White Chocolate Cranberry Brown Butter Bars: an in-your-face brown butter bar cookie, stuffed with dried cranberries and white chocolate chips, with a hint of saltiness on top. Great for coffee dipping!
Keyword White Chocolate Cranberry Brown Butter Bars
Prep Time 20minutes
Cook Time 15minutes
Total Time 35minutes
2 1/2cupsall purpose flour
1 1/4teaspoonsbaking soda
3/4cup(1 & 1/2 sticks) unsalted butter
1egg + 1 egg yolk
1cupwhite chocolate chips
Sea saltfor garnish (optional)
In a medium bowl, combine flour, baking soda, salt, and cornstarch. Set aside.
In a small saucepan, melt butter over medium heat, then allow to boil for 5-7 minutes, whisking constantly, until it turns a deep nut brown, and you see small flecks of brown in the butter. Remove from heat and allow to cool for 5 minutes.
In a large, heat-proof bowl, combine brown butter and sugars, mixing on medium speed for 1-2 minutes. Add in egg and vanilla and mix until incorporated.
Gradually add the dry ingredients into the wet, mixing until dough is thick and moldable. You may need to add more flour here, or a bit of milk, to get the consistency correct.
Mix in the white chips and dried cranberries, folding them in with a wooden spoon or spatula.
Refrigerate dough for 1-24 hours. The longer the better, but if you're in a rush, 30 minutes in the freezer should do.
Line your baking sheets with parchment of Silpat liners.Preheat oven to 325 degrees F.
Section the dough in to 3 parts. On a surface dusted lightly with flour, roll each part into a log 12 inches in length. Place logs on prepared cookie sheet, and flatted them to about ¾ tall. Repeat with remaining sections of dough.
Sprinkle sea salt sparsely on top of each log if you desire.
Bake logs for 12-15 minutes, until golden brown color is consistent.Your oven may vary.
Immediately after removing cookies from oven, use a metal spatula to cut 2-inch wide cookies out of each bar.
Cool bars on cookie sheet for 10 minutes, then separate bars and move them to a cooling rack to finish cooling.