Such a gorgeous alternative to your classic brownie, this cookie bar is a great autumn bake. Eat it straight from the oven with the chocolate chips still melted and it’s a fabulously warming treat. You don’t want to overmix this one, it shouldn’t have the fudgy consistency of a brownie, but neither should it be light and airy like a cake. It’s quite a robust one! It may not look too impressive, but it’s quick, easy, delicious and another one-tray-wonder!
Chocolate Chip Cookie Bars
You’ll need a 9 inch square pan
100g baking spread or butter/margarine
80g light brown sugar
2 tbsp golden syrup
1 tsp vanilla extract
200g plain flour
1 tsp bicarbonate of soda
1/2 tsp salt
100g dark chocolate bar, chunked
- Preheat oven to 200°C/180°C fan/gas mark 6.
- Line your pan with baking paper or silicone sheets.
- Beat together the butter and sugar with a hand mixer, don’t mix for too long,
- Add golden syrup and mix to combine.
- Pop your egg and vanilla into the bowl and mix.
- Mix flour, bicarbonate of soda and salt in the scale pan or bowl and then tip into your mixture.
- Mix with the beaters for a few seconds, keeping the mixer turned off to a void the flour clouds!
- Add your chunked chocolate and combine, the mixture should be a bit looser than cookie dough, but not pourable.
- Tip into your square tin and spread out so it’s even – this can get a bit tricky as the mixture’s quite sticky! Just do your best, we’re not entering any competitions here!
- Bake for 15-20 minutes, until golden and springy. It shouldn’t wobble like brownie, but don’t overbake or it’ll be a bit dense!
- Cool in the pan for 5 minutes before lifting onto a cooling rack.
- Cut into squares or bars and enjoy!