Description
Decadent cookie bars featuring a buttery crumb, glossy caramel ribbons, and a sprinkle of sea salt for a sophisticated touch.
Ingredients
Scale
- 1 cup (225 g) unsalted butter, room temperature or browned
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 3 cups (360 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup (200 g) granulated sugar (for caramel)
- 6 tbsp (85 g) unsalted butter, cold, cut into pieces (for caramel)
- 1/2 cup (120 ml) heavy cream, warmed (for caramel)
- Pinch of flaky sea salt (for caramel)
- 1 1/2 to 2 cups (225–300 g) chocolate chips or chopped chocolate
- Additional flaky sea salt for finishing
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch pan with parchment.
- Cream the butter and both sugars until pale, about 2–3 minutes. Add eggs one at a time, then vanilla.
- Whisk together flour, baking soda, and fine sea salt; fold into the butter mixture.
- Spread two-thirds of the dough into the prepared pan, pressing evenly with floured fingers.
- Make the caramel: melt sugar in a saucepan until amber, add cold butter, then the warmed cream, whisk until smooth.
- Pour the caramel over the dough layer and sprinkle remaining chocolate on top.
- Drop spoonfuls of remaining dough to partially cover caramel.
- Bake for 25–30 minutes until the edges are golden.
- Remove from oven, sprinkle with flaky sea salt, and cool completely before cutting.
Notes
For a richer flavor, brown the butter before creaming. Warm the cream before adding to hot caramel to prevent splatter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg