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.
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)
- 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
- 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.