What’s the only thing better than double chocolate cookies? Double chocolate cookie bars, of course.
This is the most chocolatey recipe around, and don’t let anyone tell you differently. Literally crammed full of milk chocolate chips, this cookie bar is an intense and fudgy chocolate hit. If you loved my double chocolate chip cookies, then these bars are the upgrade. As we’re baking these cookies in bar form, there is no need to worry about spreading, so we can go all out and use melted butter to give them maximum fudge-factor.
Another bonus of using melted butter is that this recipe doesn’t even need a stand mixer. Yep, you can make my double chocolate cookie bars with a good old-fashioned wooden spoon and a hand whisk. Mix the dry ingredients in one bowl, whisk the wet ingredients together in another, and then combine. You are going to need make sure you don’t over-mix at this stage – just mix until a thick dough forms. No one wants a tough cookie!
As with the cookies these chocolate cookie bars are based on, they include a seriously impressive amount of cocoa powder. This helps give them an incredible chocolate taste, without the need for melting any chocolate. Less washing up is always a bonus when you don’t have a dishwasher. Win.
The cookie bars will need a while to cool down once they’re done baking, unless you want them to fall apart in your hands. If you can’t wait the hour or so they will need to get properly cold, then cheat and pop them in the fridge. The cooler they are when you cut them into squares, the better.
- 180g (1½ cups) plain or all-purpose flour
- 75g (¾ cup) cocoa powder
- 1 tablespoon cornflour (cornstarch)
- 1 teaspoon bicarbonate of soda (baking soda)
- ½ teaspoon salt
- 100g (½ cup) caster sugar (US granulated sugar)
- 100g (½ cup) light or dark brown sugar
- 150g (2/3 cup) unsalted butter, melted and cooled slightly
- 1 large egg
- 1 teaspoon vanilla extract
- 300g (1¾ cups) milk or semi-sweet chocolate chips or chunks
- Preheat the oven to 180°C / 350°F (160°C fan), and line an 8 inch square brownie pan with aluminium foil. There is no need to grease.
- Place the flour, cocoa powder, cornflour, bicarbonate of soda, and salt into the bowl of your stand mixer, or a large bowl, and mix gently until combined.
- In a separate bowl, place the two types of sugar, melted butter, egg, and vanilla extract. Using a hand whisk, whisk together until the brown sugar lumps have pretty much disappeared.
- Pour the wet ingredients into the dry ingredients, and mix gently until just combined. Add the chocolate chips and mix again gently, until the chocolate chips are evenly distributed. The dough will be fairly thick, but that's what you are after - it will help make the bars really fudgy.
- Place spoonfuls of the batter in your pre-lined brownie tin, and spread out (you might need to use your hands) so that it goes all the way to the corners, and is a nice even layer. Bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean (avoiding any chocolate chips). Leave to cool in the tin until completely cool - this may take an hour or so. Don't try and get out early, as it will probably break apart. Once ready, gently remove from the pan and cut into 16 squares.
- The cookie bars will stay fresh if stored in an airtight container somewhere cool for 4-5 days. There is no need to keep in the fridge. The bars can be frozen for up to 3 months - just leave to defrost at room temperature overnight.