Make the browned butter – First, we’re going to make the browned butter. Place your butter into a saucepan over medium heat. Cook for 5-10 minutes, stirring occasionally until browned bits appear. Take the pan off the heat and pour the butter through a sieve placed over a bowl. Allow the mixture to cool to room temperature. You can cover the bowl with plastic wrap and place it in the fridge for one day as the flavor will develop a bit more. This is optional. You can just use the cooled melted butter the same day if you want. Set aside if you’re baking the same day.

Prep the Pan – Prep an 8″ square pan by lining the inside with aluminum foil or parchment paper that has been greased with vegetable oil or cooking spray. Set aside.

Preheat the oven – Preheat the oven to 350°F.

Combine the dry ingredients – Combine the flour, salt, baking soda, and instant coffee granules in a medium-sized bowl or on a sheet of parchment and set aside.

Combine and bake – In a large bowl, pour in the melted butter. Whisk in the brown and granulated sugar for a couple of minutes until combined. Whisk in the egg and egg yolk and whisk for a couple of minutes. Stir in the vanilla extract. Dump in the dry ingredients, chocolate chips, and chunks all at once. Use a rubber spatula to fold in gently until the flour is mostly absorbed. Don’t overmix. Pour the dough into your prepared pan and use your hands to gently press the dough into an even layer. You can use the back of a measuring cup to help press the dough down. Lightly press in some chocolate chips and chunks over the top. Bake at 325°F for 25-30 minutes or until golden brown. Remove from the oven and place the pan on a wire rack. Allow the cookie bars to cool for 15-20 minutes. Use a sharp knife and hot water to make clean cuts. Enjoy!