Brown Butter Chocolate Chip Hazelnut Cookie Bars
Indulge in these irresistible Brown Butter Chocolate Chip Hazelnut Cookie Bars, blending rich flavors and delightful textures!
Equipment
- Mixing bowls
- Whisk
- Rubber spatula
- 9x13-inch baking pan
- Parchment Paper
- Oven mitts
Ingredients
For the Cookie Bars:
- 2 1/8 cups all-purpose flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 12 tablespoons unsalted butter browned
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
- 3/4 cup chopped hazelnuts skins removed
- Sea salt for sprinkling
Instructions
How to Make the Cookie Bars:
- In a medium skillet over medium heat, melt the unsalted butter. Stir frequently until it turns golden brown and smells nutty, about 5-7 minutes. Let cool slightly.
- In a large mixing bowl, whisk together the all-purpose flour, sea salt, and baking soda. Set aside.
- In another bowl, combine the browned butter with brown sugar and granulated sugar. Whisk until well combined, then mix in the eggs and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the chocolate chips and chopped hazelnuts until evenly distributed.
- Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper and spread the cookie dough evenly into the pan.
- Bake for 25-30 minutes, or until the edges are golden and a toothpick comes out with a few moist crumbs.
- Sprinkle with sea salt, let cool in the pan for a few minutes, then cool completely before lifting out.
- Cut into squares or rectangles, and enjoy!
Notes
- Store bars in an airtight container at room temperature for up to 5 days.
- Wrap and freeze for up to 3 months for longer storage.
- Thaw frozen bars at room temperature before serving.