Vegan Chocolate Chip Cookie Bars
These quick and easy, thrown in one bowl cookie bars, are perfect for weekend baking. They're made in just half an hour and can be enjoyed for up to a week after... though if we're being honest, do anyone's cookies last that long? And with these cookie bars, the one in the very centre is super fudgy... that's the one everyone reaches for!
With pools of chocolate on top and chocolate throughout, these fudgy cookie bars are definitely something you're going to want to try. They don't require any fancy equipment and can be made easily by hand... and with the cookie dough being thrown into a tin, there's no need to worry about portioning the dough and getting the cookies the same size, all you need to do is cut the bars once they're cooked. This recipe is taken from my Caramel Chocolate Chip Cookies and are just made without the caramel, but you can add caramel if you'd like an extra bit of sweetness thrown in! With chocolate, more chocolate and a fudgy centre, you cannot go wrong with these cookie bars.
Do I need chocolate chips and chunks?
This is entirely up to you, as both have their own effect on the final cookie bars... if you'd prefer pools of chocolate, go for just chocolate chunks (cut up baking chocolate is best) but if you'd like pockets of chocolate throughout, chocolate chips are for you. I like pools of chocolate with pockets of chocolate, so I like to go for a combination of both!
What chocolate should I use?
I used a darker chocolate for both the chocolate chips and chunks, as that's my preferred chocolate. But if you prefer sweeter chocolate (even though the cookie bars are already quite sweet) then you may want to use a 'milkier' chocolate. Whichever type of chocolate you choose, a baking chocolate would be best, as it will melt the best in the oven to create the pools of chocolate.
How do I get pools of chocolate on top of my cookie bars?
Once your dough has been rolled into balls, pop a few extra chocolate chunks on the top and slightly press them into the dough. These will melt as the cookies spread in the oven and create mini pools of chocolate on the top of your cookie bars.
Can I made them crispy?
Of course, it's easy to do if that's what you'd prefer. The top of these bars are relatively crispy, even when the centre is fudgy. But by adding an extra 5 minutes to the baking time, the centre will be less fudgy and the outside will be crispier.
Do I need any fancy equipment?
Nope not at all! All you need is a bowl, pan, whisk and a square 8.5 x 8.5 inch tin.These can be made easily by hand - there's no need for a mixer as the butter and sugars aren't creamed together, the butter is melted first and then whisked with the sugars.
How do I store these cookies?
These cookie bars can be stored in an airtight container for up to week, no problem! Though you can also make the cookie dough ahead of time and store in an airtight container in the fridge for up to a week (if it lasts that long as it can also been eaten as cookie dough straight from the container), then baked and stored in an airtight container for another week... if there's any left!
What goes into these chocolate chip cookie bars?
Vegan Butter - baking block butter works best, for taste and texture in baking, so I'd stick with that.
Caster Sugar - the sugar provides the sweetness and gooey centre to the cookie bars.
Brown Sugar - this sugar gives sweetness like the caster sugar, but also darkens the colour of the cookie bars.
Oil- the oil softens the bars and creates a richer flavour... just make sure it's an unflavoured oil!
Vanilla Extract - just gives a little extra flavour.
Plain Flour - this makes up the base of the cookie bars and gives the cookie bars their texture.
Baking Powder - gives a little rise in the cookie bars.
Chocolate Chips - for the chocolate flavour in every bite.
Chocolate Chunks - to add the gooey, melted chocolate to the cookie bars.
These quick and easy, thrown in one bowl cookie bars, are perfect for weekend baking. They're made in just half an hour and can be enjoyed for up to a week after... though if we're being honest, do anyone's cookies last that long? And with these cookie bars, the one in the very centre is super fudgy... that's the one everyone reaches for!
With pools of chocolate on top and chocolate throughout, these fudgy cookie bars are definitely something you're going to want to try. They don't require any fancy equipment and can be made easily by hand... and with the cookie dough being thrown into a tin, there's no need to worry about portioning the dough and getting the cookies the same size, all you need to do is cut the bars once they're cooked. This recipe is taken from my Caramel Chocolate Chip Cookies and are just made without the caramel, but you can add caramel if you'd like an extra bit of sweetness thrown in! With chocolate, more chocolate and a fudgy centre, you cannot go wrong with these cookie bars.
Chocolate Chip Cookie Bars
Preparation Time : 15 minutes
Baking Time : 20 - 25 minutes
Makes : 9 cookie bars
Ingredients
75g Dairy-Free Butter
50g Caster Sugar
100g Brown Sugar
50g Oil (tasteless)
1 tsp Vanilla Extract
175g Plain Flour
2 tsp Baking Powder
100g Chocolate Chips
50g Chocolate Chunks (20g extra for adding on top)
Method
Preheat the oven to 180C fan and line a square 8.5 x 8.5 inch tin with parchment paper.
Melt the butter over a low heat and once melted, pour into a bowl with the caster and brown sugars and whisk until combined (by hand or using a standing mixer on a high speed with a whisk attachment).
Once combined, add oil and vanilla extract, then continue to whisk until smooth.
Once all the wet ingredients are combined add the flour and baking powder. Gently fold the dry ingredients into the wet until it's all combined into a dough.
Finally add the chocolate chips and chocolate chunks. Again, gently fold the mixture until the chocolate is evenly distributed.
Place all the cookie dough in the square tin and press it down, getting the top as flat and even as possible.
Spread the extra chocolate chunks over the top of the dough (to get that gooey chocolatey top).
Bake in the oven for 20 - 25 minutes, then leave to harden slightly in the tin for 5 minutes before transferring to a rack to cool (if you'd prefer crispier cookie bars, leave them in the oven for an extra 5 minutes before taking them out to cool).
Once the centre has hardened enough to cut and hold its shape (10 minutes should be enough) cut the large cookie into 9 square bars.
Once the bars have cooled completely, store in an airtight container and enjoy warm or cool!
• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes •
