This recipe makes a small batch of cookies which is the perfect indulgence! Gooey, chocolaty and doughy in the middle with crunchy edges- the small batch won’t last too long
Chocolate Chunk Cookies Bars
Prep time:
Cook time:
Serves:
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
This recipe makes a small batch of cookies which is the perfect indulgence! Gooey, chocolaty and doughy in the middle with crunchy edges- the small batch won’t last too long
Ingredients
- ¾ cup plain flour (90 g)
- ¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- ¼ cup unsalted butter (60 g)
- ¼ cup dark brown sugar (55 g)
- 3 tbsp granulated sugar (45 g)
- 1 large egg yolk
- ½ tsp vanilla extract
- 115 g dark chocolate, chopped (70% cacao)
- flaky sea salt, to sprinkle
Method
- 1)
Preheat the oven to 180°C. Butter a 9×5-inch loaf pan or an 8×8-inch pan with butter and then line the pan with parchment paper, leaving some overhang to make it easier to remove the bars once baked.
- 2)
In the small bowl, whisk the flour with the baking soda and baking powder.
- 3)
In a large bowl, combine the 2 sugars, then add the butter and cream them together using the beater attachments of a handheld mixer or a stand alone mixer.
- 4)
Cream until light and fluffy.
- 5)
Add the egg yolk and the vanilla, beat until combined.
- 6)
Scrape the sides using a rubber spatula then fold in the flour, mixing until you only have a few white streaks.
- 7)
Add in the chocolate chips and fold in just until combined.
- 8)
Transfer the dough to the prepared tin and bake for 13min if 8x8inch pan or 15min if 8x8Inch pan.
- 9)
Do NOT over bake, even if the dough seems a bit undercooked. It will keep cooking in the tin while cooling.
- 10)
Place the tin on a cooling rack then once completely cooled, remove and cut into squares.
Notes
Keep in an airtight container.
Original recipe by @mikebakesnyc