Chocolate Chip Cookie Bars

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 egg
1 tsp vanilla extract
200g plain flour
1 tsp bicarbonate of soda
1/2 tsp salt
100g dark chocolate bar, chunked


  1. Preheat oven to 200°C/180°C fan/gas mark 6.
  2. Line your pan with baking paper or silicone sheets.
  3. Beat together the butter and sugar with a hand mixer, don’t mix for too long,
  4. Add golden syrup and mix to combine.
  5. Pop your egg and vanilla into the bowl and mix.
  6. Mix flour, bicarbonate of soda and salt in the scale pan or bowl and then tip into your mixture.
  7. Mix with the beaters for a few seconds, keeping the mixer turned off to a void the flour clouds!
  8. Add your chunked chocolate and combine, the mixture should be a bit looser than cookie dough, but not pourable.
  9.  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!
  10. 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!
  11. Cool in the pan for 5 minutes before lifting onto a cooling rack.
  12. Cut into squares or bars and enjoy!



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