Chewy & Fudgy Brown Butter Chocolate Chip Bar Cookies
The perfect chocolate chip cookie morphed into bar cookies with the gooey-ness of a brownie and crowned with a shiny, crisp lid over the top.
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Servings: 15 Bar Cookies
Ingredients
- 94 grams unsalted brown butter (about 8 tablespoons (113 g) unsalted butter before browning)
- 1/3 cup (75 g) sunflower or grapeseed oil (or other neutral oil)
- 2 tablespoons (30 g) milk (cold)
- 1 tablespoon (13 g) real vanilla extract
- 2 large eggs (cold)
- 1 egg yolk (cold)
- 1 cup (220 g) dark muscovado sugar (packed; can substitute regular brown sugar, light or dark)
- 1/2 cup (100 g) granulated sugar
- 1 1/2 cups (203 g) bread flour (can replace with purpose flour 1:1)
- 1 1/2 cups (203 g) all-purpose flour (how to measure flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup (170 g) dark chocolate (chopped or chocolate chips)
- Sea salt flakes for dusting on top (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease an 8 x 11–inch (20 x 28–cm) casserole dish and line with parchment paper, letting the excess fall over the sides.
- Place 8 tablespoons (113 g) butter in a small saucepan and melt over medium heat. Once melted, crank up the heat to medium high. Stand by, continuously stirring and watching. Small golden brown bits (milk solids) will start to settle on the bottom of the pan. Once this happens, take it off the heat and pour into a large bowl (that is heat safe).(For more details on browning butter, check out my How to Perfectly Brown Butter tutorial)
- To the browned butter, whisk in the oil, milk and vanilla until well blended and slightly frothy, about 2 minutes. Add in the eggs and egg yolk, one at a time, making sure each addition is well blended before adding the next. Finally, whisk in the muscovado (or brown sugar), sugar, baking powder, baking soda and salt and continue whisking for about 1 minute more.
- With a rubber spatula, stir in the flour and mix until barely blended. Add in the chocolate chunks and continue to blend until just combined and the chocolate is evenly distributed.
- Pour the mixture into the prepared baking dish. Dampen your hands and gently press down so that it covers the bottom of the dish. Bake in the center of the oven for 25 minutes and golden brown. Set on a wire rack; the cookie bars will continue to bake and firm up as they cools. Sprinkle with flaky sea salt, if using. Let cool completely before cutting. These are great the same day as they’re made and equally dazzling the next.
Notes
Melted Butter
Yes, you can sub in melted butter for the brown butter, just start with 7 tablespoons (98 g) butter and then melt…you’ll have the perfect amount!Why Cold Ingredients?
Since the butter will be warm (and we don’t want to sit around and wait for it to cool), I have you adding in oil, milk and *COLD* eggs. These things will quickly bring your butter to room temperature. Don’t change up this order.Want More Cookie Tips?
Head over to My 10 Favorite Tips for Better Cookies!Need a Brown Butter refresher?
Check out my How to Make Perfect Brown Butter tutorial! *This recipe originally appeared in The Cookie Book. Some of the weight measurements, the order of ingredients, as well as the instructions have been edited/updated. This recipe is also now mixed in one bowl instead of two (yay!). Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo