Double Chocolate Cookie Bars
Indulge in rich Double Chocolate Cookie Bars with a fudgy brownie-style base and velvety chocolate ganache. Easy to make, perfect for gifts or cozy chocolate cravings. Eggless and can be made dairy-free.
Yield: 16 servings
Equipment
- 8x8-inch (20cm) Square Baking Pan
Ingredients
Chocolate Cookie Dough
- 113 g Butter, cut in cubes at room temperature
- 100 g Cane Sugar, or castor sugar
- 100 g Light Brown Sugar
- 80 ml Milk see notes for options
- 40 g Cocoa Powder
- 2 tsp Vanilla Extract
- 125 g All Purpose Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
Chocolate Ganache Topping
- 270 g Dark Chocolate, chopped in pieces or baking chocolate chips
- 160 ml Whipping Cream see notes for options
Topping (Optional)
- Chocolate Sprinkles
Instructions
How to Make Double Chocolate Cookie Bars
- Preheat your oven to 350°F (175°C). Line an 8x8-inch (20cm) square baking pan with baking paper, leaving extra overhang on all sides. This will make it easier to lift the bars out later.
- Make the cookie dough. In a large bowl, use a hand whisk or electric whisk to cream the butter for 1–2 minutes until it becomes pale and fluffy.
- Beat in the cane (castor) sugar and light brown sugar on medium speed for 3–4 minutes until the mixture is light and creamy. Scrape down the sides with a spatula.
- In a small cup or bowl, combine the cocoa powder, vanilla and milk to form a smooth paste.
- Add the cocoa-milk mixture to the butter-sugar mixture and mix until smooth and well combined.
- Stir in the flour, baking powder, and salt until a soft dough forms.
- Press the dough evenly into your prepared baking pan. Smooth the surface with a spatula or the back of a spoon.
- Place in the preheated oven and bake for 25–30 minutes. The edges should be set but still slightly soft in the center.
- Let the cookie base cool completely in the pan, and gently flatten any edges that may have risen with your finger tips .Make the chocolate ganache.
For Chocolate Ganache Topping
- In a small pot over low heat, combine the dark chocolate and whipping cream. Stir until the mixture is smooth and glossy. Be careful not to let it boil.
- Pour the ganache over the cooled cookie base and spread evenly with a spatula. Let it set until firm. Sprinkle with chocolate sprinkles if desired
- You can leave it at room temperature (if cool) or place it in the fridge for faster setting.
- Carefully peel the baking paper from the base. Cut into squares or rectangles and enjoy!
- Keep the bars in an airtight container. They stay fresh for 3–4 days at room temperature or up to two weeks in the fridge.
Notes
- Cups vs scale: Cup measurements are only an estimate and can vary. For the most accurate results, use a digital kitchen scale in grams.
- Prepare ingredients first: Measure everything before you start baking so the process goes smoothly.
- Use proper spoons: For teaspoons (tsp) and tablespoons (tbsp), always use measuring spoons, not regular eating spoons.
- Milk: Use any unsweetened dairy-free milk (almond, soy, oat) or whole dairy milk. Always bring it to room temperature.
- Whipping Cream: You can use unsweetened dairy-free whipping cream or regular whipping cream of choice.
- Sugar: Cane sugar, granulated sugar, or caster sugar all work. If you’re vegan, choose vegan-friendly or organic sugar.
- Cocoa powder: Dutch-processed or dark cocoa powder gives the richest flavor, but natural cocoa powder will also work.
- Butter: Use dairy-free butter sticks (not margarine) or regular butter.