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Robin Ward

The Easiest Brown Butter Chocolate Chip Cookie Bark

Brown butter chocolate chip cookie bark with a chewy center, nutty richness, and chocolaty decadence—easy to make and perfect for sharing, plus two tempting variations.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 9 (127g) Tbsp cold unsalted butter, cut into tablespoons
  • ⅓ (67g) cup granulated sugar
  • ⅓ (67g) cup packed light brown sugar
  • 2 tsp vanilla extract
  • ¾ tsp fine sea salt
  • ½ tsp baking soda
  • 1 (128g) cup all- purpose flour
  • ½ (65g) cup semisweet or bittersweet chocolate chips

Equipment

  • 1 large, rimmed baking sheet or 9-inch cast-iron skillet

Method
 

  1. Position a rack in the center of the oven and preheat to 350ºF. Line a large, rimmed baking sheet (or 9-inch skillet) with parchment paper.
  2. In a small skillet or saucepan with a light- colored interior, melt 6 tablespoons|85 grams of the butter over medium heat. Once melted, cook the butter, stirring constantly until the milk solids are deep golden brown, about 3-5 minutes.
  3. Transfer the brown butter to a large bowl, then add the remaining 3 tablespoons (42 grams) cold butter and stir until melted. Add the granulated sugar and brown sugar and whisk until well combined, about 30 seconds.
  4. Add the vanilla and salt and whisk until smooth.
  5. Whisk in the baking soda. Fold in the flour with a spatula and mix until there are a few streaks of flour remaining. Fold in the chocolate chips and keep stirring until no streaks of flour remain and the chocolate is evenly distributed.
  6. Transfer the mixture to the prepared pan and press the dough into a thin even round, about the thickness of the chocolate chips. You should have a roughly 10- inch round cookie, but it doesn’t need to be perfect. If the mixture is crumbly around the edges, use your fingertips to press the edges together.
  7. Bake until golden brown, crisp, and firm to the touch, 17 to 20 minutes.
  8. Let cool completely on the pan, then use your hands to break the bark into pieces. Store in an airtight container at room temperature for up to 4 days.

Notes

FLAVOR VARIATIONS:
  • NUTTY CRUNCHY CHOCOLATE CHIP COOKIE BARK: Add up to ½ cup (55g) chopped toasted nuts when you add the chocolate chips. Sprinkle flaky sea salt and turbinado sugar on top just before baking.
  • ESPRESSO CHOCOLATE CHIP COOKIE BARK: Add 1 teaspoon instant espresso powder when you add the vanilla and salt.