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Brown Butter Chocolate Chip Cookie Bars Recipe

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3.9 from 5 reviews

  • Author: Sara
  • Total Time: 45 minutes
  • Yield: 16 servings

Description

Deliciously rich and chewy Brown Butter Chocolate Chip Cookie Bars with a nutty depth from brown butter and a perfect balance of sweet dark and milk chocolate chunks. Finished with a sprinkle of flaky sea salt for a sophisticated twist. Easy to make and perfect for sharing.

Ingredients

Butter Mixture

  • 1 1/2 sticks (6 oz / 170 g) unsalted butter
  • 2/3 cup (130 g) packed dark brown sugar
  • 1/3 cup (70 g) granulated sugar
  • 2 teaspoons vanilla extract
  • 1 egg, room temperature
  • 1 egg yolk, room temperature

Dry Ingredients

  • 1 1/2 cups (190 g) all-purpose flour
  • 1 tablespoon (15 g) malted milk powder (optional)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt

Chocolate and Finishing

  • 6 oz milk chocolate, chopped
  • 6 oz dark chocolate, chopped
  • Flaky sea salt for sprinkling

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Lightly grease an 8×8-inch metal baking pan and line it with parchment paper, allowing the parchment to hang over the edges for easy removal later. Set aside.
  2. Bake the Brown Butter: Place the unsalted butter in a small saucepan over medium heat. Swirl occasionally as it melts and then begins to brown. Cook until it turns a golden brown color and emits a nutty aroma. This usually takes about 5-7 minutes. Immediately pour the brown butter into a heat-safe mixing bowl and let it cool for about 10 minutes.
  3. Combine Sugars and Eggs: Whisk the dark brown sugar and granulated sugar into the cooled brown butter vigorously until very smooth and combined, about 2 minutes. Then whisk in the egg, egg yolk, and vanilla extract until the mixture is smooth and cohesive.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, malted milk powder (if using), baking soda, baking powder, and kosher salt. Ensure the dry ingredients are evenly distributed.
  5. Fold Ingredients Together: Use a rubber spatula to fold the dry ingredients into the wet brown butter mixture carefully. Add the chopped milk and dark chocolate pieces and fold them in until just combined with no visible streaks of flour.
  6. Spread and Bake: Transfer the cookie dough into the prepared baking pan. Press and use a small offset spatula to spread the dough evenly into a smooth layer. Bake in the preheated oven for 22 to 27 minutes, watching for the edges to puff slightly and the center to be just set but still a little gooey for a fudgy texture.
  7. Cool and Serve: Remove the pan from the oven and immediately sprinkle flaky sea salt over the top. Allow the cookie bars to cool completely in the pan for about 45 minutes before lifting out using the parchment overhang. Cut into 16 bars and serve.

Notes

  • Using browned butter adds a rich, nutty flavor that enhances the cookie bars enormously.
  • Malted milk powder is optional but adds a subtle toasty malt flavor to deepen the taste.
  • Room temperature eggs ensure better incorporation into the batter.
  • Do not overbake; a slightly gooey center creates a fudgy texture that is ideal for these bars.
  • The flaky sea salt on top provides a pleasant contrast to the sweet chocolate and balances the flavors.
  • Bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/brown-butter-chocolate-chip-cookie-bars-recipe/