Description
Soft, chewy, and easy-to-make cookie bars loaded with dark and semi-sweet chocolate and pools of salted caramel.
Ingredients
Scale
- 1/2 C (113 g) Salted Butter (plus about 1 TBSP)
- 1/2 C (100 g) Dark Brown Sugar
- 1/4 C (50 g) Granulated Sugar
- 1 tsp Pure Vanilla Extract
- 1 Lg Egg, at room temperature
- 1 1/4 C (165 g) All Purpose Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/4 C Mini Semi Sweet Chocolate Chips (plus more for topping)
- 1/4 C Dark Chocolate Chips, 70-72% (plus more for topping)
- 1 Bag (10 Squares) Ghirardelli Dark (or Milk) Chocolate Squares
- Flaky Salt, optional
Instructions
- Preheat the oven to 350 and line an 8″ square pan with parchment paper.
- Brown the butter in a medium sauce pan by melting it and then continuing to cook it until the milk solids turn golden brown and the butter has a nutty aroma, about 5-7 minutes. Swirl the pan around as needed.
- Add about 1 TBSP of butter to the hot browned butter so that you have exactly 1/2 C (113g). Let butter cool.
- In a large mixing bowl, whisk the sugars and cooled browned butter until combined.
- Whisk in the egg and vanilla until fully combined and lightened in color, about 2 minutes.
- Fold in the dry ingredients until combined, followed by the chocolate chips and 1/2 of the chopped Ghirardelli Chocolate Caramel Squares.
- Press the dough into an even layer in the prepared pan.
- Top with extra chocolate chips and the remaining chopped squares.
- Bake at 350 for 28-30 minutes or until the edges just begin to brown, but the center still looks wet.
- Allow to chill for 30 minutes, then lift the bars from the pan, top with flaky salt, slice, and serve.