Malty Salted Brown Butter Chocolate Chip Cookie Bars
Salty sweet buttery rich chocolate chip cookie bars with salted brown butter, malted milk powder and coconutty rainbow chips. Full of flavor and chewy!
Equipment
- 1 9x13 pan
- 1 hand mixer or stand mixer
- 2 mixing bowls
- 1 Wire cooling rack
Ingredients
- 226 g salted butter (browned to 170-175g)
- 200 g dark brown sugar
- 100 g granulated white sugar
- 1 large egg 2 large egg yolks
- 2 ½ teaspoons vanilla extract
- 260 g all purpose flour
- 90 g malted milk powder
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- 50 g dark or semi sweet chocolate chips or chopped chocolate
- 227 g Supernatural rainbow chips (see recipe notes)
- Flake salt
Instructions
- In a light bottomed pan ( cast iron enamel or stainless steel) over medium high heat add the salted butter and let it melt fully and begin to sizzle and foam. Stir occasionally watching for changes in the butter with sizzling to foaming, watching the bottom of the liquid butter for brown bits to appear as well as change scent into a nutty aroma. This can take around ten minutes. Keep constant watch over the butter because as soon as it browns it can go from brown to burnt very quickly. Once it is turning brown, stir for a minute to get lots of brown bits then quickly transfer to a bowl to cool. Weigh out the browned butter to 170-175 g. If it is still more than this, brown for a few more seconds to a minute to reduce further. Cool to room temperature or you can chill it to speed up the process. I like to chill it back to a soft room temperature butter consistency. You can use it still liquid, either way works fine.
- Once the butter is cooled to the consistency you like, heat over to 325 Deg F and line a 9x13 baking pan ( preferably aluminum or light colored metal not dark or glass) with parchment paper, having some of the paper hanging over the long edges of the pan. Clip the parchment to the sides of the pan.
- Add the browned with the dark brown sugar and granulated sugar to a large mixing bowl and mix until light and fluffy. You can do this with either a hand mixer or use a stand mixer.
- Add in the egg, egg yolks and vanilla and mix again well.
- In another bowl, whisk together the flour, malted milk powder, baking soda, baking powder, salt and nutmeg.
- Add this to the butter and sugar mixture in the large bowl and mix until no flour streaks can be seen. Fold in the chocolate chips ( or chopped chocolate) and rainbow chips saving a few tablespoons of rainbow chips for the top of the bars.
- Spread the dough in the prepared pan evenly, using a spatula to smooth it out and get it to all edges of the pan, sprinkle some flake salt over the top and the remaining chips. Remove the clips holding down the parchment. You don’t want to bake them.
- Bake for 35 minutes, until the edges are set but the center is still a little wobbly - similar to brownies. Remove from the oven and let mostly cool in the pan. Lift the slab of cookies out of the pan using the overhanging parchment and set on a cooling rack to cool completely. Once cool cut into as many slices you like. I cut mine into 24 pieces.
- Store in an airtight container at room temperature or in the freezer.
Notes
Variations :
Here are some other ideas in case you don't have access to the ingredients in the recipe:
Coconut- The Supernatural rainbow chips are coconut based so they add a nice hint of coconut to the bars. If you cannot find them I suggest adding in ½ a teapoon of coconut extract and even some shredded coconut to the bars.
Chocolate chips or chopped chocolate - These cookie bars would be great with any kind of chocolate chip (or chocolate bar chopped up) - dark, semi sweet, milk or white, peanut butter or even butterscotch chips. Or a combo for a mega chip cookie bar. I love using 70% chocolate because the bitter chocolate notes go really well here.
If it’s your first time making this recipe then make sure you read all of the information in the main post as it includes lots of additional tips, as well as the answers to some common questions.
If you have any further questions then do let me know in the comments and or email me [email protected] and I’ll do my best to help.
If you choose to make substitutions to the recipe that I have not tested yet please do so at your own risk. I cannot guarantee the same results if you change a lot of the ingredients or method. I highly stress using a food scale for accurate weighing of ingredients. Measuring the standard American way with cups is inaccurate and will not result the same as when ingredients are weighed out.
However, if any of your changes are successful I would love to hear about it and will add to my recipe notes for other readers to try as well.