Go Back
brown butter cookie dough chocolate bars 1 thecookiegallery.blog
The Cookie Gallery

BROWN BUTTER COOKIE DOUGH CHOCOLATE BARS

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!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 3 bars
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Dough:
  • 113 g ½ cup / 1 stick unsalted butter (browned, plus 1 tbsp melted butter added back into the dough)
  • 100 g ½ cup light brown sugar, packed
  • 50 g ¼ cup granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 200 g 1⅔ cups all-purpose flour (spooned and leveled)
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 200 g 1¼ cups semi-sweet chocolate chips
For the Chocolate Coating:
  • 400 g 2⅓ cups semi-sweet or dark chocolate chips
  • Flaky sea salt optional

Equipment

  • 1 Silicone mold

Method
 

  1. 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.
  2. 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.
  3. Mix dry: In a separate bowl, whisk together flour, baking soda, and salt.
  4. Combine: Pour dry into wet. Fold until just combined. Add chocolate chips. Fold until evenly distributed. Do not overmix.
  5. Chill (optional): Cover and refrigerate 1-2 hours. Optional, without chilling, dough spreads a little more but works fine.
  6. 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).
  7. Bake: Bake 8-10 minutes until edges are golden. Cool completely in the mold for 10-15 minutes.
  8. Melt chocolate: Melt chocolate chips in a heatproof bowl over a double boiler or in the microwave in 30-second bursts, stirring until smooth.
  9. 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.
  10. 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.
  • Flaky sea salt is optional. It adds a delicious sweet-salty contrast.