Yep. I did it. In the midst of trying to make the perfect chocolate chip cookies I said “screw it” and threw everything in a pan and baked it instead. Well, the good news is they turned out to be a delicious pan of chocolate chunk cookie bars so my efforts had not gone to waste. The bad news, is I still don’t have a chocolate chip cookie recipe.
These bars are dense, chewy, and oh so chocolate-y. I had a hard time not eating them all while I waited for a chance to take photos (the 80 mile bike ride on Saturday had really cut into my decent daylight time). Plus, as you can imagine I was very hungry and didn’t care too much about calories post 4.5 hour ride.
You could easily sub one cup of chocolate chunks for some walnuts or pecans for additional texture. I recommend covering the pan for the first 15-20 minutes with tin so that top doesn’t brown too much. You’ll know the bars are ready when the edges start to brown after about 30-35 minutes.
This weekend, I am in LaCrosse for a bike race. Luckily the weather is beautiful, that always makes bike racing a “little” easier. My family also came down to spend time with me and celebrate Mother’s Day so I’ll keep things short. Enjoy!
Chocolate Chunk Cookie Bars
Servings: 1 9×9 pan, 9-12 bars
Time: 2 hours
- 1/2 cup organic cane sugar
- 1/2 cup organic brown sugar
- 3/4 cup vegan butter substitute, but into 1″ chunks at room temp *
- 1 TBSP corn starch
- 3 TBSP non dairy milk
- 1 TBSP vanilla extract
- 2 cups flour
- 1 tsp baking soda
- 2 cups chocolate chunks **
- 1/4 tsp salt
- Cream butter and sugar together using a stand up mixer or handheld in a medium sized bowl. The mixture will start to look soft and slightly fluffy. If the butter is still a little cold, turn the mixer speed up to get things going a bit. Add corn starch and milk and mix to combine. Add vanilla extract and mix to combine.
- Combine flour, baking soda, and salt in a medium sized bowl. Whisk to combine. Add dry mixture to wet mixture in 1/4 cup increments while mixing on low. Scrape down sides one all flour has been added and mix once more. Add chocolate chunks and mix on high for about 5-10 seconds until they are evenly mixed. Cover mixture and place in fridge for 1 hr.
- Preheat oven to 350 deg F. Line a 9×9 baking pan with parchment paper or grease with coconut oil. After your dough has chilled an hour, transfer it to your pan and distribute evenly. Use your fingers to press down the dough and push it up against all sides of your pan.
- Cover pan with tin foil and bake for 15 minutes. This is to keep your crust from browning too quickly. Remove the foil and bake for an additional 15-20 minutes until edges begin to brown. Remove pan from oven and let cool completely before cutting. Store in an airtight container for up to 1 week.
*I use Earth Balance, but your local co-op or Whole Foods is sure to have a substitute if you can’t find one
** It’s hard to find dairy free chocolate chunks so you might have to shop around a bit, my guess is you’ve already got a brand you love