a cooling rack or a baking tray over the pan.  Flip the pan over so the cookie falls onto the tray or pan.  Then flip back over using a spatula or repeating the process with a second tray or cutting board. 
10. Cut the bars in triangles or whatever shape you want.     

Frosting

1. Beat the stick of butter for about a minute on medium high speed to make it smooth and to get some air into it. 
2. Add the sugar, vanilla, pinch of salt and 1 Tbsp of milk.  Mix until the frosting turns bright white.  Taste to determine if you need more sugar.  Add another Tbsp of milk if needed.
3. The consistency should be thick enough to hold its shape when it's piped.

Decorating Cookies

1. Using a piping bag and a small star tip, pipe a border around the edges of the triangle.
2. Put the sprinkles on the freshly piped frosting right away so they stick
3. Enjoy!!

Did You Make This Recipe?

Show me what you made by tagging me on Instagram the_bikini_bakery.