If you’re looking for a recipe to satisfy your cookie cravings with minimal time and effort, look no further! These cookie bars are rich and gooey with the perfect hint of salt. And did I mention they are a cinch to make? No waiting for the butter to soften, no chilling of the dough, no rolling the dough into balls…nope! Just mix, bake and cut!
These thick and chewy cookie bars are loaded with gooey chocolate chips and sprinkled with flaky sea salt. I swear that sweet and salty combo gets me every time! And don’t even get me started on the browned butter….
With nutty, caramel notes from browned butter and a fair bit of salt and vanilla to balance the flavors, these cookie bars will become an instant favorite.
2 ⅛ cups all-purpose flour (10 1/2 ounces)
1/2 teaspoon table salt
1/2 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks)
1 cup dark brown sugar (7 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup semi sweet chocolate chips
1 cup bittersweet chocolate chips
Sea salt, for sprinkling over bars
Heat oven to 325 degrees F. Butter the bottom and sides of a 9×13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
In a 10-inch skillet over medium-high heat, melt butter. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove from heat and transfer to a large heatproof bowl. Cool to room temperature.
In a medium bowl, whisk together flour, salt, and baking soda; set aside.
In a large bowl, whisk together browned butter and sugars until combined. Add egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold dry ingredients into egg mixture until just combined. Fold in chocolate chips. Transfer to prepared baking pan and smooth the top with a spatula. Sprinkle the bars with sea salt.
Bake until top is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 27 to 30 minutes. Cool on wire rack to room temperature. Remove bars from pan by lifting parchment overhang and transfer to cutting board. Cut into 2-inch squares and serve.
Source: adapted from Cook's Illustrated
Another month has gone by and my Little Sweet Pea is now 5 months old! Just this past month he has become more aware of his surroundings. Unfortunately that means he is startled and scared easily. Things he has cried about just this morning: me sneezing, the KitchenAid Mixer, Winston playing with a dog toy and Hemingway shaking! Please tell me this is a phase! 😉
Within just the past two weeks he has become more interactive and fun. He has started laughing out loud and smiling at everyone and anyone. He is also trying out his voice by shrieking. As bad as that sounds, it is actually pretty cute! (ask me in a few months if I still think so! 😉 ) Just the other day he rolled from this back to his belly, which means he is no longer my little immobile little man. He’s on the roll now!
Little Sweet Pea also hit another milestone this month, his first illness. After coming home from Columbus, Ohio for Easter, he came down with a cold and ear infection. Luckily we only had a few days of fussiness and him not feeling well. Our pediatrician gave him some bubblegum flavored amoxicillin that he absolutely loved. The first time I put it in his mouth I thought his eyes were going to pop out of his head…He loved it!
One Year Ago: Peanut Butter Chip Scones
Two Years Ago: Blackberry Coconut Pound Cake Muffins