Recipe: Chocolate Chunk Cookie Bars

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These are like cookies in bar form. Hence, “cookie bars.” You could also call them cousins of blondies. Or maybe they’re really just straight-up blondies. Whatever you want to call them, they’re butter-less, which means less saturated fat for health-conscious dessert-lovers like me. The recipe inspiring these bar cookies is from Averie over at Averie Cooks, but I adapted it to my taste by eliminating some of the sugar (to be honest, I’d use even less next time, as I found these quite sweet) and subbing in some whole wheat flour.

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The result? Moist, chewy cookie bars with lots of melted chocolate on top. Delectable.

 

These are great if you’re in a hurry for something sweet, as they take less than half an hour to mix up and bake. I could imagine them with some chopped walnuts or peanut butter cups (or both!) mixed into the batter. This is a nice cookie/bar base which is open to many experimentations and interpretations.

Chocolate Chunk Cookie Bars (adapted from this recipe)

Ingredients

  • 1 egg
  • 1/2 cup sunflower oil
  • 1/2 cup brown sugar
  • 1/4 cup white sugar (I’ll cut this out completely next time)
  • 2 tsp vanilla
  • 3/4 cup all-purpose (white) flour
  • 1/2 cup whole wheat flour
  • 1 tsp cornstarch (or potato starch)
  • 1/2 tsp baking soda
  • pinch of salt
  • 1/2 cup chocolate chunks or chips

Procedure

  • Preheat the oven to 350F (175C). Line a brownie pan with aluminum foil, leaving an overhang, and oil it.
  • Whisk the egg, oil, sugar(s), and vanilla together until smooth. Add the dry ingredients (except the chocolate) and stir until just combined.
  • Press the dough into the pan and smooth the top. Sprinkle the chocolate chunks over the dough and lightly press them into it.
  • Bake for 18-20 minutes, let cool, then lift the foil with bars out of the pan. Carefully cut the bars into your shape and size of choice.

Enjoy!

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