Heavenly Brown Butter Chocolate Chip Cookies in a bar! Oh yes please! Slightly crisp on the outside with a chewy interior, these bars are utterly addictive! Even better they are extremely quick to make! Makes 9, 12 or 16!
Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to Fan Oven 160°C/180°C/350°F/Gas 4
Cut the butter into cubes and place into a cold pan. Heat over a moderate heat until it turns brown. For more information about browning butter, see here.
Add the soft brown and caster sugars and salt and beat well.
Now add the vanilla extract and the milk and mix thoroughly.
Add the egg and beat well.
Now add the flour and baking powder and beat until thoroughly mixed.
Fold in the chocolate chunks until thoroughly mixed.
Transfer to a lined baking tin, level the surface and bake in the centre of a pre-heated oven for 30 minutes.
Remove from the oven and, if desired, scatter over some extra chocolate chunks whilst the cookie bars are still hot. When they start to melt, press down a little to ensure they adhere to the cookie bars. Leave in the tin for around 30 minutes to cool.
Lift out of the tin using the baking parchment and transfer to a cooling rack, in the parchment.
When cold, slice into bars or squares.
Equipment:
Brown Butter:
If you would like to replace the brown butter with normal unsalted butter, you should omit the milk. For more information on Brown Butter, please see my post.
Weighing the ingredients:
You can either weigh your ingredients and then add them to the saucepan or you can weigh your ingredients directly into your saucepan. Simply put the pan on the scales and zero the scales. Make sure you remember to zero them in between adding each new ingredient.