BROWN BUTTER CHOCOLATE CHIP COOKIE BARS
There are so many ways to make a classic chocolate chip cookie. So many small variations on a simple ingredient list that can change the way it tastes. With a small change in an ingredient you can change the texture, flavro or even the color of the cookie once its baked. I’m such a fan of cookies so trying these variations only makes me like them more. These cookie bars can be prepared like me in a baking dish all together or as classic round cookies. That part is up to you.
Speaking of small recipe changes that make a difference, let’s talk what I changed for this recipe. In this case, what I decided to change is the butter. Change is really one way of saying, because actually what sets this recipe apart is an extra step. Browning the butter. For these cookies, what you are going to do differently is heat the butter until it looks brownish or toasted. This extra step will add a deeper and toasty flavor to the cookies. Before I explain too much and get entangled in words that describe a specific flavor, you should try the recipe and tell me what you think about it.
I’ll also leave a couple of other cookies recipes linked just in case.
Parts of these cookie bars:
The truth is, these cookie bars don’t have many “parts”. Of course, they do have many steps. Starting with the butter. The butter for this cookie has a pre-cooking process. Once this butter is ready and a little colder you can start with the cookie dough.
The secret to making these cookies really impressive and good is the amount of chocolate. For me, the more chocolate the better. In this case I also decided to add chopped walnuts to add to the mix of flavors. Finally, I recommend serving with a little flaky salt on top. What this salt is going to do is enhance all the flavors combined in the cookie. Ah, and don’t forget the ice cream to serve.
Tips for the most perfect cookie bars ever:
Butter: Finally, how to make the browned butter. The only thing you have to do is put all the butter that you are going to use in a saucepan over medium heat. Once it is liquid, you are going to stir constantly. The butter tends to grow a bit in this process. Don’t be scared, it’s normal. Make sure that the pan you are using is medium or large so it does not overflow. You are going to keep stirring until the butter turns brownish and has a much deeper, caramel-like smell. When it reaches this point what you are going to do is pour directly to a bowl and let it cool. If you leave it in there longer, even if the fire is off, it will continue to cook and can burn.
Chocolate: as in all my chocolate chip cookies, I recommend using two kinds of chocolate. A mixture of semisweet chocolate and milk chocolate that creates the ideal flavor for cookies. Another recommendation for chocolates is to buy the chocolate bar and chop it with a knife. Although it is much easier to just add the chocolate chips, when you cut them like this you can have different sizes of chocolate in the cookie. The look is much more rustic and that surprise of large pools of melted of chocolate is incredible.
Nuts: You can add the walnuts as a whole or chop them up for smaller pieces in the cookies bars.
Equipment:
Measures: Cup and tablespoon measures. You will also use a kitchen scale. You will use them for all the ingredients in the cookie bars.
Saucepan: A medium or large saucepan to make the brown butter.
Wooden spoon: Or teflon, or a silicone spatula. Yuo will use it for the butter and for the cookie dough if you dont have a stand mixer.
Stand mixer: This is not absolutely necessary for this recipe. I use the flat beater for these types of recipes. It makes it so easy. Just add all the ingredients in and mix.
Chopping board: To chop the chocolate bars and nuts.
Bowls: One for the cookie dough, a smaller one to let the butter cool down. If you are going to measure everything before you start, take out a bunch of smaller bowls for all the ingredients.
Baking dish: Glass or ceramic baking dish. I used a large rectangle glass baking dish for this one.
BROWN BUTTER CHOCOLATE CHIP COOKIE BARS
Ingredients
- 200 gr Semi sweet chocolate
- 200 gr milk chocolate
- 150 gr chopped nuts
- 270 gr butter
- 3/4 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
Instructions
- Add butter to a saucepan and place on medium heat.
- Stir constantly until butter turns brown. Pour on a bowl and let cool completely.
- Preheat the oven to 350F.
- Add butter and both sugars to a bowl. Mix until light and fluffy.
- Add eggs one by one, mixing between each one.
- Add vanilla and salt.
- Finally add dry ingredients and mix in by hand.
- Add chocolate and nuts. Fold in.
- Butter the baking dish and spread the dough evenly and place in the oven for 30 to 35 minutes.
- If you are making cookies instead of bars, make sure the dough is very cold and bake for 15 minutes.
