Looking for the best cookie bar recipe around? This recipe is for you! The combo of creamy milk chocolate chips and crunchy toasted walnuts can't be beat! Don't forget the essential part: brown butter. YUM!
- 2 sticks unsalted batter (1 cup)
- 1 cup Walnuts chopped
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup packed light brown sugar
- 1 teaspoon molasses (spray the spoon before scooping for easy measuring)
- 2 large eggs
- 2.25 cups flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup milk chocolate chips
-
Preheat oven to 375º. Line a rectangular cake pan (or 9x13) with parchment paper. Set aside.
-
In a large pan, add 1/2 cup (1 stick) of butter. Heat over medium low, stirring frequently. The butter will start to brown and you'll smell it cooking.
-
Add chopped walnuts to the butter and allow to cook for 2 minutes. Remove pan from heat and allow to cool for 10 minutes.
-
In a large mixing bowl, add remaining butter and white sugar. Beat with a mixer for 2 minutes, or until creamy. Add vanilla, molasses and brown sugar. Mix for 1 minute.
-
Using a spatula, scrape the brown butter mixture into the bowl. Get all of the delicious brown bits, too! Add one egg at a time, mixing well in-between.
-
In a small bowl, add flour, baking soda and salt. Mix with a fork.
-
Slowly add the flour bowl into the large mixing bowl. Now add chocolate chips.
-
Pour the mixture into the cake pan. Press with the spatula to spread evenly.
-
Bake for 22-24 minutes. It will be golden brown. DO NOT OVERBAKE.
Adapted from this recipe on Sarcastic Cooking.