Brown Butter Chocolate Chip Cookie Bars

• servings: 9 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

150g unsalted butter, cold from the fridge is fine

100g light or dark brown sugar

60g granulated sugar

1 large (50g) egg

½ tsp vanilla bean paste or vanilla extract

150g all-purpose flour

¼ tsp baking powder

3g (1 tsp) salt

220g dark chocolate, chopped

Directions

Preheat the oven to 350°f / 180°c. Grease and line an 8" (20cm) non stick baking pan, leaving the parchment extending over the sides to form a sling. Secure with binder clips if desired.

Place the butter in a medium saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, swirling the pan often and stirring with a whisk, until the butter foams and turns golden brown and nutty - this should take 3-4 minutes.

Weigh out 110g (see Notes section below) of the brown butter into a medium bowl and leave to cool for 15-20 minutes so that it does not scramble your eggs.

Add the brown sugar and granulated sugar to the bowl with the brown butter, and mix to combine.

Add the egg and whisk well for 1-2 minutes, or mix using an electric mixer, until the mixture has lightened in colour and has thickened.

Add the vanilla and mix well.

Add the flour, baking powder, and salt. Mix to combine with a rubber spatula until there are some flour streaks remaining - this is to ensure you do not over work the dough.

Add the chocolate and mix to incorporate with a rubber spatula.

Press the dough into the prepared pan, smoothing down with an offset spatula. Add a few extra chocolate chunks to the top of the cookie if desired.

Bake the cookie bars for 20 to 22 minutes, until the top of the cookie is golden brown and set and the edges have started to firm up slightly. If you would like the edges of your cookie bar to be crispy, bake for a little longer.

Remove the chocolate chip cookie bars from the oven and leave to cool in the pan on a wire rack. Remove from the pan using the parchment paper sling. Cut into pieces using a sharp knife.

Store cookie bars in an airtight container at room temperature for up to 3 days.