Brown Butter Chocolate Chip Cookie Bark

Hello Friends! Fancy meeting you here 😉 Welcome to the first post on our recipe blog! If yall are OG's from 2017 when I first started Gold Box Bakery, you'll know that I had a recipe blog back then called Gold Box Blog! Where I posted recipes weekly to help people become better bakers! And because you guys asked for it, WE'RE BRINGING IT BACK! A place where you'll be able to find all our recipes that we post on both Gold Box Bakery and The Golden Hour Podcast Instagram pages! There we will post our videos on how to make the recipe and here is where you'll find all your measurements and instructions!

But because we're here to bake and not really read through everyones long winded story about how they created this recipe or how it was passed down from their meemaw. Cause believe me, it kinda drives me crazy when I have to scroll through a whole essay and life story to get to a recipe. We just want to get to the baking! I promise that this is just a fun space to get all your favourite recipes! And maybe a joke here and there 😉

Alrighty, lets lock in! I cooked up cookie bark a while ago in my head but then I saw Costco sold something similar so I was like "you know what? I'm finally gonna do this". But we're gonna kick it up a notch by making the cookie dough with brown butter because brown butter is wildly popular. Understandable, yes. Overrated? Absolutely not!

Lets get started!

Brown Butter Chocolate Chip Cookie Bark

Ingredients

175g Unsalted Butter (you could use salted butter for extra flavour!)

230g Brown Sugar (I used Demerara Sugar!)

1 TBSP Vanilla Extract or Vanilla Bean Paste

3 Egg Yolks

1 Whole Egg

350g All Purpose Flour

1/2 tsp Salt

1/2 tsp Baking Soda

2 Bars of Lindt Dark Chocolate Heres a link to the one I used!

Flaky Salt or Chunky Sea Salt Heres a link to the one I used!

How to bake it up

1. Preheat your oven to 325F. Grab the biggest cookie sheet you have and line it with parchment paper. Set aside

2. Unwrap one of the chocolate bars and chop into chunks. Set aside.

3. In a small pot over medium heat, add your butter. Once it starts melting, swirl your pot around to prevent the butter from burning. Once the butter starts to change colour, turn the temperature down to low. Keep swirling the pot. once you notice it starting to get just a little foamy and you can smell the toasty aroma, turn off the heat. Transfer to a small bowl and allow to cool for 5-10 minutes.

4. In your stand mixer bowl with a paddle attachment (or a hand blender with the beaters in a mixing bowl of your choice, just don't use metal), mix your butter and sugar together on medium speed. Make sure to scrape your bowl and attachment to make sure everything is combined. Add your vanilla extract and mix.

5. Add your egg yolks one at a time at medium speed, scraping down in between each addition. Add your whole egg and scrape down as needed.

6. Add in your flour, salt, and baking soda all at once and mix on the lowest speed. Mix until there is still a few dry spots. We don't wanna over mix our dough! Add your chocolate chunks and mix until everything is fully combined.

7. Place your cookie dough on your prepared tray and press into a large rectangle and and about 1/4" thick or as thin as you can make it. Place in the freezer for 5 mins or in the fridge for 10 mins so it can cool before baking.

8. Place your cookie in your preheated oven for 12-14 mins. Set aside and let it cool.

9. Chop up your second chocolate bar and melt in the microwave in a microwave safe bowl for in 20 second increments. Make sure to stir in between each increment so your chocolate doesn't burn!

Pour over your cookie, spread until evenly coated. Sprinkle with flaky salt or chunky sea salt and allow to cool completely. Chop up into large chunks and enjoy!

Don't forget to tag us on Instagram @goldboxbakery and @thegoldenhour.podcast to share with us all your cookie bark creations!

Happy Baking Friends!