Chewy chocolate chip cookie bars loaded with chocolate.
Ingredients
- 170 grams (3/4 cup or 1.5 sticks) unsalted butter, room temperature
- 135 grams (3/4 cup) brown sugar
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1 egg yolk
- 210 grams (1 and 1/2 cups) plain flour or all purpose flour
- 1 level teaspoon baking powder
- 1/4 teaspoon salt
- 75 grams (1/2 cup) chocolate chips, plus extra for decorating
- 75 grams (1/2 cup) milk or dark (semi-sweet) chocolate, roughly chopped
- Sea salt flakes, for decorating
Instructions
- Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides overhang. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- In a large mixing bowl, beat butter and sugar with an electric beater on medium speed or until combined. Add vanilla, egg and egg yolk and beat again until combined.
- Add flour, baking powder and salt and beat until a soft cookie dough forms. Add chocolate chips and hand cut chocolate and beat again.
- Place dough in prepared pan and spread out into one even layer. Sprinkle extra chocolate chips on top.
- Pop into the oven for approximately 30 minutes or until golden brown on top. Sprinkle with sea salt. Leave to cool completely in the pan before removing. Cut into squares and serve.
Notes
Butter: If you use salted butter – omit the salt included in the recipe card below.Ā
Chocolate: I love to use both chocolate chips AND chocolate chunks. While chocolate chips hold their shape when baked, chocolate chunks will melt. You can use any type of chocolate you like – milk chocolate, white chocolate, dark chocolate.
Storage: You can keep Congo Bars in an airtight container at room temperature. Or we even love keeping them in the fridge and enjoying them cold.
Make-ahead: You can freeze Congo Bars once they are completely cooled. Simply wrap in plastic wrap and place in an airtight container in the fridge. Or you an make the cookie dough ahead of time and freeze it. Simply bring it back to room temperature, then bake as per instructions above.
