Double Chocolate Cookie Bars
These double chocolate cookie bars taste a lot like a brownie but have the structure of a cookie bar. Made with melted butter, cocoa powder, and plenty of chocolate chunks. Less sweet than a classic brownie with a fudgy, soft bite.
Ingredients
- 170 g unsalted butter
- 150 g brown sugar
- 70 g granulated sugar
- 30 g unsweetened cocoa powder
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla paste or extract
- 220 g all-purpose flour
- 1/2 tsp baking soda
- 3/4 tsp salt
- 160-180 g semi-sweet chocolate chunks
Instructions
- Preheat the oven to 340°F (170°C) conventional. Line an 8x8-inch (20x20cm) square baking pan with parchment paper, leaving an overhang on the sides so you can lift the bars out easily.
- Melt the butter in a small saucepan over low heat or in a microwave-safe bowl in 20-second increments. Let it cool for 5 minutes until warm but not hot.170 g unsalted butter
- Pour the melted butter into a large mixing bowl. Add the brown sugar, granulated sugar, and cocoa powder and whisk until well combined. 150 g brown sugar, 70 g granulated sugar, 30 g unsweetened cocoa powder
- Add the egg, egg yolk, and vanilla paste or extract. Whisk for about 1 minute until the mixture is smooth. 1 large egg, 1 egg yolk, 1 tsp vanilla paste or extract
- In a separate small bowl, whisk together the flour, baking soda, and salt. Fold the dry ingredients into the wet mixture along with the chocolate chunks until just combined and no dry streaks remain. The dough will be thick. 220 g all-purpose flour, 1/2 tsp baking soda, 3/4 tsp salt, 160-180 g semi-sweet chocolate chunks
- Transfer the dough to the prepared pan. Press and spread it into an even layer with the back of a spoon or an offset spatula.
- Bake on the middle rack for around 24-26 minutes, until the top is set and no longer looks wet or glossy in the center. The bars will still feel a little soft when pressed gently in the middle, but they firm up as they cool.
- Let the bars cool in the pan completely before lifting out and slicing. For cleaner cuts, refrigerate for 30 minutes first. Slice in half one way, then cut five times in the other direction to make 12 long bars. For smaller portions, cut into 16 squares by slicing 4 times in each direction.
Notes
For the best texture, use chocolate chunks from a chopped bar of chocolate rather than chips. They melt more evenly into the dough and give you bigger pockets of chocolate.
The extra egg yolk is important here. Using just one whole egg makes the bars slightly crumbly and less cohesive. The extra yolk brings fat and richness that gives them their fudgy, soft texture.
Both US customary and metric measurements are provided. Use the toggle to switch between the two.
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Nutrition
Serving: 1barCalories: 331kcalCarbohydrates: 41gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 61mgSodium: 204mgPotassium: 160mgFiber: 2gSugar: 23gVitamin A: 402IUCalcium: 32mgIron: 2mg
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