You are all going to love these brown butter cookie bars. Browning the butter before you add it to the recipe can make a definite change in flavor. It gives it a deeper flavor. These are a chocolate chip cookie, just make into bar form
Browning the butter is the most time consuming part of making these other than the cooling time. Browning but can take about 20 minutes and you have to be right there with it swirling it in the pan as it melts and then browns.
This recipe also has some mixing and resting, and mixing and resting. This recipe is adapted from Cook’s Illustrated Perfect Chocolate Chip Cookies. So they say to do it, there is a reason. I completely trust their process.
Now, the other thing is I recommend cooking these bars in aa glass pan. Because it can be hard to tell when these bars are cooked enough, and you don’t want to over cook them. With the glass pan, you can look at the bars from the bottom to see if they look like they are cooked all the way into the middle of the pan. You don’t want to end up with doughy or over cooked bars. The glass pan makes these basically foolproof to make these brown butter cookie bars.
- BROWN SUGAR
- BAKING SODA
- ALL-PURPOSE FLOUR
- SEMI-SWEET CHOCOLATE CHIPS
- 1 1/4 cups butter (left out to warm for 30 minutes) plus more for greasing pan
- 3/4 cup sugar
- 1 1/4 cup brown sugar
- 1 Tbsp vanilla
- 3/4 tsp salt
- 2 eggs
- 2 egg yolks
- 3/4 tsp baking soda
- 3 cups all-purpose flour
- 2 1/2 cups semi-sweet chocolate chips
- Preheat oven to 350 degrees. Grease a 9″x13″ glass pan with butter.
- In a small saucepan cook 1 cup butter, until brown and nutty smelling. Swirl pan as needed to even brown the butter. You have to keep an eye on it so it doesn’t burn.
- Add the melted butter to a mixing bowl and add remaining 1/4 cup butter cut into 1 tablespoon sized pieces. Mix until butter is melted.
- Add both sugars, vanilla, and salt. Using a whisk attachment beat until blended.
- Beat together eggs, and egg yolks.
- Slowly pour egg mixture into sugar mixture. Beat on high speed for 30 seconds.
- Allow mixture to rest for 3 minutes. Repeat beating mixture for 30 seconds and resting for 3 minutes until mixture becomes thick and pale.
- Add baking soda, and mix for 30 seconds on high. Scrape down the sides of bowl.
- Allow mixture to rest 3 minutes.
- Add flour and mix on low speed until just combined.
- Stir in chocolate chips, and spread evenly in prepared 9 x 13 pan pan. Bake at 350 for 27-30 minutes, or until lightly browned along the edges, but still a little loose in the middle. You can also tell by looking at the bars through the bottom of the pan to see if the middle looks like it cooked.
- Allow cookie bars to cool before slicing and serving.
This recipe is adapted from Serena Bakes Simple From Scratch.