Description
This is the cookie bar for chocolate lovers. A mashup between chewy chocolate cookies and fudgy brownies, giving you the best of both worlds. The edges bake up crisp, the center is soft and tender, and a hidden fudge layer creates molten chocolate through every bite.
Ingredients
Scale
- ½ cup (113g) unsalted butter (softened to cool room temp)
- ½ cup (110g) packed light brown sugar
- ½ cup (100g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1½ cups (188g) all purpose flour (spooned and leveled or weighed)
- ⅓ cup (26g) unsweetened cocoa powder
- 2 teaspoons cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (85g) chocolate chips
- ⅔ cup (157ml) hot fudge sauce (heated until pourable)
Instructions
- Preheat oven to 350°F. Fully line an 8×8 pan (preferably metal) with parchment paper and lightly grease it. Set aside.
- Using a hand mixer, or stand mixer with the paddle attachment, beat butter, brown sugar, and granulated sugar until creamy and well combined. Add egg, egg yolk, and vanilla, scraping the sides and bottom of the bowl as needed.
- In a separate bowl, combine flour, cocoa powder, cornstarch, baking soda, and salt. Add the dry ingredients to wet ingredients and beat until fully combined, scraping the bowl and beaters as needed.
- Scoop out a little more than half of the dough (about 330g) and place it in the prepared pan. Moisten your fingers with a little water and press the dough into an even layer in the bottom of the pan. Bake for 8 minutes. Once you’ve placed it in the oven, immediately proceed with the recipe.
- Stir chocolate chips into the remaining dough in the mixing bowl, then place the bowl of cookie dough in the freezer for about 10 minutes while you proceed. This quick chill time will make the dough easier to work with.
- Once the bottom layer has baked (note: it will still be soft and underbaked), remove it from the oven and carefully drizzle the hot fudge sauce over it. Gently spread the fudge into an even layer. Remove the dough from the freezer and press into flat, irregular shaped pieces. Lay those pieces in a single layer over the fudge. You should cover most of the fudge, with just a few spots peaking through.
- Return the pan to the oven and bake for 16-20 minutes. The topping will still look soft (but not raw) and some edges might have bubbling fudge. Place on a wire rack and cool completely.
- Once cool, dust with powdered sugar and serve.
Notes
- Prep Time: 20 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 307
- Sugar: 22g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg