BROWN BUTTER COOKIE DOUGH CHOCOLATE BARS (Edit recipe)

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Brown butter cookie dough chocolate bars, chewy cookie dough baked in a mold, covered in rich chocolate. Viral tablet cookie dough made easy at home!

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Original Recipe

PREP TIME

30 minutes

COOK TIME

10 minutes

INGREDIENTS

13

Serves: 3

Ingredients

For the Cookie Dough:

113 grams Butter, Unsalted - Kerrygold
100 grams Organic Light Brown Sugar - Thrive Market
50 grams Granulated White Sugar
1 whole Egg, large
2 tsp Pure Madagascar Vanilla Extract - Vanilla Bean Kings
200 grams All Purpose Flour - Thrive Market
0.5 tsp Baking Soda - Thrive Market
0.5 tsp Kosher Salt, fine
200 grams 55% Cacao Organic Vegan Semi-Sweet Dark Chocolate Chips - Pascha Chocolate Co.

For the Chocolate Coating:

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Brown the butter: Cut butter into pieces. Place in light-colored saucepan over medium heat. Stir frequently until it foams, subsides, and turns amber with brown specks. Immediately pour into heatproof bowl. Cool 10-15 minutes. Add 1 tablespoon melted butter.
Mix wet: In a large bowl, combine cooled brown butter, brown sugar, and granulated sugar. Whisk until glossy. Add egg and vanilla. Whisk until smooth.
Mix dry: In a separate bowl, whisk together flour, baking soda, and salt.
Combine: Pour dry into wet. Fold until just combined. Add chocolate chips. Fold until evenly distributed. Do not overmix.
Chill (optional): Cover and refrigerate 1-2 hours. Optional, without chilling, dough spreads a little more but works fine.
Fill mold: Preheat oven to 175°C (350°F). Roll dough into 1-tablespoon balls. Place 5 balls in the mold in a checkerboard pattern (alternating squares).
Bake: Bake 8-10 minutes until edges are golden. Cool completely in the mold for 10-15 minutes.
Melt chocolate: Melt chocolate chips in a heatproof bowl over a double boiler or in the microwave in 30-second bursts, stirring until smooth.
Add chocolate: Pour melted chocolate over cooled cookies, filling empty squares and covering tops. Tap mold to remove air bubbles. Add sea salt if desired.
Freeze: Freeze 20-30 minutes until solid. Pop bars out of the mold and enjoy! Store in the fridge or freezer.

Notes

Cool brown butter for 10-15 minutes. It should be liquid but not hot. Add 1 tablespoon melted butter back. This compensates for water loss. Chill the dough if you want. It is optional, without chilling, it spreads a little more. Use a silicone mold. Essential for easy release and even baking. Tap the mold after adding chocolate. This removes air bubbles. Use high-quality chocolate. Semi-sweet or dark works best. Freeze until completely solid. This ensures the bars hold together. Store in the fridge or freezer. Keeps for 1 week in the fridge or 3 months in the freezer.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1500
Fat:	81 g
Carbohydrates:	172 g
Protein:	19 g
Cholesterol:	0 g
Sodium:	483 mg
Fiber:	15 g
Sugars:	130 g
Sugar Alcohol:	0 g
Calculated per serving.