Some days you’re craving a chewy, chocolate-loaded cookie but don’t have time to roll and bake individual batches. That’s where this recipe comes in. Instead of shaping dozens of cookies, you press the whole batch of dough into one tin and bake it as bars — same chewy, chocolatey result, a fraction of the effort.
It’s a great one to make with the kids too. There’s nothing to shape or fuss over, just stirring, spreading and (the best bit) licking the spoon once the chocolate chunks go in.
This recipe makes about 16 bars, depending on how big or small you cut them.
Ingredients
- 1/2 cup butter, softened
- 1 cup light brown sugar
- 1/4 cup sugar
- 1 egg
- 2 teaspoons vanilla
- 1 and 3/4 cups plain flour
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 and 1/2 cups chopped chocolate bar
Method
1) Preheat the oven to 170°C. Line a pan approximately 11″ x 7″ with baking paper.
2) In a large bowl with a hand mixer, or in a stand mixer, beat the butter and sugars together until light and fluffy. Add the egg and vanilla, and beat until combined.
3) In a separate bowl, mix the flour, bicarbonate of soda, baking powder and salt. Add this to the butter mixture and mix until just combined. Stir in the chocolate chunks.
4) Spread the dough evenly into the lined baking pan. Bake for approximately 25 minutes, or until the top is set and golden brown.
5) Let the bars cool completely in the tin before cutting.
6) For a real treat, serve warm with a scoop of vanilla ice cream.
If you’re not used to baking with cups, a cups-to-grams conversion table can help you measure the ingredients accurately.
Frequently Asked Questions
Can I use milk, dark or white chocolate in this recipe?
Yes — any chopped chocolate bar works well here. Milk chocolate gives the sweetest, most classic result, while dark chocolate balances the sweetness of the bars nicely. Feel free to mix a couple of types for variety.
Can I make these bars ahead of time?
Yes. Once completely cooled, store the bars in an airtight container at room temperature for a few days. They also freeze well — wrap individual bars and defrost at room temperature when you’re ready to enjoy one.
Why do I need to let the bars cool before cutting?
The bars firm up as they cool, which makes them much easier to cut into neat squares. Cutting too early can leave you with crumbly edges, though a slightly warm bar with ice cream is still no bad thing.
Can kids help make this recipe?
Definitely. Measuring ingredients, stirring in the chocolate chunks and spreading the dough into the tin are all easy, hands-on jobs for kids to get involved in.
You Might Also Enjoy
If you liked these chocolate chunk cookie bars, take a look at Emma’s Chocolate Chip Cookies for a classic individual-cookie version, or try our Chocolate Bar Blondies Recipe for another simple traybake the family will love.
Save This Recipe for Later
Baking with the kids doesn’t always fit into a busy week — save this recipe now so it’s ready whenever you have a free afternoon or a chocolate craving strikes.
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