Name: Million Dollar Cookie Bars (Elevated)
Prep time: 18 min
Cook time: 27 min
Total time: 1 h 5 min
Yield: 16 bars
Cuisine: French
Ingredients: 2 1/4 cups Cake Flour; 1 tsp Baking Soda; 1/2 tsp Fine Sea Salt; 1 tsp Espresso Powder; 1 cup European-Style Butter-browned and cooled; 1 cup Dark Muscovado Sugar; 2 Large Egg Yolks; 1 tbsp Vanilla Bean Paste; 1 cup Valrhona Guanaja 70% Chocolate-chopped; 1/2 cup Butterscotch Chips; 1/2 cup Pecans-toasted and chopped; 1/4 tsp Maldon Sea Salt-flaky

Recipe tier

Dry Ingredients
2 1/4 cups 280 g Cake Flour
1 tsp 5 mL Baking Soda
1/2 tsp 2.5 mL Fine Sea Salt
1 tsp 5 mL Espresso Powder
Wet Ingredients
1 cup 227 g European-Style Butter-browned and cooled
1 cup 200 g Dark Muscovado Sugar
2 N/A Large Egg Yolks
1 tbsp 15 mL Vanilla Bean Paste
Mix-Ins
1 cup 170 g Valrhona Guanaja 70% Chocolate-chopped
1/2 cup 85 g Butterscotch Chips
1/2 cup 57 g Pecans-toasted and chopped
1/4 tsp 1.25 mL Maldon Sea Salt-flaky

Equipment

9x13 inch baking pan
Mixing bowls
Whisk
Electric mixer
Saucepan
Parchment paper

Instructions

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Preheat oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper, leaving an overhang.
Brown the butter in a saucepan over medium heat, cooking until golden brown and fragrant. Let cool slightly.
In a medium bowl, whisk together all Dry Ingredients.
In a large bowl, cream together the browned butter and muscovado sugar until light and fluffy.
Beat in the egg yolks one at a time, then stir in the vanilla bean paste.
Gradually add the Dry Ingredients to the Wet Ingredients, mixing until just combined.
Fold in the Valrhona chocolate, butterscotch chips, and toasted pecans.
Pour batter into the prepared pan and spread evenly. Sprinkle with Maldon sea salt.
Bake for 25-30 minutes, or until edges are golden brown and the center is slightly soft. Let cool completely in the pan before lifting out with the parchment paper and cutting into bars.