Brown Butter and Granola Bar Cookies
Just like Mom used to make with a twist! This filling take on a classic chocolate chip cookie will be sure to fill you with nutrition and nostalgia. The Chocolate Hour granola bar pieces add just enough extra crunch, and it's so satisfying to come across a bite of walnut or a hint of espresso. And as always, I love the subtle background flavor of coconut. These cookies use brown butter, which is now my go-to for all cookie making, especially with kids. It is SO much easier to melt the butter and mix it all in one bowl with a wooden spoon instead of messing with the stand mixer. We always end up throwing a few extra ingredients in these cookies, such as more chocolate chips, Valrhona crispy chocolate pearls, rainbow sprinkles, or even marshmallows. Have fun with these!
Note: While it's not necessary this recipe works best when you refrigerate the dough overnight before baking.
1 Cup (227 g) Unsalted Butter
2 cups (250 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 packed cup (215 g) dark brown sugar
1/3 cup (73 g) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
12 ounces Bearclaw Bars or Granola
Chocolate Chips to taste
Flaky sea salt for garnish
Preheat oven to 375 degrees.
Cook butter in a medium saucepan over medium heat, stirring often, until it foams and browns (5-8 minutes.) Scrape into a large bowl and let cool for 10 minutes or until 125 degrees.
Meanwhile, whisk flour, baking soda, and kosher salt in a medium bowl.
Mix brown and white sugar into browned butter with a wooden spoon until emulsified.
Add eggs and vanilla, and mix until mixture is lighter in color and thick (about 1 minute.)
Add dry ingredients and mix slowly until just combined.
Gently fold in Bearclaw Bites and chocolate, if desired.
Portion out cookie dough with 1.5 oz ice cream scoop, and place on sheet pan roughly three inches apart. (Cookies will spread as they bake.)
On the middle oven rack, bake until the cookie edges are golden brown and firm but centers remain soft (roughly 9-11 minutes.) Sprinkle with sea salt while still warm.
Cool for ten minutes on sheet pan and transfer to wire rack. Repeat until out of cookies dough.
- 1.5 oz ice cream scoop
- Hand or electric mixer, if preferred
- For best results, cookie dough should be refrigerated overnight before baking to allow flour to re-hydrate.