Browned Butter Chocolate Bar Cookies

Good Morning and Happy Sunday! I decided to take a step back this week and just make some cookies. These are good for those cosy days that you really want to take some time out and make a little something sweet. From browning the butter to chopping up the chocolate, it’s all about slowing down. These have the warm kind of sweetness that caramel has from the browned butter.


It’s kind of like a choose your chocolate adventure because you get to decide how much chocolate you have and how large you want the chunks to be. In a way, these cookies felt like my mood when I made them. I needed a day to slow things down a bit, put on some She & Him, bake a little, and get some cleaning done. These cookies came about because I wanted to use some techniques I haven’t used in a while. Now if you’ll excuse me I’m going to take my cup of coffee, eat a cookie, and read some Jane Eyre.

chocolate chip brown butter cookies

  • Servings: 18-32
  • Difficulty: easy
  • Print

Dorothy’s Test Kitchen


1 cup butter, cut into 1/2 inch slices or diced into 1/4 inch cubes

1 cup brown sugar, packed

1 tsp vanilla

2 eggs

2 heaping cups flour

3/4 tsp baking powder

1/2 tsp salt

1-2 bars of chocolate, chopped


Preheat the oven to 375 degrees. Place your butter in a small saucepan and heat it up over a low to medium-low heat. Whisk the butter while it’s heating until it starts to foam and you can see brown caramely bits at the bottom. Take of the heat and whisk for another 30 seconds. Let cool slightly and whisk the sugar in. It won’t completely mix together until the eggs are added in. Let it get to room temperature before pouring this mixture into a small bowl. Mix in the vanilla and eggs until it comes together. In a small to medium size bowl, mix the dry ingredients. Combine both dry and wet ingredients until the flour has almost completely disappeared. Chop up the chocolate of your choice (I used dark chocolate) and fold it in until it is evenly distributed. Scoop up some of the dough with a spoon and place the flat side on a lined cookie sheet. Place cookies about 2 inches apart. Bake for 10-12 minutes at 375 degrees. Let them set for about 2 minutes before placing on a wire rack or plate. If you like, you can sprinkle a little bit of salt over the top. Either way these are best out of the oven, but they store well in an airtight container for about 2 weeks.

3 thoughts on “Browned Butter Chocolate Bar Cookies

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s