Cookie Dough Stuffed Chocolate Bar stuffed with chocolate chip cookie dough and topped with chocolate chip cookies and a sprinkling of chocolate chips!
- 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar
- 1 teaspoon vanilla extract
- 140 grams (1 cup) plain flour, heat treated*
- 2–3 tablespoon milk
- 75 grams (1/2 cup) milk or dark chocolate chips, plus a few extra for decorating
- 500 grams (3 and 1/3 cups) dark chocolate
- 100 grams (approximately 6 or 7) store bought chocolate chip cookies
- Line a square baking tin with parchment or baking paper. In a large mixing bowl, cream your butter and sugars using an electric mixer for about 3-4 minutes or until the mixture is pale and creamy. Add your vanilla and beat again. Then sift in your flour and stir with a wooden spoon or plastic spatula. Add the milk, one tablespoon at a time, until a soft dough forms. Then stir in chocolate chips.
- When you are ready to assemble your chocolate bar, melt your chocolate in the microwave, stirring every 30 seconds, until just melted. Pour a small amount of chocolate into your prepared tin, spread it out using a small spatula, until the bottom is just covered. Then, grab a small handful of the cookie dough, flatten it out with your hands, until it’s about 1/2 inch thick, and gently pop it on top of the melted chocolate. Continue with the rest of the cookie dough, until there are almost no gaps – but it’s ok if there are some!
- Pour over the remaining chocolate until the entire bar is covered. Break up the chocolate chip cookies with your hands and place them on top. Then sprinkle over a few chocolate chips. Pop into the fridge for 1-2 hours to set before cutting into slices.
Heat treated flour: If you prefer not to eat raw flour due to bacteria concerns, you can use heat treated flour. You can buy this as a product online. Or Sally’s Baking Addiction suggests the following method for heat treating flour at home.
- Spread your plain or all purpose flour onto a rimmed baking tray. Use a little more than the recipe calls for in case some clumps or discolours.
- Place in oven that’s preheated to 150 C (300 F). Stir flour occasionally and check every 2 minutes until the flour has reached 74 C (165 F). You can test this using an instant-read thermometer.
- Leave to cool completely. Then sift flour, discarding any lumps, and give it a quick whisk before using as per normal.