Brown Butter Salted Chocolate Chip Cookie Bars are the dessert you have been waiting for. They are gooey, chewy, and sinfully delicious. Perfect for taking to a potluck dinner, game night, or just having a warm treat at home.
Ingredients
2 ⅛cupsall-purpose flour, 10 1/2 ounces
1/2teaspoontable salt
1/2teaspoonbaking soda
12tablespoonsunsalted butter, 1 1/2 sticks
1cupdark brown sugar, 7 ounces
1/2cupgranulated sugar, 3 1/2 ounces
1large egg
1large egg yolk
2teaspoonsvanilla extract
1cupsemi sweet chocolate chips
1cupbittersweet chocolate chips
Sea salt, for sprinkling over bars
Instructions
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.