Chocolate Chip Cookie Bars

This chocolate chip cookie dough bar recipe transforms everyone's favorite guilty pleasure - raw cookie dough - into a safe, sliceable treat that satisfies those irresistible cravings without the risk. The combination of buttery cookie dough base and rich chocolate topping creates the perfect balance of textures and flavors.

The first time I made these bars for my nephew's birthday party, they disappeared faster than the actual birthday cake. Now they're requested at every family gathering, and I always double the batch.

Ingredients

• Unsalted butter: Provides a rich base for authentic cookie dough flavor – look for European-style butter for extra creaminess
• Brown sugar: Creates that classic molasses undertone that makes cookie dough irresistible – dark brown sugar intensifies the flavor
• Heat-treated flour: Eliminates any food safety concerns – heating to 350°F kills potential bacteria
• Mini chocolate chips: Distribute evenly throughout the dough – regular chips work too but minis give more chocolate in every bite
• Coconut oil: In the topping helps the chocolate set with the perfect texture – it prevents that too-hard snap when you bite into the bars

Step-by-Step Instructions

Heat Treat the Flour:

Spread flour on a baking sheet and bake at 350°F for 5 minutes, stirring halfway through. Let cool completely before using. This crucial step eliminates any harmful bacteria that may be present in raw flour.

Cream the Butter and Sugars:

Beat softened butter with both sugars for a full 3 minutes until the mixture lightens in color and becomes fluffy. This incorporates air into the mixture, creating that perfect cookie dough texture.

Build the Dough Base:

Add vanilla, milk, and salt to the butter mixture and blend until combined. Gradually incorporate the cooled heat-treated flour until a smooth dough forms. Fold in mini chocolate chips by hand, being careful not to overmix.

Form the Base Layer:

Line an 8x8 inch pan with parchment paper, leaving overhang on the sides for easy removal. Press the cookie dough firmly and evenly into the pan, using the back of a measuring cup to create a smooth surface.

Create the Chocolate Topping:

Combine chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals at 50% power, stirring between each interval until completely melted and smooth. Pour immediately over the cookie dough layer.

Set and Slice:

Refrigerate the bars for at least 2 hours until fully set. Using the parchment paper overhang, lift the entire dessert out of the pan. Cut into 16 squares with a sharp knife, wiping the blade between cuts for clean edges.

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The inspiration for these bars came from my grandmother, who would always let us sneak a spoonful of cookie dough when baking. These bars capture that nostalgic flavor but in a form I can safely share with my own children. The joy on their faces when they bite into these bars is exactly the same as mine was decades ago.

Storage Suggestions

These cookie dough bars maintain their best texture when stored in an airtight container in the refrigerator for up to one week. The cool temperature keeps the chocolate layer firm and the cookie dough base at the perfect consistency. For longer storage, you can freeze the bars by wrapping them individually in plastic wrap and storing in a freezer bag for up to three months.

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Customization Ideas

The beauty of these cookie dough bars lies in their versatility. Try white chocolate chips with dried cranberries for a holiday variation, or add a teaspoon of espresso powder to the chocolate topping for a mocha twist. For peanut butter lovers, substitute half the butter with creamy peanut butter and use peanut butter chips in place of some of the chocolate chips in the base.

Serving Recommendations

While these bars are perfectly delicious on their own, they transform into an elegant dessert when served with a scoop of vanilla ice cream and a drizzle of warm caramel sauce. For a fun presentation at parties, cut them into tiny squares and serve them on a tiered platter alongside fresh berries and whipped cream for dipping.

The Science Behind Safe Cookie Dough

Traditional raw cookie dough concerns come from two ingredients raw eggs and untreated flour. By eliminating eggs completely and properly heat-treating the flour, we create a safe version that captures the exact taste and texture of the forbidden treat. The heating process changes the starch structure just enough to eliminate bacteria without affecting the flavor or texture in the final product.

Frequently Asked Questions

→ How do I heat-treat flour?

Heat-treat flour by microwaving it in a safe bowl or baking it in an oven at 350°F (175°C) for 5 minutes, then let it cool completely.

→ Can I use regular chocolate chips instead of mini ones?

Yes, regular chocolate chips can be used, but mini chips distribute more evenly in the dough.

→ How do I store these cookie dough bars?

Store the bars in an airtight container in the refrigerator for up to 1 week or freeze them for up to 3 months.

→ Can I substitute coconut oil in the topping?

Yes, you can use butter instead of coconut oil for the topping.

→ What size pan should I use?

An 8x8-inch square pan is recommended for even thickness, but you can adjust to suit your needs.