Brown Butter Chocolate Chip Cookie Bars

🧂 Ingredients

• 227 grams unsalted butter, cut into ¼ inch squares

  (16 Tablespoons or 2 sticks)
• 240 grams all purpose flour

  (2 cups)
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 146 grams light brown sugar

  (⅔ cup, firmly packed)
• 133 grams granulated sugar

  (⅔ cup)
• 1 Tablespoon milk
• 2 teaspoons vanilla
• 1 teaspoons vinegar

  (cider or white)
• 2 large eggs
• 340 grams semisweet and/or bittersweet chocolate chips

  (2 cups)
• Flaky sea salt

Instructions

• 1 In a large saucepan, melt the butter over low heat. Once fully melted, increase
  the heat to low-medium to cook the butter, stirring frequently with a rubber
  spatula or wooden spoon. The butter will start popping and crackling and then
  start foaming. The part of the butter that will start browning is the milk
  solids which will be on the bottom of the pan. This is why you need to keep
  stirring and lifting the spatula or spoon out of the pan to see what stage it is
  at. Once you have nicely browned specks on the bottom of the pan, remove the pan
  from the heat and immediately pour the butter into a heatproof bowl to stop it
  from cooking any further. (Be careful not to overcook the butter. It can go from
  brown to burnt very quickly.) Allow the butter to cool to room temperature.
  Cover and refrigerate until hardened, at least an hour. (Brown butter can be
  made a day or two in advance and stored in the refrigerator.) Allow the brown
  butter to come to room temperature at least 30 minutes before mixing the dough.
• 2 In a small bowl, combine the flour, baking soda and salt.
• 3 In an electric mixer fitted with the paddle attachment, cream together the brown
  butter, sugar, brown sugar, milk, vanilla and vinegar. Add the eggs and beat
  until fully combined.
• 4 Add the dry ingredients and mix just until fully combined. Mix in the chocolate
  chips.
• 5 Preheat the oven to 375° F.
• 6 Spread the batter into a 9-inch by 13-inch pan. At this point, you can cover the
  pan and refrigerate it for up to 3 days before baking. Sprinkle sea salt on top
  and bake 24-26 minutes. The edges will be golden brown and start to pull from
  the sides of the pan.
• 7 Cool before slicing.

Nutrition Info