Description
These Chocolate Chip Cookie Dough Bars are a decadent treat featuring safe-to-eat cookie dough coated in rich dark chocolate. Perfectly chewy and loaded with mini chocolate chips, they require no baking beyond heat-treating the flour and offer an indulgent, easy-to-make dessert with a creamy chocolate coating.
Ingredients
Scale
For the Cookie Dough
- 1 cup all-purpose flour (heat-treated for safety)
- 1/2 cup unsalted butter (softened)
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
For the Chocolate Coating
- 200 g dark chocolate (for coating)
Instructions
- Heat-Treat the Flour: Preheat the oven to 350°F (175°C). Spread the flour evenly on a baking sheet and bake for 5 minutes to eliminate any bacteria and make it safe for raw consumption. Allow the flour to cool completely before use.
- Cream Butter and Sugars: In a mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is smooth and fluffy. This step ensures a creamy and light dough texture.
- Add Liquids and Salt: Mix in the milk, vanilla extract, and salt thoroughly until well incorporated. These ingredients add moisture and enhance the flavor of the cookie dough.
- Combine Flour and Chocolate Chips: Gradually add the cooled heat-treated flour to the mixture, stirring until the dough is smooth and uniform. Gently fold in the mini chocolate chips, distributing them evenly throughout the dough.
- Chill the Dough: Line a loaf pan with parchment paper and press the cookie dough evenly into the pan’s base. Place the pan in the refrigerator for 30 minutes to allow the dough to firm up, making it easier to cut and handle.
- Melt the Dark Chocolate: Melt the dark chocolate either in a microwave in short bursts, stirring frequently, or over a double boiler until smooth, to prepare for coating the bars.
- Cut and Coat the Bars: Remove the chilled cookie dough from the pan and cut it into 8 to 10 bars. Dip each bar into the melted chocolate, ensuring each is coated evenly. Place the coated bars on a parchment-lined tray.
- Optional Topping: Before the chocolate coating sets, sprinkle additional mini chocolate chips on top of the bars for extra texture and decoration.
- Final Chill: Place the chocolate-coated bars in the refrigerator for 20 minutes to allow the chocolate to fully harden. Serve chilled and enjoy this delicious treat!
Notes
- Heat-treating the flour is essential to make this cookie dough safe to eat raw.
- You can substitute milk with any plant-based milk for a dairy-free version, but it may slightly alter texture.
- Use high-quality dark chocolate for the coating to ensure smoothness and rich flavor.
- Store leftover bars in an airtight container in the refrigerator for up to 5 days.
- For variation, try adding chopped nuts or a pinch of cinnamon to the dough.
