Brown Butter Earl Grey Chocolate Chip Cookie Bars

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while maintaining a similar texture.

dark chocolate chips

🥗Healthier: dark chocolate chunks

💰Cheaper: semi-sweet chocolate chips

Semi-sweet chocolate chips are more affordable and still provide sweetness.

chopped nuts

🥗Healthier: seeds

💰Cheaper: oats

Oats add texture without the cost of nuts.

Earl Grey tea leaves

🥗Healthier: chai tea leaves

💰Cheaper: black tea

Black tea can provide a similar flavor profile at a lower cost.

In a small saucepan over medium-low to medium heat, melt the butter.

When the milk solids rise to the top, gently stir until the butter begins to smell nutty and the bits on the bottom are light amber.

Pour into a glass jar or measuring cup and drop in the tea leaves. Let it steep for 10 to 15 minutes, then discard the leaves.

Preheat oven to 350°F and line a 9x13-inch baking dish with parchment paper, leaving a 2-inch overhang.

Lightly grease the pan and parchment with cooking spray or butter.

In a large bowl, combine the earl grey infused brown butter, granulated sugar, and brown sugar; mix until well combined.

Mix in the eggs and vanilla until completely combined.

Add the flour, baking powder, and salt; mix until just combined.

Fold in the chocolate chips and spread the batter into the prepared pan.

Sprinkle the extra chocolate chips on top if using.

Bake until a tester inserted in the center comes out with just a few crumbs, about 20 to 25 minutes in a metal pan or up to 30 minutes in a glass or ceramic pan.

Cool completely in the pan on a wire rack, then lift out using the parchment and cut into bars.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens