Brown Butter Chocolate Chip Cookie Bark
This Brown Butter Chocolate Chip Cookie Bark combines rich, nutty flavors with a crispy cookie texture, making it a delightful treat perfect for sharing or enjoying on your own.
Ingredients
Main Ingredients
- 127 g unsalted butter, kept cold, sliced into tablespoon portions
- 67 g white granulated sugar
- 67 g light brown sugar, lightly packed
- 2 tsp vanilla extract
- ¾ tsp fine sea salt
- ½ tsp baking soda
- 128 g all-purpose flour
- 65 g chocolate chips (semi-sweet or dark, depending on preference)
Instructions
Preparation
- Set the oven to 350°F (180°C) and place a rack in the center. Prepare a large baking tray by lining it with parchment paper.
- Place about 85g of the butter in a light-colored pan and melt over medium heat. Continue cooking while stirring until it turns golden-brown and develops a nutty aroma (around 3 minutes).
- Pour the browned butter into a mixing bowl, then add the remaining 42g of cold butter. Stir until fully melted and smooth.
- Mix in both sugars and whisk briefly until the texture becomes even.
- Add vanilla extract and salt, then whisk until the mixture looks smooth and unified.
- Stir in the baking soda.
- Gently fold in the flour until mostly combined, then add the chocolate chips and continue mixing until no dry flour remains and chips are evenly spread.
Baking
- Spread the dough onto the prepared tray, pressing it into a thin, even circle roughly 10 inches wide. Smooth edges by hand if needed to keep it together.
- Bake for 17–20 minutes, or until the surface is golden, crisp, and set.
- Allow it to cool completely on the tray, then break it into rustic cookie bark pieces.
Notes
Store in an airtight container for up to 4 days. For added crunch, use parchment paper between layers of cookie bark.