Irresistible Brown Butter Chocolate Chip Shortbread Cookie Bars Recipe (4 Ingredients) by Jan Mostrom

This brown butter chocolate chip shortbread recipe is so easy to make. The cookie bars bake up so light and crispy. My family loves chocolate, so I decided to add dark chocolate peanut butter cups and semisweet chocolate chips, which made this wonderful cookie recipe even better.

This brown butter chocolate chip shortbread recipe takes a little longer than some recipes to make, but the four ingredients assemble easily and the wait is well worth it. If you don’t eat all the tender shortbread cookie bars all at dessert, try them with a cup of tea, coffee or milk in the afternoon or morning. It is the perfect pairing.

To make these shortbread cookies bars you will need these four simple ingredients: butter, granulated sugar, flour (all-purpose or gluten-free) and chocolate chips.

Never made brown butter? It's easy! Brown butter is made by heating butter in a saucepan until the milk solids caramelize and turn golden. Brown butter is a French technique that helps add flavor to a recipe without adding any additional ingredients. Brown butter has a toasty, nutty flavor.

Serve these cookies squares for dessert after dinner, as a sweet snack during the day or pack them in lunchboxes for a sweet surprise.

Cuisine: American
Prep Time: 10 minutes plus 30 minutes to cool
Cook Time: 30 to 35 minutes
Total Time: 70 to 75 minutes
Servings: 9

Ingredients

• 3/4 cup unsalted butter, plus extra softened to grease the pan
• 1/3 cup granulated sugar
• 2 cups all-purpose flour or gluten-free 1:1 flour
• 1 cup chocolate chips (or dark chocolate peanut butter cups, or a combination)

Here's how to make it: 

1. Melt the butter in a small frying pan on medium heat. When the butter has melted all the way, increase the temperature to medium-high. Swirl the butter in the pan every now and then until the butter is turning a bit brown and smells a bit nutty. Pour into a medium heat-proof bowl and set to the side to cool.
2. Grease an 8x8-inch square pan and line it with a piece of parchment paper. 
3. In a mixing bowl, add the sugar to the butter and mix with a wooden spoon. Mix in the flour and blend well.
4. Fold in the chocolate chips. (I reserved a few for the top of the batter.) 
5. Spread the batter into the prepared pan. Top with more chocolate chips, if desired. Cut the batter into 9 squares and place into the fridge to cool for 30 minutes. Preheat the oven to 350 degrees F when you are 25 minutes into the cooling time.
6. Place the pan into the oven and bake for 30 to 35 minutes, or until the shortbread is golden brown.
   
7. Cut the shortbread into 9 pieces and, If desired, you can sprinkle the top with a bit more of sugar. Cool for at least 15 minutes and serve. Store the cookie bars in an airtight container to keep them fresh.
   

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