Brown Butter Chocolate Bar Cookies
Brown butter chocolate bar cookies are soft and chewy, with rich, nutty flavor, chocolate chunks, and a flaky sea salt finish.
Servings: 24 Cookies
Ingredients
- ¾ cup + 2 tablespoons butter
- 1 ¾ cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 1 tablespoon vanilla extract
- 6.35 ounce Tony’s Chocolonely Milk Chocolate Bar, coarsely chopped
- Flaky sea salt, for topping
Instructions
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- In a medium sized saucepan, brown butter over medium heat. Stir constantly and cook until butter starts to turn a slight amber color.
- Remove from heat and pour browned butter and all the brown bits into a large mixing bowl, cover, and let cool in the refrigerator until butter starts to set and gets to the consistency of softened butter.
- Once butter has set up a bit, add the sugars and beat until creamy.
- Add the egg, yolk, and vanilla extract. Beat until fully combined.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt together.
- Add dry ingredients to wet ingredients and mix until combined.
- Stir in chopped chocolate pieces.
- Using a 1-inch cookie scoop, place cookie dough balls on a baking sheet.
- Bake for 10-12 minutes or until the edges get slightly browned.
- Remove from the oven and immediately sprinkle sea salt on top of the cookies.
- Let cool on the cookie sheet for 4-5 minutes before moving to a wire cooling rack.
Notes
- Watch the Butter: The butter needs to turn amber and develop brown bits, but don't let it burn. Stir constantly and remove it from the heat as soon as it's ready.
- Let the Butter Set: This step is important. The browned butter should cool and firm up to a softened-butter consistency before you continue making the dough.
- Don't Overmix: Once the flour goes in, mix just until the dough comes together. Overmixing can lead to tougher cookies.
- Don't Overbake: The edges should be lightly browned, while the centers still look soft. This gives you that delicious chewy texture once the cookies cool.
- Add Salt While Warm: Sprinkle the flaky sea salt on immediately after baking so it sticks to the warm cookies.