We had friends over for dinner the other night, so I figured that would be a great excuse to try another round of coconut chocolate chip cookie bars. After making last week's version, which featured a graham cracker crust, I knew I wanted to try a cookie-based recipe this time around. Back in January I made a batch of walnut and chocolate chip blondies, which I think better-replicated the texture of the yummy bars we had during our farm tour (the original inspiration for these bars). In looking for a blondie bar recipe, I came upon one from Brown Eyed Baker that looked pretty spot on.
Whenever a dessert recipe calls for melted butter, I typically take it one step further and brown the butter. Browned butter gives these cookie bars a deeper, more intense buttery flavor. (I've seen it described as a "nutty" flavor; it seems kind of "caramel-y" to me.) The addition of chopped pecans provides the bars with a little more crunch, and of course, you can't go wrong with the combination of chocolate chips and coconut flakes. These little cookie bars were a hit with our guests and I have to admit, though I usually send dessert leftovers with D to share with his work colleagues, I couldn't bear to part with these delicious bars this time around. This browned butter coconut chocolate chip cookie bar recipe is definitely going in the "must-make-again ... soon!" pile.
Browned Butter Coconut Chocolate Chip Cookie Bars (printer-friendly version)
makes 12 large or 24 small bars
1 cup unbleached all-purpose flour
1/8 heaping teaspoon Maldon salt flakes
1/2 cup (1 stick) unsalted butter, melted, browned, and cooled to room temperature
1 cup light brown sugar
1 large egg
2 teaspoons vanilla extract
1 cup coconut flakes, plus 1-2 tablespoons more to sprinkle over top the bars
1 cup semi-sweet chocolate chips
1/4 cup chopped pecans
1. Preheat the oven to 350 degrees. Spray an 8"-square baking dish with cooking spray and set aside.
2. In a small bowl, whisk together the flour and salt flakes. Set aside.
3. In small sauce pot, melt the butter over medium-high heat. Continue to cook until most of the foam has disappeared, the crackling has subsided, and brown flecks appear on the bottom of the pot. (I like to "swirl" the pot over top the burner to prevent the butter from burning,) Pour the browned butter into a heat-safe bowl (being sure to scrape out the brown bits) and let cool to room temperature.
4. Combine the brown sugar and cooled browned butter in the bowl of an electric mixer. Beat at high speed until light and creamy, about 5-7 minutes. Beat in the egg and vanilla extract. Slowly stir in the flour mixture, then stir in the coconut flakes, chocolate chips, and chopped pecans.
5. Spoon the batter into the prepped baking dish. Sprinkle coconut evenly over top the batter.
6. Bake in the oven for 25-30 minutes, or until the top is golden brown and the center is set. Remove from the oven and let cool on a wire rack. Let cool completely before cutting into bars.
(adapted from this Brown Eyed Baker recipe)
makes 12 large or 24 small bars
1 cup unbleached all-purpose flour
1/8 heaping teaspoon Maldon salt flakes
1/2 cup (1 stick) unsalted butter, melted, browned, and cooled to room temperature
1 cup light brown sugar
1 large egg
2 teaspoons vanilla extract
1 cup coconut flakes, plus 1-2 tablespoons more to sprinkle over top the bars
1 cup semi-sweet chocolate chips
1/4 cup chopped pecans
1. Preheat the oven to 350 degrees. Spray an 8"-square baking dish with cooking spray and set aside.
2. In a small bowl, whisk together the flour and salt flakes. Set aside.
3. In small sauce pot, melt the butter over medium-high heat. Continue to cook until most of the foam has disappeared, the crackling has subsided, and brown flecks appear on the bottom of the pot. (I like to "swirl" the pot over top the burner to prevent the butter from burning,) Pour the browned butter into a heat-safe bowl (being sure to scrape out the brown bits) and let cool to room temperature.
4. Combine the brown sugar and cooled browned butter in the bowl of an electric mixer. Beat at high speed until light and creamy, about 5-7 minutes. Beat in the egg and vanilla extract. Slowly stir in the flour mixture, then stir in the coconut flakes, chocolate chips, and chopped pecans.
5. Spoon the batter into the prepped baking dish. Sprinkle coconut evenly over top the batter.
6. Bake in the oven for 25-30 minutes, or until the top is golden brown and the center is set. Remove from the oven and let cool on a wire rack. Let cool completely before cutting into bars.
(adapted from this Brown Eyed Baker recipe)
Don't forget to add the flour, the directions forgot:)
ReplyDeleteOh my, that is quite an important ingredient! I've amended the directions - thanks for pointing out my oversight! : )
ReplyDelete