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Homemade Brown Butter Chocolate Chip Hazelnut Cookie Bars recipe photo
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Brown Butter Chocolate Chip Hazelnut Cookie Bars

These Brown Butter Chocolate Chip Hazelnut Cookie Bars elevate classic cookies with rich flavors and delightful crunch!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 12 servings

Ingredients

  • 2 1/8 cups all-purpose flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 12 tablespoons unsalted butter melted
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups semi-sweet chocolate chips
  • 3/4 cup chopped hazelnuts (skins removed)
  • Sea salt for sprinkling over cookie bars

Instructions

  • Start by melting the 12 tablespoons of unsalted butter in a saucepan over medium heat. Stir continuously until it foams and begins to turn a golden brown. You'll notice a nutty aroma—this is when you know it's ready. Remove from heat and let it cool slightly.
  • In a separate bowl, whisk together the 2 1/8 cups of flour, 1/2 teaspoon of sea salt, and 1/2 teaspoon of baking soda. Set this aside while you prepare the wet ingredients.
  • In a large mixing bowl, combine the brown butter with 1 cup of packed brown sugar and 1/2 cup of granulated sugar. Mix until well combined. Add in the 2 large eggs and 2 teaspoons of vanilla extract, whisking until smooth.
  • Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix; a few flour streaks are okay.
  • Gently fold in the 2 cups of semi-sweet chocolate chips and 3/4 cup of chopped hazelnuts.
  • Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing some overhang for easy removal later.
  • Spread the cookie dough evenly in the prepared baking pan. Sprinkle a little sea salt on top for that sweet and salty flavor combination. Bake in the preheated oven for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
  • Allow the bars to cool in the pan for about 10 minutes before lifting them out using the parchment overhang. Let them cool completely on a wire rack before cutting into squares.

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Baking Pan
  • Parchment Paper
  • Spatula

Notes

  • Keep an eye on the brown butter to prevent burning; it can go from perfect to burnt quickly.
  • These bars are best enjoyed within a few days of baking but can be frozen for later enjoyment.
  • For freezing, wrap the bars tightly in plastic wrap and then in foil to prevent freezer burn.